10derized and Boudin-Stuffed Turkey Roulade
A lot of people enjoy serving this roulade at Thanksgiving because it's so simple, plus it makes a great presentation. This particular recipe and accompanying photo comes to us courtesy of Louisiana Cookin', and offers a Cajun flair due to it being stuffed with boudin. The turkey's going to need some help in getting it properly prepared, so get your 10derizer out and let's get started!
- 3 Tbsp unsalted butter, softened and divided
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped red bell pepper
- 4 cloves garlic, minced
- 1/2 pound boudin sausage, casings removed
- 1 tsp chopped fresh thyme
- 1/2 tsp Cajun seasoning
- 1 (2-3/4 to 3 pound) whole skin-on boneless turkey breast, trimmed (2 breasts)*
- 2-3/4 tsp kosher salt, divided
- 1-1/2 tsp garlic powder
- 1-1/2 tsp ground black pepper, divided
- 1 Tbsp vegetable oil
- 2 cups filtered apple cider
- 1 cup heavy whipping cream
- 1-1/2 tsp chopped fresh sage
- 1 tsp apple cider vinegar
- 1/8 tsp cayenne pepper
- Garnish: fresh sage leaves, ground black pepper
- In a 10-inch stainless steel skillet, heat 1 tablespoon butter over medium heat. Add onion, bell pepper, and garlic; cook, stirring frequently, until vegetables are softened, 4 to 5 minutes. Stir in boudin, thyme, and Cajun seasoning. Remove from heat, and let cool completely.
- Carefully remove skin from turkey breasts; set skin aside. Remove tenderloin from each breast, and reserve for another use. Place 1 turkey breast on a cutting board and use your 10derizer to on the breast until the meat is about ½-inch thick. Repeat with remaining breast. In a small bowl, stir together 2 teaspoons salt, garlic powder, and 1 teaspoon black pepper. Sprinkle half of salt mixture onto turkey breasts.
- Stretch turkey skin out on a large cutting board. Place 10derized turkey breasts on skin, side by side lengthwise and slightly overlapped. Using your 10derizer, lightly knit overlapped turkey breasts to help them adhere to each other.
- Spread boudin mixture onto turkey breasts, leaving a ¾-inch border. Starting on one short side (parallel to turkey breast seam), roll up turkey, jelly roll style. Wrap skin around rolled turkey breast, lining up skin and roulade seams. Tie roulade with butcher’s twine at 1½-to 2-inch intervals. Trim ends, if desired. Sprinkle with remaining salt mixture. Wrap in plastic wrap, and refrigerate overnight.
- Pat roulade dry; let stand at room temperature for 1 hour.
- Preheat oven to 325°. Place a wire rack over a parchment-lined rimmed baking sheet.
- Place roulade on prepared rack. Brush all over with oil.
- Bake until an instant-read thermometer inserted in thickest portion registers 150°, about 1 hour. Increase oven temperature to 475°. Bake until golden brown and an instant-read thermometer inserted in thickest portion registers 160° to 165°, 10 to 15 minutes more, loosely covering with foil to prevent excess browning, if needed. Let stand for 20 minutes.
- Meanwhile, in a medium saucepan, heat cider over medium-high heat until reduced to ½ cup, 25 to 30 minutes. Add cream, and cook, stirring frequently, until thickened, about 5 minutes. Remove from heat. Stir in sage, vinegar, cayenne, remaining 2 tablespoons butter, remaining ¾ teaspoon salt, and remaining ½ teaspoon black pepper until well combined. Serve immediately with roulade. Garnish with sage and black pepper, if desired.
- *Your butcher will be able to remove the breast from a whole turkey.