© National Wild Turkey Federation. Hook your kids on the outdoors with these 10 lures, Continuing Over 10 Years of Partnership in Vermont, Improving Recreation Opportunities in Texas, Teamwork in Arkansas’ Mississippi Alluvial Valley, A Buyer's Checklist for Purchasing Hunting Land, Making Strides in NWTF’s Southern Piney Woods. Should You Carry a Sidearm While Hunting? Let the Cordon Bleu rest for 10 to 15 minutes before removing the toothpicks and slicing. 1 teaspoon kosher salt. The turkey breast is meat, high in protein, and very low in fat. … Roll it up tightly, jelly roll style, and secure with toothpicks. 3/4 teaspoon dried tarragon. Season with salt and pepper. Rub skinless side of turkey breast with rosemary and garlic; spread with rice mixture. Expertly cut, rolled and tied, our free range Turkey Breast is ready to roast, and is available prepared with chestnut stuffing and bacon, or simply unstuffed. This Rolled Stuffed Turkey Breast Wrapped in Bacon Weave is the result of my mad science. Fold open like a book. ¼ cup chopped onion Fold open like a book. Then, roll it, tie with butchers string, smoke it, and slice thin on a deli style meat slicer. ¼ cup parsley, chopped. Below is the recipe for a smoked wild turkey breast roulade that served as the swashbuckling hero. Lay the turkey breast on a cutting board. Merchandise was taken in the breast of this turkey and processed in a variety of ways for consumer and professional use. Starting at a long side, tightly roll up breast… Smoked Turkey Breast Easy And Perfect - Don't Sweat The Recipe I pounded it thin, seasoned with crispy crumbled bacon, roasted chicken fat, fennel, red pepper flakes salt and pepper, smoked paprika, and some sage. 1 large bunch fresh spinach 2 garlic cloves, minced. Lay the butterflied turkey breast skin side down on a cutting board. Kitchen tools for cooking boneless skinless turkey breast. Place the turkey breasts horizontally on the bacon, overlapping slightly. Cover the breast with plastic wrap and pound the Directions. There are so many reasons to love this bacon wrapped stuffed turkey breast recipe: It has breast meat for the roll… Layer the country ham evenly over the breast meat. Serves 4-6 depending on the size of the turkey. We’ve used everything from a cornbread stuffing to fruity mixes and more in our wild turkey “roll-ups” or “roulades.” Company always seems to enjoy this ham, cheese and spinach version. Tip: Save the inner bag from a cereal box. Cover the breast with plastic wrap and pound the meat into an even thickness. ½ cup artichoke hearts. Place the meat in the bag before using the meat mallet. Place celery and onion chunks over and around turkey breast. Spread the stuffing in a 1/2-inch-thick layer … You can continue to use the toothpicks to hold it together or, if desired, use kitchen twine for a surer wrap. 1 tablespoon butter Place any extra slices of bacon on the turkey to fill in all the gaps. Stop by your local deli and ask for country ham sliced at a number one or two thickness. Add the spinach and cook until wilted. Roll the turkey in the dredge to coat evenly. Carefully transfer to baking dish with the seam side down and roast at 350 degrees until turkey is cooked. slit the turkey breast through the middle, stopping just before the end so you can open the turkey breast out like a book. Turkey Breast. 1 turkey breast, skinned and boned, removing all silver skin possible Make sure the water is above the minimum and below the maximum fill line on the machine. For this recipe, we used wild turkey breast and a thinly sliced salt-cured country ham. (pull them out just before slicing). A meat thermometer should read 165 degrees. I pounded it thin, seasoned with … Cut turkey breast into bite-sized cubes, place in marinade and refrigerate. Calculate the cooking time according to weight of the whole roll and stuffing 20 minutes per 450g or 20 mins per lb. Roast at 350 degrees until the coating is golden brown and crunchy and the interior reads 160 on an instant read or remote thermometer. Preparation is relatively simple. Roasting a turkey breast requires only a few simple kitchen tools: A simple roasting pan or casserole dish. Place another piece of clingflim on top of the turkey and beat with a meat tenderiser or a rolling pin until just smaller than the prosciutto rectangle. Roll it up tightly, jelly roll style, and secure with toothpicks. An instant read meat thermometer is a MUST for any roasted turkey breast. ¼ pound sliced ham (real ham — not a chopped reformulated cut) Much of the cheese will melt and ooze out, but it will mix with bacon and turkey drippings to create a sauce that can be spooned over the slices before serving. Rub the turkey well with the smoked paprika, Italian seasoning, tarragon, salt, and pepper. Step 1 Sprinkle onion soup mix all over turkey breast and place in the pot of an electric pressure cooker (such as Instant Pot®). 1/2 teaspoon salt. On the widest side, place slices of ham, provolone and Muenster cheeses, and the spinach/onion/mushroom mixture. Email us and let us know! Chop rosemary and cut garlic into thin slivers. Place the turkey breast on the preheated Traeger at 250°F and smoke for about 2-3 hours or until the internal temperature of the turkey reaches 160°F. 5 or 6 slices of bacon. Cordon Bleu is a classic recipe in which a breaded meat is wrapped around a cheese stuffing and either fried or baked. Place one slice of jalapeno and one cube of turkey into center of … Remove seeds if less heat is desired. Salt and pepper to taste Side of a wild turkey breast, butterflied and pounded to an even thickness, 8 ounces Swiss cheese, cut into thick slices. Melt butter in a skillet, add onion and mushrooms, and cook over medium-low heat until soft and much of the liquid from the mushrooms has reduced. Shouldn’t be more than 1/2 … Slice the breast in half and pound out each half till you get the required thickness. Cut each piece of bacon in half. ¼ cup mushrooms, sautéed and chopped. ½ cup parmesan cheese, grated. Serve with roasted, seasoned winter vegetables, such as Brussel sprouts and butternut squash. 2 teaspoons poultry seasoning We add vegetables to the body cavity or to the bag to add to the moisture and flavor. Drizzle the tbsp of olive oil all over the turkey breast and rub it in. Pin the roll together with toothpicks. Using a meat mallet, pound out the breast to about ½-inch thickness. 3 tablespoons all-purpose flour. Stuff with Garlic. Finish with the minced garlic. This one took about 45 minutes, larger rolls may take up to an hour, smaller rolls slightly less. Garlic Herb Butter: Melt 1 tbsp butter in a medium skillet, add 6 cloves of minced garlic and cook … Traditional version incorporates a paper-thin layer of Serrano ham between the layers of meat and cheese. All of it is good! All rights reserved. In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. I usually do this so that the spices stick to the turkey breast. Of course, you can also use a favored gravy, too. Ingredients: Serves 4 to 6. How to Roast a Turkey Breast 1. We sometimes roast a wild bird whole, first brining it for nearly a day and then using an oven browning bag to help hold in moisture. 1 cup chopped mushrooms (optional, pick a favorite) The cheese choices are up to you, but we used a nutty Swiss and a decadent triple-cream brie for both flavor and texture in the finished dish. Season the breast meat with salt and pepper and half the Cavender’s seasoning. Alternatively, you can place the breast between two pieces of plastic wrap to make clean up easier. Start with prepping your turkey breast trimming all the excess off. Then, wrap with bacon. Wash and dry the spinach, removing any tough stems. Clip your sous vide cooker to a large pot or container full of water. Layer the country ham evenly over the breast meat. Make holes in the roast: In a medium roasting pan or Dutch oven, place turkey roast and make 10-15 inserts with a paring knife. Place the butterflied turkey breast skin-side down on a countertop or work surface and pound to an even 1/2-inch thickness. Use the FoodSaver® vacuum sealer to vacuum seal the Bag. 3/4 cup chopped onion. Spinach, Mushroom, and Italian Sausage Stuffed Elk Heart. December 30, 2020   |  Timber 2 Table Wild Game Recipes, December 23, 2020   |  Timber 2 Table Wild Game Recipes. Season both sides of the meat with poultry seasoning. Stuff with garlic: Stick garlic slice into each hole until you run out of garlic. Place the cheeses down the center of the meat and roll tightly around the cheese. On the widest side, place slices of ham, provolone and Muenster cheeses, and the spinach/onion/mushroom mixture. 1-1/2 cups milk. Season the breast meat with salt and pepper and half the Cavender's seasoning. Halve the bacon slices and place on flat surface. Instead of more traditional fried Cordon Bleu, we roll the turkey breast in a mixture of Panko bread crumbs, flour, and Parmesan cheese, then spray it with a bit of vegetable oil and bake to a crunchy, golden brown. Cover the breast with plastic wrap and pound the meat into an even thickness. Site by Gray Loon. ¼ pound cheese (we use mix of provolone and Muenster) Let cool for several minutes before slicing. Stack turkey, cream cheese and a jalapeño slice onto the bacon. ©2020 Jordan Outdoor Enterprises, Ltd. All rights reserved. Try this easy-to-make version of a classic dish. A few years ago, we began taking cues from chefs in cutlet-making and other preparation techniques designed to tenderize meat and allow flexibility in cooking. Roll the turkey breast in the bacon slices and arrange the bacon so that it completely encompasses the turkey breast. 1 one pound turkey breast. 1 boneless skinless turkey breast half (3 to 4 pounds) 5 bacon strips, divided. Place turkey between 2 sheets of heavy-duty plastic wrap, and flatten to 1-inch thickness using a meat mallet or rolling pin. Ingredients. A few of the goods made from turkey breasts include raw breasts, frozen or fresh, which are available complete, in halves and fillets. Prep: Preheat oven to 350 degrees F while you are preparing the roast. Even then, it’s possible to dry out the meat. Pour chicken broth over turkey breast. Scoop the stuffing into the … Fold open like a book. Since then, our rolled turkey breast roasts have become favorites. Roasting Preheat the oven to 180°C / 350°F gas mark 4. Lay the turkey breast on a cutting board. Insert one clove into each end of the turkey breasts, and one in the center. Rub over the turkey breasts. Butterfly the turkey breast by slicing from the side until nearly through the breast meat. In a small bowl, mix together the garlic, basil, and pepper. A cranberry relish also makes a wonderful side dish. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Season turkey breast generously on all sides. Butterfly the turkey breast by slicing from the side until nearly through the breast meat. Butterfly the turkey breast – i.e. Mix the coating ingredients in a pyrex dish or sheet pan. Below is the recipe for a smoked wild turkey breast roulade (rolled meat) that served as the swashbuckling hero. For best results, let turkey marinade for up to 24 hours. Spoon about half of the stuffing in an even 1/2 … Slice jalapeño peppers. Then, wrap with bacon. 1 can rotelle drained Onion garlic 1 jalapeño 1 cup corn 1/2 can black beans drained Juice of 1/2 a lime 1 packet Taco seasoning Smoked turkey breast Egg roll wrappers sautéed onion, garlic and jalapeño in olive oil. You can continue to use the toothpicks to hold it together or, if desired, use kitchen twine for a surer wrap. 1/4 teaspoon pepper. 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