Turkey & Apple Fennel Roulade

Turkey & Apple Fennel Roulade

Pairs well with: Edna Valley Central Coast Pinot Noir

Ingredients

  • Serving Size: Serves 8
  • 2 large boneless, skinless turkey breasts
  • salt and pepper, to taste
  • 2 tablespoons canola oil
  • Note: You will also need butcher twine to make this recipe.
  • APPLE FENNEL FILLING:
  • 1 fennel bulb, chopped
  • 2 gala apples, cored and chopped
  • 2 shallots, chopped
  • 2 tablespoons unsalted butter
  • 2 tablespoons rosemary
  • 2 tablespoons fennel fronds, chopped
  • salt and pepper, to taste
  • 1 tablespoon orange zest
  • juice of 1 orange

Preparation

1. Preheat oven to 425 degrees.

2.Prepare rimmed baking sheet with aluminum foil and a wire rack on top of the foil-lined pan.

3.Butterfly the turkey breasts across carefully. Do not cut all the way through.

4. Cover each breast with plastic wrap and pound the breast into a flat rectangular shape, about ¼-inch thick. Season thinned turkey breasts with salt and pepper. Set aside.

5. Heat a medium skillet over medium-high heat. Add fennel bulb, apples, shallots, butter and orange juice. Stir frequently until fennel is golden brown (8-10 minutes).

6. Add remaining fennel filling ingredients to the skillet and stir for a couple minutes. Remove from heat.

7. Assemble roulade by pressing ½ filling onto one turkey breast and tightly rolling the turkey breast until a pinwheel has formed. Secure the pinwheel by wrapping a piece of twine around each turkey pinwheel and tying a knot. Repeat with second turkey breast.

8. Baste both turkey roulades with canola oil and bake until thickest portion of roulade reads 165 degrees with an instant thermometer (about 45 minutes). Remove from oven and let turkey rest on pan for 15 minutes. Remove butcher twine and use a serrated knife to slice into ¼-inch thick spiraled roulade slices. Serve at your holiday table with Edna Valley Pinot Noir. Cheers!