Turkey Roulade

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2000

Show: The Essence of EmerilEpisode: Thanksgiving Show

Rated 5 stars out of 5
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  • Read 16 Reviews
Total Time:
--
Yield:
6 to 8 servings
Level:
Easy
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Ingredients

  • 1 boneless turkey breast half, about 3 pounds
  • 2 cups Wild Mushroom Stuffing
  • 10 ounces thick-sliced apple bacon

Directions

Preheat oven to 350 degrees F.

On a large cutting board, place turkey breast on top of plastic wrap and cut so that it opens up to one large flat piece of even thickness. Cover with additional plastic wrap and pound to an even thickness of just under 1/2-inch. Remove plastic wrap from top of turkey and spread stuffing evenly over middle portion of turkey breast and roll it up, using the plastic wrap to help keep the roll in place.

On a large piece of parchment paper, lay the slices of bacon down so that they just overlap. The resulting "blanket" of bacon should be long enough to cover the entire length of the turkey roulade.

Lift the turkey roulade onto the bacon slices and carefully remove the plastic wrap. Using the parchment as a handle, carefully roll up roulade, "tootsie-roll" fashion. Twist ends tightly. Place this roll on top of a large piece of aluminum foil and roll entire roulade, paper and all, with the aluminum foil. Crimp ends closed. Bake in a roasting pan with a rack for 1 1/2 hours, or until internal temperature reads 155 F. Let roulade rest for 15 minutes, then slice into 1-inch thick slices and serve alongside WHISKEY- BRAISED APPLE SAUCE and CORN AND WILD RICE PUDDING.

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Newest Ratings and Reviews

Read all 16 reviews

  • on December 29, 2010

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    I made this for Christmas along with seafood and it was delicious.I prepared it the day before. I just boned a turkey breast and pounded it out then added boxed stove top stuffing and rolled it. I should have tied it up at this stage and it would be easier to handle later on, but it still came out great and flavorful. Used hickory smoked bacon. This looked so elegant when sliced and served and tasted great. The turkey was so moist. Cooked it longer to accomodate the size of the turkey breast.

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  • on November 20, 2010

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    and have an awesome tasty Thanksgiving

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  • on December 25, 2009

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    I have been making this recipe for the annual Christmas supper at our local soup kitchen for five years. Last year, someone talked me into frying a bird. It was excellent, but no match for the Emeril's roulade. I had the good sense to make a few in addition to the deep fried bird, because it definately was the crowds favorite. When I want to dazzle any crowd, this recipe is a staple.

    people found this review Helpful.
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