Page 67 - A Literary Holiday Cookbook

Special Tools

Meat mallet
Kitchen twine

INSTRUCTIONS

1 Preheat oven to 375°F. Line a baking sheet with aluminum foil and
place a wire rack on top. Set aside.

2 To prepare the glaze, combine all the glaze ingredients in a small
saucepan over medium heat and bring to a boil. Turn heat down to

medium-low and simmer for 15 minutes. Remove from heat and set

aside.

3 To prepare the roulades, carefully separate the skin from the turkey

meat (try to avoid making any holes or tears) and set it aside. If meat
is not uniformly thick, cut it width-wise through the thick portion,

stopping about 1 inch from the end, and unfold.

4 Place the first breast between two sheets of plastic wrap, with the
skinned side of the breast on the bottom, and pound with a meat

mallet until it is half its original thickness. Repeat the process with
the second turkey breast. Set aside.

5 Add all the remaining roulade ingredients except the broth and
butter to a large bowl to make the stuffing. Stir until thoroughly

combined. Pour in your chicken broth and butter, stirring until well-

coated.

6 Remove the plastic wrap from the first turkey breast. Lay it flat on a

cutting board (skinned-side down) and spread a layer of stuffing
evenly across the top, leaving about ½ inch around the edge

uncovered. Starting at a narrow end, roll the turkey breast into a

spiral. Cut the turkey skin in half and wrap one half as tightly as
possible over the top of the roulade without tearing it. Don’t worry if