Page 68 - A Literary Holiday Cookbook

the skin doesn’t reach all the way around to the bottom of the

roulade.

7 Cut 4 lengths of kitchen twine, each about 14 inches long. Working

one length at a time, hold both ends of the twine and slide the middle

under the roulade. Pull the first length of twine along the roulade until
it is about 1 inch from the far end, then tie it tightly in place with a

double knot. Repeat the process for the remaining three lengths of
twine, keeping them 1 to 2 inches apart across the entire roulade.

Brush the roulade with glaze.

8 Repeat Steps 6 and 7 for the second turkey breast.

9 Set the roulades on the wire rack and place the rack in the oven.

Cook for 45 to 60 minutes or until a food thermometer inserted in the
center of each roulade reads 160°F, brushing them every 10 to 15

minutes with the remaining glaze. If the skin begins to overbrown,
tuck a piece of aluminum foil over the roulade for the rest of the

cooking time.

10 Let the roulades rest for 10 to 15 minutes while lightly covered in
tinfoil before cutting.

Serve to the March Family on Christmas Morning!