Turkey Roulade with Bacon & Kale Stuffing
Why go through the motions of preparing an entire turkey this Thanksgiving? This turkey roulade stuffed with a bacon and kale mixture is much easier and super delicious!
Servings: 10 servings
Ingredients
- 1 5-pound boneless turkey breast (or two 2 ½-pound breasts)
- 5 strips thick-cut bacon
- 1 cup chopped onion
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 cloves garlic minced
- 3 sprigs fresh thyme
- 6 leaves fresh sage finely chopped
- 5 ounces lacinato kale roughly chopped
- 2 tablespoons fresh lemon juice
- 4 ounces Parmesan cheese grated
For the basting butter
- 4 tablespoons unsalted butter
- 2 sprigs fresh thyme
- 3 leaves fresh sage
Instructions
- Preheat oven to 375°F.
- Heat a 12-inch skillet over medium heat. Add bacon and sauté until the bacon is brown and crisp on both sides, 6-8 minutes. Remove the bacon and set aside.5 strips thick-cut bacon
- With the bacon grease in the skillet, add the onion, salt, and black pepper. Sauté until the onion is softened, 5 minutes.1 cup chopped onion, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
- Add garlic, thyme, and sage and sauté for 1 minute.2 cloves garlic, 3 sprigs fresh thyme, 6 leaves fresh sage
- Add the kale and continue to sauté until the kale is beginning to wilt and soften, 5 minutes. Remove from heat and set aside to cool.5 ounces lacinato kale
- Once the mixture has cooled to room temperature, add the lemon juice and cheese. Stir to incorporate.2 tablespoons fresh lemon juice, 4 ounces Parmesan cheese
- Open the deboned turkey breast with the skin side facing down. With a sharp knife, butterfly the breast like an open book. If using two smaller breasts, butterfly each breast and set beside each other to make one large breast.1 5-pound boneless turkey breast (or two 2 ½-pound breasts)
- Salt and pepper the turkey and place the prepared stuffing mixture over the meat. Starting with the short end to ensure a nice roll, roll up the breast. Make sure no turkey skin is rolled inside the roulade and cut off any excess skin. Use six 10-inch pieces of bakers twine to tightly secure the roulade. Place in a roasting pan.
- Roast the roulade in the preheated oven. Brush with the following herbed melted butter every 20 minutes. Roast until the skin is dark brown and the meat registers 145°F on an instant-read thermometer in the middle of the roulade, about 1 to 1 ½ hours.
- In a small saucepan, melt the 4 tablespoons butter with the 2 sprigs of thyme and 3 sage leaves. Allow to steep for 10 minutes.4 tablespoons unsalted butter, 2 sprigs fresh thyme, 3 leaves fresh sage
- Remove from the oven and tent with foil. Let the turkey rest 20 minutes before slicing to allow the juices to redistribute.
Video
Nutrition
Serving: 1serving | Calories: 392kcal