A rolled turkey breast is prepared by flattening the meat, stuffing it with ingredients such as bread, spices, and vegetables, and rolling it up before cooking. Care must be taken to avoid overstuffing and to secure the roll with string or skewers during cooking.
A rolled turkey breast is a method of preparing a boneless, skinless turkey breast by farfalle and rolling the thinner meat into a compact shape of logs and cooking it. This turkey breast treat can provide a more compact shape of the meat that has some internal space for processes such as smoking or the stuffing can be rolled inside the breast to make a roulade. The stuffing inside the turkey breast can be anything from traditional Christmas stuffing to spinach and chestnuts, although care must be taken with stuffing ingredients that expand when cooked to prevent the roll from bursting or the stuffing be expelled.
To prepare a rolled turkey breast, the first step is to cut the breast meat from the bone and remove any excess meat, skin, or fat. The brisket is placed on a board and then cut from one long side to the other, but not enough to actually separate it into two pieces. It is then opened. Depending on the size and shape of the turkey breast, it is sometimes placed between two pieces of wax paper or plastic wrap and pounded until it is flat and of an even thickness. Pounding the meat can also make breast rolling easier.
A rolled turkey breast is quite thickly stuffed. For a holiday preparation, the filling is usually bread, spices such as rosemary and sage, onions, and celery. A more complex filling can be made from spinach, mushrooms, onions and chestnut meat. An Italian version may contain sausage, leeks and tomatoes. Almost anything that fits can be placed inside the breasts, although ingredients such as eggs that could expand significantly should be avoided or used in moderation.
The amount of stuffing placed inside the rolled turkey breast should be carefully measured. If too much stuffing is placed inside, the brisket will be difficult to roll up and may be pushed out of the meat as it cooks or is rolled. Underfilling within the roll could lead to a dish that lacks the unique flavor expected in a wrap.
Once the filling is distributed within the brisket, the meat is carefully rolled from edge to edge. The meat itself will actually expand during cooking, so you need to secure the rolled turkey breast in some way, usually by tying the trunk at several points along the length with string. Skewers or toothpicks can also be used to secure the meat while it cooks. The finished rolled turkey breast should be removed from string or skewers before serving.
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