Salt and pepper to taste Merchandise was taken in the breast of this turkey and processed in a variety of ways for consumer and professional use. 2 teaspoons poultry seasoning Email us and let us know! Place turkey between 2 sheets of heavy-duty plastic wrap, and flatten to 1-inch thickness using a meat mallet or rolling pin. 3/4 teaspoon dried tarragon. Place the turkey breast, lemon slices, butter and herbs in a large FoodSaver® Bag. Stop by your local deli and ask for country ham sliced at a number one or two thickness. The turkey breast is meat, high in protein, and very low in fat. Below is the recipe for a smoked wild turkey breast roulade that served as the swashbuckling hero. Since then, our rolled turkey breast roasts have become favorites. Clip your sous vide cooker to a large pot or container full of water. Pour chicken broth over turkey breast. Then, wrap with bacon. Cover the breast with plastic wrap and pound the meat into an even thickness. Of course, you can also use a favored gravy, too. Have a recipe you would like to suggest as a feature? Scoop the stuffing into the … 1 boneless skinless turkey breast half (3 to 4 pounds) 5 bacon strips, divided. Cut turkey breast into bite-sized cubes, place in marinade and refrigerate. Stack turkey, cream cheese and a jalapeño slice onto the bacon. December 30, 2020   |  Timber 2 Table Wild Game Recipes, December 23, 2020   |  Timber 2 Table Wild Game Recipes. Serves 4-6 depending on the size of the turkey. Cordon Bleu is a classic recipe in which a breaded meat is wrapped around a cheese stuffing and either fried or baked. Spread the stuffing in a 1/2-inch-thick layer … Below is the recipe for a smoked wild turkey breast roulade (rolled meat) that served as the swashbuckling hero. Place the cheeses down the center of the meat and roll tightly around the cheese. In a small bowl, mix together the garlic, basil, and pepper. Cut each piece of bacon in half. 3/4 cup chopped onion. Ingredients: Serves 4 to 6. Spinach, Mushroom, and Italian Sausage Stuffed Elk Heart. Let the Cordon Bleu rest for 10 to 15 minutes before removing the toothpicks and slicing. Rub skinless side of turkey breast with rosemary and garlic; spread with rice mixture. A cranberry relish also makes a wonderful side dish. You can continue to use the toothpicks to hold it together or, if desired, use kitchen twine for a surer wrap. Using a meat mallet, pound out the breast to about ½-inch thickness. 1/4 teaspoon pepper. 1 cup chopped mushrooms (optional, pick a favorite) Fold open like a book. ¼ pound cheese (we use mix of provolone and Muenster) Rub over the turkey breasts. On the widest side, place slices of ham, provolone and Muenster cheeses, and the spinach/onion/mushroom mixture. We add vegetables to the body cavity or to the bag to add to the moisture and flavor. Fold open like a book. Add the spinach and cook until wilted. 1 large bunch fresh spinach Slice the breast in half and pound out each half till you get the required thickness. Layer the country ham evenly over the breast meat. 1 one pound turkey breast. You can also replace the wild turkey with chicken or pork loin. This Rolled Stuffed Turkey Breast Wrapped in Bacon Weave is the result of my mad science. Should You Carry a Sidearm While Hunting? Serve with roasted, seasoned winter vegetables, such as Brussel sprouts and butternut squash. 2 garlic cloves, minced. Directions. ½ teaspoon freshly ground pepper. Lay the turkey breast on a cutting board. Butterfly the turkey breast by slicing from the side until nearly through the breast meat. 5 or 6 slices of bacon. Hook your kids on the outdoors with these 10 lures, Continuing Over 10 Years of Partnership in Vermont, Improving Recreation Opportunities in Texas, Teamwork in Arkansas’ Mississippi Alluvial Valley, A Buyer's Checklist for Purchasing Hunting Land, Making Strides in NWTF’s Southern Piney Woods. Chop rosemary and cut garlic into thin slivers. 3 tablespoons all-purpose flour. I usually do this so that the spices stick to the turkey breast. Expertly cut, rolled and tied, our free range Turkey Breast is ready to roast, and is available prepared with chestnut stuffing and bacon, or simply unstuffed. Stuff with Garlic. Site by Gray Loon. ½ cup parmesan cheese, grated. Cover the breast with plastic wrap and pound the meat into an even thickness. Slice jalapeño peppers. Mix the coating ingredients in a pyrex dish or sheet pan. Ingredients. 1 tablespoon butter Turkey Breast. Drizzle the tbsp of olive oil all over the turkey breast and rub it in. Season the breast meat with salt and pepper and half the Cavender’s seasoning. Place one slice of jalapeno and one cube of turkey into center of … Place the turkey roll on an oiled sheet pan and spritz the surface with vegetable oil spray. 1/2 teaspoon salt. … Fold open like a book. Kitchen tools for cooking boneless skinless turkey breast. ¼ cup chopped onion | Privacy Policy | Financials, Official Site of the National Wild Turkey Federation. The cheese choices are up to you, but we used a nutty Swiss and a decadent triple-cream brie for both flavor and texture in the finished dish. Season the breast meat with salt and pepper and half the Cavender's seasoning. ½ cup artichoke hearts. Place any extra slices of bacon on the turkey to fill in all the gaps. ¼ cup mushrooms, sautéed and chopped. Season both sides of the meat with poultry seasoning. Carefully transfer to baking dish with the seam side down and roast at 350 degrees until turkey is cooked. We sometimes roast a wild bird whole, first brining it for nearly a day and then using an oven browning bag to help hold in moisture. Finish with the minced garlic. Tip: Save the inner bag from a cereal box. Preparation is relatively simple. ¼ pound sliced ham (real ham — not a chopped reformulated cut) Remove seeds if less heat is desired. A few of the goods made from turkey breasts include raw breasts, frozen or fresh, which are available complete, in halves and fillets. Side of a wild turkey breast, butterflied and pounded to an even thickness, 8 ounces Swiss cheese, cut into thick slices. How to Roast a Turkey Breast 1. Lay the butterflied turkey breast skin side down on a cutting board. slit the turkey breast through the middle, stopping just before the end so you can open the turkey breast out like a book. Make holes in the roast: In a medium roasting pan or Dutch oven, place turkey roast and make 10-15 inserts with a paring knife. 1-1/2 cups milk. Spoon about half of the stuffing in an even 1/2 … Butterfly the turkey breast – i.e. Pin the roll together with toothpicks. For this recipe, we used wild turkey breast and a thinly sliced salt-cured country ham. Place another piece of clingflim on top of the turkey and beat with a meat tenderiser or a rolling pin until just smaller than the prosciutto rectangle. Place celery and onion chunks over and around turkey breast. Make sure the water is above the minimum and below the maximum fill line on the machine. I pounded it thin, seasoned with … Place the butterflied turkey breast skin-side down on a countertop or work surface and pound to an even 1/2-inch thickness. Roll it up tightly, jelly roll style, and secure with toothpicks. (pull them out just before slicing). Insert one clove into each end of the turkey breasts, and one in the center. ©2020 Jordan Outdoor Enterprises, Ltd. All rights reserved. Alternatively, you can place the breast between two pieces of plastic wrap to make clean up easier. Try this easy-to-make version of a classic dish. Even then, it’s possible to dry out the meat. All of it is good! Place the meat in the bag before using the meat mallet. Garlic Herb Butter: Melt 1 tbsp butter in a medium skillet, add 6 cloves of minced garlic and cook … Traditional version incorporates a paper-thin layer of Serrano ham between the layers of meat and cheese. You can continue to use the toothpicks to hold it together or, if desired, use kitchen twine for a surer wrap. A meat thermometer should read 165 degrees. In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. On the widest side, place slices of ham, provolone and Muenster cheeses, and the spinach/onion/mushroom mixture. We’ve used everything from a cornbread stuffing to fruity mixes and more in our wild turkey “roll-ups” or “roulades.” Company always seems to enjoy this ham, cheese and spinach version. Halve the bacon slices and place on flat surface. I pounded it thin, seasoned with crispy crumbled bacon, roasted chicken fat, fennel, red pepper flakes salt and pepper, smoked paprika, and some sage. Roasting a turkey breast requires only a few simple kitchen tools: A simple roasting pan or casserole dish. Then, wrap with bacon. 1 turkey breast, skinned and boned, removing all silver skin possible Shouldn’t be more than 1/2 … Season with salt and pepper. Step 1 Sprinkle onion soup mix all over turkey breast and place in the pot of an electric pressure cooker (such as Instant Pot®). Then, roll it, tie with butchers string, smoke it, and slice thin on a deli style meat slicer. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Place the turkey breast on the preheated Traeger at 250°F and smoke for about 2-3 hours or until the internal temperature of the turkey reaches 160°F. Roasting Preheat the oven to 180°C / 350°F gas mark 4. Instead of more traditional fried Cordon Bleu, we roll the turkey breast in a mixture of Panko bread crumbs, flour, and Parmesan cheese, then spray it with a bit of vegetable oil and bake to a crunchy, golden brown. Roll it up tightly, jelly roll style, and secure with toothpicks. Use the FoodSaver® vacuum sealer to vacuum seal the Bag. Start with prepping your turkey breast trimming all the excess off. ¼ cup parsley, chopped. Melt butter in a skillet, add onion and mushrooms, and cook over medium-low heat until soft and much of the liquid from the mushrooms has reduced. For best results, let turkey marinade for up to 24 hours. Much of the cheese will melt and ooze out, but it will mix with bacon and turkey drippings to create a sauce that can be spooned over the slices before serving. All rights reserved. Cover the breast with plastic wrap and pound the © National Wild Turkey Federation. Let cool for several minutes before slicing. An instant read meat thermometer is a MUST for any roasted turkey breast. Smoked Turkey Breast Easy And Perfect - Don't Sweat The Recipe Lay the turkey breast on a cutting board. Stuff with garlic: Stick garlic slice into each hole until you run out of garlic. 1 teaspoon kosher salt. Starting at a long side, tightly roll up breast… 1 can rotelle drained Onion garlic 1 jalapeño 1 cup corn 1/2 can black beans drained Juice of 1/2 a lime 1 packet Taco seasoning Smoked turkey breast Egg roll wrappers sautéed onion, garlic and jalapeño in olive oil. Place the turkey breasts horizontally on the bacon, overlapping slightly. Rub the turkey well with the smoked paprika, Italian seasoning, tarragon, salt, and pepper. Roast at 350 degrees until the coating is golden brown and crunchy and the interior reads 160 on an instant read or remote thermometer. Butterfly the turkey breast by slicing from the side until nearly through the breast meat. Calculate the cooking time according to weight of the whole roll and stuffing 20 minutes per 450g or 20 mins per lb. Roll the turkey in the dredge to coat evenly. Turkey breasts, whether from wild birds or domestic, farm-raised specimens can be notoriously dry if you cook them improperly or for too long. Season turkey breast generously on all sides. A few years ago, we began taking cues from chefs in cutlet-making and other preparation techniques designed to tenderize meat and allow flexibility in cooking. This one took about 45 minutes, larger rolls may take up to an hour, smaller rolls slightly less. Layer the country ham evenly over the breast meat. 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