Turkey roulade with pears and rosemary

Votes: 1

Time: 5 o'clock.
Complexity: average
Servings: 6-8

To avoid roasting a huge turkey in the oven, you can cook only the meatiest parts of the bird: the legs and breast. Firstly, this will reduce the roasting time. Secondly, thinly sliced turkey leg and breast rolls with a delicious pear glaze will look no less festive and elegant when served than a whole bird. Thirdly, it will be easier to carve and serve the finished meat. You can prepare the turkey leg rolls with pear-chestnut stuffing the night before and refrigerate them. Then, just before serving, bake them next to the breast, rubbed with rosemary oil and drizzled with pear glaze.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 tablespoons unsalted butter, room temperature
1 cup chopped dried pears
0.5 cups roasted chestnuts, chopped
5 shallots (2 chopped, 3 halved lengthwise)
2 cloves of garlic (1 minced, 1 crushed)
1 tbsp + 1 tsp chopped fresh rosemary
1.5 tsp chopped fresh thyme
1/4 cup dry white wine
0.5 cups lightly salted chicken broth
2 turkey legs (drumsticks and thighs), with skin, bones and tendons removed
1 whole turkey breast on the bone (2.7-3 kg)
1 tbsp. pear juice
1/4 cup honey
2 tsp white wine vinegar
2 carrots, coarsely chopped
2 stalks celery, coarsely chopped
2 tablespoons of vegetable oil

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: butter, pears, chestnuts, shallots, garlic, rosemary, thyme, white wine, bouillon, turkey, pear juice, honey, wine vinegar, carrot, celery

Cooking the dish according to the recipe:

In a medium skillet, heat 2 tablespoons butter over medium heat. Add the dried pears, chestnuts, 2 finely chopped shallots, minced garlic, 2 tablespoons rosemary, and 1 teaspoon thyme; season with salt and pepper. Cook, stirring, until the shallots are soft, 5 to 6 minutes. Add the wine and simmer until completely evaporated, 1 to 2 minutes. Add the chicken broth and simmer until completely evaporated, 5 to 6 minutes. Let cool.
Place the turkey legs skin-side down (they will be rectangular). Sprinkle with salt and black pepper. Spread the pear filling over the legs, shaping each portion into a log along one long side. Fold the meat over the filling and roll up. Tie each roll with kitchen twine at 4 cm intervals, then tie a long piece of twine along the length of the roll. Refrigerate until ready to cook.

Season the turkey breast with salt and black pepper and let it rest for 1 hour. Position a rack in the lower third of the oven and preheat to 350°F (175°C).
Meanwhile, prepare the glaze:

Combine the pear juice, honey, 1 teaspoon rosemary, the remaining 1/2 teaspoon thyme, crushed garlic clove, and vinegar in a small saucepan and bring to a boil. Reduce heat and simmer until thickened, 12-18 minutes. Remove the garlic and season the glaze with salt and pepper to taste. Cool.
Combine the remaining 4 tablespoons butter with the remaining 1 teaspoon rosemary. Pat the turkey breast dry with paper towels and rub the butter evenly over the skin. Arrange the shallot, carrot, and celery halves in the center of a large roasting pan. Place the turkey breast on top of the vegetables. Roast for 1 hour.
Meanwhile, heat vegetable oil in a large skillet over medium heat. Pat the rolls dry with paper towels and season with salt and black pepper. Fry on all sides for 10-12 minutes.
Pour most of the pear glaze over the turkey breast. Place the rolls side by side in a roasting pan. Roast until a thermometer inserted into the roll registers 160°F (76°C), 40 to 50 minutes, and the breast registers 160°F (71°C), 45 to 60 minutes (cover with foil if the glaze darkens too quickly). Transfer each roll to a cutting board. Brush the breasts with the remaining pear glaze and let rest for at least 30 minutes before slicing. Use the rendered fat in the roasting pan to make a gravy.

Note

Fill, roll, and tie the rolls (steps 1 and 2) and prepare the glaze (step 4) the day before baking; refrigerate. Microwave the glaze in 5-10 second intervals.