Turkey Roulade

Taking the dark meat, trim off the gristle and fat from the thigh as well as the drumstick. Cut into 1-inch cubes and place on a parchment lined baking sheet or plate to be chilled in the freezer for 15 to 25 minutes until just starting to turn firm around the edges. Put your food processor blade in the freezer as well. This will make the meat a whole lot easier to grind.

Place the blade and the dark meat into the food processor and pulse repeatedly until you end up with a nice and finely textured dark meat ground turkey sausage mixture. Dump the meat out into a bowl.

For flavor, add some finely chopped fresh herbs including a packed tablespoon of sage, ¹⁄₂ a teaspoon of finely minced thyme, and a teaspoon of finely minced rosemary. Season with kosher salt and freshly ground pepper and then add a little bit of freshly grated nutmeg and a clove or two of freshly grated garlic. Mix together with your hands until all of the herbs and spices are evenly distributed.

Taking the breast, remove the tender from the bottom and trim off any fat or gristle. “Butterfly” the breast so that it is nice and thin for the roulade. Cover with plastic wrap and pound it with either a meat mallet or a frying pan until it is completely flat. For the resemblance of a rectangle, trim and “butterfly” the tender and use it to patch the corner of the breast.

Evenly spread the turkey sausage mixture over the top of the flat tender, pat it down, and begin rolling it up starting with the side that has been patched so that it all stays together.

Flatten out the skin until it is as flat and stretched as possible. Place the roulade in the very center with the seam facing upward. Wrap it in the skin, trim off any excess, and begin to tie. Tie it every 1 to 2 inches and make sure to tie it tighter towards the thicker part of the breast for a more even roulade that cooks more evenly. Rub the roulade down with olive oil, season with kosher salt and freshly ground pepper.

Once the roulade is nice and evenly seasoned, roast at 400°F until the thickest part of the roulade registers to about 160°F. (Approximately 90 minutes) Allow it to rest uncovered for 20 minutes to prevent the skin from getting flabby.

Carve and serve as desired, top it off with some gravy that is made from the homemade stock, and add a sprinkle of freshly chopped parsley. Enjoy!'