PEI Liquor Holiday eFlyer

Apple and Cranberry Turkey Roulade

INGREDIENTS 1 Larkin Bros. Boneless Skinless Turkey breast (about 3lbs) 1 granny smith apple, cut in ¼ inch chunks ⅔ cup dried cranberries 2 cups cubed bread

1 medium yellow onion, minced 1 cup good quality chicken stock 1 Tbsp dried summer savoury Salt and pepper to taste Oil for fying

DIRECTIONS Combine the apples, cranberries, bread, onion, chicken stock and summer savoury in a large bowl and stir to combine. Season to taste with salt and pepper. Let stand while you prepare the turkey. Butterfly the turkey breast (lay it on it’s side and cut into it sideways so you can lay the breast open like a book). Cover the butterflied breast with plastic wrap, then use a meat mallet to pound it to an even ¼ inch thickness. The finished product should be roughly square, but you may need to trim off the smaller bottom section to square it off. Flip the turkey over so the plastic wrap is underneath, then spread the apple cranber- ry mixture evenly over the turkey. Starting at one side, roll the turkey up like a pinwheel, keeping the roll as tight as possible. Nowwrap the turkey roulade very tightly in plastic a few times (with the sides of the plastic sticking out like a candy wrapper) Tie the sides of the plastic with string so the roulade is sealed in, then lower the whole thing into the hot water. Cover and cook for about 1 ½ hours, making sure the water never gets hotter than a gentle simmer. Check the internal temperature of the turkey with an instant-read thermometer; it should read 165F or higher. Carefully remove the turkey from the hot water and unwrap it. Heat a large heavy-bottom skillet over medium-high heat, then add oil and the turkey roulade. Sear on all sides until dark golden brown. Slice and serve hot with cranberry sauce. Fill a very large dutch oven ⅔ full with water and bring to a simmer over medium heat.

1

STONELEIGH MARLBOROUGH RIESLING 09533Z, 750 mL, $20.50

2

BABICH MARLBOROUGH PINOT NOIR 07662Z, 750 mL, $25.49

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CELEBRATE HOLIDAY 2018

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