If you’re looking for a turkey slightly off the beaten, roasted, dried-out, boring-until-you-smother-it-in-gravy path, this could help. It’s such an easy recipe.
Gorgonzola Turkey Roulade with Cranberry Gremolata
For the Turkey Roulade:
1 skinless, boneless, turkey breast
1 four to five ounce wedge gorgonzola cheese
1/2 cup chopped pecans (optional)
Fresh Herbs, chopped (I used rosemary and thyme, and chopped up about a Tbsp of each)
A bit of olive oil
For the Gremolata:
1/2 cup fresh cranberries, chopped (or pulsed in a food processor)
1 clove fresh, peeled garlic, minced
2 Tbsp. good olive oil
Sea Salt, to taste
Heat your oven to 350 degrees F. Prep your ingredients: Chop the pecans (if using) and set them aside, then chop the herbs and set them aside. Butterfly the turkey breast: run a knife through the meat, horizontally almost all the way through, leaving some meat attached so you can open it up. Watch a video on how to butterfly turkey breast, here.
Once the turkey breast is cut, place it between two large pieces of plastic wrap and pound it to about 1/2 inch thickness. I, like Good ol’ M-Stew (that’s Martha Stewart for the uninitiated), like to pound my turkey with a rolling pin. But for realsies, watch the vid, above. She really likes pounding that turkey.
Once the bird is sufficiently battered, crumble the entire wedge of gorgonzola over the length of the meat, moving in the direction you’ll be rolling. Top the gorgonzola with the chopped pecans. Roll up the turkey breast, enclosing the cheese and pecans and tie it up with butcher’s twine.
Place the turkey roll on a roasting pan or in a baking dish, drizzle with olive oil, sprinkle with salt and pepper, cover with herbs, and roast at 350 degrees F for about an hour, or until a thermometer inserted into the middle of the roulade reads 160 (I said that bit for the health department).
Clean up your turkey mess with some kind of good cleaner. Commercial break: I love Mrs. Meyers. We debate in my household about the best scent. My husband and I love the basil scent (because it’s the best) but my daughter hates it (because it’s her pre-teen prerogative to hate everything, right?) so she prefers lavender. No, you cannot make everyone in your household happy. But you can clean with whatever damned cleaning products you prefer. So, there.
Make the (sort-of) gremolata:
Pulse enough fresh cranberries in a food processor to make 1/2 cup pretty finely chopped. Add the cloves of garlic before the chopping is totally done and pulse until the garlic is finely minced. Add a drizzle of olive oil, just to kind of bring it all together, and season, to taste with sea salt.
Once the roulade has cooked through, slice it into medallions, remove the twine, and top with the gremolata. Serve immediately.