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Image Credit: Miele Der Kern

Christmas turkey with a twist: Feast on this super tasty turkey roulade recipe

By LLM Reporters on 19th December 2020

With just under one week to go until the big day, those who are looking for inspiration for their show-stopping meal need look no further as we have a classic meat recipe prepared with a twist.

Go above and beyond a traditional roasted turkey while saving yourself time on the big day with this delicious turkey roulade recipe by Miele, which can be prepared and pre-portioned in advance. Cooking the turkey in a steam oven ensures it remains succulent and juicy. Serve hot with all of the trimmings, and use up any leftovers in a tasty Boxing Day sandwich.

Ingredients – Serves 6

500g turkey breast (cut into thick strips)
300g sausage meat
5 sprigs of thyme (stripped)
50g dried cranberries
50g dried apricots (halved)
8 x slices of Prosciutto or Parma ham

Method

1. Firstly, make the stuffing by dicing the apricots and mixing with the sausage meat, cranberries and thyme.

2. Make a little patty and fry off the sausage on a hob. Check for seasoning and adjust if necessary.

Image credit: Miele Der Kern

3. Cut the turkey into thick strips, ideally 8cm wide and 30cm long.

4. Overlapping each slice, lay out the Parma ham onto a double lined cling filmed tray. Make a rectangle shape with the ham and then spread the sausage meat evenly across the ham (1cm thick), leaving a 4cm frame of ham all the way around.

5. Season the turkey strips with salt and ground pepper and place in the centre of the sausage meat. Folding away from you, fold over the cling film to make a sausage roll shape, pinching the ends tight as you go.

6. Keep rolling into a sausage and tie the cling film ends. Wrap tightly in tin foil to ensure the ends do not burst.

7. If you have one, insert a meat probe into the centre of the ballotine and set a core temperature of 63˚C. Steam at 100˚C in a steam oven, until the core temperature reaches 63˚C.

8. Remove from the oven and allow to cool before refrigerating overnight.

9. Remove the tin foil and cut into 4cm wide rounds.

10. To reheat the roulade, leave the cling film on to help hold its shape and dust lightly with flour. Pan fry both sides until golden brown, add some chicken or turkey stock and place in the oven on a fan setting 180C for 10-12 minutes.