Turkey Leg Roulade Recipe

Name: Turkey Leg Roulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup fresh flat-leaf parsley, chopped; 1/4 cup fresh rosemary, chopped; 1 tablespoon fresh thyme leaves, chopped; 2 tablespoons shallots, minced; 1 clove garlic, minced; 1 tablespoon pink peppercorns, crushed; 1/2 cup extra virgin olive oil; 2 leg-thigh portions from 1 (12-14 pound) free-range turkey; boned and butterflied with bones reserved; Bones from leg-thigh turkey portions; 2 tablespoons canola oil; 1 onion, coarsely chopped; 1 carrot, peeled and coarsely chopped; 1 celery stalk, coarsely chopped; 1 head garlic, halved crosswise; 1/2 cup all-purpose flour; 2 cups dry white wine; 5 fresh thyme sprigs; 5 fresh rosemary, sprigs; 1 bay leaf; 4 quarts organic turkey or chicken broth

Servings: persons

1/2 cup fresh flat-leaf parsley, chopped
1/4 cup fresh rosemary, chopped
1 tablespoon fresh thyme leaves, chopped
2 tablespoons shallots, minced
1 clove garlic, minced
1 tablespoon pink peppercorns, crushed
1/2 cup extra virgin olive oil
2 leg-thigh portions from 1 (12-14 pound) free-range turkey; boned and butterflied with bones reserved
Bones from leg-thigh turkey portions
2 tablespoons canola oil
1 onion, coarsely chopped
1 carrot, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 head garlic, halved crosswise
1/2 cup all-purpose flour
2 cups dry white wine
5 fresh thyme sprigs
5 fresh rosemary, sprigs
1 bay leaf
4 quarts organic turkey or chicken broth

1
Preheat the oven to 375F.
2
Place a rack on a rimmed baking sheet.
3
In a small bowl, stir together the parsley, rosemary, thyme, shallots, garlic, peppercorns, and olive oil.
4
Set aside.
5
Arrange two 18-inch squares of aluminum foil on a work surface, over lapping them slightly.
6
Open the butterflied leg-thigh portions flat and lay them, skin side down and long sides overlapping slightly, on the foil.
7
Season the meat generously with salt and pepper and then brush with the herbolive oil mixture.
8
Working from the long edge closest to you, roll up the turkey to form a log about 4 inches in diameter and 10 inches long.
9
Wrap the foil around the turkey and twist the ends of the foil to secure into a tight bundle.
10
Place the bundle on the rack on the baking sheet.
11
Roast until an instant-read thermometer inserted (directly through the foil) into the middle of the roulade registers 145F, about 1 hour.
12
Remove the roulade from the oven and let cool in the foil for 40 minutes, then refrigerate overnight.

1558

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1/2 cup fresh flat-leaf parsley, chopped, 1/4 cup fresh rosemary, chopped, 1 tablespoon fresh thyme leaves, chopped, 2 tablespoons shallots, minced, and more.

Yes, Turkey Leg Roulade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Leg Roulade

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