Oakwood Homes Porchlight Collection
I take a tour of the new Porchlight collection from Oakwood Homes in Reunion. These homes are catered for the post pandemic lifestyle!
Leftovers With Chef David
Chef David teaches me how to turn all those leftovers from Thanksgiving into a delicious Shepherd’s Pie!
Chef David’s Thanksgiving Turkey Breast Roulade
What You Need:
1 Turkey Breast about 6 pounds
Fresh or dried Thyme
1 bottle of white wine
About 2 pounds of unsalted butter
*Please see the recipes within the recipe for additional needs
Cooking rack or additional onions
What To Do:
For the filling (do this first and allow to cool before spreading on Turkey meat- do not put hot stuffing from the pan onto the raw meat!)
2 Tablespoons of unsalted butter
1/2 cup yellow Onion
1/2 cup colored bell papers
1 tsp garlic
1 cup rosemary sourdough bread diced into cubes with putter crust removed (you may substitute cornbread)
1 tsp savory spice (you could substitute sage)
2 large eggs
1 cup Turkey or chicken stock
Sauté the onion, bell pepper, celery together in a skillet with the butter for 2-3 minutes until softened.
Add garlic, savory spice, and bread, stirring to combine, beat your eggs and add the stock together- then add to solid mixture and stir to combine- the stuffing will be very wet. If stuffing seems too dry add a bit more stock as needed.
Cover your work surface with plastic wrap
Using a sharp knife cut the raw turkey meat away from the carcass and bones
Butterfly out the turkey breast, placing 15 inch cut pieces of cooking twine underneath the raw Turkey meat spaced about two inches apart, and cover meat with an additional piece of plastic wrap that fully covers the bird, meat should be about 3/4 inch thick. In
areas that seem to be a bit thicker, pound the meat form enough to flatten out but gentle enough as not to create holes in the meat, and work the meat towards the two side until the thickness is an even and smooth consistency; leaving the turkey skin intact on the backside- again the goal it to flatten out the meat by taping the meat out to 3/4 inch
Season the meat with salt and pepper to your personal taste and add some fresh garden thyme, and slather with butter at least a stick.
Fill turkey with a single layer of your choice of stuffing.
Once stuffing mixture is cooled spread the mixture on the pounded-out bird. (Top plastic wrap used to pound out the meat removed.)
Now begin your roll pulling up on the meat and rolling, after the first fold, tuck in your sides, and continue the rolling process until the raw Turkey meat is now a log, using the kitchen twine you placed under the bird meat, tie the meat log every two inches.
Place the Turkey log on a roasting rack, cooling racks, or atop onions on a pan just so that the meat is not directly on the bottom of the baking pan or in a Turkey roasting pan.
Massage the raw bird log (now skin side up) with 1/2 stick of butter.
Melt 1 pound of butter on the stove top and add one bottle of a dry white wine.
Preheat oven to 425 degrees
Fold a large piece of cheesecloth in at least 4 layers and submerge the cheesecloth into the butter/wine mixture soaking the cheesecloth and cover the bird the size of the
Turkey log before placing it in the oven.
Roast the bird for 30 minutes and the baste the Turkey by pouring the basting liquid over the cheesecloth cover with the wine/butter mixture, and then reduce the oven temp to 400 degrees.
Roast the bird for 30 minutes and the baste the Turkey by pouring the basting liquid over the cheesecloth cover with the wine/butter mixture, and then reduce the oven temp
to 375 degrees.
Roast the Turkey log for a total of 2.5 hours before temping the meat in the center of the
Turkey log. Internal temp should reach 160 degrees before removing from oven.
Allow Turkey to rest, the temp will continue to rise to reach at least 165 internal temp.
Remove cheesecloth, cut away cooking twine and slice into 1-inch-thick slices and