Ease of Preparation: Moderate
Yield: 4 servings
Ingredients:
- 1 turkey breast, cleaned and “butterflied”
- Excess meat from wings, tenderloin and carcass, trimmed
- 1 cup of corn kernels (200 grams)
- ¼ cup toasted pine nuts (30 grams)
- 2 minced shallots
- 2 tablespoons minced garlic
- 2 tablespoons minced jalapeno
- 250 grams finely diced chorizo sausage (8 ounces)
- ¼ cup chopped cilantro (3 tablespoons)
- Salt and pepper
- 2 litres turkey or chicken stock
Method:
Puree the turkey trimmings in a food processor until smooth. Scrape down the sides, add a few twists of freshly ground pepper and salt and puree to incorporate. Scrape the bowl of the food processor out into a stainless steel bowl and keep chilled in the refrigerator.
Sauté the chorizo, shallots, garlic, corn and jalapeno until the shallots are soft. Remove the pan from the heat and add the chopped cilantro, season with pepper to taste. The mixture should be VERY fragrant and flavourful. Cool mixture completely and then fold it into the turkey puree.
Place a sheet of plastic wrap over the turkey breast and pound it with a tenderizer or the flat of a knife until it’s ½-centimetre thick. Turn the breast out onto a clean sheet of plastic wrap and season the inside thoroughly. Spread the chorizo mixture over the surface of the breast and then using the plastic wrap roll the breast up into a large tube and remove the plastic. Wrap the roulade with a double layer of cheesecloth and secure with butcher’s twine.
Poach the turkey roulade in simmering dark turkey stock until the liquid runs clear when pierced with a carving fork or meat thermometer or until it reaches an internal temperature of 180F. Let cool, slice thinly and serve with a frisee salad and a sherry vinaigrette.
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