Directions:
- Bring a large pot of salted water to a boil. Add the rice and cook until tender, about 15 minutes. Strain the rice and transfer to a large bowl, then bring a fresh pot of water to a boil. Drop the chard into the boiling water and cook until tender, about 7 minutes. Drain and rinse with cold water to stop the cooking, then squeeze dry and chop. Mix the chard and pancetta into the rice.
- Chop the garlic, rosemary, red pepper flakes and 1/2 teaspoon salt into a fine paste using a knife or a mini chopper. Add to the chard-rice mixture along with the cheese, scallions, basil, parsley, lemon zest, nutmeg and 1/4 teaspoon pepper. Add the eggs and stir to combine.
- Preheat the oven to 400 degrees. Remove the skin from the turkey breast in one piece and reserve. Place the meat smooth-side down on a cutting board and butterfly it: Slice down the middle of the breast with a sharp knife, but do not cut all the way through. Open the turkey like a book.
- Sprinkle the meat with a teaspoon of cold water and cover with plastic wrap. Using the flat side of a mallet, or a rolling pin, pound the meat into a 1/2-inch-thick rectangle. Season with salt and pepper, then pile the chard stuffing down the center of the rectangle, packing it into a tight log. Fold the meat over the filling, overlapping the sides slightly. Stretch the turkey skin over the roulade to cover the seam and tie the roll at 2-inch intervals with kitchen twine. Fold in the ends and tie the roll lengthwise to seal.
- Place the meat skin-side up on a rack in a shallow baking dish. Brush with the olive oil and season with salt and pepper. Pour the wine and 2 cups water into the dish and roast until a thermometer inserted into the roll registers 160 and the skin is golden and crisp, 50 minutes to 1 hour.
- Transfer to a cutting board and let rest 15 minutes. Meanwhile, strain the pan juices. Remove the twine and slice the roll into 3/4-inch-thick pieces. Serve with the pan juices.
- Photograph by Steve Giralt
- /content/dam/images/food/fullset/2009/9/25/1/FNM-110109-Turkey-012_s4x3.jpg How to Make a Turkey Roulade
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 803.1 Kcal (3362 kJ) | ||
| Calories from fat | 380.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.31g | 65% | |
|---|---|---|---|
| Cholesterol | 290mg | 97% | |
| Sodium | 1193mg | 50% | |
| Potassium | 1325.48mg | 28% | |
| Total Carbs | 18.98g | 6% | |
| Sugars | 2.21g | 9% | |
| Dietary Fiber | 2.74g | 11% | |
| Protein | 68.63g | 137% | |
| Vitamin C | 38.3mg | 64% | |
| Iron | 5.3mg | 29% | |
| Calcium | 306.6mg | 31% | |
| Amount Per 100 g | |||
| Calories | 148.46 Kcal (622 kJ) | ||
| Calories from fat | 70.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.82g | 65% | |
|---|---|---|---|
| Cholesterol | 53.61mg | 97% | |
| Sodium | 220.54mg | 50% | |
| Potassium | 245.03mg | 28% | |
| Total Carbs | 3.51g | 6% | |
| Sugars | 0.41g | 9% | |
| Dietary Fiber | 0.51g | 11% | |
| Protein | 12.69g | 137% | |
| Vitamin C | 7.1mg | 64% | |
| Iron | 1mg | 29% | |
| Calcium | 56.7mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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