Turkey Roulade with Figgy Port Wine Sauce

Turkey Roulade with Figgy Port Wine Sauce Recipe
Photo: Melina Hammer; Styling: Iain Bagwell
Thick slices of bacon and spinach are rolled into turkey breasts and baked to perfection for Turkey Roulade. A Figgy Port Wine Sauce completes this holiday dish.

Yield:

Makes 6 to 8 servings
Total time: 1 Hour, 45 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 1 Hour, 10 Minutes
Total: 1 Hour, 45 Minutes

Ingredients

8 thick bacon slices, chopped
2 shallots, minced
4 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
2 (20-oz.) packages fresh baby spinach
1 (6- to 7-lb.) bone-in turkey breast
6 (6-inch) fresh rosemary sprigs
Kitchen string
1/2 cup finely chopped dried golden figs
1 cup port
3 tablespoons olive oil
1/2 cup red wine vinegar
1 cup chicken broth
2 tablespoons plum jam
1 tablespoon cold butter

Preparation

1. Cook bacon in a Dutch oven over medium heat 10 to 15 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 3 Tbsp. drippings in Dutch oven. Sauté shallots and next 2 ingredients in hot drippings 1 to 2 minutes or until tender. Add spinach, in batches, and sauté 5 minutes or until wilted. Drain mixture, and coarsely chop. Stir together bacon and spinach mixture in a large bowl; add salt and pepper to taste. Cool 10 minutes.

2. Remove bone from turkey. Butterfly turkey breasts by making a lengthwise cut in 1 side, cutting to but not through the opposite side; unfold. Place breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or the flat side of a meat mallet. Sprinkle both sides with desired amount of salt and pepper, and place, skin sides down, on work surface.

3. Spoon half of spinach mixture on 1 breast, leaving a 1/2-inch border. Roll up, jelly-roll fashion, starting with long skinless side. Place 3 rosemary sprigs on breast, and tie with kitchen string, securing at 2-inch intervals. Repeat procedure with remaining breast, spinach mixture, and rosemary sprigs.

4. Preheat oven to 425°. Bring figs and port to a boil in a medium saucepan over high heat. Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes or until figs are tender. Remove from heat.

5. Cook turkey in hot olive oil in a 12- to 13-inch nonstick ovenproof skillet over medium-high heat 2 minutes on each side or until browned. If necessary, turn turkey so that rosemary sides are up. Transfer skillet to oven, and bake at 425° for 25 to 30 minutes or until a meat thermometer inserted into thickest portion registers 165°.

6. Transfer turkey to a wire rack. Discard fat in skillet. Add fig mixture and vinegar to skillet, and cook over medium-high heat, stirring constantly, 4 to 5 minutes or until thickened. Stir in broth, and simmer, stirring occasionally, 5 to 8 minutes or until reduced by half. Stir in plum jam, and cook, stirring constantly, 1 minute. Whisk in butter and salt and pepper to taste.

7. Remove and discard kitchen string from turkey. Cut turkey into 1/2-inch-thick slices, and serve with fig mixture.

December 2013