I made this Christmas day. It was too much work for an average tasting dish. It wasn't bad but it wasn't nearly as good as the work I put into it. I didn't care for the fig flavor either but I am glad I tried it. I wouldn't make it again based on the dish didn't equal the effort.
Turkey Roulade with Figgy Port Wine Sauce
Photo: Melina Hammer; Styling: Iain Bagwell
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1 Hour, 10 Minutes
Total: 1 Hour, 45 Minutes
- 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
- 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.
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