Turkey breast doesn’t have to be dry or tasteless. I have the perfect solution to that problem. Here is a simple recipe that you can put together in no time, and the best part, the turkey breast will be moist and full of flavor. Serve this as a main course or you can have it cold the next day. Slice it thin, and enjoy it as a turkey club sandwich, with fresh avocado, lettuce, and tomato.
- 1 section of turkey breast (turkey breast is rather large, one section can make 2 roulette)
- 2 whole carrots (I used a purple carrot, yellow and orange carrot) *this is completely optional, you can use regular carrots
- red bell peppers, sliced
- 6 whole garlic cloves
- 2 bay leaves crushed, or grounded
- 1 tsp crushed coriander
- 1 tsp garlic powder
- 1 tsp sweet paprika
- 1/2 tsp hot paprika (you can add more or less depending on how spicy you like it) * this is also optional
- Salt & Pepper
- Olive oil for frying and basting the turkey breast
- Heavy duty strings to tie the roulette in place
- Prepare your seasoning: In a small bowl, mix bay leaves, coriander, garlic powder and paprika.
- Cut 6 pieces of heavy duty string, each about 12″ long.
- Fillet the turkey breast, so you have two sections.
- Pound the turkey breast with a meat tenderizer mallet or hammer.
- Sprinkle generously with salt and pepper
- Add the whole carrots, you can do one whole carrot per roulette. Add the whole garlic cloves, 3 per roulette, and add the sliced bell peppers going down the middle.
- Roll it up, and tie with the strings. I used 3 strings per roll. Tie one in the middle and two on opposite ends.
- Rub the roulette with olive oil, than add your seasonings. First sprinkle all around with salt and pepper. Than generously sprinkle the entire roulette with the rub seasoning. Make sure to cover all around, leaving no bold spots.
- Preheat your cast iron skillet or regular skillet. Add about 1 tablespoon of olive oil for frying.
- Preheat your oven to 350 F.
Fry the roulette on all sides. 2-3 minutes per side until nice caramelized crust forms.
Here it is after it has fried on all sides:
Add it to your baking dish and cover with foil. Bake for about 1 hour. You can open it from time to time between cooking to baste the roulette with its juices. Cover and continue baking, until ready.
When its done, put it on a cutting board and cover with foil for about 10 minutes before serving. This way the juices will flow in and make this roulette extra moist.