Turkey Roulades with Fontina and Sage

[Skhilled]

LMAO! If you've never seen a boneless turkey breat before you will be amazed at the size or it, especially if it is a large one and this recipe need 2 of them!

The recipe requires that you brine both breasts first for 12 hours then pound them out. Then add the stuffing and roll them up like a jelly roll. Then you wrap them completely in bacon and secure the bacon ends with toothpicks. You then sear both sides and the top and lay it cut side down and roast for about 30 minutes.

It is a LOT of work but well worth the effort!

[Jherrith]

Come on out Wilhelmina .. tis what I call my "ehem" large hammer.

Hasn't failed me yet ...

[Skhilled]

I made this for Thanksgiving and it was awesome!!! It makes 2 very large ones and requires quite a bit of work but the results will make you sing! Very tender and very flavorful!!!

http://www.finecooking.com/recipes/turkey-roulades-fontina-sage.aspx

I do suggest butterflying the large end of both breats before trying to pound it out or you'll need a sledgehammer to do it! 

We ate one for Thanksgiving and froze the other...been thinking about thawing that bad boy out soon!