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garlic olive oil fresh breadcrumbs made celery green Spanish parsley fresh rosemary turkey chicken broth
Viewed: 47 - Published at: 9 years agoIngredients
- 10 garlic cloves, peeled
- 2 tablespoons olive oil
- 1/2 cup fresh breadcrumbs made from crustless French bread
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped pimiento-stuffed green Spanish olives
- 3 tablespoons chopped fresh parsley
- 1 teaspoon grated lemon peel
- 1/2 teaspoon chopped fresh rosemary
- 1 2 1/2-pound turkey breast half (skin, bones and fillet removed), butterflied
- 2 1/2 cups (about) canned low-salt chicken broth
Method
- Preheat oven to 350F.
- Combine garlic and oil in custard cup.
- Cover with foil; bake garlic until very tender, about 25 minutes.
- Pour oil into small bowl; reserve.
- Mash garlic; set aside.
- Increase oven temperature to 400F.
- Mix breadcrumbs, celery, olives, parsley, lemon peel and rosemary in small bowl.
- Season with salt and pepper.
- Place turkey breast on work surface.
- Using meat mallet, pound turkey to about *-inch thickness.
- Spread mashed garlic over turkey, then sprinkle with salt and pepper.
- Spread breadcrumb mixture over turkey, leaving 1/2-inch border on all sides and pressing to adhere.
- Starting at 1 long side, roll up tightly, jelly-roll style.
- Tie roulade in 5 places with string to secure.
- Place doubled 15-inch square of cheesecloth in 13x9x2-inch pan.
- Pour 1/2 cup broth over cloth.
- Place roulade on cloth.
- Drizzle reserved garlic oil over roulade.
- Wrap tightly with cheesecloth.
- Roast until cooked through and juices run clear when roulade is pierced in center, basting with 2/3 cup broth every 30 minutes, about 1 hour 15 minutes total.
- Let roulade cool 15 minutes.
- Remove cheesecloth and string.
- Cut roulade into 1/2-inch slices; arrange on 6 plates.
- Add 1 cup broth to baking pan.
- Bring to simmer, scraping up browned bits.
- Pour broth over roulade.
