a turkey.
Rolled turkey breast is a method of preparing a boneless, skinless turkey breast by rolling it like a butterfly and rolling the thinner meat into a compact log shape and cooking it. This turkey breast treatment can provide a more compact shape of the meat that has some internal space for processes such as smoking, or the stuffing can be rolled inside the breast to make a roll. The stuffing inside the turkey breast can be anything from the traditional holiday stuffing to spinach and chestnuts, although care should be taken with stuffing ingredients that expand when cooked to prevent the bread from bursting or stuffing coming out .
Sage is a spice that is commonly used to stuff turkeys.
To prepare a rolled turkey breast, the first step is to cut the breast meat off the bone and remove any excess meat, skin, or fat. The breast is placed on a board and then cut from one long edge to the other, but not enough to separate it into two parts. Then it is folded and opened. Depending on the size and shape of the turkey breast, it is sometimes placed between two pieces of wax paper or plastic wrap and pounded until smooth and of uniform thickness. Beating the meat can also make it easier to wrap the breast.
Usually a rolled turkey breast is stuffed. For a festive preparation, the filling is usually bread, spices such as rosemary and sage, onion and celery. A more complex filling can be made with spinach, mushrooms, onions and chestnut meat. An Italian version may contain sausage, leeks, and tomatoes. Almost anything that will fit can be placed inside the breast, although ingredients like eggs that can expand significantly should be avoided or used sparingly.
The amount of stuffing that is placed inside the rolled turkey breast should be carefully measured. If too much stuffing is added, the brisket will be difficult to roll and may come out of the meat while cooking or rolling. Too little filling within the roll can result in a dish that does not contain the unique flavor expected in a Swiss roll.
Once the stuffing is spread inside the breast, the meat is carefully rolled from one end to the other. The meat itself will expand during cooking, so it is necessary to secure the rolled turkey breast in some way, usually by tying the trunk at various points lengthwise with string. Skewers or toothpicks can also be used to help support the meat during cooking. Finished rolled turkey breast should have string or skewers removed before serving.