"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Fancy Turkey Roll Recipe

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This recipe for Fancy Turkey Roll , by , is from The Mills Family Cookbook - The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Janell (Mills) Burditt
Category:
Category:
Ingredients:  
Ingredients:  
Stuffed turkey breast

1 (5 lb) turkey breast
skinned and boned
1½ c chopped sweet pepper
1 c chopped purple onion
1 (8oz) can water chestnuts
drained and chopped
1 tbsp olive oil
½ tsp poultry seasoning
½ tsp dried whole savory
½ tsp salt
½ tsp pepper
1 (10oz) Frozen chopped
spinach, thawed and drained
½ c white wine
¼ c olive oil
¼ c dry white wine
Directions:
Directions:
Trim fat from turkey; remove tendons. Place outer side of turkey breast on heavy-duty plastic wrap. Starting from the center, slice horizontally through the thickest part of each side of the breast almost to, but not through, the outer edges. Flip cut pieces over to enlarge breast. Place heavy-duty wrap on turkey; pound to a more even thickness. Sauté red pepper, onion, and water chestnuts in 1-tbsp olive oil until tender; add poultry seasoning and next five ingredients. Cook, stirring constantly until liquid is evaporated, spread spinach mixture in center of turkey breast to within 2 inches of sides; roll up turkey breast, jellyroll fashion, starting with the short side, to about an 11 x 6 inch roll. Secure at 1 ½ inch intervals using heavy string. Place seam side down, on rack in a shallow pan coated with vegetable cooking spray. Combine ¼ c olive oil and ¼ c white wine; stir well. Brush over turkey roll. Bake, uncovered, at 325 degrees for 2 hours, basting often, let stand 15 minutes. Transfer turkey to platter. Remove strings; garnish, if desired. Serve with white wine gravy.
Personal Notes:
Personal Notes:
This has become our traditional Christmas turkey. A lot less mess to clean up.

 

 

 

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