Porchetta Spiced Turkey Roulade and ecoLife Herbed Brown Rice
Servings
Prep Time
8-10
Servings
120
Minutes
Servings
Prep Time
8-10
Servings
120
Minutes
Ingredients
Porchetta Spiced Turkey Roulade
¼
cup
olive oil
plus more for roasting
½
cup
parsley
coarsely chopped
3
tablespoons
rosemary
coarsely chopped
2
tablespoons
sage
coarsely chopped
Zest from one orange
1
tablespoon
fennel seeds
coarsely crushed
1
teaspoon
crushed chili flakes
1
clove
garlic minced
7
pound
turkey breast
butterflied, deboned, with skin on and pounded with a mallet to a mostly even thickness
Salt and pepper for seasoning
½
cup
white wine
2
cups
stock
Kitchen twine for tying
Herbed Quick Cook Brown Basmati Rice
2
tablespoons
butter
2
shallots
chopped
2
stalks celery
finely chopped
½
cup
parsley
finely chopped
2
tablespoons
sage
finely chopped
2
teaspoons
fennel seeds
crushed
1
teaspoon
chili flakes
2
cups
ecoLife® Quick Cook Brown Basmati Rice
4
cups
stock
Salt and pepper
2
oranges
peeled, pitted and segments removed
¼
cup
toasted pine nuts
Instructions
Porchetta Spiced Turkey Roulade
Place olive oil, parsley, rosemary, sage, zest from orange, fennel seeds, crushed chili, and garlic in a bowl. Mix together.
Prepare turkey breast lay it skin side down unrolled onto a cutting board.
Season the meat with salt and pepper.
Spoon the parsley herb mixture over the breast.
Using the short side of one end of the turkey breast, tightly roll.
Using kitchen twine secure the rolled breast by tying at one inch intervals and then another one at the long side of the bird.
Preheat the oven to 375° degrees.
Place turkey in a roasting pan and drizzle the top with olive oil.
Season with salt and pepper.
Roast for 1½ hours until an instant read thermometer register 160 in the thickest part.
Let rest 20 minutes before cutting.
To make the pan sauce, heat the roasting pan with drippings over medium high heat.
Add in wine and cook until reduced by half.
Add in stock and cook until slightly thickened.
Season again with salt and pepper and stir in additional herbs if desired.
Herbed Quick Cook Brown Basmati Rice
Heat the butter in a medium pot over medium heat.
Add in shallots and celery and cook until softened about 3 minutes.
Add in the parsley, sage, fennel seeds, and chili flakes.
Cook for a minute.
Add in 1 teaspoon of salt and pepper.
Add in rice and stock.
Bring to a boil and reduce heat to simmer.
Cook until liquid is absorbed about 30 minutes.
Stir in the toasted pine nuts and garnish with orange segments.