Louisiana_Cookin_-_November_-_December_2019

41 louisianacookin.com

BOUDIN-STUFFED

TURKEY ROULADE
MAKES 6 SERVINGS
(photo on page 38)

This simple and stunning Thanksgiving
roulade is stuff ed with boudin for a
Cajun twist.

3 tablespoons unsalted butter,
softened and divided
¼ cup fi nely chopped red onion
¼ cup fi nely chopped red bell pepper
4 cloves garlic, minced
½ pound boudin sausage, casings
removed
1 teaspoon chopped fresh thyme
½ teaspoon Cajun seasoning
1 (2¾- to 3-pound) whole skin-on
boneless turkey breast, trimmed
(2 breasts)*
2¾ teaspoons kosher salt, divided
1½ teaspoons garlic powder
1½ teaspoons ground black pepper,
divided
1 tablespoon vegetable oil
2 cups fi ltered apple cider
1 cup heavy whipping cream
1½ teaspoons chopped fresh sage
1 teaspoon apple cider vinegar
⅛ teaspoon cayenne pepper
Garnish: fresh sage leaves, ground
black pepper

1. In a 10-inch stainless steel skillet,
   heat 1 tablespoon butter over medium
   heat. Add onion, bell pepper, and
   garlic; cook, stirring frequently,
   until vegetables are softened, 4 to
   5 minutes. Stir in boudin, thyme, and
   Cajun seasoning. Remove from heat,
   and let cool completely.


2. Carefully remove skin from turkey
   breasts; set skin aside. Remove
   tenderloin from each breast, and
   reserve for another use. Place
   1 turkey breast between 2 sheets of
   plastic wrap. Using a meat mallet,
   pound breast to ½-inch thickness.
   Repeat with remaining breast. In a
   small bowl, stir together 2 teaspoons
   salt, garlic powder, and 1 teaspoon
   black pepper. Sprinkle half of salt
   mixture onto turkey breasts.


3. Stretch skin out on a large cutting
   board. Place pounded turkey breasts
   on skin, side by side lengthwise and
   slightly overlapped. Using a meat
   mallet, lightly pound overlapped
   turkey breasts to help adhere.
   4. Spread boudin mixture onto
   turkey breasts, leaving a ¾-inch
   border. Starting on one short side
   (parallel to turkey breast seam), roll
   up turkey, jelly roll style. Wrap skin
   around rolled turkey breast, lining up
   skin and roulade seams. Tie roulade
   with butcher’s twine at 11⁄2- to 2-inch
   intervals. Trim ends, if desired. Sprinkle
   with remaining salt mixture. Wrap in
   plastic wrap, and refrigerate overnight.
   5. Pat roulade dry; let stand at room
   temperature for 1 hour.
   6. Preheat oven to 325°. Place a wire
   rack over a parchment-lined rimmed
   baking sheet.
   7. Place roulade on prepared rack.
   Brush all over with oil.
   8. Bake until an instant-read
   thermometer inserted in thickest
   portion registers 150°, about 1 hour.
   Increase oven temperature to 475°.
   Bake until golden brown and an
   instant-read thermometer inserted
   in thickest portion registers 160° to
   165°, 10 to 15 minutes more, loosely
   covering with foil to prevent excess
   browning, if needed. Let stand for
   20 minutes.
   9. Meanwhile, in a medium saucepan,
   heat cider over medium-high heat
   until reduced to ½ cup, 25 to
   30 minutes. Add cream, and cook,
   stirring frequently, until thickened,
   about 5 minutes. Remove from
   heat. Stir in sage, vinegar, cayenne,
   remaining 2 tablespoons butter,
   remaining ¾ teaspoon salt, and
   remaining ½ teaspoon black
   pepper until well combined. Serve
   immediately with roulade. Garnish
   with sage and black pepper, if desired.

*Your butcher will be able to remove the

breast from a whole turkey.

FRIED TURKEY BREASTS

MAKES 8 TO 10 SERVINGS

(photo on page 39)

Get crunchy, juicy turkey without the

hassle of frying a whole bird.

1 quart water

½ cup plus 3 tablespoons kosher

salt, divided

6 cloves garlic, smashed

5 sprigs fresh thyme

2 tablespoons paprika

1 tablespoon fi rmly packed light

brown sugar

1 tablespoon chili powder

1½ teaspoons garlic powder

¾ teaspoon dried oregano

½ teaspoon cayenne pepper

1 quart ice water

6 pounds bone-in skin-on turkey

breast halves

Vegetable oil, for frying

6 cups all-purpose fl our

½ cup cornstarch

2 cups whole buttermilk

Cranberry-Satsuma Sauce

(recipe follows)

Garnish: fresh thyme leaves, fl aked

sea salt

1. In a large Dutch oven, combine
   1 quart water, ½ cup salt, garlic cloves,
   thyme, paprika, brown sugar, chili
   powder, garlic powder, oregano,
   and cayenne. Bring to a boil over
   medium-high heat; cook, stirring
   occasionally, until salt and sugar are
   dissolved, 1 to 2 minutes. Remove
   from heat, and stir in 1 quart ice
   water; let cool completely.


2. Place turkey breasts in a large
   nonreactive container. Pour brine
   mixture over turkey; place a sheet of
   plastic wrap on surface to keep turkey
   submerged. Cover and refrigerate for
   8 hours or overnight.


3. Let turkey stand at room
   temperature for 1 hour. In a large
   cast-iron Dutch oven, pour oil to
   halfway full, and heat over medium
   heat until a deep-fry thermometer
   registers 325°.


4. Preheat oven to 350°. Spray a wire
   rack with cooking spray, and place on
   a large rimmed baking sheet.


5. In a large bowl, combine fl our,
   cornstarch, and remaining
   3 tablespoons salt. In another large
   bowl, place buttermilk.


6. Working in batches, remove turkey
   from brine mixture, letting excess drip
   off. Dip each piece in fl our mixture,
   shaking off excess. Dip turkey in
   buttermilk; dip in fl our mixture again,
   shaking off excess.


7. Fry turkey in batches, stirring
   occasionally, until golden brown,
   about 10 minutes. Using an instant-
   read thermometer, check internal
   temperature of each piece. Place
   larger pieces that register less than
   165° on prepared pan.