One whole breast of turkey, skin, tendons, and fat removed
Coarse sea salt in a grinder
Whole black pepper in a grinder
Autumn Herb Paste:
1 ½ ounces fresh herbs: equal amounts of rosemary, thyme, and sage, stems removed (3/4 ounce total weight trimmed)
1 ounce fresh parsley, stems removed (1/4 ounce trimmed)
4 cloves garlic, peeled and minced or pressed
zest of 1 lemon
1 tablespoon Dijon mustard
¼ cup extra virgin olive oil
finely ground sea salt to taste (approximately ½ teaspoon)
To make the Autumn Herb Paste – in a processor fitted with the steel knife, mince the rosemary, thymne, sage, parsley, lemon zest, and garlic until very fine. Add the mustard and pulse to combine. Then, with the machine running slowly, drizzle in the olive oil and add the salt to taste. Reserve. (Makes approximately ½ cup.)
With a long, thin carving knife. Butterfly each breast half horizontally through the thickest part of the breast half. On a sheet of foil, lay the two breast halves, top side down, side-by-side lengthwise, overlapping the touching sides slightly. Lay a piece of plastic wrap over the breast halves, and using a flat mallet or the flat of a cleaver, flatten the thick portions slightly to an even depth. Remove the plastic wrap.
Grind salt and pepper liberally over the joined breast halves and spread the Autumn Herb Paste evenly over the flesh, leaving ½-inch of one long side clear of paste.
Roll the roast lengthwise and tie at 1- to 1 ½-inch intervals with kitchen twine. Wrap in plastic wrap and marinate in the refrigerator for 1 to 3 days.
About 1 hour 15 minutes before serving:
In a large sauté pan, heat oil and sauté roast to brown all sides. This will take about 15 minutes.
Transfer the roast to an edged baking sheet or roasting pan and roast at 375ºF. until an instant read thermometer inserted into the center of the roast reads 165º (about 45 minutes).
Remove from the oven, cover loosely with foil and let rest for 15 minutes. To serve, cut into crosswise slices.
From “Dry-Cured Breast of Turkey Roulade with Autumn Herbs” by Susan S. Bradley.
Posted to http://thelunacafe.com on 22 November 2011. Downloaded on 27 August 2014.
Note: Almost the same recipe can be used to create a roulade of pork tenderloin. If you are planning to cook pork, omit the lemon zest from the Autumn Herb Paste. A roulade of pork tenderloin should be cooked to a temperature of 150ºF., prior to resting for 15 minutes.