Turkey Roulade with Bacon, Kale & Parmesan
A beautiful roll of turkey filled with a flavorful filling of bacon, kale and parmesan.
Servings: 8
Ingredients
- 3 pound boneless turkey breast
- 4 strips of thick cut bacon
- 1 medium yellow onion, diced
- 3 cloves of garlic, finely minced
- 2 cups of kale, stems removed, chopped
- 1/4 cup of chicken stock
- 1/2 cup of parmesan, finely shredded
- 1 cup of breadcrumbs
- salt and black pepper
- 4 tablespoons of butter, melted
Instructions
- Preheat your oven to 375 degrees
- Place a large skillet over medium heat
- Cook 4 strips of bacon until crisp and then transfer the bacon onto a plate and set aside for now
- Add a diced medium yellow onion into the skillet and cook until tender
- Add minced 3 cloves of garlic and cook for 60 seconds
- Add 1/4 cup of chicken stock and the chopped kale and cook until the kale has softened and transfer into a large bowl
- Crumble the crisp bacon and add it into the bowl along with 1/2 cup of finely shredded parmesan and 1 cup of breadcrumbs. Mix until combined and set aside
- Butterfly the turkey breast and pound equally thin
- Spread the filling over the turkey
- Wrap the turkey as you would a cinnamon roll and use 4 strands of kitchen twine to secure the roll
- Place the roll in a deep baking dish and roast for 60-75 minutes brushing the roll with melted butter every 20 minutes or so
- The roll is done when it is deeply golden and the internal temperature reaches 145 degrees
- Allow the roulade to rest for 10 minutes before slicing