Entrées
Turkey Asparagus Cauliflower Risotto
Ingredients
Involtini
3 lbs.
Butterball® Ready-to-cook Turkey Breast
½ tsp.
White pepper
1 tsp.
Marjoram, dry
1 tsp.
Fennel pollen (or ground fennel seed)
16 ea.
Basil leaves
8 ea.
Provolone cheese, sliced 1/8th-inch
12 ea.
Turkey Salami, 1/16th-inch slices
Directions
- 1. Heat a water bath to a temperature of 145°F using a Thermocirculator.
- 2. Cut Butterball Ready-to-cook Turkey Breast against the grain into 4 slices, about ½ inch thick.
- 3. Using a mallet, pound the turkey breast between two pieces of plastic wrap. The turkey cutlets should have a thickness of ¼ inch. Season both sides of the cutlets with salt and white pepper. Set aside.
- 4. On each piece of turkey, sprinkle marjoram, lay 4 leaves of basil, add 2 or 3 slices salami and 2 slices of the Provolone cheese.
- 5. Roll the cutlets up into a log.
- 6. Lay a 16 x 10-inch piece of plastic wrap on a moistened surface.
- 7. Place the turkey log on top of the plastic wrap and roll, continuously rolling the package forward several times until the log tightens. Tie-off the ends of the log with twine. Repeat for each log.
- 8. Place the logs inside a vacuum sealer bag and vacuum seal 99%.
- 9. Place the bags inside the prepared water bath and cook for 2 hours, covering the bath with a lid or foil.
- 10. Heat a skillet with the remaining oil and sear the turkey rolls on all sides until nicely browned. Place the turkey rolls in the oven until just heated through.
- 11. Slice the rolls into ½ inch slices and serve with broccoli pesto and balsamic reduction.
Ingredients
Balsamic Reduction
1 cup(s)
Balsamic vinegar
2 tbsp.
Brown sugar
Directions
- 1. While the turkey is cooking, make the balsamic reduction by placing the balsamic vinegar and brown sugar in a small saucepan, cooking on medium heat until reaching ¼ cup in volume. Set aside and cool.
Ingredients
Pesto
2 cup(s)
Broccoli florets
½ cup(s)
Basil leaves, packed
1 tsp.
Garlic, rough chop
¾ cup(s)
Olive oil
¼ cup(s)
Pecorino cheese, grated
Directions
- 1. To make the pesto, prepare an ice bath and heat a pot with salted water to a roiling boil. Blanch the broccoli until just done, about 2-3 minutes.
- 2. Puree the pesto ingredients in a blender until smooth.
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