Friday, November 23, 2012

Thanksgiving part 1

Thanksgiving weekend has begun. Yesterday I had dinner with Emily's family. Spinach and brie stuffing, mashed potatoes, sweet potatoes, green beans, biscuits, cranberry sauce, and:

Smoked turkey roulet, bursting at the seams with stuffing and meat.


1) Remove breast from turkey (with skin, of course)
2) Lay breast flat
3) Pound breast flatter
4) Add delicious stuffing to middle of breast
5) Roll up the breast, truss it.
6) Put in charcoal grill over coals covered with rosemary for ~2 hours.
7) Slice and serve

Like a turducken, one of the benefits of the turkey roulet is that there's no carving at the table--the meat has no bones in it. It was delicious. Very smoky, very tender (from all the pounding), and not dry.

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