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Every year, it seems, the
allure of cooking the traditional family turkey for Christmas
becomes a little, well, less appealing.
While I don’t think I
dare drop the bombshell on the family that I'd rather let
someone else do the dirty work this year -- it's a little too
short notice -- next year, I think, will be different.
In fact, I think I'll have
Delta Grandview Resort chef Bruce Robitaille do all the
cooking for me! Widely known as one of Muskoka's top chef's,
Bruce knows a thing or two about cooking turkey. (To find out
how much, see his mouth-watering Turkey Roulade recipe below!)
Beginning Christmas Eve, Bruce and the staff at Grandview Inn
will be offering this festive fair for just $34.95 per person
-- a snip, really, when you add the fact there's no washing up
to do! And, of course, topping off the meal will be Bruce's
version of the traditional plum pudding. The Inn will also be
serving Christmas dinner on Christmas Day, Boxing and Day and
throughout Christmas week, subject to demand.
For reservations, call
1-800-461-4454.
Grandview Resort's Chef
Bruce Robitaille
Presents
his mouth-watering
Turkey
Roulade
Ingredients
1
turkey breast
4
cups bread
2
granny smith apples
½
lbs. bacon
1
small onion
1
small carrot
2
stalks celery
½
bunch fresh sage
1
cup white wine
½
cup soft butter
Stuffing
Cut
bread into cubes ½” by ½ ”
Dice
onion, celery, and carrot
Dice
bacon
Chop
sage
Dice
apples (peel on)
Sauté
bacon; add celery, carrot, onion, apples and sauté until
tender. Deglaze with the white wine add fresh sage and season
with salt and pepper. Toss with bread cubes and set aside
Turkey
Put
breast on cutting board skin side down, we need to butterfly
the breast open, make an incision lengthwise through the
thickest part of the breast, but do not cut all the way
through. The idea is to open a flap and fold it back
increasing the surface area of the breast. Cover the breast
with plastic wrap and pound with a meat mallet until you have
a large square sheet of turkey. Carefully flip the breast over
and slip the soft butter under the skin.
Assembly
With
the breast skin side down spread the stuffing evenly over the sheet of turkey breast.
Roll/fold the breast so the stuffing forms a pinwheel. Tie the
breast like a roast with butcher’s twine. Roast in a 350
oven for approximately 1 hour to 1 ½ hour (depending on the
size of the breast) or until cooked through (insert a thin
metal knife into the thickest part of the breast, let sit 10
seconds, then touch the knife tip to your bottom lip if it is
hot the bird is done)
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