Apple, Brie & Sage Turkey Breast Roulade with Maple Tamari Pan Sauce
6
Product(s) Used
Special Diet
Gluten-FreeCourse
Main CourseMain Ingredient
PoultryOccasion
HolidaysIngredients
- 1 2½ to 3-pound boneless, skinless turkey breast, butterflied
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 small Honeycrisp apple peeled and diced
- 1 shallot finely diced
- 2 cloves garlic minced
- 1 tablespoon plus 1 teaspoon chopped fresh sage divided
- 5 ounces baby spinach
- 4 tablespoons SAN-J Tamari divided
- 1 tablespoon olive oil
- 3 tablespoons maple syrup divided
- 2 teaspoons Dijon mustard divided
- ½ teaspoon garlic powder
- 4 ounces Brie cheese rind removed and sliced
- ½ cup gluten-free chicken broth
- 2 tablespoons apple cider
- 1 tablespoon cold unsalted butter
Directions
- Place the butterflied turkey breast between two sheets of plastic wrap. Gently pound it to an even ½-inch thickness. Season lightly on both sides with salt and pepper.
- Preheat the oven to 375°F.
- Heat the butter in a large skillet over medium heat. Add the apples and shallot and cook for 4 to 5 minutes until softened. Stir in the garlic and 1 tablespoon sage and cook for 30 seconds. Add the spinach and cook just until wilted. Add ½ teaspoon each of salt and pepper. Remove from the heat and let the mixture cool for about 10 minutes.
- In a small bowl, whisk together 2 tablespoons San-J Tamari, olive oil, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, ½ teaspoon pepper, and garlic powder.
- Brush both sides of the turkey with the mixture.
- Spread the cooled apple mixture evenly over the turkey, leaving a 1-inch border around the edges.
- Arrange the Brie slices over the filling. Starting with the long side, roll the turkey tightly into a log. Tie with kitchen twine every 1½ to 2 inches. Place seam-side down in a lightly greased roasting pan.
- Roast for 45 to 55 minutes, or until an instant-read thermometer inserted into the center reaches 160°F. Remove from the oven and tent loosely with foil. Let rest for 10 to 15 minutes. The temperature will rise to the safe 165°F while resting.
- Place the roasting pan over medium heat or transfer the drippings to a saucepan. Add the chicken broth, apple cider, 2 tablespoons San-J Tamari, 2 tablespoons maple syrup, and the remaining teaspoon Dijon mustard. Simmer for 4 to 5 minutes until slightly reduced. Whisk in the cold butter until glossy. Stir in 1 teaspoon fresh sage.
- Remove the kitchen twine and slice the roulade into 1-inch rounds. Spoon the warm maple tamari sauce over each serving.
