Spicy turkey roll with chili-tomato jam
A turkey breast doesn't need a complicated stuffing to become a showpiece. Here, cumin, paprika and a hint of cinnamon give the meat a warm, aromatic crust before it is rolled, browned and roasted until juicy. Sliced into generous rounds, the roulade looks impressive on the table while remaining surprisingly straightforward to prepare.
The real character comes from the chilli-tomato jam served alongside. Cherry tomatoes cook down with red onion, garlic, chilli, brown sugar and red wine vinegar into a glossy condiment that moves between sweet, sharp and spicy. Its acidity cuts through the richness of the roasted turkey, while the chilli gives an otherwise traditional roast a welcome spark.
Serve it as a festive alternative to a whole roast turkey, or make it for a Sunday lunch when you want something a little out of the ordinary.
Ingredients
Instructions
Make the chilli-tomato jam
Combine the cherry tomatoes, chilli peppers, red onion, garlic, brown sugar and red wine vinegar in a medium saucepan.
Bring to a gentle simmer over medium heat, stirring until the sugar has dissolved. Reduce the heat to low and simmer uncovered for 20–30 minutes, stirring occasionally and more frequently as the mixture thickens.
Cook until the tomatoes have broken down and the mixture is glossy, thick and spoonable. Bear in mind that the jam will thicken further as it cools.
Season with salt and pepper to taste. Remove from the heat and set aside while you prepare the turkey.
Prepare the turkey
Preheat the oven to 375°F.
Place the butterflied turkey breast on a clean work surface. If necessary, cover it with baking parchment or plastic wrap and gently pound the thicker areas until the meat is an even thickness.
Combine the cumin, paprika, cinnamon, salt and black pepper in a small bowl.
Season the inside of the turkey evenly with about two-thirds of the spice mixture. Starting at one of the shorter ends, roll the turkey firmly into a compact log.
Tie the roll securely with kitchen twine at approximately 1½–2 inch intervals. Rub the outside with the remaining spice mixture.
Brown and roast the turkey roll
Heat the olive oil in a large ovenproof skillet over medium-high heat.
Add the turkey roulade and brown it on all sides, turning carefully, until the exterior is evenly golden, about 6–8 minutes in total. Take care not to let the spices burn.
Transfer the skillet to the preheated oven.
Roast until the turkey is cooked through and the centre of the thickest part reaches a safe internal temperature of 165°F. Begin checking the temperature after about 30 minutes; the total roasting time will depend on the thickness of the roulade.
Remove the turkey from the oven, transfer it to a board and let it rest for 10–15 minutes before removing the kitchen twine.
To serve
Cut the rested roulade crosswise into approximately 1-inch (2.5 cm) slices and arrange them on a warmed serving platter or individual plates.
Serve with the chilli-tomato jam spooned alongside or in a small bowl so everyone can add as much as they like. Garnish with fresh rosemary, thyme, sage or flat-leaf parsley, if desired.
Serve warm.
Notes
Pound the butterflied turkey breast to an even thickness before seasoning and rolling. This helps it cook evenly and makes the finished roulade easier to slice.
Jalapeño peppers give the jam relatively gentle heat; Serrano peppers make a noticeably hotter version. Chilli strength varies considerably, so taste and adjust according to the peppers you are using. Leave some of the seeds in if you prefer more heat.
Tie the roulade with kitchen twine at roughly 1½–2 inch (4–5 cm) intervals so it keeps its shape while browning and roasting.
Cooking time will vary according to the thickness of the roulade. Use an instant-read thermometer rather than cooking by time alone. Check the temperature in the thickest part of the turkey, avoiding the pan and any gaps in the roll.
The chilli-tomato jam should be thick and spoonable rather than dry. It will continue to thicken as it cools, so remove it from the heat while it is still slightly looser than the consistency you want to serve.
The jam can be prepared ahead and refrigerated in a covered container. Bring it to room temperature or warm it gently before serving.
Letting the turkey rest for at least 10 minutes before slicing is important. It also gives the roulade time to firm up, producing cleaner rounds.
Fresh rosemary, thyme, sage or flat-leaf parsley all make good garnishes.
Variations
Smoky turkey roulade: Use smoked paprika rather than sweet paprika and add a small pinch of chilli flakes to the turkey seasoning. The smokiness works particularly well with the sweet tomato jam.
Herb and garlic: Add finely chopped sage, rosemary or thyme and a little extra garlic to the inside of the turkey before rolling. Sage is especially good if you're serving the roulade for Thanksgiving or Christmas.
Stuffed roulade: Spread a thin layer of sautéed spinach, caramelised onion or a breadcrumb-and-herb stuffing over the turkey before rolling. Don't overfill it, or the roulade will be difficult to secure and slice neatly.
Roasted red pepper jam: Replace about half the tomatoes with finely chopped roasted red peppers for a sweeter, richer condiment.
Hotter chilli jam: Use Serrano or another hot chilli and retain some of the seeds. For a smokier heat, add a little chipotle.
Ginger chilli-tomato jam: Add a teaspoon or two of freshly grated ginger with the garlic. It gives the jam a brighter, more aromatic heat and takes the dish in a slightly different direction.
Chicken roulade: The same preparation can be made with butterflied chicken breasts for smaller individual roulades. Cooking time will be considerably shorter, so rely on internal temperature for doneness.
Source
Food in U.S.A.