Yield: 8 Establishment: Restaurant, Club Operation, Catering Operation   Ethnicity: New American   Meal Type: Main Course, Entrée   Preparation Method: Roast   Product Type: Turkey Breast, Bone-In Breast

Turkey Roulade

4 to 5 Pound TURKEY BREAST

3 Tablespoons canola oil, divided

1 Small cooking apple, peeled and diced in water

1/2 Cup sweet potato, peeled, diced and blanched

1/4 Cup yellow onions, small dice

2 Tablespoons unsalted butter

2 Tablespoons brown sugar

2 Teaspoons salt

1 Teaspoon white pepper

1 Teaspoon star-anise extract

1/2 Teaspoon ground cinnamon

1/4 Teaspoon ground cloves

1/4 Teaspoon ground nutmeg

1/4 Vanilla bean

1/4 Cup pre-shelled roasted chestnuts, sliced

1/4 Cup graham cracker crumbs

As needed butchers twine

Prepare turkey breast for stuffing: Place skin-side down on cutting board; with a paring knife, slice down center to butterfly turkey breast without breaking the skin. Pound meat gently with meat mallet to about 1/2-inch thickness, being careful not to break the skin. In a medium-sized sauté pan over medium heat, heat 1 tablespoon oil; gently sauté apple, sweet potato and onions until softened, about 2 minutes, stirring constantly. Strain any liquid, discard. Add butter, brown sugar, salt, white pepper, star-anise extract, cinnamon, cloves, nutmeg, vanilla bean seeds (reserve pod), chestnuts and graham-cracker crumbs. Remove from heat and let cool. Place cooled mixture over 1/2 of butterflied turkey breast. Roll into roulade, starting at the side with stuffing. Tie with butcher’s twine. In a large sauté pan, heat remaining 2 tablespoons oil over medium-high heat; sear turkey on all sides. Grease baking pan with oil; place turkey in greased pan; pour over juices from sauté pan; cover with aluminum foil. Roast in preheated 350°F oven 45 minutes to 1 hour, until stuffing reaches internal temperature of 160°F. Remove from oven, leaving oven on. Let stand at room temperature 10 minutes. Remove butcher’s twine, saving any juices.

Calvados Gastrique

1 Cup Calvados

3/4 Cup sugar

1/2 Cup apple-cider vinegar

1/2 Cup cold water

Bring calvados, sugar, vinegar, water and reserved vanilla-bean pod to a low boil over medium-high heat; cook until syrupy, about 5 minutes. Discard pod; remove from heat; set aside.

Coffee/Nut Streusel

1/2 Cup walnuts or pecans, toasted and chopped

1/2 Cup unsalted butter, melted

1/3 Cup freshly ground coffee beans (medium grind)

1/4 Cup brown sugar

2 Tablespoons all-purpose flour

1 Teaspoon ground cinnamon

1 Teaspoon sea salt or kosher salt

1/2 Teaspoon ground chili pepper

Combine all streusel ingredients in bowl; crumble evenly over turkey. Return to oven; roast 10 more minutes or until the internal temperature registers 165-170 degrees F. Allow to rest. Slice warm; served drizzled with Calvados Gastrique.

Chef: Amy Visco, executive chef Restaurant: Ellington’s Restaurant Location: Sanibel Island, FL