Turkey Roulade with Basil Pea Pesto
Servings: 6
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Ingredients
- 1 large skin-on turkey thigh deboned ( about 1 kg)
- 6 Parma ham slices optional
- sea salt and pepper to taste
- 1 lb fresh green beans steamed, to serve
For the Basil Pea Pesto:
- 2 cups/240gr fresh/frozen peas steamed
- handful of fresh basil leaves
- zest of 1 organic lemon
- ¼ to ⅓ cup extravirgin olive oil depending on pesto smoothness
- 1 garlic clove optional
- sea salt and black pepper to taste
Instructions
- Preheat oven to 375F/190C.
- Place the deboned turkey leg between two sheets of plastic wrap and pound lightly with a flat meat tenderizer to an even thickness of about 1 inch. Set aside while you prepare the stuffing.
- Place all the pesto ingredients in a large powerful blender and blend until smooth but still chunky. Season and set aside until needed.
- Arrange the turkey leg on a flat clean surface and layer the parma ham over the top (if using).
- Spread about 3 spoons of pesto on top, leaving out about 1 inch of the edges.
- Roll the turkey tightly but gently over itself, making sure the filling doesn't escape. Secure your turkey roulade with meat netting, or use a kitchen string.
- Give the roulade a quick seal and sear all sides on a screaming hot cast iron skillet. This will help seal all the meat juices while you cook the turkey in the oven.
- Transfer the turkey in the oven and bake until an instant-read meat thermometer inserted in the thickest part registers 165°F, about 45 mins-1 hour.
- Remove the turkey from the oven, transfer to a cutting board, cover with aluminum foil, and let rest for 5 mins.
- Cut the roulade into thick slices, spoon over the pan juices and serve with your favorite greens and extra pea pesto on top.