ROASTED TURKEY ROULADE

INGREDIENTS

6 ea – 6 ounce

½ Cup

½ Cup

¼ Cup

2 tablespoons

1 teaspoon

¼ teaspoon

¼ teaspoon

As needed

Turkey Breast Cutlets, pounded out thin

Non fat Ricotta Cheese, seasoned with Salt & Pepper

Spinach, cooked in garlic butter in Steam Mode

Bread Crumbs, unseasoned

Basil, fresh chopped medium

Grated lemon peel

Kosher Salt

Black Pepper, table grind

Paprika

1. Preheat in the combi mode to 325F.
2. Coat a hotel pan with butter lightly.
3. Mix ricotta cheese, spinach, bread crumbs, basil and lemon peel together in a bowl and season to taste.
4. Sprinkle turkey breast slices with salt and pepper. Spread spinach mixture evenly over slices leaving a ½ inch space on one end.
5. Roll the turkey cutlet up and place seam side down in pan. Sprinkle with Paprika and coat lightly with melted butter.
6. Set BCX core probe for an internal temperature of 165F.
7. Place roulades in combi oven for 10 minutes and hit steam on demand to enhance crispness and speed up cooking to retain moisture. Roulades will be done in 20 to 30 minutes. When the roulades reach the set probe temperature, the BCX will shut down and the buzzer will sound.
 

NOTE: Remove from the roulades from the oven and allow to set for 10 minutes. Place roulade on cutting board and slice on bias to create oval sliced roulade fan on plate with turkey jus. Garnish with roasted vegetables prepared in your BCX combi.