Dateline: July 14, 2021 Turkey Roulade Redux

Yeah! A day without heavy rain, a short light sprinkle just before firing up the grill was it.  We even ate outside and listened to Brazilian music played in front of the Library.

You know, sometimes I think I know what I am doing, and I just go on auto-pilot.  And sometimes I should really think while I am doing things.  In this roulade, for instance, I tied it up before wrapping in bacon...so the thing was trussed up everywhere.  I just tied the string on again around the bacon.  We had to eat carefully, lest we get a mouth of string!

Filling was sweated onions, garlic, red bell pepper, sage, and rosemary.  Generously salted and peppered.  I used a mixture of butter and olive oil for the fat.  I butterflied and pounded the turkey breast and filled it with the cooled stuffing mixture.

Tied it a million times! and then set up the grill and cooked it at 300° F for 45-60 minutes until internal temp measured in the thickest part of the roll and at the center of that part reached 165-170° F.

Carve, eat, drink, and be merry!

Just off the grill

Sliced up

A lovely rose

The meal was rounded out with a salad of mostly greens from the garden, onion, red bell pepper, and tomatoes.

The night was lovely, calm and clear, with the Brazilian music wafting over us, just wanted to samba all night!