Turkey Roulade

Step 1. Carefully remove the skin and save it for later use. Separate either side of the breasts from the bones. Discard the bones. Butterfly each turkey breast and cut it through. You should be able to have four pieces of turkey breast meat at half of the original thickness. Working with one piece of breast at a time, cover with two sheets of plastic wrap, use a meat tenderizer, pound the piece to 1/4 inch thin. Repeat it with other pieces. Season with salt and pepper.

Step 2. On a flat surface, arrange the turkey breast pieces side by side, overlapping the neighboring pieces by about 2 inches with the piece to the left on top of the one to the right. It is very likely the turkey pieces you have are of different shapes. Arrange them so they form a blanket.

Step 3. Place the stuffing in the middle of the “blanket”, leaving about 1-inch space on the right, 2-inch space on the top, bottom, and left side.

Step 4. Start rolling from the right side. The trick is to roll gently and not to pull the turkey breast piece too tightly while rolling. Cover the “log” with the turkey skin and tie them properly with a twine.

Step 5. On the day of cooking, preheat the oven to 375°F. Bake for one and a half hour, until the skin start to brown and turn crispy.