Fall is my (Devin) favorite season! I love the cool temperatures, changing leaves, and mostly the tasty food. This time of year creative projects wind down and everyone gets into holiday mode. It’s a nice break.
This year I’ve really worked on developing recipes and this is one that my wife Ashley and I developed. We wanted to share it with you just in time to try it on your friends and family this Thanksgiving. It’s a tasty alternative to a whole turkey and incorporates the flavors of fall with a touch of sweetness. Cheers to a happy and safe Thanksgiving, from our family to yours!
-Devin, Ashley, Harper and the three crazy dogs Tank, LuLu & Teddy.
Honey Pecan & Pancetta Turkey Roulades
A tasty turkey preparation that could replace your traditional roasted turkey this holiday season. Fresh herbs, crispy pancetta and honey sweetened pecans create a sweet and savory filling inside a butter sautéed turkey breast. This recipe will impress your guests with big flavors and minimal effort. The secret is to pan-sear the breast with plenty of butter before it goes into the oven!
1 turkey breast (between 1-2 lbs)
1/2 cup pecans
1/4 cup of loosely packed fresh lemon-thyme leaves
3 tablespoons fresh sage leaves, chopped
8 ounces pancetta
3 tablespoons honey
2 teaspoons olive oil
2 teaspoons salt
2 tablespoons butter
1 teaspoon orange zest
1/2 teaspoon pepper
- Preheat oven to 425 degrees. In a large pan, cook pancetta on medium-low heat until crispy. Remove pancetta, allow to cool slightly, then chop and set aside.
- Use pancetta drippings to sauté pecans until slightly darker. Then add pecans to food processor and pulse until finely ground. Add lemon-thyme, sage, honey, oil, orange zest, salt and pepper and process until well combined. Place pecan mixture in a separate bowl and mix with chopped pancetta.
- Halve turkey breast horizontally, cover pieces with plastic wrap and gently pound with a mallet until pieces are approximately 1/4 inch thick. Lay breast pieces flat then spread a thin layer of pecan mixture evenly over the each breast piece, leaving some room at the edges.
- Tightly roll the breast pieces lengthwise and tie with kitchen twine.
- Melt butter in your large pan, over medium-high heat, then sear the rolled turkey breast. Frequently spoon butter over turkey while searing.
- Remove from pan when you have a golden brown sear, place on roasting pan and bake for 25-30 minutes until you’ve reached the proper internal temperature (165 degrees). Remove from roasting pan and tent with foil to rest for 10-20 minutes. Slice into 1/2 inch portions and serve.