sketchbook-thanksgiving

Happy Thanksgiving!

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

Serves 4-6

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!

tkingredIngredients:

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

 

 

Process:tkprocess

  1. 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.
  2. 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.
  3. 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.
  4. Tightly roll the breast pieces lengthwise and tie with kitchen twine.
  5. Melt butter in your large pan, over medium-high heat, then sear the rolled turkey breast. Frequently spoon butter over turkey while searing.
  6. 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.