Cook and Drink

We love to eat this very tasty, juicy, rich combination during winter. We use meat from the leg of the turkey (the thigh) because it has lots of flavours and a great texture.
You could of course make your own chestnut butter, crème or spread; we prefer using Clément Faugier’s Chestnut Spread. It’s nutty, sweet (but not too sweet) and earthy.

Wine Pairing

A medium bodied, red wine will be a great accompaniment of the roulade. In general you’re looking for a red wine with aromas of black fruit, floral notes and delicate wood. The tannins should be soft or well-integrated. We enjoyed a glass of Spätburgunder (Pinot Noir) as produced by Von der Mark-Walter. The winery is located in Baden, Germany, at the foothills of the Black Forest.

What You Need (Filling)

• Shallot
• Olive Oil
• 150 grams of Mushrooms
• Thyme
• Chestnut Spread
• Black Pepper

Chop the shallot and glaze in a pan with olive oil for 5 minutes. Clean the mushrooms and cut into smaller chunks. Add the mushrooms and allow to simmer for 10 minutes. Add a generous amount of thyme. Transfer from the pan and allow to cool. Once lukewarm, use a kitchen knife to create a lovely duxelles. Add a teaspoon of chestnut spread. Taste and adjust by adding more chestnut spread and black pepper.

What You Need (Roulade)

• One Turkey Thigh
• Pancetta or Bacon
• Filling
• Kitchen twine and needle
• Butter
• Olive Oil
• Cream
• Black Pepper
• Brussels Sprouts
• Nutmeg

What You Do

1. Remove the bone (if any) and ‘unfold’ the meat by slicing the thicker part, making it longer
2. Make a layer of pancetta from left to right, without covering the lower and upper part of the meat
3. Put the filling on top of the pancetta and then spread it out, making sure the top and bottom remain not covered
4. Put 4 or 6 strings of kitchen twine underneath the roulade and start rolling, not too tight
5. Use one longer string of kitchen twine to close the sides (so the two strings are at right angles to each other)
6. You may need a needle to close the roulade
7. Wrap the roulade in plastic foil and keep in the refrigerator
8. Fry the roulade in lots of butter and olive oil to give it a nice colour
9. Transfer it to the oven at 160 ˚C or 320 ˚F
10. It’s ready when the centre has reached a temperature of 70 ˚C or 160 ˚F
11. Transfer from the oven and wrap in aluminium foil
12. Leave to rest for 15 minutes
13. Add some chicken stock to the pan and deglaze
14. Transfer to the blender and create a smooth, thick sauce
15. Transfer back to the pan and leave on low heat
16. Add some cream, taste and leave for 10 minutes or so
17. In the mean time steam the Brussels sprouts
18. When ready coat with some olive oil
19. Serve two or three slices of turkey roulade per person with the sauce and some Brussels sprouts
20. Add black pepper to the turkey and some fresh nutmeg to the sprouts.