Rolled Turkey Breast With Basil Mayonnaise Recipe
Eating just one is not possible for any one is my claim for this recipe of Rolled Turkey Breast With Basil Mayonnaise. Meat Meatloaf is one of the few ingredients I like to include in my daily cooking and this is my comfort recipe that I usually prepare using it. This compelling Rolled Turkey Breast With Basil Mayonnaise is the Main Dish of choice for a winning meal. Once tasted, I am sure you would love to prepare this Rolled Turkey Breast With Basil Mayonnaise recipe for your dear ones!
Ingredients
ROLLED TURKEY BREAST:
1 whole turkey breast with bones
2 teaspoons salt
1 teaspoon coarsely ground black pepper
1 jar roasted red peppers, drained
1 1/2 cups loosely packed fresh basil leaves
1 tablespoon olive oil
BASIL MAYONNAISE:
2 cups loosely packed fresh basil leaves
1 cup light mayonnaise
1 cup reduced fat sour cream
2 teaspoons fresh lemon juice
1/4 teaspoon salt
Basil sprigs for garnish
Directions
Prepare Rolled Turkey Breast: Place turkey breast on cutting board, skin side up.
With sharp knife, working with 1 side of breast, starting parallel and close to large end of rib bone, cut and scrape meat away from bone and rib cage, gently pulling back meat in one piece as you cut.
Repeat with remaining side of breast; discard bones and skin.
To butterfly breast halves: Place 1 breast half, cut side up, on cutting board.
With sharp knife, starting at a long side, cut breast horizontally in half, but not all the way through, making sure that meat on other long side stays connected.
Spread meat open.
Place butterflied breast between 2 sheets of plastic wrap.
With meat mallet or rolling pin, pound breast to about 1/4 inch even thickness.
Repeat with second breast half.
Preheat oven to 350°F.
Sprinkle each breast with 1/2 teaspoon salt and 14 teaspoon black pepper.
Arrange red pepper slices evenly over breasts, leaving a 2 inch border all around edges of meat; top with basil leaves.
Starting at a narrow end, roll each breast with filling, jelly roll fashion.
With string, tie each rolled turkey breast at 2 inch intervals.
Brush rolls with oil and sprinkle with remaining salt and pepper.
Place rolls, seam sides down, on rack in large roasting pan (17" by 11/2").
Insert meat thermometer into center of 1 roll.
Roast turkey rolls about 1 hour and 15 minutes.
Turkey is done when temperature on meat thermometer reaches 160°F.
Temperature will rise to 165°F. upon standing.
While turkey is roasting, prepare Basil Mayonnaise: In food processor with knife blade attached or in blender at medium speed, blend basil, mayonnaise, sour cream, lemon juice, and salt until sauce is creamy.
Cover and refrigerate sauce until ready to use.
Makes about 2 cups.
When turkey rolls are done, place on large platter.
Let stand 10 minutes to set juices for easier carving if serving warm.
If not serving right away, wrap and refrigerate turkey rolls until ready to serve.
With sharp knife, working with 1 side of breast, starting parallel and close to large end of rib bone, cut and scrape meat away from bone and rib cage, gently pulling back meat in one piece as you cut.
Repeat with remaining side of breast; discard bones and skin.
To butterfly breast halves: Place 1 breast half, cut side up, on cutting board.
With sharp knife, starting at a long side, cut breast horizontally in half, but not all the way through, making sure that meat on other long side stays connected.
Spread meat open.
Place butterflied breast between 2 sheets of plastic wrap.
With meat mallet or rolling pin, pound breast to about 1/4 inch even thickness.
Repeat with second breast half.
Preheat oven to 350°F.
Sprinkle each breast with 1/2 teaspoon salt and 14 teaspoon black pepper.
Arrange red pepper slices evenly over breasts, leaving a 2 inch border all around edges of meat; top with basil leaves.
Starting at a narrow end, roll each breast with filling, jelly roll fashion.
With string, tie each rolled turkey breast at 2 inch intervals.
Brush rolls with oil and sprinkle with remaining salt and pepper.
Place rolls, seam sides down, on rack in large roasting pan (17" by 11/2").
Insert meat thermometer into center of 1 roll.
Roast turkey rolls about 1 hour and 15 minutes.
Turkey is done when temperature on meat thermometer reaches 160°F.
Temperature will rise to 165°F. upon standing.
While turkey is roasting, prepare Basil Mayonnaise: In food processor with knife blade attached or in blender at medium speed, blend basil, mayonnaise, sour cream, lemon juice, and salt until sauce is creamy.
Cover and refrigerate sauce until ready to use.
Makes about 2 cups.
When turkey rolls are done, place on large platter.
Let stand 10 minutes to set juices for easier carving if serving warm.
If not serving right away, wrap and refrigerate turkey rolls until ready to serve.
