Heritage Turkey Roulade with Foie Gras Mousse, Cranberry Gastrique, and Sage Jus
Heritage Turkey Roulade with Foie Gras Mousse, Cranberry Gastrique, and Sage Jus
Ingredients
For the Turkey Roulade
- 2 pounds heritage turkey breast, skin-on, boneless, butterflied and pounded to 1/2-inch thickness
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 slices prosciutto di Parma, thinly sliced
- 12 fresh sage leaves, small
- as needed twine, for trussing
For the Foie Gras Mousse
- 4 ounces Grade A foie gras, veins removed, diced
- 1/4 cup heavy cream
- 1 tablespoon Cognac
- 1 shallot, small, minced
- 1 tablespoon unsalted butter
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground white pepper
For the Cranberry Gastrique
- 1 cup fresh cranberries
- 1/2 cup granulated sugar
- 1/4 cup red wine vinegar
- 1/2 teaspoon orange zest
- 1 star anise
For the Sage Jus
- 2 cups turkey stock, rich, homemade preferred
- 6 fresh sage leaves
- 1 shallot, minced
- 1 tablespoon unsalted butter
- 1/4 cup dry white wine
- to taste kosher salt
- to taste freshly ground black pepper
For Roasting
- 2 tablespoons grapeseed oil
- 2 tablespoons unsalted butter
For Garnish
- 4 fresh sage sprigs
- as needed microgreens
Instructions
- 1
Begin by preparing the Foie Gras Mousse. In a small saucepan, melt 1 tablespoon of unsalted butter over medium-low heat. Add the minced shallot and sauté until translucent, about 3-4 minutes. Deglaze with Cognac and reduce until almost evaporated. Remove from heat and let cool slightly.
⏱️ 10 min
- 2
In a food processor, combine the diced foie gras, sautéed shallot mixture, heavy cream, 1/4 teaspoon kosher salt, and 1/8 teaspoon white pepper. Process until completely smooth and emulsified, scraping down the sides as needed. Transfer the mousse to a small bowl, cover tightly with plastic wrap, and refrigerate for at least 30 minutes to firm up. This can be made up to 24 hours in advance.
⏱️ 5 min
- 3
Prepare the Cranberry Gastrique. In a small saucepan, combine cranberries, granulated sugar, red wine vinegar, orange zest, and star anise. Bring to a simmer over medium heat, stirring until the sugar dissolves. Continue to simmer gently for 10-15 minutes, or until the cranberries burst and the sauce thickens to a syrupy consistency. Remove the star anise. Pass the gastrique through a fine-mesh sieve, pressing on the solids to extract all liquid. Discard solids. Set aside to cool.
⏱️ 20 min
- 4
Prepare the Sage Jus. In a small saucepan, melt 1 tablespoon of unsalted butter over medium heat. Add the minced shallot and sauté until softened, about 3 minutes. Add the white wine and reduce by half. Pour in the turkey stock and add the sage leaves. Bring to a simmer and reduce by one-third, about 15-20 minutes, until slightly thickened. Strain the jus through a fine-mesh sieve, discarding the solids. Season with salt and pepper to taste. Keep warm over very low heat or gently reheat before serving.
⏱️ 25 min
- 5
Prepare the turkey breast. Lay the butterflied turkey breast skin-side down on a clean work surface. Season evenly with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Spread the chilled foie gras mousse evenly over the turkey breast, leaving a 1-inch border on all sides. Arrange the prosciutto slices over the mousse, then scatter the fresh sage leaves on top.
⏱️ 15 min
- 6
Carefully roll the turkey breast tightly from one long side to the other, creating a uniform roulade. Secure the roulade tightly with kitchen twine at 1-inch intervals. Ensure the roulade is compact to prevent filling from escaping during cooking.
⏱️ 10 min
- 7
Preheat oven to 375°F (190°C). Heat 2 tablespoons grapeseed oil and 2 tablespoons unsalted butter in a large, oven-safe skillet or Dutch oven over medium-high heat until the butter is foamy. Carefully place the turkey roulade in the hot skillet and sear on all sides until deeply golden brown, about 3-4 minutes per side. This step is crucial for developing flavor and color.
⏱️ 15 min
- 8
Transfer the skillet to the preheated oven. Roast for 45-55 minutes, or until an instant-read thermometer inserted into the thickest part of the roulade registers 160°F (71°C). The temperature will rise during resting.
⏱️ 50 min•🌡️ 375
- 9
Remove the roulade from the oven and transfer it to a cutting board. Tent loosely with foil and let rest for at least 15 minutes. This allows the juices to redistribute, ensuring a moist and tender result. The internal temperature will reach 165°F (74°C) during resting.
⏱️ 15 min
- 10
Carefully remove the kitchen twine from the rested roulade. Using a sharp, serrated knife, slice the roulade into 1-inch thick medallions. For plating, arrange 2-3 medallions per plate. Drizzle generously with the warm sage jus and dot with the cranberry gastrique. Garnish with fresh sage sprigs and microgreens for an elegant presentation.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Heritage Turkey Roulade with Foie Gras Mousse, Cranberry Gastrique, and Sage Jus
Ingredients
For the Turkey Roulade
- 2 pounds heritage turkey breast, skin-on, boneless, butterflied and pounded to 1/2-inch thickness
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 slices prosciutto di Parma, thinly sliced
- 12 fresh sage leaves, small
- as needed twine, for trussing
For the Foie Gras Mousse
- 4 ounces Grade A foie gras, veins removed, diced
- 1/4 cup heavy cream
- 1 tablespoon Cognac
- 1 shallot, small, minced
- 1 tablespoon unsalted butter
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground white pepper
For the Cranberry Gastrique
- 1 cup fresh cranberries
- 1/2 cup granulated sugar
- 1/4 cup red wine vinegar
- 1/2 teaspoon orange zest
- 1 star anise
For the Sage Jus
- 2 cups turkey stock, rich, homemade preferred
- 6 fresh sage leaves
- 1 shallot, minced
- 1 tablespoon unsalted butter
- 1/4 cup dry white wine
- to taste kosher salt
- to taste freshly ground black pepper
For Roasting
- 2 tablespoons grapeseed oil
- 2 tablespoons unsalted butter
For Garnish
- 4 fresh sage sprigs
- as needed microgreens
Instructions
- 1
Begin by preparing the Foie Gras Mousse. In a small saucepan, melt 1 tablespoon of unsalted butter over medium-low heat. Add the minced shallot and sauté until translucent, about 3-4 minutes. Deglaze with Cognac and reduce until almost evaporated. Remove from heat and let cool slightly.
⏱️ 10 min - 2
In a food processor, combine the diced foie gras, sautéed shallot mixture, heavy cream, 1/4 teaspoon kosher salt, and 1/8 teaspoon white pepper. Process until completely smooth and emulsified, scraping down the sides as needed. Transfer the mousse to a small bowl, cover tightly with plastic wrap, and refrigerate for at least 30 minutes to firm up. This can be made up to 24 hours in advance.
⏱️ 5 min - 3
Prepare the Cranberry Gastrique. In a small saucepan, combine cranberries, granulated sugar, red wine vinegar, orange zest, and star anise. Bring to a simmer over medium heat, stirring until the sugar dissolves. Continue to simmer gently for 10-15 minutes, or until the cranberries burst and the sauce thickens to a syrupy consistency. Remove the star anise. Pass the gastrique through a fine-mesh sieve, pressing on the solids to extract all liquid. Discard solids. Set aside to cool.
⏱️ 20 min - 4
Prepare the Sage Jus. In a small saucepan, melt 1 tablespoon of unsalted butter over medium heat. Add the minced shallot and sauté until softened, about 3 minutes. Add the white wine and reduce by half. Pour in the turkey stock and add the sage leaves. Bring to a simmer and reduce by one-third, about 15-20 minutes, until slightly thickened. Strain the jus through a fine-mesh sieve, discarding the solids. Season with salt and pepper to taste. Keep warm over very low heat or gently reheat before serving.
⏱️ 25 min - 5
Prepare the turkey breast. Lay the butterflied turkey breast skin-side down on a clean work surface. Season evenly with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Spread the chilled foie gras mousse evenly over the turkey breast, leaving a 1-inch border on all sides. Arrange the prosciutto slices over the mousse, then scatter the fresh sage leaves on top.
⏱️ 15 min - 6
Carefully roll the turkey breast tightly from one long side to the other, creating a uniform roulade. Secure the roulade tightly with kitchen twine at 1-inch intervals. Ensure the roulade is compact to prevent filling from escaping during cooking.
⏱️ 10 min - 7
Preheat oven to 375°F (190°C). Heat 2 tablespoons grapeseed oil and 2 tablespoons unsalted butter in a large, oven-safe skillet or Dutch oven over medium-high heat until the butter is foamy. Carefully place the turkey roulade in the hot skillet and sear on all sides until deeply golden brown, about 3-4 minutes per side. This step is crucial for developing flavor and color.
⏱️ 15 min - 8
Transfer the skillet to the preheated oven. Roast for 45-55 minutes, or until an instant-read thermometer inserted into the thickest part of the roulade registers 160°F (71°C). The temperature will rise during resting.
⏱️ 50 min•🌡️ 375 - 9
Remove the roulade from the oven and transfer it to a cutting board. Tent loosely with foil and let rest for at least 15 minutes. This allows the juices to redistribute, ensuring a moist and tender result. The internal temperature will reach 165°F (74°C) during resting.
⏱️ 15 min - 10
Carefully remove the kitchen twine from the rested roulade. Using a sharp, serrated knife, slice the roulade into 1-inch thick medallions. For plating, arrange 2-3 medallions per plate. Drizzle generously with the warm sage jus and dot with the cranberry gastrique. Garnish with fresh sage sprigs and microgreens for an elegant presentation.
⏱️ 10 min