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    Mushroom & chestnut turkey roulade

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    Mushroom & chestnut turkey roulade

    Serves: 12


    1 Heston from Waitrose Turkey Brining Kit (order at waitrose.com/christmas) 
    300g unsalted butter 
    2 echalion shallots,  finely chopped 
    1kg chestnut mushrooms, cut into medium dice 
    2 cloves garlic,  finely chopped 
    400g cooked chestnuts, roughly chopped 
    300g brandy 
    120g white wine vinegar 
    20g pack tarragon,  leaves only 
    50g flat leaf parsley,  leaves only 
    4 x 230g packs No.1  Free Range Unsmoked Streaky Bacon
    Vegetable oil, for frying


    1. Brine the turkey crown for 24 hours, according to the pack instructions. Using a sharp knife, slice the breasts away from the bone. Remove the skin. Place on a tray, cover and place in the bottom of the fridge.

    2. To make the duxelle, place a heavy-based pan over moderately high heat and add 100g of the butter. Once it begins to foam, add a generous pinch of salt along with the shallots. Cook until the shallots turn translucent. Add the mushrooms and garlic, and cook for approx 15 minutes until all the moisture evaporates. Add the remaining butter and cook until the mushrooms caramelise. Add the chopped chestnuts and cook for 3-5 minutes, stirring regularly. Add the brandy and white wine vinegar, cook until the mixture reduces by two-thirds. Finely chop the tarragon and parsley leaves and stir into the mixture. Season. Allow to cool completely, cover and set aside until needed.

    3. To make the roulade, preheat the oven to 170°C, gas mark 3. Working with one turkey breast at a time, place onto a chopping board and make a deep incision in the middle of the side of the breast – about two-thirds of the way through, butterflying it. Season with salt. Repeat the process with the second breast.

    4. Cover the work surface with a large sheet of clingfilm, lay a large sheet of greaseproof paper on top. Lay the rashers from one pack of bacon onto the paper, short ends closest to you, stretching them as you go, and overlapping them slightly until about the same size as the butterflied turkey breast. Repeat the process with one more pack of bacon, overlapping them over the first layer of bacon. Cover with a large sheet of greaseproof paper and use a rolling pin to double the length of the bacon.

    5 Remove the top layer of greaseproof paper and place the opened turkey breast on top of the rolled bacon. Spread half the cool mushroom and chestnut mixture over the turkey. Starting from the bottom – and using the paper and clingfilm to guide you – roll the turkey up as tightly as possible, to form a long cylinder. Discard the paper and clingfilm. Tie very tightly in several places with cooks’ string. Repeat this process with the second turkey breast.

    6 Heat a little vegetable oil in a large pan. Fry the turkey roulades, one at a time, until the bacon is lightly coloured all over. Place both roulades in a large baking tray and roast for 90 minutes, basting with the melted herb butter from the brining kit until the turkey shows an internal temperature of 72°C when probed and is thoroughly cooked, there is no pink meat and the juices run clear. Remove the tray from the oven and cover tightly with foil. Allow to rest for 30 minutes before slicing and serving with the accompanying jus from the brining kit.

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