Turkey and Provolone Involtini With Broccoli Pesto and Balsamic Reduction
Ingredients
Yield: 8 Portions
Ingredients
Amount
Butterball® Ready-to-cook Turkey Breast, cut against the grain into 4 slices, about ½ inch thick
3 Lbs.
White pepper
1/2 tsp.
Marjoram, dry
1 tsp.
Fennel pollen (or ground fennel seed)
1 tsp.
Basil leaves
24 Each
Provolone cheese, sliced 1/8th-inch
12 Each
Butterball turkey bacon slices
12 Each
Ingredients
Amount
Balsamic vinegar
1 Cup
Brown sugar
2 Tbsp.
Ingredients
Amount
Broccoli florets
2 Cups
Basil leaves, packed
1/2 Cup
Garlic, rough chop
1 tsp.
Olive oil
3/4 Cup
Pecorino cheese, grated
1/4 Cup
Method
- Heat a water bath to a temperature of 145 degrees Fahrenheit using a thermocirculator.
- Using a mallet, pound the Butterball® Ready-to-cook Turkey Breast between two pieces of plastic wrap. The turkey cutlets should have a thickness of ¼ inch. Season both sides of the cutlets with salt and white pepper. Set aside.
- With each piece of turkey: sprinkle marjoram, lay 6 leaves of basil, add 2 or 3 slices salami or bacon and 3 slices of the Provolone cheese.
- Roll the cutlets up into a log.
- Lay a 16 x 10-inch piece of plastic wrap on a moistened surface.
- Place the turkey log on top of the plastic wrap and roll, continuously rolling the package forward several times until the log tightens. Tie-off the ends of the log with twine. Repeat for each log.
- Place the logs inside a vacuum sealing bag and vacuum seal 99%.
- Place the bags inside the prepared water bath and cook for 2 hours, covering the bath with a lid or foil.
- While the turkey is cooking, make the balsamic reduction by placing the balsamic vinegar and sugar in a small saucepan, cooking on medium heat until ¼ cup in volume. Set aside and cool.
- To make the pesto; prepare an ice bath and heat a pot with boiling salted water and blanch the broccoli until just done, about 2-3 minutes. Remove and chill in the ice bath. Drain.
- Puree the pesto ingredients in a blender until smooth.
- Heat a skillet with the remaining oil and sear the turkey rolls on all sides until nicely browned. Place the turkey rolls in the oven until just heated through.
- Slice the rolls into ½ inch slices and serve with broccoli pesto and balsamic reduction.
Note: There are many different types of turkey you might consider adding to this recipe including: confit, smoked turkey and chorizo.