Name: Thyme Gravy
Prep time: 10 min
Cook time: 15 min
Yield: 8 servings
Ingredients: Pan drippings (from turkey roulade or roast); 1/3 cup Dry white wine (such as Sauvignon blanc); 4 tbsp Unsalted butter; 1/2 cup Plain flour; 2 1/2 cups Low salt chicken stock; Sea salt and pepper (to taste); 12 sprigs Fresh thyme

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Thyme Gravy

Course

Side Dish

Prep Time

10 minutes

Cook Time

15 minutes

Servings

servings

Ingredients

Pan drippings from turkey roulade or roast
1/3 cup Dry white wine such as Sauvignon blanc
4 tbsp Unsalted butter
1/2 cup Plain flour
2 1/2 cups Low salt chicken stock
Sea salt and pepper to taste
12 sprigs Fresh thyme

Course

Side Dish

Prep Time

10 minutes

Cook Time

15 minutes

Servings

servings

Ingredients

Pan drippings from turkey roulade or roast
1/3 cup Dry white wine such as Sauvignon blanc
4 tbsp Unsalted butter
1/2 cup Plain flour
2 1/2 cups Low salt chicken stock
Sea salt and pepper to taste
12 sprigs Fresh thyme

Instructions

Start by straining the pan drippings into a large heat proof measuring cup. Let sit for 10 minutes before removing and discarding the fat from the surface, set aside.
In a hot saucepan, add wine and cook for 2 minutes. Remove from heat and pour into the cup with the pan juices.
Melt butter in a large fry pan over medium heat. Sprinkle with flour and cook, stir regularly for about 5 minutes, until golden brown. While stirring, slowly add chicken stock and reserved pan juices and the thyme. Bring to the boil then reduce heat, keep stirring until it thickens, roughly 10 minutes. Finally, remove from heat. Discard the thyme sprigs and stir in salt and pepper to taste. Serve on top of the hot turkey roulade.

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Bacon Wrapped Turkey Breast Roulade

Course

Christmas, Main Dish

Prep Time

30 minutes

Cook Time

1.5 hours

Servings

people

Ingredients

Roulade

2 kilos Turkey breast skinless, deboned and butterflied
1 kilo Middle bacon rind removed
1 tsp Sea salt
1/2 tsp Freshly ground black pepper
Butchers twine

Stuffing

4 slices Short cut bacon finely chopped
500 grams Mushrooms finely chopped
1 bunch Spring onions finely chopped
Handful Fresh flat-leaf parsley finely chopped
1/4 cup Dry white wine
3 tbsp Fresh bread crumbs
3 sprigs Fresh thyme
Sea salt and freshly ground black pepper

Course

Christmas, Main Dish

Prep Time

30 minutes

Cook Time

1.5 hours

Servings

people

Ingredients

Roulade

2 kilos Turkey breast skinless, deboned and butterflied
1 kilo Middle bacon rind removed
1 tsp Sea salt
1/2 tsp Freshly ground black pepper
Butchers twine

Stuffing

4 slices Short cut bacon finely chopped
500 grams Mushrooms finely chopped
1 bunch Spring onions finely chopped
Handful Fresh flat-leaf parsley finely chopped
1/4 cup Dry white wine
3 tbsp Fresh bread crumbs
3 sprigs Fresh thyme
Sea salt and freshly ground black pepper

Instructions

Preheat fan forced oven at 190C°
Start by preparing the stuffing. Cook bacon in a large fry pan over medium heat until it crisps. Add mushrooms, spring onions, parsley and thyme and sauté for 5 minutes. Pour wine into pan; simmer until wine evaporates, roughly 3 to 4 minutes. Remove from heat, discard thyme sprigs and stir in bread crumbs, season with salt and pepper and allow it to cool.
Place the butterflied breast on a board and add a film of plastic wrap on top. Pound the meat with the smooth side of a mallet and create an even thickness, roughly 2-3cm, be careful not to rip the turkey in the process. Remove the plastic wrap and season with salt and pepper.
Cut a square of baking paper the length of the turkey. Line up middle bacon pieces alternate, making sure they overlap and set it aside ready for wrapping turkey breast.
Scoop the filling and scatter in the centre of the butterflied turkey. Slowly roll the turkey breast, tightly tucking in the filling as you wind. Once the roulade is tightly secured, lay the turkey horizontally on the edge of the vertically lined up bacon. Use the baking paper to fold the turkey around the bacon, once it’s rolled, remove the baking paper. Use butcher’s twine to fasten the roulade before transferring it to the roasting tray.
Cover the roulade with aluminium foil and roast for 1 hour. Remove the foil and allow the turkey to roast for a further 30 minutes or until turkey is cooked through.
Remove from the oven and allow it to rest at room temperature for at least 15 minutes. Keep drippings and carve 2-3cm thick slices and serve with the warm gravy.

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