Roulade de dinde rôtie à l'ail et au thym
6 portions | avec sauce à l’échalote
Juteuse et succulente, notre roulade de dinde désossée est des plus faciles à préparer! En l'enrobant d'ail et au thym, on obtient un résultat absolument époustouflant!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2000 g
Roulade de dinde
7 g
Thym
2 cs
Farine tout usage
(Contient Blé Peut contenir Noix, Blé, Poisson, Oeuf, Sulfites, Sésame, Arachides, Crustacés, Soya, Lait)
1 pièce(s)
Concentré de bouillon de poulet
1 pièce(s)
Échalote
4 cs
Vin blanc de cuisine
(Contient Sulfites Peut contenir Sésame, Blé, Gluten, Noix, Moutarde, Soya, Oeuf, Poisson, Lait, Sulfites, Crustacés)
2 cs
Tartinade à l'ail
(Contient Soya Peut contenir Lait, Soya, Sulfites)
Pas inclus dans votre livraison
0.06 cc
Poivre*
0.13 cc
Sel*
1 cs
Beurre*
(Contient Lait)
Informations nutritionnelles
Ustensiles
Instructions
- Strip thyme leaves off stems, then finely chop 1 tbsp (2 tbsp) of leaves.
- Combine garlic spread and chopped thyme in a small bowl. Set aside.
- Remove and discard plastic from turkey roll, keeping the netting intact, then pat turkey dry with paper towels.
- Place turkey in a 9x13-inch roasting pan, (NOTE: Place both turkey rolls in the same pan for 12 ppl), then season all over with 1/4 tsp (1/2 tsp) salt and 1/8 tsp (1/4 tsp) pepper. (NOTE: DO NOT use a glass or pyrex dish to roast turkey.)
- Spread thyme-garlic mixture over top of turkey.
- Cover dish with foil.
- Roast turkey in the middle of the oven until golden-brown, 1 1/2 hrs (2 hrs). (NOTE: Turkey will finish cooking in step 4.)
- When turkey has cooked for 1 1/2 hrs (2 hrs), carefully remove the foil, then add 1 cup (2 cups) water to the roasting pan.
- Return to the middle of the oven.
- Cook turkey uncovered for 15-20 min, until cooked through.**
- When turkey is cooked through, carefully transfer to a carving board or another baking sheet. Cover with foil and let rest for 20 min. (NOTE: Turkey releases juices as it rests!)
- Reserve turkey juices in the roasting pan for gravy.
- While turkey cooks, peel, then cut shallot into 1/4-inch pieces.
- Once turkey is resting, strain turkey juices into a measuring cup. (NOTE: you should have 2 cups for 6 ppl; 4 cups for 12 ppl. If you don't have that much, top it up with water!)
- Heat a medium pot over medium heat.
- When hot, add 1 tbsp (2 tbsp) butter. Swirl the pan to melt.
- Add shallots. Cook, stirring occasionally, until tender, 3-4 min.
- Sprinkle in flour. Cook, stirring often, until mixture turns light brown, 3-4 min.
- Whisk in white wine. Cook, stirring occasionally, until wine reduces by half, 1-2 min.
- Whisk in reserved juices and broth concentrate little by little. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cook, stirring occasionally, until thickened, 7-10 min.
- Season with salt and pepper.
- Cover gravy with a lid and keep warm on the back of the stove.
- Once ready to serve, transfer to a small pitcher or gravy boat.
- After 20 min, remove netting and carve turkey into 1/4-inch slices.
- Transfer turkey to a serving platter.