Cajun Spiced Turkey & Collard Greens
Pair with Lytton Estate Syrah Grenache Mataro
Part of our Holiday Pairing Feast
- One (4–5 pound) whole, skin-on boneless turkey breast, trimmed
- Kosher salt and freshly ground black pepper, to taste
- 3 cups roasted and puréed garlic
- 1/2 cup Cajun spice blend (see recipe)
- 4 cups cooked and chopped collard greens
- 3 tablespoons canola oil
- 2 tablespoons minced fresh sage
- 2 tablespoons minced fresh thyme
- 3 cloves garlic, thinly sliced
- 1 lemon, thinly sliced
- 8 tablespoons unsalted butter, melted
Cajun Spice Blend:
- 3 tablespoons paprika
- 2 tablespoons garlic powder
- 2 tablespoons salt or to taste
- 1 tablespoon cayenne pepper
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon freshly ground black pepper
- Arrange turkey, skin-side-down, on a cutting board. Remove tenders and reserve for another use. Make a lengthwise cut about 3⁄4 inch deep down middle of each breast.
- Cover turkey with plastic wrap. Using the smooth side of a meat mallet, pound breast evenly to a 1 1⁄2 inch thickness.
- Season flesh side of turkey evenly with Cajun spice blend (you will season the skin side once turkey is stuffed and rolled).
- Evenly spread roasted garlic over pounded turkey breast and top with cooked collard greens, leaving a one inch border around the edge of the breast to prevent the filling from spilling out once rolled.
- Beginning with the long side of the turkey breast, roll turkey into a cylinder so that the skin faces outward.
- Tie turkey crosswise at one inch intervals with eight 15-inch lengths of kitchen twine, then tie one 24″ length of twine around length of breast to secure it. Trim excess twine with scissors.
- Place turkey roulade on a plastic–wrapped baking sheet and season with Cajun spice blend. Rub with oil, sage, and thyme top with sliced garlic and lemon. Wrap turkey with plastic wrap and chill overnight.
- Heat oven to 350°. Unwrap turkey and remove garlic and lemon slices from the top (these will burn in the oven if not removed).
- Line a rimmed baking sheet with aluminum foil and set a rack inside baking sheet. Transfer turkey to rack and bake, basting with butter and turning every 20 minutes, until an instant-read thermometer inserted into thickest part of the turkey reads 145°, 1–1 1⁄2 hours.
- Increase oven heat to 500° and continue cooking, turning once, until turkey is deep golden brown and an instant-read thermometer reads 150°, about 10 minutes more.
- Transfer turkey to a serving platter and let rest for 20 minutes.
- Remove kitchen twine.
- Slice turkey crosswise into one inch pieces.
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