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turkey and chorizo roulade slices

Turkey + Chorizo Roulade with Chimichurri

Sip + Sanity | Linda Feller
Roasted turkey breast with chorizo stuffing and fresh chimichurri is perfect for a Sunday roast dinner. Gather the family around the table for this juicy, mouth-watering roulade.
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Prep time.20 minutes
Cook time.55 minutes
Total time.1 hour 15 minutes
Course.Main Course
Cuisine.American, Argentinian
Number of servings.5 people
Calories per serving.596 kcal

Equipment

Ingredients

For the Roulade:

  • 1 tablespoon olive oil
  • 1 poblano pepper, diced
  • ½ white onion, diced
  • 2 cloves garlic, minced
  • 2 links chorizo chicken sausage (approx. 6-7 oz.), casings removed
  • ¼ cup flat leaf parsley, chopped
  • ¼ cup panko bread crumbs
  • ½ lime, juiced
  • 1½ - 2 pounds split turkey breast, boneless, skinless, butterflied and pounded thin
  • kosher salt + fresh cracked black pepper
  • cooking twine
  • 2 tablespoon unsalted butter

For the Chimichurri:

  • 2 tablespoon shallots, finely minced
  • 2 cloves garlic, finely minced
  • ¼ teaspoon red pepper flakes, or more, to taste
  • 2 tablespoon red wine vinegar
  • ½ lime, juiced
  • ½ teaspoon kosher salt
  • 1 cup fresh cilantro leaves, packed, chopped fine
  • 1 cup flat leaf parsley leaves, packed, chopped fine
  • 2 tablespoon fresh oregano, chopped fine
  • ½ cup extra virgin olive oil

Instructions

  • Preheat your oven to 425°F. 
  • In a large skillet over medium-high, cook the poblano pepper and onion for 3 to 4 minutes. Add the garlic and cook for about 30 seconds.
  • Add the chorizo to the skillet, breaking it up with a spoon as it cooks, about 3 to 4 minutes.
  • Add the parsley and bread crumbs and stir it all together. Remove it from the burner and add the juice of 1/2 lime and combine. 
  • Lay the turkey breast on your work surface (preferably on a plastic cutting board or a sheet pan) and season with salt + pepper. Spread the sausage mixture all over the turkey, spreading it out to the edges. Roll it from a short end and place it so the seam side is down. 
  • Cut several lengths of cooking twine. Tie the twine around the turkey roulade, spacing them out about 1-1/2" apart. 
  • Place a shallow rack on a baking sheet and spritz it with cooking spray. Rub softened butter all over the roulade and season it again with salt + pepper. Transfer it to the baking rack. 
  • Roast for 15 minutes, then reduce the oven temperature to 350° and roast for additional 30 minutes. The internal temperature of the turkey meat should reach 155°. Check with a digital thermometer.
  • While the roulade roasts, make the chimichurri. Place the shallot, garlic, red pepper flakes, red wine vinegar, lime juice and salt in a bowl. Let it rest for 5 to 10 minutes. 
  • Add the chopped herbs and combine. Finally, drizzle in the olive oil and stir to blend it all together. 
  • Once the roulade has completed cooking, tent it with foil and allow it to rest for 10 to 15 minutes. It will continue to cook an rise in temperature. Carve into 1" slices and serve with chimichurri.

Nutrition

Calories: 596kcal | Carbohydrates: 9g | Protein: 63g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 567mg | Potassium: 330mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1808IU | Vitamin C: 51mg | Calcium: 118mg | Iron: 5mg
Keywords.oven, stove top, turkey
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