Turkey Leg Roulade with Herbs and Cranberries
- 1/2 cup fresh flat-leaf parsley, chopped
- 1/4 cup fresh rosemary, chopped
- 1 tablespoon fresh thyme leaves, chopped
- 2 tablespoons shallots, minced
- 1 clove garlic, minced
- 1/2 cup dried sweetened cranberries
- salt and pepper to taste
- extra virgin olive oil
- 2 leg-thigh turkey portions; boned and butterflied
Preheat the oven to 375°F/190°C. Place a rack on a rimmed baking sheet.
In a small bowl, stir together the parsley, rosemary, thyme, shallots, garlic, cranberries, and 4 tablespoons olive oil. Set aside.
Arrange two large squares of aluminum foil on a work surface, over lapping them slightly. Open the butterflied leg-thigh portions flat and lay them, skin side down and long sides overlapping slightly, on the foil. Season the meat generously with salt and pepper and then spoon on the herb-cranberry mixture.
Working from the long edge closest to you, roll up the turkey to form a log. Brush outside of log with olive oil and sprinkle with salt and pepper. Wrap the foil around the turkey and twist the ends of the foil to secure tightly. Place the bundle on the rack on the baking sheet.
Roast until an instant-read thermometer inserted (directly through the foil) into the middle of the roulade registers 135°F / 57°C, about 40 minutes. Remove the roulade from the oven, carefully unwrap and discard foil. Raise oven temp to 400°F / 200°C. Place roulade back on rack over baking sheet and cook again, turning once, for 30 minutes, or until the skin is golden brown. The roulade is done when the internal temperature registers 145°F / 62°C. Remove from oven and let rest for at least 15 minutes before slicing and serving.