Caribbean Turkey Roulade with Sweet Plantain Herb Filling and Mild Coconut Curry Sauce

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Pat the turkey breast dry with paper towels and place it between two sheets of plastic wrap or parchment paper. Gently pound it to an even thickness of about 1.5 cm / 0.6 in.

2. 2

   2. Season the turkey on both sides with 4 g (3/4 tsp) salt, black pepper, lime zest, 1 tsp curry powder, ground ginger, ground cumin, and 1 tbsp olive oil.

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   3. Heat 1 tbsp olive oil in a skillet over medium heat. Add the onion, sweet red bell pepper, and half of the garlic. Cook for 4 minutes until softened.

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   4. Stir in the ripe plantain, thyme leaves, and half of the cilantro. Add 2 g (about 1/3 tsp) salt and cook for 3 to 4 minutes, stirring gently, until the plantain is tender but not falling apart. Remove from the heat and let cool for 5 minutes.

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   5. Spread the filling over the turkey breast, leaving a 2 cm / 0.8 in border all around. Roll up tightly from the long side and tie with kitchen twine in 4 or 5 places to hold the shape.

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   6. Place the roulade in a baking dish. Brush the top with honey and roast at 200 °C / 400 °F for 30 to 35 minutes, or until the center reaches 74 °C / 165 °F.

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   7. While the turkey roasts, make the sauce. In a small saucepan over medium heat, combine the coconut milk, chicken broth, remaining garlic, 1 tsp curry powder, and lime juice. Cook for 5 minutes without bringing it to a hard boil.

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   8. Add the cornstarch slurry to the sauce and cook for 1 to 2 minutes, stirring, until lightly thickened. Adjust with the remaining 2 g salt or to taste.

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   9. Remove the turkey from the oven and let it rest for 8 minutes before slicing. Remove the kitchen twine and cut into thick medallions.

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    10. Serve the medallions topped with the mild coconut curry sauce. Finish with the scallions and remaining fresh cilantro over the top.