Christmas turkey roulade with pistachio crust, creamy spinach filling, and spiced pomegranate sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Line a baking tray or baking dish with parchment paper and set aside.

2. 2

   Heat 1 tablespoon olive oil and 15 g (1 tbsp) butter in a skillet over medium heat. Add half of the shallot and all of the garlic; cook for 2 to 3 minutes until fragrant.

3. 3

   Add the spinach, a pinch of salt, and some black pepper. Cook for 2 to 4 minutes until the spinach wilts and excess moisture evaporates. Remove from the heat and let cool slightly.

4. 4

   In a bowl, mix the cooked spinach with the cream cheese, 25 g (1/4 cup) Parmesan, thyme, half of the rosemary, and 1 teaspoon orange zest. Taste and adjust with salt and black pepper.

5. 5

   Place the butterflied turkey breast between two sheets of plastic wrap or wax paper and gently pound it to an even thickness of about 2 cm. Season both sides with the remaining salt and black pepper.

6. 6

   Spread the spinach filling over the turkey, leaving a 2 cm border. Roll tightly from the long side to form a roulade and tie with kitchen string at regular intervals.

7. 7

   In a small bowl, combine the pistachios, breadcrumbs, the remaining 25 g (1/4 cup) Parmesan, the rest of the rosemary, 1 teaspoon orange zest, and 1 tablespoon olive oil. Brush the roll with the beaten egg and press the pistachio mixture over the top and sides.

8. 8

   Place the roulade on the prepared tray. Drizzle with the remaining tablespoon of olive oil and bake at 200 °C / 400 °F for 20 minutes. Then reduce the temperature to 180 °C / 350 °F and bake for 25 to 30 minutes more, until the center reaches 74 °C / 165 °F.

9. 9

   Meanwhile, make the sauce. In a small saucepan, melt the remaining 15 g (1 tbsp) butter over medium heat. Add the remaining shallot and cook for 2 minutes.

10. 10

    Stir in the red wine, pomegranate juice, chicken broth, honey, Dijon mustard, cinnamon, and a pinch of salt and black pepper. Simmer over medium heat for 10 to 12 minutes until slightly reduced.

11. 11

    Add the cornstarch slurry and cook for 1 to 2 minutes, stirring, until the sauce thickens and turns glossy.

12. 12

    Remove the roulade from the oven and let it rest for 10 minutes before slicing. Remove the kitchen string, cut into thick slices, and serve with the pomegranate sauce spooned over or on the side. Finish with the pomegranate seeds.