WEEKDAYS 1e|12c|p

Turkey Braciole with Lemon Pan Sauce

Michael Symon
Servings: 4 - 6
1 to 2 hr

This Turkey Baciole can be a great leftover meal from Thanksgiving!

  • Ingredients
  • step-by-step directions
Turkey Braciole with Lemon Pan Sauce
  • 2 turkey thighs (boneless, skin-on)
  • 1 cup fresh bread crumbs (toasted)
  • 1/2 cup Parmigiano-Reggiano (grated)
  • 1/4 cup provolone (grated)
  • 2 cloves garlic (peeled, minced)
  • 1/4 cup parsley (chopped)
  • 2 tablespoons rosemary (chopped)
  • 2 tablespoons fresh thyme leaves
  • 6 tablespoons olive oil (divided)
  • Kosher salt and freshly ground black pepper (to taste)
  • Pan Sauce : 1/2 cup white wine
  • 1 cup turkey stock
  • 2 tablespoons butter (chilled and cubed)
  • 1/2 lemon (juiced)
  • 1 tablespoon parsley (chopped plus more for garnish)
  • Kosher salt and freshly ground black pepper (to taste)
  • Preheat the oven to 350ºF. Place a baking rack inside of a baking sheet.
  • Place turkey thighs skin side down on a cutting board and place a piece of plastic wrap on top. Using a meat mallet, pound to 1/4-inch thick. Season with salt and pepper.
  • In a medium bowl add the bread crumbs, parmesan, provolone, garlic, parsley, rosemary, thyme and 1/4 cup olive oil. Mix to combine. Spread half the filling on each thigh, leaving a 1/2-inch border all around. Roll the thighs up starting with the longest end, like a jelly roll. Using toothpicks, pin the roll to hold. Season with salt and pepper.
  • Heat a large ovenproof saute pan or braiser over medium-high heat and add remaining 2 tablespoons olive oil. Sear the thighs on all sides until golden brown, about 8 minutes. Transfer pan to the oven and roast until the internal temperature reads 165ºF, about 15-20 minutes. Remove from the oven and place turkey on a cutting board to cool for 10 minutes.
  • Meanwhile make your pan sauce. Return the saute pan to medium heat. Deglaze with white wine, scraping the browned bits up from the bottom of the pan and allow to reduce slightly. Add 1 cup of turkey stock and whisk to combine. Add cubed butter and whisk until emulsified. Finish with parsley, lemon juice, salt and pepper.
  • To serve, slice the turkey into 1/2-inch thick slices, spoon the sauce over the turkey and garnish with additional parsley.
  • Tip: 1. Ask your butcher to debone the turkey thighs for you before cooking. Use your favorite herbs, cheeses and bread crumbs to fill the braciole.
  • 2. If you don't have turkey stock, use store-bought chicken stock and reinforce by simmering with the turkey bones from the butcher.
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