For Roasting & Gravy: Chef Kim

By draingal

Ingredients

• v ½ pound Pancetta, sliced. 2 oz fine dice
• v 1 large Onion, rough chop
• v 2 whole Carrots, rough chop
• v 16 leavesSage, fresh
• v 2 Tbsp Sage, chopped
• v 10 sprigsThyme
• v 2 Tbsp AP Flour
• v ½ cupWhite Wine
• v ½ cupApple Sauce
• v 5 cupsChicken Stock or Turkey Stock

Preparation

Step 1

Method of Preperation:
Scatter the onions, carrots, sage leaves, thyme sprigs in a roasting pan. Place the pancetta slices on top of the
vegetables.
Place the turkey roulade on top of the vegetables, seam down. Rub with 1 oz of the softened butter from above
and season with salt and pepper.
Roast in a 400° oven for 30 minutes. Add 1 cup of water to the roasting pan and brush the remaining butter.
Roast in the oven for another 45 minutes or so until the internal temperature reaches 165°. Remove from oven
and transfer the roast to a carving board to rest.
Pour the liquid in the pan to one end and skim off some of the fat. Reserve 2 Tbsp to add to flour to make a roux.
Put the roasting pan on the stove top over medium heat. When the pan sizzles add the wine and deglaze the pan.
Add the stock and bring to a boil. Simmer and reduce until you have about 3 cups of liquid. Strain the liquid into a
sauce pan. Press hard against the onions and carrots to get out all the juice. Bring the liquid back to a simmer and
whisk in the roux. Cook for 5 minutes. Whisk in apple sauce.