Last year I made a turkey roulade. It was moist and tender and probably the best turkey I ever had. So naturally, what would you think I would make this year? Turkey roulade, of course.
So I made it. Carved up my turkey, boned the legs. Rolled the pieces of meat with delicious fillings (butter and orange in one and olive oil and smoked paprika in the other), and baked it.
I was late to dinner and the turkeys need finishing. So everyone ate the rest of their meal without turkey, then I sliced up the roulades.
And they were disgusting.
But I saved my image by serving a delicious pie.
See the next post for the recipe. It’s good at Thanksgiving and the other 364 days of the year.
Salty Kitchen 