Eat and Drink Chad Brown's Turkey Roulade Chef Chad Brown's turkey roulade. Photo Credit: Davio's November 14, 2014 12:54 PM Print Share Share Tweet Share Email CHAD BROWN'S TURKEY ROULADE Ingredients: Turkey Breast (skin removed, butterflied, and pounded lightly so it’s all the same thickness)Carrots, choppedCelery, chopped1 onion, chopped1 cup white wineBay LeavesWhole peppercorns Stuffing 1 qt Brioche torn into small pieces4 oz of roasted Chestnuts1 oz of chopped Black Truffles2 tbsp of chopped Parsley1tbsp of chopped Sage2 oz of chicken livers chopped - may substitute pate2 eggs1 pt of milk Gravy 1 stick butter3 tbsp flour1 cup chicken or turkey broth Method: Soak the brioche in the milk, mix everything else in. Season with salt & pepper and let it sit overnight. Next day, take all the stuffing and place it along the center of your turkey breast. Roll it up and take the skin you saved and roll that around it. Tie it every inch with butcher string. In a hot pan season turkey with salt and pepper and sear it off until it's nice and golden. Put it in a roasting pan lined with onions, celery, carrots, thyme, white wine and some whole black peppercorns and bay leaves. Place in oven at 350 degrees cook until the roulade reaches an internal temperature of 165 degrees. Remove roulade and place in a warm place to rest until ready to carve. Place the roasting pan with vegetables on top of a high flame. Add butter and flour and cook for two minutes. Add broth, season with salt and pepper, strain out the vegetables and there's your gravy! Share on Facebook Share on Twitter Comments Comments section is temporarily on hold. Here’s why.