Turkey Leg Roulade Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/2 cup fresh flat-leaf parsley, chopped

1/4 cup fresh rosemary, chopped

1 tablespoon fresh thyme leaves, chopped

2 tablespoons shallots, minced

1 clove garlic, minced

1 tablespoon pink peppercorns, crushed

1/2 cup extra virgin olive oil

2 leg-thigh portions from 1 (12-14 pound) free-range turkey; boned and butterflied with bones reserved

Kosher salt and freshly ground black pepper

Bones from leg-thigh turkey portions

2 tablespoons canola oil

1 onion, coarsely chopped

1 carrot, peeled and coarsely chopped

1 celery stalk, coarsely chopped

1 head garlic, halved crosswise

1/2 cup all-purpose flour

2 cups dry white wine

5 fresh thyme sprigs

5 fresh rosemary, sprigs

1 bay leaf

4 quarts organic turkey or chicken broth

salt and freshly ground black pepper

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