Turkey roulade with pears and rosemary

Ingredients:

• 6 tablespoons unsalted butter, room temperature
• 1 cup chopped dried pears
• 0.5 cups roasted chestnuts, chopped
• 5 shallots (2 chopped, 3 halved lengthwise)
• 2 cloves of garlic (1 minced, 1 crushed)
• 1 tbsp + 1 tsp chopped fresh rosemary
• 1.5 tsp chopped fresh thyme
• 1/4 cup dry white wine
• 0.5 cups lightly salted chicken broth
• 2 turkey legs (drumsticks and thighs), with skin, bones and tendons removed
• 1 whole turkey breast on the bone (2.7-3 kg)
• 1 tbsp. pear juice
• 1/4 cup honey
• 2 tsp white wine vinegar
• 2 carrots, coarsely chopped
• 2 stalks celery, coarsely chopped
• 2 tablespoons of vegetable oil

Preparation:

1. In a medium skillet, heat 2 tablespoons butter over medium heat. Add the dried pears, chestnuts, 2 finely chopped shallots, minced garlic, 2 tablespoons rosemary, and 1 teaspoon thyme; season with salt and pepper. Cook, stirring, until the shallots are soft, 5 to 6 minutes. Add the wine and simmer until completely evaporated, 1 to 2 minutes. Add the chicken broth and simmer until completely evaporated, 5 to 6 minutes. Let cool.
2. Place the turkey legs skin-side down (they will be rectangular). Sprinkle with salt and black pepper. Spread the pear filling over the legs, shaping each portion into a log along one long side. Fold the meat over the filling and roll up. Tie each roll with kitchen twine at 4 cm intervals, then tie a long piece of twine along the length of the roll. Refrigerate until ready to cook.
3. Season the turkey breast with salt and black pepper and let it rest for 1 hour. Position a rack in the lower third of the oven and preheat to 350°F (175°C).

4. Meanwhile, prepare the glaze:

   
   Combine the pear juice, honey, 1 teaspoon rosemary, the remaining 1/2 teaspoon thyme, crushed garlic clove, and vinegar in a small saucepan and bring to a boil. Reduce heat and simmer until thickened, 12-18 minutes. Remove the garlic and season the glaze with salt and pepper to taste. Cool.
   
5. Combine the remaining 4 tablespoons butter with the remaining 1 teaspoon rosemary. Pat the turkey breast dry with paper towels and rub the butter evenly over the skin. Arrange the shallot, carrot, and celery halves in the center of a large roasting pan. Place the turkey breast on top of the vegetables. Roast for 1 hour.
6. Meanwhile, heat vegetable oil in a large skillet over medium heat. Pat the rolls dry with paper towels and season with salt and black pepper. Fry on all sides for 10-12 minutes.
7. Pour most of the pear glaze over the turkey breast. Place the rolls side by side in a roasting pan. Roast until a thermometer inserted into the roll registers 160°F (76°C), 40 to 50 minutes, and the breast registers 160°F (71°C), 45 to 60 minutes (cover with foil if the glaze darkens too quickly). Transfer each roll to a cutting board. Brush the breasts with the remaining pear glaze and let rest for at least 30 minutes before slicing. Use the rendered fat in the roasting pan to make a gravy.
   
   

   Note

   
   Fill, roll, and tie the rolls (steps 1 and 2) and prepare the glaze (step 4) the day before baking; refrigerate. Microwave the glaze in 5-10 second intervals.