The Chew: Turkey Braciole With Lemon Pan Sauce Recipe

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The Chew: Turkey Braciole With Lemon Pan Sauce

Actress Nicole Ari Parker from Almost Christmas joined Michael Symon in the kitchen on The Chew. The stunning actress was enthusiastic, yet slightly apprehensive about cooking a seemingly gourmet meal. But no worries here! Michael specifically chose a recipe that’s perfect to prepare around the holidays because it looks impressive but is actually easy to make. If you’re looking to impress your family and friends, try his Turkey Braciole with Lemon Pan Sauce. This elegantly-presented meal tastes just like Christmas, according to Nicole!

To get the recipe, click next page.

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The Chew: Turkey Braciole With Lemon Pan Sauce Recipe Ingredients

The Chew: Turkey Braciole With Lemon Pan Sauce Recipe

Michael Symon’s Turkey Braciole with Lemon Pan Sauce was good enough to impress actress Nicole Ari Parker. ([email protected] / Flickr)

  • 1 C fresh bread crumbs – toasted
  • 1/4 C provolone – grated
  • 1/4 C parsley – chopped
  • 2 tbsp fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 2 turkey thighs – boneless, skin-on
  • 1/2 C Parmigiano-Reggiano – grated
  • 2 cloves garlic – peeled, minced
  • 2 tbsp rosemary – chopped
  • 6 tbsp olive oil – divided

For the Pan Sauce:

  • 1 C turkey stock
  • 1/2 lemon – juiced
  • kosher salt and freshly ground black pepper
  • 1/2 C white wine
  • 2 tbsp butter – chilled, cubed
  • 1 tbsp parsley – chopped + more to garnish

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The Chew: Turkey Braciole With Lemon Pan Sauce Recipe Directions

  1. Preheat the oven to 350 degrees
  2. Put a baking rack inside a baking sheet
  3. Put turkey thighs skin-side-down on a cutting board and put a piece of plastic wrap on top
  4. Use a meat mallet to pound until 1/4-inch thick
  5. Season with salt and pepper
  6. In a medium bowl, add the bread crumbs, garlic, provolone, Parmesan, rosemary, parsley, thyme, and 1/4 C olive oil
  7. Mix until combined, then spread half the filling on each thigh, leaving a 1/2-inch border all around
  8. Roll the thighs up, starting with the longest end, then use toothpicks to hold the roll together
  9. Season with salt and pepper
  10. Heat a large ovenproof saute pan or braiser over medium-high heat and add the last 2 tbsp of olive oil
  11. Sear the thighs on all sides for about 8 minutes, until golden brown
  12. Transfer the pan to the oven and roast for about 15-20 minutes, until the internal temperature reaches 165 degrees
  13. Remove from the oven and put the turkey on a cutting board to cool for 10 minutes
  14. Meanwhile, make your pan sauce
  15. Return the saute pan to medium heat
  16. Deglaze the white wine, scraping the browned bits from the bottom of the pan and let reduce slightly
  17. Add 1 C turkey stock and whisk to incorporate
  18. Add the cubed butter and whisk until emulsified
  19. Finish with lemon juice, parsley, salt, and pepper
  20. Slice the turkey into 1/2-inch thick slices and spoon the sauce over the slices
  21. Garnish with more parsley

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