Turkey Roulade with Wild Rice Cranberry Stuffing and Tarragon Gravy

Instructions

• 1Using a spice grinder or blender, process the whole spices and herbs to a fine powder. Add the ground spices and process. Transfer the spice mixture to a bowl and add half the sugar and half the salt. Combine the remaining sugar and salt in a separate bowl.
• 2Place the turkey in a large baking pan, skin-side up. Scatter the sugar and salt mixture evenly over the turkey skin. Pat the mixture to help it adhere. Turn the turkey over and evenly scatter the spice mixture over the flesh. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight.
• 3Insert the wire rack into position 6, then in Breville+ press Start to preheat and follow along for the rest of the recipe.
• 4Place the rice, boiling water, oil and 1 teaspoon salt in a 11-inch x 8-inch (14 cup-capacity) ovenproof dish and stir to combine. Cover tightly with foil.
• 5Once preheated, place the dish in the oven and start the timer. Meanwhile, continue to the next step.
• 6Heat a frying pan over medium heat. Add 1 tablespoon oil, the onions, garlic and ½ teaspoon salt and cook, stirring until softened. Transfer to a large bowl and add the sunflower seeds, cranberries, orange zest, sage and parsley.
• 7The rice should have absorbed all the liquid. If not, give it a bit more.
• 8Allow the rice to stand for 5 minutes. Remove the foil and stir with a fork to separate the grains. Add to the onion mixture and stir to combine. Add the vinegar, remaining 2 tablespoons oil and 1 teaspoon salt, and the pepper and stir to combine. Cover and refrigerate to cool.
• 9Once the turkey has brined for at least 4 hours, pat the flesh dry with paper towel.
• 10Lay the turkey on the cutting board, flesh-side up. Trim the edges of the breasts on an outward angle to reduce the overall thickness, without cutting the skin. Reposition the cut flesh into the center between the breasts. Cover the turkey with plastic wrap. Using a mallet, flatten to a uniform thickness. Remove half the stuffing. Spread the remaining stuffing over the turkey in an even layer.
  Tip: You only need half the stuffing for this recipe. The remaining stuffing is great served as an accompaniment or on it's own as a winter salad.
• 11Cut 10 lengths of kitchen twine, approximately 20-inches long. Roll the turkey into an even cylindrical shape. Sit the turkey roulade on its seam. Run each piece of twine underneath the roulade evenly spaced apart. Tie securely, but not too tight that it squeezes the turkey flesh. Place the turkey on the broiling rack in the roasting pan, seam-side up.
• 12Ensure the wire rack is in position 6. Adjust the oven and press Start to preheat.
• 13Once preheated, place the pan in the oven and start Autopilot. When the oven signals, rotate the pan and add 2 cups water to the pan, avoiding the turkey. When the timer signals again, roll the turkey over so it is now seam-side down and rotate the pan. When the oven signals for the third time, rotate the pan.
• 14The turkey is ready when a meat thermometer inserted into the center of the stuffing reads a minimum of 165°F. If not, give it a bit more.
  Tip: The shape of the turkey can alter the cooking time. For best results, using a probe, test for doneness 5-10 minutes before the end of the cook.
• 15Remove the turkey from the pan. Strain the pan juices into a liquid measuring cup. Return the broiling rack and turkey to the pan.
• 16Tear a length of foil approximately 45-inch long. Lay it vertically on the countertop. Bring the edges of the foil up and over the turkey to loosely cover. Seal the edges and let rest for 40 minutes.
• 17When almost ready to serve, skim off the fat from the pan juices, reserving both the fat and the juices. Add enough stock to the juices to make 4 cups. Heat ¼ cup of the turkey fat in a medium saucepan over medium heat. Add the flour and stir until smooth and bubbling. Add the pan juices and cook, stirring until the gravy boils and thickens slightly. Reduce the heat to medium-low and simmer for 1 minute.
  Tip: If you don’t have ¼ cup of turkey fat, use what you have and make up the rest with butter.
• 18Adjust the seasoning with salt, pepper and lemon juice. Add the tarragon. Cover, remove from the heat and allow to infuse for 10 minutes. Meanwhile, carve the turkey.
• 19Remove the foil and twine. Carve the turkey and arrange on a serving platter. Strain the gravy.
• 20Serve the turkey with the gravy.