Featured Recipe

Featured Chef Keith Armstrong’s
Turkey Leg Roulade with Autumn Fruit Farce, Bacon, and Beet Vinaigrette

Turkey Roulade

Roasted Beets Red and Yellow


2ea Large Red Beets, Washed
2ea Large Golden Beets, Washed
Olive Oil, to coat
Kosher Salt and Finely Ground White Pepper
4ea Thyme Sprigs
4ea Garlic Cloves, Crushed


  1. In a small bowl, toss beets in Olive oil with Kosher Salt and Pepper
  2. Place each beet on its own sheet of Aluminum foil with 1ea clove of garlic and 1ea sprig of thyme
  3. Roast in a 300 degree oven until a wooden skewer easily pierces the beet’s flesh
  4. Cool in a refrigerator (about 1 hour)
  5. Peel Beets with a dry kitchen towel
  6. Cut beets into a brunoise (1/16”x1/16” dice)


Beet Vinaigrette


4oz Red Beets, Roasted and diced
4oz Banyuls Vinegar
1Tbsp Shallot, Medium Dice
12floz Olive Oil
1Tbsp Sugar
TT Kosher Salt, Fresh Ground Pepper
TT Fine Herbs


  1. Process all ingredients without Olive Oil in blender on high speed
  2. Slowly blend Olive Oil into mixture
  3. Season with Kosher Salt and Finely Ground White Pepper, Fine Herbs


Brine for Turkey Leg


32oz. Water
120g. Salt
4 tsp. Fennel Seeds
4 tsp. Cinnamon
4 tsp. Allspice
4 ea. Bay Leaf


  1. Bring water to a simmer
  2. Add all spices, mix, and cool in an ice bath
  3. 1ea Organic Turkey Leg, boned and Skinned, meat laid out Flat
  4. Soak Turkey Legs in brine for 8 hours before cook time
  5. 32ea Slices Organic Layer Bacon
  6. 1cup Albumen Powder (in Shaker bottle)


Farce for Cylinder

1lb Turkey Breast Meat
1/2lb Pork Shoulder Butt
2tsp Kosher Salt (tt)
1/2c Dried Cherries, Finely Chopped
1/2c Golden Raisins, Finely Chopped
1/2c Toasted Pistachios, Finely Chopped
1Tbsp Finely Chopped Chives
3/4c Heavy Cream
Finely Ground White Pepper (tt)


  1. Large dice Turkey breast meat and Pork Shoulder Butt
  2. Process through meat grinder, progressing from largest die to smallest die into a stainless steel mixing bowl set on ice
  3. Once meat has been ground through small die, fold in Cherries, Raisins, Pistachios, Chives, Heavy Cream, and Salt and Pepper
  4. Cook 1Tbsp of mixture in a 350 degree Oven until meat reaches an internal temperature of 165 degrees Fahrenheit
  5. Taste to check for seasoning, adjust as necessary
  6. Transfer seasoned forcemeat to piping bag with Ateco 807 metal piping tip set over ice
  7. Lay out 1 piece plastic wrap 12”x18” flat on worktable
  8. Pipe 3 strips of farce in the middle of plastic sheet perpendicular to angle that you are standing
  9. Fold plastic over farce and toward you to cover line of farce
  10. Using a flat surface, push at seam of plastic to tighten cylinder of farce
  11. Grab the outside edges and roll cylinder until it is tight and there are no air bubbles
  12. Freeze cylinder 1hour


Wilted Spinach

2c Baby Spinach Leaves, Cleaned
1Tbsp Whole Butter
1Tbsp Shallot, Fine Brunoise
1Tbsp Dry Vermouth (White Wine)
Kosher Salt and Finely Ground White Pepper tt


  1. In large non-stick pan, melt butter over moderate heat until it foams
  2. Add Shallot and cook gently until soft and translucent
  3. Add Spinach to pan and stir once with wooden spoon to coat with butter
  4. Add White wine and season with salt and pepper, stirring constantly until spinach softens
  5. Remove pan from heat and lay spinach leaves flat on sheet pan lined with parchment
  6. Cool and reserve


Roulade Assembly

  1. Layer bacon slices on 18”x18” sheet of plastic facing away from you and shingling as you go, making sure that you have a flat square at least 12”x16”
  2. Lay turkey leg out flat (skin side down) onto 18”x18” sheet of Plastic
  3. Season Turkey meat on both sides with salt and finely ground white pepper
  4. Using reserved Spinach leaves, lay leaves out on top of turkey meat, in one flat layer
  5. Lay Cylinder of farce (once Frozen) onto leg meat on top of Spinach in a perpendicular fashion to how you are standing
  6. Roll leg in the same fashion as the farce cylinder, taking care not to leave air pockets in roulade
  7. Tie Ends and Freeze Cylinder for 1 hour in Freezer
  8. Coat bacon with a light dusting of Albumen Powder
  9. Lay Turkey Cylinder at an angle parallel to you on top of bacon coated with Albumen Powder, and roll again with Plastic Wrap, tie edges
  10. Vacuum seal cylinder in a boilable cryovac bag 20 seconds
  11. Poach in Temperature controlled water bath set at 145 degrees until roulade reaches 140 degrees internal Temperature
  12. Cool roulade
  13. Heat Non Stick pan over moderate heat and place roulade inside
  14. Brown bacon until crisp