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A thanksgiving alternative, turkey roulade with peach & sage gravy made in the Emeril Lagasse Power AirFryer 360. Roasted rolled-up turkey breast, stuffed with homemade stuffing made out of breadcrumbs, bacon, bacon fat, butter, garlic, parsley, and creole seasoning. Cooked with Emeril's rotisserie forks with a temperature of 350°F for 45 minutes. Topped with peach and sage gravy to keep the turkey breast juicy.

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Turkey Roulade with Peach & Sage Gravy Recipe
Serves 6-8

Ingredients:
1 gallon water
1 cup brown sugar
¾ cup kosher salt, plus more for seasoning
1 3-lb boneless turkey breast, skin on
1 loaf of French or Italian bread, coarsely chopped in a food processor (4 cups breadcrumbs)
½ lb bacon, chopped & cooked in a pan until crisp, fat reserved
¼ cup reserved bacon fat
2 tbsp. unsalted butter, melted
2 tbsp. chopped garlic
½ cup chopped parsley
1 tsp. Creole seasoning, plus more for seasoning
¼ cup olive oil
ground black pepper, for seasoning

Peach & Sage Gravy
2 tbsp. olive oil
¼ cup finely minced shallots
2 tsp. minced garlic
½ cup white wine vinegar
4 cups turkey stock, chicken
stock, or canned low-sodium chicken broth
¾ cup peach preserves
2 tbsp. unsalted butter
2 tbsp. all-purpose flour
1 ¼ tsp. salt
¾ tsp. ground black pepper
1⁄3 cup sage leaves

Directions:
1. Combine the water, sugar, and ¾ cup kosher salt in a stock pot
and whisk until the sugar and salt dissolve. Refrigerate the turkey
in the pot for 8 hrs.

2. Drain the turkey breast and pat dry. Lay three 32-in. strings of twine
lengthwise across a cutting board. Pull the turkey skin down to cover
as much of the breast meat as possible. Lay the turkey breast (skin side
down) on the strings. Cover the turkey with parchment paper and
pound until the thickest part of the breast is no more than 2 in. thick.

3. Combine the breadcrumbs, bacon, bacon fat, butter, garlic, parsley, and
Creole seasoning in a bowl to make stuffing. Lightly season the turkey
breast with the Creole seasoning. Stuff the turkey breast with 3 tightly
packed cups of the stuffing. Roll the breast in one direction to form a
tight cylinder. Tie the breast together in three places. Brush with ¼ cup
olive oil and season with the Creole seasoning, salt, and black pepper.

4. Attach one of the Rotisserie Forks to the Rotisserie Spit and tighten
the screws on the Fork. Slide the turkey onto the Spit and into
the secured Fork. Secure the turkey on the Spit with the other Fork
and screws. Insert the Spit into the Rotisserie connections inside
the Power AirFryer 360. Select the Rotisserie setting. Set the cooking
temperature to 350° F/175° C and set the cooking time to 45 mins.
Press the Start Button to begin the cooking cycle. Cook until
the internal temperature of the turkey reaches 160° F/71° C.

5. While the turkey cooks, place a 2-qt. saucepan on the stove top. Heat
2 tbsp. olive oil over medium heat. Add the shallots and garlic
and sauté while stirring often until the shallots are fragrant and lightly
caramelized (about 1 min.).Add the white wine vinegar to the pan
and cook until it is nearly completely reduced (about 1 min.). Then,
add the stock and preserves to the saucepan and raise the heat to high.

6. While the sauce comes to a boil, combine the butter and flour in
a bowl and blend to form a smooth paste. Add the paste to the sauce
and use a whisk to stir the paste in, ensuring that it is well distributed.

7. Bring the sauce to a boil and season with 1 ¼ tsp. salt and ¾ tsp. black
pepper. Then, reduce to a simmer and reduce by one quarter (about
20 mins.). Add the sage and let steep for about 3 mins. before straining.
8. Remove the cooked turkey and let rest for 10 mins. Slice crosswise
into ½-in. slices. Serve with the Peach and Sage Gravy.

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