Turkey Roulades with Fontina and Sage
"This impressive main course has a few steps to it, but you can assemble the roulades ahead; they cook quickly and are a dream to carve. Plus, they pack an exciting flavor punch with their cheesy, herby, garlicky filling. Fennel pollen adds a lovely floral note, but if you don’t have it, ground fennel will do the trick...."
INGREDIENTS
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2 Tbs. granulated sugar
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7/8 oz. kosher salt (2 Tbs. Diamond Crystal or 1-1/2 Tbs. Morton)
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1 Tbs. black peppercorns
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2 bay leaves
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2 medium cloves garlic, halved
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2 1-1/2-lb. boneless, skinless turkey breast halves
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1/3 cup fine fresh breadcrumbs
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4 medium cloves garlic, finely chopped
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2 Tbs. finely chopped fresh sage leaves
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1 tsp. fennel pollen or ground fennel
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Kosher salt and freshly ground black pepper
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6 oz. fontina, grated (2 cups)
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1 lb. bacon
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2 Tbs. extra-virgin olive oil
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2 oz. (4 Tbs.) cold unsalted butter, cut into small pieces
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2 medium shallots, thinly sliced
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6 fresh sage leaves
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Freshly ground black pepper
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2 cups lower-salt chicken broth
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1 tsp. fresh lemon juice; more to taste
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Kosher salt
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