Easiest Way to Cook Scrummy Vickys Turducken Roulade (Three Bird Roast) GF DF EF SF NF

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Before you jump to Vickys Turducken Roulade (Three Bird Roast) GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Healthy Power Treats.

We all know that having healthy meals can help us feel better inside our bodies. Increasing our intake of sensible foods while lowering the intake of unhealthy ones plays a part in a more balanced feeling. A salad helps us feel a lot better than a piece of pizza (physically in any case). Deciding on healthier food choices can be difficult when it's snack time. Finding snacks that really help us feel better and increase our energy levels often involves lots of shopping and meticulous reading of labels. Why not try one of the following healthy snacks the next time you need some extra energy?

Try eating almonds unless you suffer from nut allergies. Almonds provide a multitude of health and fitness benefits and are an excellent choice when you really need a shot of energy. Almonds can be a natural way to obtain B vitamins together with other vitamins and minerals. Almonds, like turkey, contain the enzyme tryptophan which may often make you sleepy. But when you eat almonds, you won't feel like you need to sleep a while. These nuts relax the muscles and provide a general sense of comfort. Your emotional condition can often be lifted by simply eating almonds.

You can find lots of healthy treats you can choose that don't involve a lot of preparation or searching. When you make the determination to be healthy, it's simple to find what you need to be successful at it.

We hope you got benefit from reading it, now let's go back to vickys turducken roulade (three bird roast) gf df ef sf nf recipe. You can have vickys turducken roulade (three bird roast) gf df ef sf nf using 8 ingredients and 14 steps. Here is how you achieve that.

The ingredients needed to cook Vickys Turducken Roulade (Three Bird Roast) GF DF EF SF NF:

1. You need 1 of boneless turkey breast, around 2lbs / 900g.
2. Prepare 1 of boneless, skinless duck breast, around 1lb / 450g.
3. You need 1 of boneless, skinless chicken thigh, around 1/2 lb / 200g.
4. You need of olive oil.
5. Provide of salt.
6. Use of black pepper.
7. You need 1 of my recipe for cornbread stuffing, link below.
8. You need 180 ml of chicken stock.

Steps to make Vickys Turducken Roulade (Three Bird Roast) GF DF EF SF NF:

1. Preheat the oven to gas 6 / 200C / 400°F.
2. First butterfly the turkey and duck breasts. This just means cut through one side almost to the other side so you can then open the breast out like a book or a pair of butterfly wings.
3. The poultry pieces all need to be the same thickness, so place them each between 2 sheets of parchment paper or cling wrap and lightly pound them with a rolling pin so they are all around half an inch thick all over but evenly shaped.
4. Clear your workspace and lay a sheet of cling wrap down. Place lengths of butchers twine on top, down every couple of inches from top to bottom. Place the butterflied turkey breast skin side down on top of this.
5. Rub the turkey with a little olive oil and season lightly with salt and pepper. Cover with a layer of stuffing keeping a border about 2 inches back from the edges. Pack it down a little, again around the same thickness as the turkey https://cookpad.com/us/recipes/350505-vickys-cornbread-stuffing-gluten-dairy-egg-soy-free.
6. Now lay the butterflied duck breast on top and again, oil, season and cover with stuffing.
7. Place the chicken thigh on top of that and oil and season it.
8. Now using the cling wrap to help you, tightly roll the turkey over the duck and chicken jelly/swiss roll style, overlapping the bottom slightly to make a cylindrical kind of sausage shape.
9. Gently start removing the cling wrap and tying the butchers twine around the 'sausage' to secure it so it doesn't spread open in the oven.
10. Place in a small oven tray, seam down, rub some butter or sunflower spread over the chicken skin and season lightly with more salt and black pepper. Add the chicken stock to the bottom of the tray. This will help replace the juices in the meat that the stuffing soaks up and give you a base for your gravy.
11. Cover the tray tightly with foil and roast for 90 minutes.
12. Remove the foil, baste with the juices and return to the oven to colour for a further 30 minutes. If you like the skin darker and crisper leave it a little longer.
13. Remove from oven tray and let stand for 15 - 20 minutes wrapped with foil to seal in the juices, then snip off the butchers twine and slice into thick slices.
14. Serve with roast potatoes, carrots, sprouts, cocktail sausages wrapped in bacon, extra stuffing, chicken gravy and cranberry sauce.

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