TODAY'S ORIGINAL · MEDITERRANEAN-INSPIRED

Harissa Turkey Roulade with Lemon-Thyme Butter & Charred Market Vegetables

Name: Harissa Turkey Roulade with Lemon-Thyme Butter & Charred Market Vegetables
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Cuisine: Mediterranean-inspired
Ingredients: 4 tablespoons Unsalted butter, softened; 1 teaspoon Lemon zest; 1 teaspoon Fresh thyme leaves, chopped; 1 small clove Garlic, finely grated; 3/4 teaspoon, divided Kosher salt; 4 cutlets, about 6 ounces each Turkey breast cutlets; 2 tablespoons Harissa paste; 2 tablespoons, divided Olive oil; 1/2 teaspoon Ground cumin; 2 packed cups Baby spinach, chopped; 1/2 cup Feta cheese, crumbled; 2 medium Zucchini; 2 large Carrots; 1 small, thinly sliced Red onion; 1 tablespoon Lemon juice; 1/2 teaspoon Black pepper; 2 tablespoons Chopped fresh parsley

“A spicy wheel rolls into dinner and seizes the government.”

Juicy turkey cutlets are rolled around spinach and feta, roasted into magnificent harissa wheels, and served over seasonal vegetables shaved into ribbons with the confidence of a vegetable barber. A lemon-thyme compound butter can be made one full week ahead, because apparently even butter now maintains a calendar.

PREP 30 MINCOOK 35 MINSERVES 4MEDIUM

#one butter 1 week #seasonal stripper #spicy wheel

WHAT YOU'LL NEED

Ingredients

4 tablespoonsUnsalted butter, softened
1 teaspoonLemon zest
1 teaspoonFresh thyme leaves, chopped
1 small cloveGarlic, finely grated
3/4 teaspoon, dividedKosher salt
4 cutlets, about 6 ounces eachTurkey breast cutlets
2 tablespoonsHarissa paste
2 tablespoons, dividedOlive oil
1/2 teaspoonGround cumin
2 packed cupsBaby spinach, chopped
1/2 cupFeta cheese, crumbled
2 mediumZucchini
2 largeCarrots
1 small, thinly slicedRed onion
1 tablespoonLemon juice
1/2 teaspoonBlack pepper
2 tablespoonsChopped fresh parsley

MAKE IT

Method

01
Up to one week before dinner, combine the butter, lemon zest, thyme, garlic, and 1/4 teaspoon salt. Roll it into a small log in parchment, refrigerate it, and inform the household that this is Week-One Butter and it outranks everyone.
02
Heat the oven to 425°F (220°C). Place each turkey cutlet between sheets of parchment and pound it to about 1/4-inch thickness. Use a meat mallet or rolling pin—not the ceremonial hammer from the garage.
03
Mix the harissa, 1 tablespoon olive oil, cumin, and 1/4 teaspoon salt. Spread this crimson declaration over one side of each cutlet.
04
Divide the spinach and feta among the cutlets. Roll each one tightly into a spicy wheel-cylinder, then secure it with kitchen twine or toothpicks. The turkey has entered its architectural period.
05
Heat an oven-safe skillet over medium-high heat. Sear the roulades in the remaining olive oil, turning carefully, for 4 to 5 minutes total, until browned on several sides.
06
Transfer the skillet to the oven and roast for 18 to 24 minutes, or until the center of each roulade reaches 165°F (74°C). Rest for 5 minutes, then remove every piece of twine or every toothpick with the vigilance of an airport security team.
07
Meanwhile, drag a vegetable peeler lengthwise over the zucchini and carrots to create long seasonal strips. This is the seasonal stripper technique: glamorous, efficient, and banned from three respectable farmers’ markets.
08
Place the vegetable ribbons and sliced onion on a sheet pan. Season with the remaining 1/4 teaspoon salt and black pepper. Roast for 10 to 12 minutes, tossing once, until tender and lightly charred at the edges.
09
Toss the hot vegetables with lemon juice and 2 tablespoons of the Week-One Butter. Watch it melt into the ribbons like a tiny dairy emperor descending into its bath.
10
Slice each turkey roulade crosswise into thick wheels. Arrange them over the vegetables, crown with parsley, and finish with thin coins of the remaining compound butter. Serve immediately while speaking only in unnecessary opera.