准备

Brine the turkey

• Combine the sugar, salt, peppercorns, bay leaves, garlic, and 4 cups water in a 3-quart saucepan; bring to a boil, stirring to dissolve the salt and sugar. Transfer to a large nonreactive container or bowl and let cool to room temperature. Put the turkey in the brine, adding up to 4 cups water, if necessary, to just cover the turkey. Cover and refrigerate for at least 12 and up to 24 hours.

组装roulades

• In a medium bowl, combine the breadcrumbs, garlic, sage, and fennel pollen.
• 从盐水中取出火鸡，刷掉任何香料，然后拍干。将每个乳房皮肤放在两个大块的保鲜膜之间。使用肉槌（或厚底煎锅），将每个矩形磅重。取下顶部塑料。均匀地撒上1/2茶匙。盐和1/4茶匙。胡椒。
• Sprinkle the breadcrumb mixture evenly over the two cutlets, then sprinkle with the fontina. Fold in the longer sides of each cutlet by 1/2 inch. Then, starting at a short end, tightly roll up each cutlet into a compact roulade.
• Arrange half of the bacon slices (about 10) on a clean large sheet of plastic wrap, overlapping each slice lengthwise so it covers about one third of the slice below it; you want the width of the bacon slices to be the same length as the roulade. Set one of the roulades in the center of the bacon slices, perpendicular to the slices and seam side up. Using the plastic, wrap the bacon up and around one side of the roulade. Repeat with the other side. The bacon should meet or overlap at the ends; if it doesn’t, stretch the bacon slices until they meet. Secure the ends of the bacon with 2 or 3 toothpicks. Repeat with the remaining bacon and roulade.

Roast the roulades

• Position a rack in the center of the oven and heat the oven to 425°F.
• Heat the oil in a medium flameproof roasting pan over medium-high heat until shimmering hot.
• Put the roulades in the pan seam side up, turn the heat down to medium, and cook, undisturbed, until the edges of the bacon strips are beginning to brown, about 4 minutes; the bacon will not be crisp at this point. Using tongs, turn the roulades and cook for 1 minute more per side to lightly color the bacon, finishing with the roulades seam side down.
• 将锅转移到烤箱中，烘烤，直到插入一个倒数的温度计，插入每个roulade寄存器的最厚部分165°F，约35分钟。将Roulades转移到切菜板上，并在切片前静置至少10分钟，最多1小时。

Make the jus

• 将滴头从烤盘倒入脂肪分离器中，让脂肪上升到顶部。返回1汤匙。脂肪到烤盘的;丢弃剩余的脂肪，并保留掉落的滴头。
• 将烤盘放在中火上，加1汤匙。黄油，葱和鼠尾草。煮，经常搅拌，直到葱变软，约3分钟。用胡椒粉轻轻季节，然后加入肉汤，从锅底刮下褐色的碎片。添加保留的滴水，1汤匙。一次，直到JUS具有浓郁，丰富的风味。慢火煮。将热量调低到低点，然后加入剩余的3汤匙。黄油一次，一次搅拌，直到将黄油掺入酱汁中。从热量中取出，并在柠檬汁中搅拌。 Season to taste with more lemon juice, pepper, or salt.

Serve

• 从Roulades上取下牙签，切成薄片，并与JUS一起食用。

提前提示

The roulades can be assembled, wrapped in bacon, then covered in plastic and refrigerated for up to 12 hours before cooking.