Fine Cooking (October/November 2014)
One of this year's Thanksgiving Trends is Take-apart Turkeys, birds that are cooked in pieces rather than roasting the whole bird at once.
We knew we wanted to give this trend a whirl, but we were on the fence about the idea of Turkey Roulades with Fontina and Sage. This recipe, to us, read like a Thanksgiving disaster waiting to happen, and we don't mind telling you that we went into cooking this dish entirely pessimistic.
We also don't mind telling you this: We were wrong.