Turkey Roulades with Green Bean and Tomato Salad
Rinse the beans, trim and blanch in a pot of boiling salted water until crisp-tender, about 8 minutes, drain, rinse under cold water and drain. Rinse the tomatoes and cut into small pieces. Peel the onion and chop finely. Rinse the turkey and pat dry, sprinkle with lemon juice and season with salt and pepper. Spread some of the beans on the turkey slices and roll up firmly. Secure with toothpicks.
Cut the remaining beans in half and toss together with the tomatoes and onions. In a small bowl, whisk together the oil and vinegar and season with salt and pepper and pour over the bean mixture, tossing to combine. Heat the clarified butter in a skillet and saute the turkey rolls over medium heat until browned on all sides, 6-8 minutes. Add the wine, pour in the stock, stir in the thyme and bring to a boil. Lower to a simmer and cook over medium heat until the turkey is cooked through, about 10 minutes.
Remove the turkey from the pan and remove the toothpicks. Slice the turkey. Stir the gravy thickener into the pan and season with salt and pepper. Serve the turkey with sauce and the bean and tomato salad.