Ina Garten’s Tuscan Turkey Roulade Recipe: Foolproof Elegance

Tuscan turkey roulade transforms an ordinary poultry dish into a sophisticated culinary adventure that whisks you straight to the rolling hills of italy.

Mediterranean flavors dance through this elegant preparation, weaving together aromatic herbs and delicate meat.

Each carefully rolled slice promises a symphony of textures and tastes that elevate dinner from mundane to memorable.

Sophisticated ingredients like prosciutto and fresh herbs create layers of complexity that tantalize the palate.

The careful butterflying and rolling method ensures a succulent centerpiece that looks as magnificent as it tastes.

Your dinner guests will marvel at the professional presentation and rich, layered flavors: get ready to impress.

Why Tuscan Turkey Roulade Is a Holiday Hit

• Savor Layered Flavor Complexity: This roulade packs a punch with a delightful blend of fennel, sage, rosemary, and prosciutto that creates a symphony of tastes dancing across your palate.
• Master Elegant Technique: Rolling and tying the turkey transforms an ordinary cut into a stunning centerpiece that looks professionally prepared, making home cooks feel like culinary experts with minimal effort.
• Embrace Rich Mediterranean Inspiration: The combination of Italian-inspired ingredients like prosciutto, herbs, and wine infuses the dish with a sophisticated Tuscan countryside charm that transports your dining experience beyond ordinary weeknight meals.
• Enjoy Foolproof Gourmet Cooking: With straightforward steps and clear instructions, this recipe allows even novice cooks to produce a restaurant-quality dish that impresses guests while remaining surprisingly simple to execute.

Ingredients That Make This Turkey Extra Special

• Turkey Breast: Lean protein centerpiece that provides the main structure for the roulade, best when fresh and boneless.

• Sage, Rosemary: Fresh herbs that bring earthy and fragrant Mediterranean flavors to the dish.
• Fennel Seeds: Adds subtle sweet and licorice-like undertones to enhance the overall taste profile.
• Garlic: Aromatic ingredient that provides depth and traditional Italian cooking essence.
• Onion: Foundational vegetable that creates a sweet and savory base for the filling.

• Prosciutto: Thin Italian cured ham that adds saltiness and helps keep the roulade moist.
• Butter: Cold butter provides richness and helps create a smooth, creamy texture inside the roulade.
• Olive Oil: Helps with browning and adds a smooth, fruity undertone to the dish.
• Salt, Black Pepper: Essential seasonings that balance and highlight the natural flavors.

• White Wine: Adds acidity and depth to the pan liquid, helping to create a flavorful sauce.
• Water: Helps create moisture in the roasting pan during cooking.

Steps to Assemble and Roast the Roulade

Step 1: Kick-Start the Oven

Warm up your oven to a cozy 350°F (175°C), getting ready for a flavor-packed adventure.

Step 2: Create Magical Onion Base

• Heat olive oil in a sauté pan
• Add chopped onions and fennel seeds
• Cook until onions turn soft and translucent
• Toss in minced garlic and cook briefly
• Stir in fresh sage and rosemary
• Let the mixture cool completely

Step 3: Prepare the Turkey Canvas

• Cold butter (grated)
• Prosciutto slices

Step 4: Transform into a Delicious Roll

Carefully roll the turkey from one long side, creating a tight cylinder. Ensure the seam is tucked underneath. Secure with kitchen twine at regular intervals. Tuck whole sage leaves under the twine for extra aroma.

Step 5: Roast to Perfection

Place the roulade in a roasting pan, seam side down. Brush with olive oil and season. Pour wine and water into the pan (avoiding the turkey). Roast until the skin turns golden and internal temperature reaches 150°F (65°C), which takes about 1½ to 1¾ hours.

Step 6: Rest and Reveal

Remove from oven and cover with foil. Let the roulade rest for 15 minutes. Remove twine, slice into beautiful medallions, and serve with pan juices. Enjoy your culinary masterpiece!

Tips for Moist Turkey and Tasty Stuffing

• Butterfly with Precision: Create an even, flat surface by carefully slicing the turkey breast horizontally, keeping the knife parallel to the cutting board for a uniform thickness.
• Herb Mixture Magic: Allow the sautéed onion and herb blend to cool completely, preventing butter from becoming too runny and ensuring a perfect flavor distribution when spreading.
• Secure Rolling Technique: Wrap the turkey tightly, tucking in the edges to keep the delicious filling contained, then use kitchen twine to create neat, even ties every inch or two.
• Temperature Perfection: Invest in a reliable meat thermometer to check the internal temperature, ensuring the turkey reaches a safe 150°F (65°C) for juicy, perfectly cooked meat.
• Resting Ritual: Tent the cooked roulade with foil and let it rest for 15 minutes, allowing the juices to redistribute and create a more tender, flavorful slice of turkey.

Storing Turkey Roulade the Right Way

• Freeze Whole: Wrap the entire roulade tightly in plastic wrap, then cover with heavy-duty aluminum foil. This method preserves maximum moisture and flavor, preventing freezer burn. Store flat in the freezer for up to 3 months, making meal prep a breeze for future dinners.
• Slice and Store: Cut the roulade into individual portions before refrigerating. Pack each slice in separate airtight containers or vacuum-sealed bags. Doing this allows for quick grab-and-go lunches and helps maintain the meat's tenderness without compromising its delicate herb-infused texture.
• Moisture Preservation: Place a damp paper towel over the roulade before covering with a lid or wrap. This clever trick helps prevent the turkey from drying out, keeping the meat succulent and preserving its original roasted perfection during storage.

Try These Twists for a New Spin

• Herb Garden Infusion: Replace existing herbs with a fresh blend of thyme, parsley, and chives for a vibrant, garden-fresh flavor profile that enhances the turkey's natural richness.
• Mediterranean Olive Burst: Incorporate chopped kalamata olives and sun-dried tomatoes into the onion mixture for a tangy, Mediterranean-inspired roulade that adds depth and complexity to the dish.
• Spicy Chorizo Upgrade: Mix finely diced Spanish chorizo with the onion filling to introduce a smoky, spicy element that transforms the traditional roulade into a more robust and exciting main course.
• Nutty Parmesan Crust: Sprinkle grated Parmigiano-Reggiano and toasted pine nuts over the prosciutto layer to create a crunchy, savory exterior that adds texture and nutty undertones to the roulade.

Turkey Roulade Wrap-Up That Feels Festive

Culinary magic emerges from Ina Garten’s Tuscan Turkey Roulade, a masterpiece blending Italian-inspired flavors with rustic elegance.

Complex layers of prosciutto, herbs, and butter create sophisticated notes that dance across palates.

Mediterranean influences shine through fennel seeds and fresh herbs, transforming simple turkey into a gourmet experience.

Delicate rolling techniques showcase professional cooking skills that home chefs can master with confidence.

Succulent meat infused with aromatic seasonings promises a memorable dining adventure.

Each slice promises a journey through Tuscan countryside flavors—so come, share this recipe, comment with your culinary revelations, and spread the deliciousness that connects passionate cooks worldwide.

Ina Garten Tuscan Turkey Roulade Recipe

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4.6 from 21 reviews

• Total Time: 1 hour 45 minutes
• Yield: 6 1x

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Description

Ina Garten’s Tuscan Turkey Roulade brings Italian countryside flavors to your dinner table. Juicy turkey breast rolls filled with herbed ricotta and sun-dried tomatoes create a Mediterranean-inspired masterpiece that will delight your palate and impress guests.

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Ingredients

Scale 1x2x3x

Main Protein:

• 1 whole butterflied boneless turkey breast with skin on (5 to 6 pounds or 2.3 to 2.7 kg)
• 4 ounces (115 g) thinly sliced Italian prosciutto

Aromatics and Herbs:

• 2 tablespoons (6 cloves) minced garlic
• 1½ cups (150 g) chopped yellow onion (1 large)
• 1 tablespoon (4 g) chopped fresh sage leaves, plus 4 whole sage leaves
• 1 tablespoon (3 g) minced fresh rosemary leaves
• ¾ teaspoon (1.5 g) whole fennel seeds

Liquids, Seasoning, and Fats:

• 2 tablespoons (30 ml) good olive oil
• 1 cup (240 ml) dry white wine, such as Chablis
• 4 tablespoons (57 g) cold unsalted butter
• Kosher salt and freshly ground black pepper

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Instructions

1. Prepare the oven by warming it to 350°F (175°C), ensuring an even heat distribution for optimal roasting.
2. Create a flavorful base by sautéing chopped onions and fennel seeds in olive oil over medium heat. Allow the mixture to soften and become translucent, approximately 6-8 minutes. Introduce minced garlic and cook for an additional minute to release its aromatic qualities.
3. Incorporate freshly chopped sage and rosemary into the cooled onion mixture, blending the herbs thoroughly to enhance the overall flavor profile.
4. Position the turkey breast skin-side down on a clean cutting board. Generously season with salt and pepper, ensuring complete coverage across the surface.
5. Spread the herb-infused onion mixture evenly over the seasoned turkey, creating a uniform layer of flavor. Grate cold butter across the surface, allowing it to distribute evenly.
6. Layer thin prosciutto slices carefully over the prepared turkey, completely covering the herb and butter layer to add depth and richness.
7. Carefully roll the turkey breast from one long end, creating a compact cylindrical shape. Ensure the seam is positioned underneath to maintain the roulade’s structural integrity.
8. Secure the rolled turkey using kitchen twine, spacing ties at 2 to 2½-inch (5 to 6.5 cm) intervals. Delicately tuck whole sage leaves under the twine along the center of the roulade for additional visual and aromatic appeal.
9. Transfer the roulade to a roasting pan, positioning it seam-side down. Pat the exterior dry and brush with olive oil, then season with additional salt and pepper.
10. Pour wine and water into the pan’s base, being careful to avoid direct contact with the turkey. This will create a moist cooking environment and help develop rich pan juices.
11. Roast in the preheated oven for 1½ to 1¾ hours, monitoring until the skin turns golden brown and the internal temperature reaches 150°F (65°C).
12. Remove the roulade from the oven and loosely tent with foil. Allow to rest for 15 minutes, which helps redistribute the internal juices and ensures a moist final result.
13. Carefully remove the kitchen twine and slice the roulade into ½-inch (1.25 cm) thick portions. Serve immediately, accompanied by the flavorful pan juices.

Notes

• Rest the Meat Magic: After roasting, tent the roulade with foil and let it sit undisturbed for 15 minutes, allowing savory juices to redistribute throughout the tender meat.
• Temperature Precision Matters: Confirm the internal temperature hits 150°F (65°C) using a reliable meat thermometer to guarantee safe and succulent results.
• Secure Rolling Technique: Wind kitchen twine at consistent intervals while rolling to keep the flavorful herb mixture locked inside and maintain a compact shape.
• Cooling Herbal Mixture: Allow the aromatic onion and herb blend to cool completely before spreading, preventing premature butter melting and ensuring maximum flavor absorption.
• Butterfly with Care: Carefully open the turkey breast to create an even, flat surface that will roll smoothly and cook uniformly for picture-perfect presentation.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dinner, Appetizer
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice (based on 6 servings)
• Calories: 380
• Sugar: 1 g
• Sodium: 690 mg
• Fat: 23 g
• Saturated Fat: 8 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Protein: 39 g
• Cholesterol: 135 mg