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.
Ingredients
Scale
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
Instructions
- Prepare the oven by warming it to 350°F (175°C), ensuring an even heat distribution for optimal roasting.
- 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.
- Incorporate freshly chopped sage and rosemary into the cooled onion mixture, blending the herbs thoroughly to enhance the overall flavor profile.
- Position the turkey breast skin-side down on a clean cutting board. Generously season with salt and pepper, ensuring complete coverage across the surface.
- 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.
- Layer thin prosciutto slices carefully over the prepared turkey, completely covering the herb and butter layer to add depth and richness.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
- 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