Tuscan Turkey Roulade
Serves 8
Directions
- 1Sauté onions, fennel seeds, and olive oil in a pan until onions are tender.
- 2Add garlic and cook for 30 seconds to a minute.
- 3Stir in chopped rosemary and sage.
- 4Season the butterflied turkey breast with salt and pepper.
- 5Distribute grated butter over the turkey.
- 6Spread the onion and herb mixture over the turkey.
- 7Lay slices of prosciutto over the mixture.
- 8Roll up the turkey and tie it tightly with kitchen twine at 1.5-inch intervals.
- 9Tuck sage leaves underneath each piece of kitchen twine.
- 10Place turkey on a rack in a roasting pan, pat dry with paper towels, brush with olive oil, and season with salt and pepper.
- 11Pour wine and water into the bottom of the pan.
- 12Roast at 350 degrees Fahrenheit for 1 hour and 45 minutes, or until the internal temperature reaches 150 degrees.
- 13Cover with aluminum foil and let rest for 15 minutes before serving.
Ingredients
- 2 tbsp olive oil
- 1.5 cup onion
- 0.75 tsp fennel seeds
- 2 tbsp garlic
- 1 tbsp rosemary
- 1 tbsp sage
- 1 whole boneless turkey breast, butterflied
- 4 tsp salt
- 1.5 tsp pepper
- 4 tbsp butter, grated
- 1 slice prosciutto
- sage leaves (optional)
- olive oil, for brushing
- to taste salt
- to taste pepper
- 1 cup wine
- 1 cup water
Equipment
panknifebox graterkitchen twineroasting panrackpaper towelspastry brushinstant-read meat thermometeraluminum foil
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