Tuscan Turkey Roulade Recipe: Ina Garten’s Cozy Italian Magic

Succulent and aromatic, this Tuscan turkey roulade by Ina Garten promises a culinary adventure that will tantalize your taste buds.

The delicate layers of seasoned turkey roll capture the essence of Italian countryside cooking with remarkable precision.

Herbs and spices dance together, creating a symphony of flavors that elevate a simple protein into a gourmet masterpiece.

Each slice reveals a perfect blend of tender meat and vibrant seasonings that speaks directly to comfort and elegance.

The technique might seem complex, but the recipe unfolds with surprising simplicity and grace.

Rolled with care and roasted to golden perfection, this dish offers a restaurant-quality experience right from your kitchen.

Grab your apron and get ready to impress with a meal that transforms an ordinary dinner into an extraordinary dining experience.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 1 hour 15 minutes

Total Time: 1 hour 45 minutes

Calories: 600 kcal

Servings: 6

What’s in Ina Garten’s Tuscan Turkey Roulade

• Turkey Breast: Lean protein star that forms the foundation of the roulade, select a high-quality, fresh cut with minimal visible fat for best results.
• Prosciutto: Delicate Italian ham that adds rich, salty complexity and helps keep the turkey moist during roasting.

• Onion: Provides sweet undertones and depth of flavor, choose firm and fragrant varieties.
• Fennel Seeds: Delivers subtle licorice-like warmth, enhancing the overall Mediterranean profile.
• Garlic: Brings intense, pungent notes that complement the turkey's mild taste.
• Sage Leaves: Earthy and robust herb that adds a classic Tuscan touch, select fresh and vibrant leaves.
• Rosemary: Woody, pine-like herb that introduces a distinctive Mediterranean essence.

• Olive Oil: High-quality extra virgin oil for brushing and sautéing, ensures golden, crispy exterior.
• Cold Butter: Adds richness and helps create a tender, succulent texture.
• White Wine: Introduces acidity and depth to the pan liquid, choose a dry variety.
• Water: Helps create steam and prevent the roulade from drying out during roasting.
• Salt and Pepper: Essential seasonings that enhance and balance the overall flavor profile.

Tools to Prep Turkey Roulade Like a Pro

• Roasting Pan: Large, sturdy pan for roasting the turkey roulade with deep sides to hold liquid.
• Kitchen Twine: Essential for tying and securing the roulade in a compact shape.
• Sharp Cutting Board: Spacious surface for preparing and rolling the turkey.
• Chef's Knife: For chopping onions, garlic, herbs, and slicing the final roulade.
• Sauté Pan: Medium-sized pan for cooking the onion and fennel seed mixture.
• Grater: To grate cold butter evenly over the turkey filling.
• Meat Thermometer: Crucial for checking the internal temperature of the turkey.
• Pastry Brush: For brushing olive oil on the turkey skin before roasting.
• Aluminum Foil: Used to cover the roulade while resting after cooking.

Cooking Ina’s Tuscan-Inspired Holiday Roulade

• Turkey Base

Start with a high-quality turkey breast that’s tender and fresh. Select a piece that looks plump and has minimal visible fat.

• Savory Filling

Create a delightful mixture of caramelized onions, aromatic herbs, and delicate spices. Slowly cook onions until they become soft and golden, releasing their natural sweetness.

• Flavor Layering

Carefully spread the herb-infused onion blend across the turkey. Add thin slices of salty prosciutto and small pieces of cold butter to enhance the richness of the meat.

• Elegant Rolling

Transform the turkey into a beautiful cylindrical shape by gently rolling it from one end. Secure the roll with kitchen twine, creating a compact and uniform shape.

• Oven Magic

Place the roulade in a roasting pan, ensuring it sits beautifully. Brush the exterior with olive oil and sprinkle with a light seasoning. Pour a splash of wine around the meat to create a flavorful environment.

• Resting and Serving

After roasting until the skin turns a gorgeous golden brown, let the roulade rest peacefully. This allows the juices to redistribute, ensuring each slice is supremely moist and tender. Slice and serve with the aromatic pan juices.

Flavor Tips for Turkey Stuffing & Rolling

• Swap prosciutto with pancetta or bacon for a different smoky flavor profile that adds richness to the turkey.
• Experiment with fresh thyme, oregano, or marjoram as alternative herbs to sage and rosemary, creating unique Mediterranean-inspired taste combinations.
• Prepare the roulade up to one day in advance and refrigerate, allowing flavors to develop deeper complexity before roasting.
• Select crisp white wines like Pinot Grigio or Sauvignon Blanc to complement the roulade's robust herbal and savory notes, enhancing the overall dining experience.

How to Serve Turkey Roulade with Style

• Serve with Rustic Sides: Pair the turkey roulade with roasted root vegetables like carrots, parsnips, and sweet potatoes for a hearty autumn-inspired meal.
• Elevate with Wine Pairing: Complement the rich flavors with a medium-bodied white wine like Pinot Grigio or a light Chardonnay to balance the savory herbs and prosciutto.
• Create Elegant Plating: Arrange sliced roulade on a large wooden cutting board, garnish with fresh rosemary sprigs and a drizzle of pan juices for a restaurant-quality presentation that impresses guests.
• Transform Leftovers: Slice cold roulade thinly for gourmet sandwiches or chop and mix into salads, adding a luxurious touch to next-day meals.

Storage Tips from Ina’s Holiday Menu

• Maximize Freshness: Store leftover roulade in airtight containers within 2 hours of cooking, keeping slices whole or pre-sliced for easy reheating.
• Quick Refrigeration Strategy: Cool turkey completely before storing, then refrigerate for up to 3-4 days, maintaining optimal taste and texture.
• Smart Reheating Technique: Warm individual slices in a 325°F oven, covering with foil to prevent drying, until internal temperature reaches 165°F for food safety.
• Freeze for Future Meals: Wrap roulade tightly in plastic wrap and aluminum foil, storing in freezer-safe containers for up to 2 months, perfect for make-ahead meal planning.

Elegant Ina Garten Tuscan Turkey Roulade Recipe

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4.6 from 24 reviews

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

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Description

Ina Garten’s delectable Tuscan turkey roulade brings Mediterranean flavors to classic roasted turkey. Rich herbal notes and elegant presentation make this dish perfect for special gatherings where guests will appreciate gourmet comfort.

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Ingredients

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• 1 whole butterflied boneless turkey breast with skin on (5 to 6 lbs or 2.3 to 2.7 kg)
• 4 oz (115 g) thinly sliced Italian prosciutto
• 2 tbsps (30 ml) good olive oil
• 1 cup (240 ml) dry white wine, such as Chablis
• 4 tbsps (57 g) cold unsalted butter
• 1½ cups (150 g) chopped yellow onion (1 large)
• 2 tbsps (6 cloves) minced garlic
• 1 tbsp (4 g) chopped fresh sage leaves, plus 4 whole sage leaves
• 1 tbsp (3 g) minced fresh rosemary leaves
• ¾ tsp (1.5 g) whole fennel seeds
• Kosher salt and freshly ground black pepper

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Instructions

1. Preparation: Preheat the oven to 350°F (175°C), establishing an ideal roasting environment with uniform heat distribution.
2. Aromatic Base: In a skillet, sauté onions and fennel seeds in olive oil until softened and translucent. Introduce minced garlic, cooking briefly to amplify its essence. Fold in freshly chopped sage and rosemary, allowing the herbs to meld seamlessly.
3. Turkey Preparation: Lay turkey breast skin-side down, seasoning comprehensively with salt and pepper. Distribute the herb-infused onion mixture evenly, grate cold butter across the surface, and layer prosciutto slices to create a rich, flavorful foundation.
4. Roulade Formation: Roll the turkey from one long end into a compact cylinder, positioning the seam underneath. Secure with kitchen twine at 2-inch intervals, interspersing whole sage leaves for visual and aromatic enhancement.
5. Roasting Process: Place the roulade in a roasting pan seam-side down, pat dry, and brush with olive oil. Season additionally with salt and pepper. Pour wine and water into the pan’s base, creating a moisture-rich cooking environment.
6. Cooking and Resting: Roast for 1½ to 1¾ hours until the skin turns golden and internal temperature reaches 150°F (65°C). Remove from oven, tent with foil, and rest for 15 minutes to redistribute internal juices.
7. Serving: Eliminate kitchen twine and slice into ½-inch portions. Present immediately, accompanied by the rich pan juices, showcasing the roulade’s complex flavor profile.

Notes

• Herb Infusion Technique: Sauté onions and fennel first to build a deep, complex flavor base before adding delicate herbs like sage and rosemary.
• Meat Preparation Tip: Pat turkey breast dry before seasoning to ensure crispy, golden-brown skin and better herb adherence.
• Roulade Rolling Trick: Roll tightly and evenly to create uniform thickness, which guarantees consistent cooking and prevents dry edges.
• Resting is Crucial: Never skip the 15-minute resting period, as it allows internal juices to redistribute, resulting in a supremely tender and moist turkey roulade.

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

Nutrition

• Serving Size: 6
• Calories: 600
• Sugar: 1 g
• Sodium: 800 mg
• Fat: 38 g
• Saturated Fat: 12 g
• Unsaturated Fat: 24 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 56 g
• Cholesterol: 150 mg