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.
Ingredients
Scale
- 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
Instructions
- Preparation: Preheat the oven to 350°F (175°C), establishing an ideal roasting environment with uniform heat distribution.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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