Tuscan Turkey Roulade
Ina Garten, the Barefoot Contessa, wonders, “Why do we eat turkey only on Thanksgiving?? If it’s prepared properly, turkey can be delicious and easy for any dinner party. This turkey roulade is actually better if you assemble it in advance because the flavors—prosciutto, fennel seeds, garlic, fresh sage and rosemary—all permeate the turkey. This is classic comfort food with the volume turned up.”
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Ingredients
- Good olive oil
- 1 1/2 cups (7 oz./210 g) chopped yellow onion (1 large)
- 3/4 tsp. whole fennel seeds
- 2 Tbs. minced garlic (6 cloves)
- 1 Tbs. chopped fresh sage leaves, plus 4 whole sage leaves
- 1 Tbs. minced fresh rosemary leaves
- 1 whole butterflied boneless turkey breast with the skin on (5 to 6 pounds) (see note)
- Kosher salt and freshly ground pepper
- 4 Tbs. (1/2 stick/60 g) cold unsalted butter
- 4 oz. (125 g) thinly sliced Italian prosciutto
- 1 cup (8 fl. oz./250 ml) dry white wine, such as Chablis
Directions
Preheat the oven to 350°F (180°C).
Heat 2 Tbs. olive oil in a medium (10-inch/25-cm) sauté pan over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, add the chopped sage and the
rosemary and set aside to cool.
Meanwhile, open the turkey breast on a cutting board, skin side down. Sprinkle the meat with 4 tsp. salt and 1 1/2 tsp. pepper. When the onion mixture is cool, spread it evenly on the meat. Grate the butter (see note) and sprinkle it on top. Arrange the prosciutto on top to totally cover the meat and filling.
Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2- to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with 2 Tbs. olive oil and sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Pour the wine and 1 cup (8 fl. oz./250 ml) of water in the roasting pan (not over the turkey). Roast for 1 1/2 to 1 3/4 hours, until the skin is golden brown and the internal temperature is 150°F (65°C). Remove from the oven, cover with foil and allow to rest for 15 minutes. Remove the string, slice crosswise in slices 1/2 inch (12 mm) thick and serve warm with the pan juices. Serves 8 to 10.
NOTE: A whole turkey breast refers to the two breasts of one turkey, with the skin connecting them. Grate the butter on a box grater, as you would grate carrots.
Reprinted from Modern Comfort Food. Copyright © 2020 by Ina Garten. Photographs copyright © 2020 by Quentin Bacon. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House.