Short Description

Ina Garten’s Tuscan Turkey Roulade is an elegant yet approachable main dish featuring a butterflied turkey breast rolled with a savory filling of onions, herbs, fennel, prosciutto, and butter. Roasted to golden perfection and served with flavorful pan juices, it’s a showstopping recipe perfect for holidays or special dinners.

Why You’ll Love This Recipe

Impressive presentation: A beautiful spiral of turkey, prosciutto, and herbs makes for an eye-catching centerpiece.
Juicy and flavorful: The herb-infused butter and prosciutto keep the turkey moist while adding rich flavor.
Perfect for entertaining: Can be prepped ahead and roasted just before serving.
Elegant yet simple: Uses accessible ingredients and straightforward techniques.
Holiday-ready: A stunning alternative to a whole roast turkey.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Good olive oil, as needed
1½ cups chopped yellow onion (1 large)
¾ teaspoon whole fennel seeds
2 tablespoons minced garlic (6 cloves)
1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves
1 tablespoon minced fresh rosemary leaves
1 whole butterflied boneless turkey breast with skin on (5 to 6 pounds)
Kosher salt and freshly ground black pepper
4 tablespoons (½ stick) cold unsalted butter, grated on a box grater
4 ounces thinly sliced Italian prosciutto
1 cup dry white wine, such as Chablis

Directions

Preheat oven to 350°F.
In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add onion and fennel seeds; cook, stirring occasionally, until onion is tender, 6–8 minutes. Add garlic and cook 1 minute. Off heat, stir in chopped sage and rosemary; set aside to cool.
On a cutting board, lay turkey breast skin side down. Season with 4 teaspoons salt and 1½ teaspoons pepper. Spread cooled onion mixture evenly over meat. Sprinkle grated butter on top, then arrange prosciutto slices to fully cover filling.
Starting at one long side, roll turkey jelly-roll style into a tight cylinder, seam side down. Tie securely with kitchen twine every 2–2½ inches. Tuck whole sage leaves under twine along the top.
Place roulade seam side down in roasting pan. Pat skin dry, brush with 2 tablespoons olive oil, and season with 1 teaspoon salt and ½ teaspoon pepper. Pour wine and 1 cup water into pan (avoid pouring over turkey).
Roast for 1½ to 1¾ hours, until skin is golden and internal temperature reaches 150°F. Remove from oven, tent with foil, and rest 10–15 minutes.
Remove twine, slice into ½-inch rounds, and serve warm with pan juices.

Servings And Timing

Servings: 8–10
Prep time: ~25 minutes
Cook time: ~1½ to 1¾ hours
Rest time: ~10–15 minutes
Total time: ~2 hours

Variations

Herb swap: Use thyme or marjoram in place of rosemary or sage.
Cheesy filling: Add a sprinkle of grated Parmesan over the onion mixture before rolling.
Citrus aroma: Add lemon zest to the filling for a fresh, bright note.
Prosciutto alternative: Use thinly sliced pancetta for a different cured meat flavor.
Smoky twist: Add a pinch of smoked paprika to the filling for depth.

Storage/Reheating

Storage: Wrap leftovers tightly in foil or store in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm slices in a covered baking dish at 325°F until heated through, adding a splash of broth or pan juices to keep moist.

FAQs

Can I Prepare The Roulade In Advance?

Yes—assemble it up to a day ahead, wrap tightly, and refrigerate. Bring to room temperature before roasting.

How Do I Butterfly A Turkey Breast?

Ask your butcher to butterfly it, or carefully slice through the center horizontally, stopping short of cutting all the way through, then open it like a book.

Can I Use Chicken Instead Of Turkey?

Yes, but use a large butterflied chicken breast and reduce cooking time to around 45–60 minutes.

What If I Don’t Have Fennel Seeds?

You can omit them or replace with a pinch of ground fennel.

Can I Make This Without Alcohol?

Yes—substitute chicken broth for the wine.

How Do I Prevent The Roulade From Drying Out?

Avoid overcooking; remove from the oven at 150°F internal temperature and rest before slicing.

Can I Freeze The Roulade?

Yes—wrap tightly in plastic wrap and foil, freeze for up to 3 months, and thaw in the refrigerator before reheating.

What Side Dishes Pair Well?

Roasted vegetables, creamy mashed potatoes, or a simple green salad complement this dish beautifully.

Can I Roast It Without The Skin?

Yes, though the skin helps keep the roulade moist and flavorful.

How Do I Slice It Neatly?

Use a sharp carving knife and cut in smooth motions to avoid tearing the spiral.

Conclusion

Ina Garten’s Tuscan Turkey Roulade is an elegant, flavor-packed centerpiece that’s surprisingly simple to make. With layers of savory herbs, buttery prosciutto, and tender turkey, it’s a memorable dish for holiday feasts or special dinners any time of year. Serve it with the rich pan juices for a restaurant-worthy finish.

Ezabella