Description
Ina Garten’s Tuscan Turkey Roulade is a beautifully rolled turkey breast filled with a savory mixture of onions, herbs, fennel, prosciutto, and butter. Roasted to golden perfection and served with pan juices, it’s an elegant yet approachable main dish perfect for holidays and special occasions.
Ingredients
Good olive oil, as needed
1 1/2 cups chopped yellow onion (1 large)
3/4 tsp whole fennel seeds
2 tbsp minced garlic (6 cloves)
1 tbsp chopped fresh sage leaves, plus 4 whole sage leaves
1 tbsp minced fresh rosemary leaves
1 whole butterflied boneless turkey breast with skin on (5–6 lbs)
Kosher salt and freshly ground black pepper
4 tbsp (1/2 stick) cold unsalted butter, grated on a box grater
4 oz thinly sliced Italian prosciutto
1 cup dry white wine, such as Chablis
Instructions
- Preheat oven to 350°F (175°C).
- Heat 2 tbsp olive oil in a medium skillet over medium heat. Add onion and fennel seeds; cook until onion is tender, 6–8 minutes. Stir in garlic and cook 1 minute. Remove from heat, add chopped sage and rosemary, and let cool.
- Lay turkey breast skin side down on a board. Season with 4 tsp salt and 1 1/2 tsp pepper. Spread onion mixture evenly over meat, sprinkle with grated butter, and arrange prosciutto slices to fully cover filling.
- Roll turkey tightly from one long side, seam side down. Tie with kitchen twine every 2–2 1/2 inches. Tuck whole sage leaves under twine on top.
- Place roulade seam side down in a roasting pan. Pat skin dry, brush with 2 tbsp olive oil, and season with 1 tsp salt and 1/2 tsp pepper. Pour wine and 1 cup water into the pan without wetting the turkey skin.
- Roast 1 1/2 to 1 3/4 hours, until golden and internal temperature reaches 150°F (65°C). Tent with foil and rest 10–15 minutes.
- Remove twine, slice into 1/2-inch rounds, and serve with pan juices.
Notes
- Assemble up to a day in advance, refrigerate, and bring to room temperature before roasting.
- Substitute chicken broth for wine for an alcohol-free version.
- Use thyme or marjoram instead of rosemary or sage for a different flavor profile.
- Chicken can be substituted for turkey; adjust cooking time accordingly.
- Add lemon zest to the filling for a fresh, bright note.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (about 6 oz)
- Calories: 350
- Sugar: 1g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 43g
- Cholesterol: 125mg
