Name: Ina Garten Tuscan Turkey Roulade
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 2 h
Ingredients: 2 tablespoons (30 ml) good olive oil; 1½ cups (150 g) chopped yellow onion (1 large); ¾ teaspoon (1.5 g) whole fennel seeds; 2 tablespoons (6 cloves) minced garlic; 1 tablespoon (4 g) chopped fresh sage leaves, plus 4 whole sage leaves; 1 tablespoon (3 g) minced fresh rosemary leaves; 1 whole butterflied boneless turkey breast with skin on (5 to 6 pounds or 2.3 to 2.7 kg); Kosher salt and freshly ground black pepper; 4 tablespoons (57 g) cold unsalted butter; 4 ounces (115 g) thinly sliced Italian prosciutto; 1 cup (240 ml) dry white wine, such as Chablis

Ina Garten’s Tuscan Turkey Roulade is made with butterflied boneless turkey breast, fennel seeds, garlic, sage leaves, rosemary, prosciutto, and a splash of dry white wine. This delicious Tuscan Turkey Roulade recipe creates a hearty dinner that takes about 2 hours to prepare and can serve up to 6 people.

This Tuscan Turkey Roulade Recipe Is From Modern Comfort Food Cookbook by Ina Garten

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Ingredients Needed:

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

How To Make Tuscan Turkey Roulade?

Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare Onion Mixture: Heat 2 tablespoons (30 ml) olive oil in a medium sauté pan over medium heat. Add 1½ cups (150 g) chopped onion and ¾ teaspoon (1.5 g) fennel seeds; cook for 6-8 minutes until tender. Stir in 2 tablespoons minced garlic and cook for 1 more minute. Off the heat, mix in 1 tablespoon chopped sage and 1 tablespoon minced rosemary. Set aside to cool.
Prepare Turkey: Lay the turkey breast skin side down on a cutting board. Season with 4 teaspoons salt and 1½ teaspoons pepper. Spread the cooled onion mixture evenly over the meat. Grate 4 tablespoons (57 g) cold butter and sprinkle over the mixture. Lay 4 ounces (115 g) prosciutto slices on top to cover the meat and filling.
Roll and Tie: Roll the turkey breast jelly-roll style from one long end to make a compact roulade, ensuring seam side is down. Tie tightly with kitchen twine at 2 to 2½-inch (5 to 6.5 cm) intervals. Slip whole sage leaves under the twine down the center of the roulade.
Roast: Place the roulade seam side down in a roasting pan. Pat the skin dry, brush with 2 tablespoons (30 ml) olive oil, and season with 1 teaspoon salt and ½ teaspoon pepper. Pour 1 cup (240 ml) wine and 1 cup (240 ml) water into the pan (not over the turkey). Roast for 1½ to 1¾ hours, until the skin is golden brown and the internal temperature reaches 150°F (65°C).
Rest and Serve: Remove from the oven, cover with foil, and let rest for 15 minutes. Remove the twine, slice into ½-inch (1.25 cm) thick slices, and serve warm with the pan juices.

Recipe Tips:

Butterfly the Turkey Evenly: Make sure the turkey breast is evenly butterflied to ensure it cooks uniformly and rolls up neatly.
Cool the Onion Mixture: Let the onion and herb mixture cool completely before spreading it on the turkey to prevent melting the butter prematurely.
Tightly Roll the Roulade: Roll the turkey tightly to keep the filling inside and ensure even cooking. Secure with twine at regular intervals.
Check Internal Temperature: Use a meat thermometer to ensure the roulade reaches 150°F (65°C) for a perfectly cooked turkey.
Rest Before Slicing: Let the roulade rest covered with foil for 15 minutes after roasting. This helps the juices redistribute, making the meat more tender and easier to slice.

How To Store & Reheat Leftovers?

Refrigerate: Let the leftover Tuscan Turkey Roulade cool to room temperature. Then, store it in an airtight container in the refrigerator for up to 4 days.
Reheat: Preheat your oven to 350°F (175°C). Place the roulade in an oven-safe dish and cover with foil. Heat for about 20-30 minutes, or until warmed through

Nutrition Facts

Serving Size: 1 slice (based on 6 servings)

Calories: 380
Total Fat: 23 g
Saturated Fat: 8 g
Cholesterol: 135 mg
Sodium: 690 mg
Potassium: 400 mg
Total Carbohydrate: 5 g
Dietary Fiber: 1 g
Sugars: 1 g
Protein: 39 g

Try More Ina Garten Recipe:

Ina Garten Tuscan Turkey Roulade

Author: Sabrine Cooking Method:Baking Cuisine:American Courses:Dinner Recipe Keys: T Tuscan Turkey Roulade

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour 15 minutesRest time: 15 minutesTotal time:2 hours Servings:6 servingsCalories:380 kcal Best Season:Summer

Description

Ingredients

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

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C).
Prepare Onion Mixture: Heat 2 tablespoons (30 ml) olive oil in a medium sauté pan over medium heat. Add 1½ cups (150 g) chopped onion and ¾ teaspoon (1.5 g) fennel seeds; cook for 6-8 minutes until tender. Stir in 2 tablespoons minced garlic and cook for 1 more minute. Off the heat, mix in 1 tablespoon chopped sage and 1 tablespoon minced rosemary. Set aside to cool.
Prepare Turkey: Lay the turkey breast skin side down on a cutting board. Season with 4 teaspoons salt and 1½ teaspoons pepper. Spread the cooled onion mixture evenly over the meat. Grate 4 tablespoons (57 g) cold butter and sprinkle over the mixture. Lay 4 ounces (115 g) prosciutto slices on top to cover the meat and filling.
Roll and Tie: Roll the turkey breast jelly-roll style from one long end to make a compact roulade, ensuring seam side is down. Tie tightly with kitchen twine at 2 to 2½-inch (5 to 6.5 cm) intervals. Slip whole sage leaves under the twine down the center of the roulade.
Roast: Place the roulade seam side down in a roasting pan. Pat the skin dry, brush with 2 tablespoons (30 ml) olive oil, and season with 1 teaspoon salt and ½ teaspoon pepper. Pour 1 cup (240 ml) wine and 1 cup (240 ml) water into the pan (not over the turkey). Roast for 1½ to 1¾ hours, until the skin is golden brown and the internal temperature reaches 150°F (65°C).
Rest and Serve: Remove from the oven, cover with foil, and let rest for 15 minutes. Remove the twine, slice into ½-inch (1.25 cm) thick slices, and serve warm with the pan juices.

Notes

Butterfly the Turkey Evenly: Make sure the turkey breast is evenly butterflied to ensure it cooks uniformly and rolls up neatly.
Cool the Onion Mixture: Let the onion and herb mixture cool completely before spreading it on the turkey to prevent melting the butter prematurely.
Tightly Roll the Roulade: Roll the turkey tightly to keep the filling inside and ensure even cooking. Secure with twine at regular intervals.
Check Internal Temperature: Use a meat thermometer to ensure the roulade reaches 150°F (65°C) for a perfectly cooked turkey.
Rest Before Slicing: Let the roulade rest covered with foil for 15 minutes after roasting. This helps the juices redistribute, making the meat more tender and easier to slice.

Keywords:Ina Garten Tuscan Turkey Roulade