Prosciutto-Wrapped Turkey Roulade
This is our Thanksgiving turkey for this year. It's a recipe from Good Housekeeping, November 2012. I changed the recipe for the gravy/sauce a little more to my liking.
This is our Thanksgiving turkey for this year. It's a recipe from Good Housekeeping, November 2012. I changed the recipe for the gravy/sauce a little more to my liking.
- salt and pepper to taste
- 1 cup chicken broth
- 1 lemon
- 1 tbsp canola oil
- 1 tbsp fennel seeds
- 6 cloves garlic peeled
- 1 cup fresh italian parsley packed
- 3 tbsp sage leaves fresh
- 2 tbsp fresh rosemary
- 1 whole turkey breast boneless, skinless
- 6 slices prosciutto about 5 oz.
- 2 jumbo red onions 8-10 oz each
- Carbohydrate 4.4768478339605 g
- Cholesterol 127.012933333333 mg
- Fat 35.5860791653401 g
- Fiber 1.62887495816211 g
- Protein 30.8348725002261 g
- Saturated Fat 10.2569796228493 g
- Serving Size 1 1 Serving (202g)
- Sodium 254.178766670541 mg
- Sugar 2.84797287579839 g
- Trans Fat 3.00809334792473 g
- Calories 463 calories
Step-by-step
- Preheat oven to 375. From lemon, grate 1 teaspoon peel; transfer to food processor. Into small bowl, squeeze 1 tablespoon juice; set aside.
- To food processor, add parsley, garlic, sage, rosemary, fennel seeds, 1/2 tsp salt and 1/4 tsp freshly ground pepper. Pulse until finely chopped. Transfer to a medium bowl.
- Place turkey on large cutting board, smooth-side down. On left breast, cut along right side of tenderloin to separate from breast without cutting tenderloin off completely. Fold tenderloin back until flat but still attached to breast along left side. Repeat on right breast, cutting along left side of the tenderloin and folding back. Cover surface of turkey with 2 large sheets plastic wrap. Using flat side of meat mallet or heavy rolling pin, pound turkey until about 1/4" thick all over. Remove and discard plastic wrap.
- Spread three-quarters of herb mixture in even layer on breast. Starting on short side, roll breast in jelly-roll fashion. Place seam side down.
- Rub outside of rolled turkey with remaining herb mixture. Cover top with prosciutto slices, overlapping slightly and tucking ends underneath turkey. Using 16" pieces of kitchen string, tie turkey in 2" intervals. (Turkey can be wrapped tightly in plastic wrap and refrigerated overnight).
- Arrange onions in single layer on bottom of medium (14" x 10") roasting pan. Place turkey on onions in pan. Pour broth into pan. Roast for 1 1/2 to 2 hours or until thermometer inserted into center registers 165. If pan seems dry after 45 minutes add 1 cup water.
- WIth tongs, transfer turkey to large cutting board and onions to serving platter. Cover turkey loosely with foil. Place roasting pan on burner. Heat to boiling on medium-high; whisk in reserved lemon juice or white wine, 2 Tbsp butter, 2 Tbsp flour until melted and blended well. Boil 3 to 5 minutes or until reduced slightly, whisking occasionally. If too loose add flour mixed with water....if too thick add more water or broth. Slice turkey and place on platter with onions. Drizzle with reduced pan juices.
Pounding and Butterfly Mechanics
Butterfly the tenderloins carefully to create an even rectangular canvas before pounding. Cover the meat with heavy plastic wrap to prevent tearing during the process. Pound the turkey uniformly to a quarter-inch thickness so the protein cooks evenly throughout the center without drying out the outer edges. Consistent thickness prevents overcooked spots.
Prosciutto Protection
Overlap the prosciutto slices slightly across the seasoned surface to form a continuous moisture barrier. This cured pork fat melts during the roast, basting the lean poultry naturally while keeping the exterior savory. Secure the cylinder tightly with kitchen string at two-inch intervals to maintain structural integrity during thermal transfer.
Pan Gravy Foundations
Roast the roulade over a bed of jumbo red onions to build a flavorful base for the pan reduction. Check internal temperature after ninety minutes using an instant-read thermometer targeting 165 degrees Fahrenheit. Deglaze the roasting pan directly on the burner, whisking in flour and butter to achieve the desired emulsion consistency.
