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.
My Thanksgiving Triumph: A Prosciutto-Wrapped Turkey Roulade
Thanksgiving. The word conjures up images of family gathered around a table laden with food, the aroma of roasting turkey filling the air, and the comforting feeling of togetherness. This year, I decided to elevate our Thanksgiving feast with a show-stopping centerpiece: a Prosciutto-Wrapped Turkey Roulade. I'd seen the recipe in an old Good Housekeeping magazine and, intrigued by its elegant presentation and the promise of succulent flavor, I knew I had to try it. This wasn’t just another turkey; it was a culinary adventure.
The preparation was certainly more involved than my usual roast turkey, requiring patience and precision. I vividly recall the moment I carefully pounded the turkey breast to an even thickness, ensuring that every part would cook uniformly. The aroma of fresh herbs – parsley, garlic, sage, rosemary – filled my kitchen, a fragrant prelude to the feast to come. The rhythmic thump of the meat mallet against the turkey was a meditative process, a quiet moment amidst the usual pre-Thanksgiving chaos.
Rolling the turkey breast into a tight, neat roulade was a delicate art. The prosciutto, thinly sliced and glistening, formed a beautiful, savory armor around the herb-infused turkey, promising a delightful textural contrast. Tying the roulade with kitchen string felt like sealing a culinary masterpiece; it was like wrapping a gift, a precious offering for those I love. The result of all this work was a glorious sight – a glistening, flavorful turkey roulade ready for the oven.
The roasting process was an exercise in patience, a slow, deliberate dance with the oven. The kitchen was filled with a mouthwatering aroma, a symphony of herbs and roasting meat. I regularly checked the internal temperature, ensuring it reached the perfect level of doneness, a testament to the precision and care I had taken in its preparation.
As the turkey rested, I prepared the gravy, a simple yet flavorful pan sauce enhanced with a touch of lemon juice. It was the perfect complement to the rich, savory taste of the roulade. The final product was a sight to behold – juicy, tender turkey, beautifully wrapped in prosciutto, nestled on a bed of roasted onions, with a rich gravy cascading over it. The look of pure joy on my family’s faces as they tasted the turkey was the ultimate reward.
This Thanksgiving turkey was more than just a meal; it was a testament to my commitment to creating something special, something memorable. The extra effort, the time spent in the kitchen, all culminated in a moment of shared joy and appreciation. The roulade wasn't simply a dish; it was a story, a culinary narrative filled with love, care, and the exquisite taste of a truly unforgettable Thanksgiving feast. It’s a recipe I’ll treasure and carry with me through the years, a reminder that sometimes the most rewarding culinary experiences come from embracing the challenge and investing time in the details.
The success of this Thanksgiving turkey was not just about the perfect cooking time or the precise layering of herbs; it was about the love and care that went into every step. More than the recipe itself, it was about creating a cherished memory for my family, a moment we'll carry with us, savoring the taste and the warmth of a Thanksgiving spent together, filled with gratitude and delicious food. The legacy of this Thanksgiving Turkey Roulade will not be measured solely by its exquisite taste, but by the heartfelt connection it helped foster among those I love most.
