Herb-Infused Tuscan Turkey Roulade

1. Preheat Oven

Preheat your oven to 350°F.

2. Prepare Aromatics

Heat 2 tablespoons of olive oil in a medium sauté pan over medium heat. Add the chopped yellow onion, whole fennel seeds, minced garlic, chopped fresh sage leaves, and minced fresh rosemary leaves. Sauté until the onions are translucent and the mixture is fragrant, about 7 to 10 minutes.

3. Butterfly and Season Turkey

Butterfly the boneless turkey breast by slicing it open horizontally, being careful not to cut all the way through. Season the turkey generously with kosher salt and freshly ground black pepper on both sides.

4. Spread Aromatic Mixture

Lay the turkey breast flat on a clean cutting board with the skin side down. Spread the aromatic mixture evenly over the entire surface of the turkey breast.

5. Add Butter and Prosciutto

Dot the aromatic mixture with small pieces of cold unsalted butter. Lay the thinly sliced prosciutto on top of the butter and aromatics, then place the whole sage leaves evenly across the prosciutto.

6. Roll and Tie Turkey

Carefully roll the turkey breast up tightly, starting from one end and rolling to the other, making sure to keep all the stuffing inside. Tie it at 2-inch intervals with kitchen twine.

7. Prepare for Roasting

Place the rolled and tied turkey breast in a roasting pan. Pour the dry white wine into the pan around the turkey.

8. Roast Turkey

Roast the turkey in the preheated oven for 1½ to 1¾ hours, or until the internal temperature reaches 160°F. Baste occasionally with the pan juices.

9. Rest Turkey

Once the turkey is done, remove it from the oven and let it rest for 15 minutes.

10. Slice and Serve

Slice the roulade into thick pieces and serve. Enjoy!