Herb-Infused Turkey Roulade with Prosciutto

1. Preheat the Oven

Begin by preheating your oven to 350°F, ensuring it reaches the right temperature by the time your turkey roulade is ready to roast.

2. Sauté the Onions and Spices

Heat 2 tablespoons of olive oil in a large sauté pan over medium heat. Add 1.5 cups of chopped yellow onion and 0.75 teaspoon of whole fennel seeds. Sauté for about 10 to 15 minutes until the onions are tender. Stir in 2 tablespoons of minced garlic, 1 tablespoon of chopped fresh sage, and 1 tablespoon of minced fresh rosemary, cooking for another minute until the mixture is fragrant.

3. Prepare the Turkey Breast

Take your butterflied boneless turkey breast and lay it flat, skin side down. Season it generously with kosher salt and freshly ground black pepper.

4. Spread the Filling

Evenly spread the sautéed onion mixture over the turkey breast. This ensures that every bite of the roulade will be packed with flavor.

5. Add the Prosciutto

Layer 4 ounces of thinly sliced Italian prosciutto on top of the onion mixture. The prosciutto adds a savory depth that complements the herbs beautifully.

6. Roll and Tie the Turkey

Carefully roll the turkey breast up, starting from one end, to form a roulade. Use kitchen twine to tie the roulade securely at 2-inch intervals.

7. Sear the Roulade

In an ovenproof skillet, heat 2 tablespoons of olive oil over medium-high heat. Sear the roulade for about 5 minutes on each side until it is golden brown.

8. Add Butter and Herbs

Add 4 tablespoons of cold unsalted butter and 4 whole sage leaves to the skillet. The butter will melt and combine with the herbs to create a rich, aromatic base for the turkey.

9. Deglaze with Wine

Pour 1 cup of dry white wine into the skillet, letting it bubble up. The wine will enhance the moisture and flavor of the turkey as it roasts.

10. Roast the Roulade

Move the skillet to the preheated oven and roast the roulade for 1 to 1.25 hours, or until the internal temperature reaches 150°F.

11. Rest and Slice

Once done, let the roulade rest for 15 minutes before slicing. Remove the kitchen twine, slice the roulade into rounds, and serve.