85 minutes
A sophisticated yet simple dish that brings together the vibrant flavors of Italy in a rolled turkey breast with a delicious filling.
Whole Boneless Skinless Turkey Breast, butterflied and pounded
0 lb
Olive Oil, drizzled
tablespoons
Kosher Salt, sprinkled
teaspoons
Freshly Ground Black Pepper, sprinkled
teaspoons
Sun-dried Tomatoes, chopped
cups
Fresh Basil Leaves, chopped
cups
Parmesan Cheese, grated
cups
Garlic Clove, minced
each
Fresh Baby Spinach Leaves, layered
cups
Butcher's Twine, used for tying
length
White Wine, for deglazing
cups
1. Prepare and Butterfly Turkey
Preheat the oven to 375°F (190°C). Butterfly the turkey breast on a cutting board and pound it to 1/2 inch thickness. Drizzle with olive oil and season with kosher salt and freshly ground black pepper.
2. Prepare Filling
Combine the chopped sun-dried tomatoes, chopped basil leaves, grated parmesan cheese, and minced garlic in a bowl.
3. Fill and Roll Turkey
Spread the filling mixture evenly over the turkey breast and layer with fresh baby spinach leaves. Roll up the turkey tightly and secure with butcher's twine.
4. Sear Turkey Roulade
Sear the turkey roulade in a heated sauté pan over medium-high heat until golden brown on all sides, approximately 2-3 minutes per side.
5. Roast Turkey Roulade
Transfer the seared turkey roulade to an oven-safe dish and roast in the preheated oven for 45 minutes, or until the internal temperature reaches 165°F (74°C).
6. Rest and Serve
Let the roulade rest for 10 minutes after removing it from the oven. Optionally, deglaze the sauté pan with white wine to create a simple sauce. Slice the roulade, remove the twine, and serve.
Invest in a good digital meat thermometer. For succulent turkey, aim for an internal temperature of 160°F (71°C) at the thickest part; resting will bring it up to a safe 165°F (74°C).
Start with a well-butterflied turkey breast. Lay it out and use a sharp knife to ensure even thickness. Place it between two sheets of plastic wrap and gently pound to about 1/2 inch thickness for even cooking. This will also make rolling easier.
Rest the cooked roulade for at least 15 minutes, lightly tented with foil. This allows juices to redistribute for moist and tender slices.
Before roasting, sear the roulade in a hot skillet until golden brown on all sides. This step adds a crisp exterior and enhances flavor through the Maillard reaction.
Use a combination of sautéed spinach, sun-dried tomatoes, and pine nuts for that authentic Tuscan flavor profile. Squeeze out excess moisture from the spinach to avoid a soggy roulade. Balance the filling's richness with lemon zest for brightness.
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