Tuscan Turkey Roulade

By • March 28, 2012 9 Comments

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Author Notes: I learned this recipe while on my honeymoon in Tuscany. My husband and I signed up for a cooking class that was held at a quiet and beautiful B&B called Fagiolari. Under the tutelage of Giulietta and Stefania, we made this wonderful turkey roulade. The recipe is very simple and the only change I made was to double the amount of onions because they become a lovely 'sauce' when braised in white wine. I also added a variation using chicken breasts. HalfPint

Food52 Review: If you're looking for a completely out of the ordinary Thanksgiving turkey, you want to try this. The flavors and aroma are extraordinary. I used a bone-in turkey breast and left part of the skin on after boning for fear of the roast being a bit dry. My roast was probably five pounds and required an hour and a half cook time to reach 160°F. In order to keep everything moist, I used a cup and a half of wine on the onions and a drizzle of olive oil over all during roasting. And as HalfPint says, sandwiches the next day are terrific!inpatskitchen

Serves 4-5

  • 1 Boneless turkey breast, skin removed
  • 4 cups sliced onions
  • 2 tablespoons fresh rosemary leaves
  • 1 tablespoon fennel seeds
  • 1/2 cup dry white wine, more as needed
  • 1/2 pound pork sausage (for example, sweet Italian)
  • salt and black pepper
  1. Butterfly and flatten turkey breast with a meat mallet. You want it flat enough to roll.
  2. Spread sausage over the flattened turkey. Sprinkle rosemary leaves over the sausage. Tightly roll up the turkey and tie securely with kitchen/butcher's twine. Lightly sprinkle the roulade with salt and pepper. Set aside.
  3. Place sliced onions in a baking pan. Sprinkle with fennel seeds and 1 teaspoon of salt. Put turkey roulade on top of the onion bed. Add white wine to the pan.
  4. Bake in a 375°F oven until the internal temperature reaches about 160°F. This usually takes about an hour or so. Add more wine if the onions start to dry out and burn.
  5. Let the roulade rest for at least 10 minutes before slicing. Don't forget to remove the string. Serve with braised onions, spooned over the slices.
  6. Variation: this can be made with chicken breasts. Note: if you don't have fennel seeds, you can use fresh sliced fennel bulb. Please do not use dried rosemary. Omit if you don't have fresh rosemary.

More Great Recipes: Entrees|Chicken|Pork|Fennel

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