Tuscan Turkey Roulade
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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
- Butterfly and flatten turkey breast with a meat mallet. You want it flat enough to roll.
- 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.
- 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.
- 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.
- 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.
- 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.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Thanksgiving Turkey
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6 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
Just broke down a turkey and boned/flattened the breast -- a whole turkey costs less than just the breast! I"m about to chop freshly picked rosemary and prepare the sausage. Really looking forward to this!! ;o)
6 months ago MadChef
I have made something similar to this. I buy a fresh whole turkey breast and bone it out. I butterfly the breast out and pound it out. I take a good quality Italian sausage and add blanched and dried spinach and pine nuts. I roll and tie it up keeping the skin on so it doesn't dry out. I roast off the breast bones, and make a stock to make a Marsala gravy to serve with the roulade.
6 months ago HalfPint
Thank you, inpatskitchen, for testing the recipe. I am so glad that you like it. Thank you to everyone else for the kind words. My husband is a notorious turkey hater, but he loves this recipe. I love how it has most of the elements of turkey and stuffing, deconstructed and still so delicious. AJ, let me know who your dinner fairs.
6 months ago QueenSashy
I love the recipe and cannot wait to try it. Congrats on being the community pick!
6 months ago Greenstuff
Chris is a trusted source on General Cooking
Love this recipe! I have another Tuscan rolled turkey recipe from a little cookbook that the cook at Georgetown University's program in Fiesole put together--it's stuffed with a thin omelet and vegetables. I'd love to serve both yours and theirs at one big party.
7 months ago dymnyno
I love the sound of this recipe. Last year I tried a recipe the week before Thanksgiving and my poor husband was so sick of turkey he begged for fish(we were on Maui then).
7 months ago AntoniaJames
AntoniaJames is a trusted source on Bread/Baking.
This sounds absolutely delicious. I'm seriously considering skipping the whole bird altogether this year (as we won't have a large crowd) and serving this instead. Seriously! ;o)
7 months ago HalfPint
I did that last year. I had a couple of turkey haters, so it was me, FIL, and husband. This makes a great sandwich when thinly sliced.
about 1 year ago inpatskitchen
OMG! I love the simplicity and flavors of this! How did I miss it earlier?