Tuscan Turkey Roulade

March 28, 2012
3 Ratings
  • Serves 4-5
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

Test Kitchen Notes

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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Lune
  • AntoniaJames
  • HalfPint
  • QueenSashy
  • Greenstuff

10 Reviews

Lune November 28, 2020
Soloed this Thanksgiving, so this was perfect. Did it with what I had on hand, chicken sausage with spinach and port (turken!). It was delicious with plenty of leftovers. Using the onions/port fond mixture to make some French onion soup!
AntoniaJames November 21, 2012
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)
MadChef November 11, 2012
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.
HalfPint November 9, 2012
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.
QueenSashy November 9, 2012
I love the recipe and cannot wait to try it. Congrats on being the community pick!
Greenstuff November 8, 2012
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.
dymnyno October 26, 2012
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).
AntoniaJames October 24, 2012
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)
HalfPint October 25, 2012
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.
inpatskitchen May 1, 2012
OMG! I love the simplicity and flavors of this! How did I miss it earlier?