Roasted Turkey Roulade
- 1 whole turkey breast about 5-6 pounds (2 halves), boned and butterflied
- good quality Olive Oil, (Keller Olive oil is an excellent choice)
- 6 ozs Italian prosciutto, thinly sliced
- fresh Sage leaves
- your favorite dressing/stuffing mixture, prepared
- Kosher Salt & fresh Pepper
- 1 cup white wine
- 1 tsp sugar (optional)
- 1 orange, zest (optional)
Day before:
Pour glass of Keller Estate Wine, your choice...then...
Spread your turkey breast out on a cutting board, skin side down. Pound out gently, just a little, so you have a smooth playing field. Sprinkle generously with salt and pepper. Lightly drizzle and rub olive oil. Place one layer of the prosciutto over the entire breast. Then a layer of your dressing over the entire breast, about ½-1 inch thick. If it is too thick it is difficult to roll, you want enough to create a nice filling. Once the prosciutto and dressing are down, start at either left or right side and gently roll the meat up. As tight as you can (this is a two-person job at my house). You want a nice compact roulade. With seam side down and skin side up tie the roulade with kitchen twine at 2-inch intervals as tight as possible. Keeping the roulade even and tight will help it cook evenly. Place the whole sage leaves under the twine wherever you like
Pat dry with paper towels, salt and pepper again, and sprinkle with sugar. The sugar helps with brining and giving you a crispy skin. I often sprinkle a little orange zest over the top for added flavor.
Put on a rack and place UNCOVERED in the refrigerator. You want it on a rack to allow air to circulate around the turkey and uncovered helps the skin dry allowing for a nice crispy skin.
Day of:
Pour glass of Keller Estate Wine, always a must!
Preheat the oven to 350 degrees. Take your turkey out of the refrigerator, pat skin dry if necessary, brush the skin with olive oil. Pour 1 cup of both white wine and water into the roasting pan, be careful not to get on the turkey. Place in the oven and roast for about 1 ½ - 1 ¾ hours, depending on how big your turkey breast is. Skin should be golden brown, and the inside temperature should read 150 degrees F. Remove from the oven, cover and allow to rest for 15 minutes.
While the turkey is resting pour yourself another glass of Keller Estate Pinot Gris or La Cruz Pinot Noir. Admire your beautiful turkey roulade, all the wonderful food you are about to feast on, give thanks for your friends and family and ENJOY!!
Note: There will be some pan juices to make gravy, not to panic.
