There’s something undeniably special about the first tender bite into a Turkey Roulade, where the warmth of herbs, the richness of prosciutto, and the comforting flavors of roasted turkey come together in perfect harmony. I first encountered Ina Garten’s Tuscan Turkey Roulade Recipe during a holiday gathering when a close friend decided to impress us all with her culinary skills. As I watched her expertly roll and tie the turkey, I couldn’t shake the feeling that I needed this elegant dish in my repertoire.
Whether you’re preparing for a festive celebration or simply want to elevate a weekday meal, this roulade brings a touch of sophistication that’s surprisingly achievable. With the fragrant notes of fennel and sage mingling with the juicy turkey, each slice becomes a celebration of flavor, capturing the essence of Italian comfort food right in your own kitchen. Plus, it’s a delightful departure from the usual fast food routine that can leave us feeling uninspired. Come along and rediscover home-cooked joy with this incredible recipe that’s sure to impress!
Why will you love Ina Garten’s Tuscan Turkey Roulade Recipe?
Elevated Elegance: This turkey roulade transforms an everyday meal into a gourmet experience that will impress family and friends alike.
Unique Flavor Fusion: Fennel, sage, and prosciutto dance together to create a rich and irresistible flavor profile.
Easily Achievable: Don’t be intimidated! The rolling technique is simple enough for any home cook looking to step up their game.
Perfect for Gatherings: Whether it’s a holiday feast or a dinner party, this dish is visually stunning and makes for an unforgettable centerpiece.
Time-Saving: With minimal prep and hands-off roasting time, you can focus on enjoying your company.
Transform your dining experience and leave fast food behind with this delightful dish!
Ina Garten’s Tuscan Turkey Roulade Ingredients
• Get ready to create a flavor-packed feast with these ingredients!
For the Filling
• Good olive oil – Use high-quality oil for a richer taste in the filling.
• 1½ cups chopped yellow onion – Adds sweetness and depth to the filling.
• ¾ teaspoon whole fennel seeds – These seeds infuse fragrant anise notes that elevate the roulade.
• 2 tablespoons minced garlic – Enhances the savory profile of the dish.
• 1 tablespoon chopped fresh sage leaves – Offers a warm, earthy taste that complements turkey beautifully.
• 1 tablespoon minced fresh rosemary leaves – Adds a touch of piney aroma that brightens the flavor.
For the Turkey Roulade
• 1 whole butterflied boneless turkey breast with the skin on (5 to 6 pounds) – This is the star of the dish and provides a tender and juicy base.
• Kosher salt and freshly ground black pepper – Essential for seasoning to enhance all the flavors.
• 4 tablespoons cold unsalted butter, grated on a box grater – This will help keep the roulade moist and rich.
• 4 ounces thinly sliced Italian prosciutto – Contributes a savory and salty punch that perfectly complements the turkey.
For Roasting
• 1 cup dry white wine – Adds depth and moisture, ensuring your roulade roasts beautifully.
With these ingredients for Ina Garten’s Tuscan Turkey Roulade Recipe, you’re well on your way to crafting a meal that’s sure to impress!
How to Make Ina Garten’s Tuscan Turkey Roulade
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Preheat the oven to 350°F. This crucial step ensures an even cook and helps achieve that golden-brown skin we all love.
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Sauté the onion and fennel seeds in 2 tablespoons of olive oil over medium heat until the onion is tender, about 6 to 8 minutes. Then, stir in the minced garlic and cook for an additional minute. Off the heat, fold in the chopped sage and rosemary, allowing them to cool.
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Prepare the turkey breast on a cutting board, skin side down. Generously season the meat with 4 teaspoons of salt and 1½ teaspoons of pepper. Once the onion mixture has cooled, spread it evenly across the turkey. Top with grated butter, then layer the prosciutto on top, ensuring complete coverage.
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Roll the turkey breast jelly-roll style, starting at one long end until you have a compact roulade. Secure it with kitchen twine every 2 to 2½ inches and slip whole sage leaves beneath the twine for added flavor.
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Place the roulade seam side down in a roasting pan and pat the skin dry with paper towels. Brush the skin with 2 tablespoons of olive oil, seasoning with 1 teaspoon of salt and ½ teaspoon of pepper. Pour the white wine and water into the roasting pan, being careful not to pour it over the turkey.
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Roast the roulade for 1½ to 1¾ hours, or until the skin is golden brown and the internal temperature reaches 150°F. Once done, cover with foil and let it rest for 10 to 15 minutes. Then, remove the twine, slice crosswise into ½-inch-thick pieces, and serve warm with the flavorful pan juices.
Optional: Serve with a sprinkle of fresh herbs for an elegant touch.
Exact quantities are listed in the recipe card below.
Ina Garten’s Tuscan Turkey Roulade Variations
Feel free to spice up this delightful turkey roulade recipe with these fun twists and substitutions!
- Herb-Infused: Add fresh thyme or oregano to the filling for a pop of new flavor that complements the turkey beautifully.
- Cheesy Surprise: Incorporate grated Parmesan or mozzarella between the turkey and prosciutto for a rich, creamy element that melts in with each bite.
- Veggie Boost: Mix in sautéed spinach or mushrooms with the onion for added texture and nutrients, making it even more hearty and delicious.
- Fruit Fusion: Consider adding dried cranberries or figs for a subtly sweet contrast that balances the savory flavors delightfully.
- Spicy Kick: Add red pepper flakes to the onion mixture to infuse some heat into your roulade, perfect for those who enjoy a little zest!
- Nutty Crunch: Sprinkle in some toasted pine nuts or walnuts within the filling to introduce a crunchy texture that will surprise your palate with every slice.
- Gluten-Free: Use gluten-free breadcrumbs in place of grated butter for a delightful binding agent without the gluten—perfect for sensitive stomachs!
- Wine Swap: Replace the dry white wine with chicken broth or apple juice for those who prefer a non-alcoholic version that still delivers moisture and flavor.
With these variations, you can make Ina Garten’s Tuscan Turkey Roulade uniquely yours, ensuring every bite brings new joys to your dinner table!
Make Ahead Options
These Ina Garten’s Tuscan Turkey Roulade Recipe is perfect for meal prep enthusiasts! You can prepare the filling, including the sautéed onion, fennel seeds, and herbs, up to 24 hours in advance. Just refrigerate it in an airtight container to maintain freshness. Additionally, you can roll the turkey roulade and wrap it tightly in plastic wrap, storing it in the fridge for up to 3 days before roasting. To finish, simply preheat your oven and roast the roulade as instructed, allowing it to rest for 10 to 15 minutes after cooking. This way, you’ll enjoy a delicious homemade meal with minimal last-minute work, perfect for busy weeknights!
What to Serve with Ina Garten’s Tuscan Turkey Roulade?
Elevate your dining experience with delightful sides that perfectly complement this flavorful roulade.
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Creamy Mashed Potatoes: These buttery potatoes add a comforting, velvety texture that pairs beautifully with the rich turkey. They soak up any leftover juices, creating a harmonious balance.
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Roasted Seasonal Vegetables: Seasoned with fresh herbs, these add color and a touch of sweetness, enhancing the overall flavor while providing a lovely crunch.
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Garlic Green Beans: Crisp-tender green beans sautéed with garlic bring brightness and freshness to your plate, balancing the richness of the roulade.
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Quinoa Salad: A light, fluffy quinoa salad with lemon vinaigrette adds a refreshing zing and a nutty flavor that enhances the dish’s sophistication.
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Savory Herb Bread: Serve with slices of homemade herb bread, perfect for mopping up that delicious gravy, adding a rustic touch to your meal.
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Dry White Wine: A chilled glass of the same white wine used for roasting elevates the dining experience, mirroring the flavors of the roulade.
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Apple Crisp: For dessert, a warm apple crisp with a scoop of vanilla ice cream brings a sweet finish that contrasts perfectly with the savory rolade.
With these scrumptious sides, your table will transform into a feast worth celebrating!
Helpful Tricks for Ina Garten’s Turkey Roulade
- Herb Infusion: Prior to rolling, let the sautéed onion mixture cool completely. This prevents cooking the turkey and keeps the herbs vibrant in flavor.
- Tight Tying: Ensure the roulade is tightly bound with kitchen twine to maintain shape during roasting. Loose tying may cause the filling to spill out.
- Temperature Check: Use a meat thermometer to check for doneness. The turkey should reach an internal temperature of 150°F to ensure it remains juicy and safe to eat.
- Resting Time: Let the roulade rest covered in foil for 10 to 15 minutes after roasting. This allows the juices to redistribute, making every slice moist and flavorful.
- Flavorful Juices: Pour the pan juices over the sliced turkey for added moisture and flavor. This elevates the dish and makes each bite delightful.
With these tips, you’ll master Ina Garten’s Tuscan Turkey Roulade recipe for a truly impressive dish!
Storage Tips for Ina Garten’s Tuscan Turkey Roulade Recipe
Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days. This will help maintain the delicious flavors of the turkey roulade.
Freezer: You can freeze slices of the turkey roulade wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: When ready to enjoy, reheat in a 350°F oven, covered with foil, for about 20 minutes. This keeps the turkey moist while ensuring it’s heated through.
Airtight Storage: Always make sure to wrap the roulade tightly to prevent freezer burn and preserve the delightful taste of Ina Garten’s Tuscan Turkey Roulade recipe.
Ina Garten’s Tuscan Turkey Roulade Recipe FAQs
What type of turkey should I use for this recipe?
Absolutely! A whole butterflied boneless turkey breast with the skin on, weighing between 5 to 6 pounds, is ideal for achieving that juicy and tender texture you want for the roulade. Make sure to choose a fresh breast without any dark spots or unpleasant odor, as this indicates ripeness.
How should I store leftover turkey roulade?
Wonderful question! Store any leftovers in an airtight container in the refrigerator for up to 3 days. This keeps the flavors intact and prevents the turkey from drying out. When you’re ready to enjoy it again, simply reheat with care to maintain juiciness.
Can I freeze the turkey roulade?
Yes, indeed! Slice the turkey roulade and wrap each piece tightly in plastic wrap, followed by aluminum foil. It can be frozen for up to 3 months. To thaw, place it in the refrigerator overnight, then reheat in a 350°F oven covered with foil for about 20 minutes, keeping it moist and delicious.
What can I do if my turkey roulade falls apart while rolling?
Not to worry! If this happens, it could be due to loose tying or not compressing the filling enough. Ensure you roll tightly from one end to the other, securing it firmly with kitchen twine at 2 to 2½-inch intervals. If you’re struggling, using a piece of parchment paper to assist in rolling can also help!
Is this dish suitable for someone with a gluten allergy?
Great point! Ina Garten’s Tuscan Turkey Roulade Recipe is naturally gluten-free since the main ingredients don’t contain gluten. However, be mindful of your choice of wine and any additional sides you serve with it. Always check labels and ingredients if you’re accommodating dietary restrictions.
Can my pets have any of this turkey roulade?
While turkey is generally safe for pets in moderation, avoid giving them any parts with seasoning, especially products like prosciutto or any other added components that may be harmful. It’s best to stick with plain, unseasoned turkey if you’re sharing with your furry friends!
Ina Garten’s Flavor-Packed Tuscan Turkey Roulade Recipe
Ingredients
Equipment
Method
- Preheat the oven to 350°F.
- Sauté the onion and fennel seeds in 2 tablespoons of olive oil over medium heat until the onion is tender, about 6 to 8 minutes. Stir in the minced garlic and cook for an additional minute. Fold in the chopped sage and rosemary, allowing them to cool.
- Prepare the turkey breast on a cutting board, skin side down. Season with 4 teaspoons of salt and 1½ teaspoons of pepper. Spread the cooled onion mixture evenly across the turkey. Top with grated butter and layer with prosciutto.
- Roll the turkey breast jelly-roll style. Secure with kitchen twine every 2 to 2½ inches and place whole sage leaves beneath the twine.
- Place the roulade seam side down in a roasting pan. Pat the skin dry, brush with 2 tablespoons of olive oil, and season with 1 teaspoon of salt and ½ teaspoon of pepper. Pour the white wine in the pan carefully.
- Roast the roulade for 1½ to 1¾ hours, until golden brown and the internal temperature reaches 150°F. Let it rest covered in foil for 10 to 15 minutes before slicing and serving warm.