Turkey Roulade with Prunes and Prosciutto
Turkey breast stuffed with prunes, sage, and pistachios, rolled with prosciutto and baked in olive oil—delicious and tender!
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Cooking tools:
- Meat tenderizer
- Instant-read thermometer
- Roasting pan
- Roasting rack
- Butcher's twine
- Plastic wrap
- Oven
- Chef's knife
- Cutting board
- Bread knife
- Measuring cup
Ingredients
- One 3-pound boneless turkey breast with skin
- 15 to 20 dried prunes
- 10 fresh sage leaves
- 1/3 cup chopped unsalted pistachios
- 8 thin slices prosciutto
- Coarse salt (kosher or sea) and freshly ground black pepper
- Extra virgin olive oil
- 1 cup chicken stock or water
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