Tuscan Turkey Roulade Recipe: Ina Garten's Cozy Italian Magic - Worth Pinning

Ingredients

• 1 whole butterflied boneless turkey breast with skin on (5 to 6 lbs or 2.3 to 2.7 kg)
• 4 oz (115 g) thinly sliced Italian prosciutto
• 2 tbsps (30 ml) good olive oil
• 1 cup (240 ml) dry white wine, such as Chablis
• 4 tbsps (57 g) cold unsalted butter
• 1½ cups (150 g) chopped yellow onion (1 large)
• 2 tbsps (6 cloves) minced garlic
• 1 tbsp (4 g) chopped fresh sage leaves, plus 4 whole sage leaves
• 1 tbsp (3 g) minced fresh rosemary leaves
• ¾ tsp (1.5 g) whole fennel seeds
• Kosher salt and freshly ground black pepper