Tuscan Turkey Roulade | Connecticut Public

Ingredients

• Good olive oil
• 1 1/2 cups chopped yellow onion ((1 large))
• 3/4 teaspoon whole fennel seeds
• 2 tablespoons minced garlic ((6 cloves))
• 1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves
• 1 tablespoon minced fresh rosemary leaves
• 1 whole butterflied boneless turkey breast with the skin on (5 to 6 pounds) ((see headnote))
• Kosher salt and freshly ground black pepper
• 4 tablespoons (1/2 stick) cold unsalted butter
• 4 ounces thinly sliced Italian prosciutto
• 1 cup dry white wine, (such as Chablis)