Tuscan Turkey Roulade | Connecticut Public

Name: 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)

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This turkey roulade is actually better if you assemble it in advance because the flavors—prosciutto, fennel seeds, garlic, fresh sage, and rosemary—all permeate the turkey. This is classic...

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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)