Turkey Breast Roulade - Middlebury Food Co-op
Smaller gatherings are the thing this holiday season and that means embracing new traditions, including alternatives to the whole roasted turkey. We think that
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Cooking tools:
- Instant-read thermometer
- Pastry brush
- Meat tenderizer
- Butcher's twine
- Roasting pan
- Carving knife
- Oven
- Stove
- Skillet
- Cutting board
- Chef's knife
- Grater
- Measuring spoon
- Measuring cup
- Paper towel
- Aluminum foil
Ingredients
- 4 T olive oil
- 1 lg yellow onion, chopped
- 3/4 tsp whole fennel seeds
- 6 cloves garlic, minced
- 1 T fresh sage leaves, chopped, plus 4 whole sage leaves
- 1 T fresh rosemary , minced
- 1 whole boneless, skin-on turkey breast (about 4 to 5 pounds)
- Kosher salt
- freshly ground black pepper
- ¼ C (1/2 stick) cold unsalted butter
- 4 ounces thinly sliced prosciutto
- 1 C dry white wine
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