Turketta [Tuscan-style turkey roulade]
3
Points®
Total time: 1 hr 35 min • Prep: 30 min • Cook: 50 min • Serves: 8 • Difficulty: Easy
When you want that homemade roasted turkey flavor but don't want to roast a whole bird, cooking a boneless skinless turkey breast is the next best thing. It's perfect for small Thanksgiving gatherings, intimate dinner parties, and fall-inspired meals. Ask your butcher to butterfly and pound the turkey to streamline the prep work for this recipe. Or do it yourself: Pound the turkey and then use a heavy rolling pin to roll it to 1/2-inch thick, approximately a 12- X 9-inch rectangle.
Ingredients
Garlic
2 large clove(s)
Kosher salt
¾ tsp, or to taste
Fennel seeds
2 tsp, coarsely chopped
Fresh parsley
2 Tbsp, flat-leaf, finely chopped
Rosemary
1 Tbsp, fresh, finely chopped
Fresh sage
1 Tbsp, finely chopped
Dijon mustard
1½ tsp
Red pepper flakes
½ tsp, or less to taste
Orange zest
½ tsp, grated
Uncooked center cut bacon
8 oz
Uncooked boneless skinless turkey breast
2 pound(s), butterflied and flattened to 1/2-inch thickness
Instructions
1
On a cutting board, mound garlic with 3/4 tsp salt. Using blade and flat side of chef’s knife, chop and scrape mixture into a paste. In a small bowl, stir together garlic paste, fennel seeds, parsley, rosemary, sage, mustard, red pepper flakes and orange zest.
2
Spread herb paste over turkey, leaving a 1/2-inch border at edges; starting at one long side, roll up turkey, jelly-roll style.
3
Place bacon on a flat surface, lined up slice by slice. Place rolled turkey, seam-side down, on top and wrap bacon around turkey; press in ends. This can be prepared up to 1 day ahead; cover and refrigerate (if your bacon does not stay in place, wrap roulade with kitchen twine).
4
Preheat oven to 375ºF with rack in middle. Place roulade in a baking dish and roast until thermometer inserted into thickest part registers 140ºF, 25-30 minutes. Increase oven temperature to 400ºF; continue roasting until thermometer inserted into thickest part registers 165ºF and bacon is light golden, 10-20 minutes more.
5
Remove roulade from oven; transfer to a cutting board and let rest at least 15 minutes. Remove and discard twine (if used); thinly slice crosswise into 8 pieces.
6
Serving size: 1 slice
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