Elegant Turkey Roulade with Prosciutto, Spinach, and Fontina

Elegant Turkey Roulade with Prosciutto, Spinach, and Fontina ingredients

• 2.5 lbs boneless, skinless turkey breast
• 6 slices prosciutto
• 5 oz fresh spinach
• 4 oz Fontina cheese
• 2 cloves garlic
• 2 tbsp olive oil
• 0.75 tsp salt
• 0.5 tsp black pepper
• 2 tbsp unsalted butter
• 1 shallot
• 0.5 cup dry white wine
• 1 cup chicken broth
• 0.5 cup heavy cream
• 1 tbsp fresh sage

How to make Elegant Turkey Roulade with Prosciutto, Spinach, and Fontina

1. Preheat your oven to 375°F (190°C). Prepare a baking dish by lightly greasing it or lining with parchment paper.
2. Place the turkey breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound it evenly to about a 1/2-inch thickness, creating a large, flat rectangle.
3. Season both sides of the flattened turkey with 0.75 tsp salt and 0.5 tsp black pepper. Lay the 6 slices of prosciutto over the turkey, leaving a 1-inch border on one long edge.
4. In a medium bowl, combine the 5 oz fresh spinach, 4 oz shredded Fontina cheese, and 2 minced garlic cloves. Spread this mixture evenly over the prosciutto, again leaving the 1-inch border clear.
5. Starting from the long edge opposite the clear border, carefully roll the turkey tightly into a log. Secure the roulade with kitchen twine at 1-inch intervals.
6. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, sear the turkey roulade for 3-4 minutes on all sides until beautifully golden brown.
7. Transfer the skillet (or the roulade to your prepared baking dish) to the preheated oven. Roast for 30-40 minutes, or until an instant-read thermometer inserted into the thickest part of the roulade reaches 165°F (74°C).
8. Remove the roulade from the oven, transfer it to a cutting board, and tent loosely with foil. Let it rest for 10-15 minutes before slicing; this allows the juices to redistribute, ensuring a tender and moist final dish.
9. While the turkey rests, prepare the pan sauce. If using the same skillet, drain off any excess fat, leaving about 1 tbsp of drippings. Melt 2 tbsp unsalted butter in the skillet over medium heat.
10. Add 1 minced shallot to the skillet and sauté for 2-3 minutes until softened and translucent, scraping up any browned bits from the bottom of the pan.
11. Pour in 0.5 cup dry white wine, bringing it to a simmer and cooking for 2-3 minutes until it has reduced by about half. Stir in 1 cup chicken broth and bring to a gentle boil, reducing slightly for another 3-5 minutes.
12. Whisk in 0.5 cup heavy cream and 1 tbsp chopped fresh sage. Simmer for 2-3 minutes until the sauce thickens slightly to your desired consistency. Taste and adjust seasoning with salt and pepper as needed.
13. Carefully remove the kitchen twine from the rested turkey roulade. Slice the roulade into 1-inch thick rounds and arrange on a serving platter. Drizzle generously with the warm pan sauce before serving.

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