Herb and Prosciutto Wrapped Turkey Roulade with Mushroom Jus

Herb and Prosciutto Wrapped Turkey Roulade with Mushroom Jus ingredients

• 2.5 lbs boneless, skinless turkey breast
• 6 slices prosciutto
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh sage, finely chopped
• 1 tbsp fresh rosemary, finely chopped
• 2 cloves garlic, minced
• 1/4 cup panko breadcrumbs (omit for gluten-free)
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp unsalted butter
• 8 oz cremini mushrooms, sliced
• 1 large shallot, minced
• 1/2 cup dry white wine (e.g., Sauvignon Blanc)
• 2 cups low-sodium chicken broth
• 1 tsp fresh thyme leaves
• 1 tbsp cold unsalted butter, cut into small pieces

How to make Herb and Prosciutto Wrapped Turkey Roulade with Mushroom Jus

1. Preheat your oven to 400°F (200°C). Prepare the turkey breast by butterflying it open so it lays flat, then cover it with plastic wrap and pound it to an even 1/2-inch thickness using a meat mallet or a heavy pan. This ensures even cooking and an easy roll.
2. In a small bowl, combine the 1/4 cup chopped fresh parsley, 2 tablespoons chopped fresh sage, 1 tablespoon chopped fresh rosemary, 2 minced garlic cloves, 1/4 cup panko breadcrumbs, and 1/4 cup grated Parmesan cheese. Stir these filling ingredients together until well combined.
3. Lay the 6 slices of prosciutto slightly overlapping on the prepared turkey breast, creating an even layer over the entire surface. Evenly spread the herb and breadcrumb mixture over the prosciutto layer, leaving a small border around the edges.
4. Starting from a long side, tightly roll the turkey breast into a compact cylinder. Secure the roulade at 1-inch intervals with kitchen twine to maintain its shape during cooking.
5. Season the outside of the roulade with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon of olive oil in a large, oven-safe skillet over medium-high heat until shimmering.
6. Carefully place the turkey roulade seam-side down in the hot skillet. Sear it for 4-5 minutes on each side, turning with tongs, until beautifully golden brown all over. This step adds rich flavor and color to the exterior.
7. Transfer the skillet to the preheated oven and roast for 45-55 minutes, or until an instant-read thermometer inserted into the thickest part of the roulade registers 160°F (71°C). The temperature will rise to 165°F (74°C) as it rests.
8. Remove the roulade from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for at least 10-15 minutes. Resting allows the juices to redistribute, resulting in a more tender and flavorful turkey.
9. While the turkey rests, prepare the mushroom jus. In the same skillet (or a clean one), melt 1 tablespoon unsalted butter over medium heat. Add the 8 oz sliced cremini mushrooms and 1 minced large shallot; cook, stirring occasionally, for 5-7 minutes until the mushrooms are browned and the shallot is softened.
10. Pour in 1/2 cup dry white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2-3 minutes, reducing slightly. Stir in 2 cups low-sodium chicken broth and 1 teaspoon fresh thyme leaves.
11. Bring the jus to a gentle simmer and cook for 10-15 minutes, or until it has reduced by about one-third and thickened slightly. Taste and adjust seasoning with salt and pepper as needed.
12. Remove the jus from the heat. Whisk in 1 tablespoon cold unsalted butter, cut into small pieces, until melted and incorporated, giving the sauce a glossy finish. Remove the kitchen twine from the rested turkey roulade and slice it into 1-inch thick rounds. Serve warm with the mushroom jus spooned generously over each slice.

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