Prosciutto-Wrapped Turkey Roulade with Apricot and Herb Stuffing

Prosciutto-Wrapped Turkey Roulade with Apricot and Herb Stuffing ingredients

• 3.5 lbs boneless, skinless turkey breast
• 12 slices prosciutto
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp unsalted butter
• 1 medium yellow onion
• 2 large celery stalks
• 2 cloves garlic
• 1 tbsp fresh sage
• 1 tsp fresh thyme leaves
• 0.5 cup dried apricots
• 2 cups fresh bread crumbs
• 0.5 cup chicken broth
• 0.5 tsp salt
• 0.25 tsp black pepper

How to make Prosciutto-Wrapped Turkey Roulade with Apricot and Herb Stuffing

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
2. Prepare the turkey breast: Place the turkey breast on a cutting board. Using a sharp knife, carefully butterfly the turkey breast by slicing horizontally through the thickest part, being careful not to cut all the way through, then open it up like a book. Cover the turkey with plastic wrap and pound it with a meat mallet to an even 1/2-inch thickness, creating a roughly rectangular shape.
3. Make the Apricot and Herb Stuffing: Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Add the diced yellow onion and celery, cooking for 5-7 minutes until softened and translucent. Stir in the minced garlic, fresh sage, and fresh thyme, cooking for another minute until fragrant.
4. Remove the skillet from the heat. Transfer the sautéed vegetables to a medium bowl and add the finely chopped dried apricots, fresh bread crumbs, 1/2 cup of chicken broth, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mix gently until just combined; the mixture should be moist but not soggy. Add a tablespoon more broth if it seems too dry.
5. Assemble the roulade: Lay the flattened turkey breast on your work surface with the longer side facing you. Evenly spread the apricot and herb stuffing over the turkey, leaving a 1-inch border on all sides. Tightly roll the turkey breast away from you, creating a compact log. Secure the seam and ends with kitchen twine.
6. Wrap with prosciutto: Lay the 12 slices of prosciutto on your cutting board, overlapping them slightly to form a rectangle. Carefully place the turkey roulade on one end of the prosciutto and roll it up, completely encasing the turkey. The prosciutto will help keep the roulade together and add flavor.
7. Sear the roulade: Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Carefully place the prosciutto-wrapped roulade in the hot skillet and sear for 3-4 minutes on all sides until the prosciutto is golden brown and slightly crispy. This step develops a rich, savory crust.
8. Roast the roulade: Transfer the skillet to the preheated oven and roast for 60-75 minutes, or until an instant-read thermometer inserted into the thickest part of the turkey (avoiding the stuffing) registers 165°F (74°C).
9. Rest and serve: Once cooked, remove the roulade from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 10-15 minutes before slicing into thick rounds. Resting allows the juices to redistribute, ensuring a tender and moist turkey. Remove kitchen twine before serving.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.