Prosciutto-Wrapped Turkey Roulade with Sage and Leek Farce

Prosciutto-Wrapped Turkey Roulade with Sage and Leek Farce ingredients

• 3 lbs boneless, skinless turkey breast
• 8 slices prosciutto
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 2 medium leeks
• 2 tbsp unsalted butter
• 2 tbsp fresh sage
• 2 cloves garlic
• 0.5 cup plain breadcrumbs
• 0.25 cup chicken broth
• 0.5 tsp salt
• 0.25 tsp black pepper

How to make Prosciutto-Wrapped Turkey Roulade with Sage and Leek Farce

1. Butterfly the turkey breast by slicing horizontally through the thickest part, being careful not to cut all the way through. Open it like a book and place it between two sheets of plastic wrap. Using a meat mallet, pound the turkey evenly to about 1/2-inch thickness.
2. Prepare the farce: In a large skillet, melt 2 tablespoons unsalted butter over medium heat. Add the sliced leeks and cook, stirring occasionally, until softened, about 5-7 minutes. Add 2 tablespoons chopped fresh sage and 2 minced garlic cloves, and cook for another 1-2 minutes until fragrant.
3. Remove the skillet from the heat. Stir in 1/2 cup plain breadcrumbs, 1/4 cup chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Allow the mixture to cool slightly.
4. Preheat your oven to 375°F (190°C). Lay the pounded turkey breast flat on a clean surface or cutting board. Season the turkey lightly with 1 teaspoon salt and 1/2 teaspoon black pepper.
5. Evenly spread the cooled leek and sage farce over the entire surface of the turkey, leaving a 1-inch border on all sides. Carefully roll the turkey breast tightly from one long side to the other. Secure the roulade with kitchen twine at 1-inch intervals.
6. Arrange the 8 slices of prosciutto, slightly overlapping, on a clean surface to form a rectangle. Place the rolled turkey roulade seam-side down on top of the prosciutto. Tightly wrap the prosciutto around the turkey roulade, ensuring it's fully covered.
7. Heat 2 tablespoons 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 per side until the prosciutto is golden brown and crisp.
8. Transfer the skillet to the preheated oven and roast for 45-60 minutes, or until an instant-read thermometer inserted into the thickest part of the roulade registers 160°F (71°C).
9. Remove the skillet from the oven, tent it loosely with foil, and let the roulade rest for 10-15 minutes before slicing. This allows the internal temperature to reach 165°F (74°C) and the juices to redistribute, ensuring a tender and moist turkey.
10. Carefully remove the kitchen twine, slice the roulade into thick rounds, and serve immediately with any pan drippings.

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.