Prosciutto-Wrapped Turkey Roulade

From Good Housekeeping Magazine.

My verdict: Meh

Meh. I made this for Thanksgiving 2013 and there were mixed results. The herb blend smelled amazing, but the flavors were a little strong for my audience. If I try this one again, I might cut back on the sage & fennel.

Prosciutto-Wrapped Turkey Roulade

Serves 8
Prep time 30 minutes
Cook time 2 hours
Total time 2 hours, 30 minutes


  • 1 Lemon
  • 1 cup Packed Fresh Flat-Leaf Parsley Leaves
  • 6 cloves Garlic (peeled)
  • 3 tablespoons Fresh Sage Leaves
  • 2 tablespoons Fresh Rosemary Leaves
  • 1 tablespoon Fennel Seeds
  • Salt
  • Pepper
  • 1 Whole Boneless Turkey Breast (4- to 5-pound) (skin removed)
  • 6 Slices Prosciutto (thick; about 5 ounces)
  • 2 Large Red Onions (8 to 10 ounces each) (peeled and cut into 1/2-inch-thick rounds)
  • 1 tablespoon Canola Oil
  • 1 cup Lower-Sodium Chicken Broth


Tip: For easier prep, ask your butcher to butterfly and pound the turkey breast for you so you can skip step 3. For easier wrapping, use slightly thicker (not paper-thin) slices of prosciutto.


Step 1 Preheat oven to 375 degrees F. From lemon, grate 1 teaspoon peel; transfer to food processor. Into small bowl, squeeze 1 tablespoon juice; set aside.
Step 2 To food processor, add parsley, garlic, sage, rosemary, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Pulse until finely chopped. Transfer to medium bowl.
Step 3 Place turkey on large cutting board, smooth side down. On left breast, cut along right side of tenderloin to separate from breast without cutting tenderloin off completely. Fold tenderloin back until flat but still attached to breast along left side. Repeat on right breast, cutting along left side of tenderloin and folding back. Cover surface of turkey with 2 large sheets plastic wrap. Using flat side of meat mallet or heavy rolling pin, pound turkey until about 3/4 inch thick all over. Remove and discard plastic wrap.
Step 4 Spread three-quarters of herb mixture in even layer on breast. Starting with short side, roll breast in jelly-roll fashion. Place seam side down.
Step 5 Rub outside of rolled turkey with remaining herb mixture. Cover top with prosciutto slices, overlapping slightly and tucking ends underneath turkey. Using 16-inch pieces of kitchen string, tie turkey tightly in 2-inch intervals. (Turkey can be wrapped tightly in plastic wrap and refrigerated overnight.)
Step 6 Arrange onions in single layer on bottom of medium (14-inch by 10-inch) roasting pan. Place turkey on onions in pan. Brush turkey and onions with oil. Pour broth into pan. Roast for 1 1/2 to 2 hours or until thermometer inserted into center registers 165 degrees F. If pan seems dry after 45 minutes, add 1 cup water.
Step 7 With tongs, transfer turkey to large cutting board and onions to serving platter. Cover turkey loosely with foil. Place roasting pan on burner. Heat to boiling on medium-high; whisk in reserved lemon juice. (If liquid in pan is minimal and tastes too salty, add 1/2 cup water along with lemon juice.) Boil 3 to 5 minutes or until reduced slightly, whisking occasionally. Slice turkey; place on platter with onions. Drizzle turkey with reduced pan juices.

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