Turkey Breast Roulade With Garlic and Rosemary Recipe

Name: Turkey Breast Roulade With Garlic and Rosemary Recipe
Ingredients: 4 tablespoons good-quality olive oil; 1 large yellow onion, chopped (about 1 1/2 cups); 3/4 teaspoon whole fennel seeds; 6 garlic cloves, minced (about 2 tablespoons); 1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves; 1 tablespoon minced fresh rosemary leaves; 1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds); Kosher salt and freshly ground black pepper; 1/4 cup cold unsalted butter (1/2 stick); 4 ounces thinly sliced prosciutto; 1 cup dry white wine, such as Chablis

"Ina Garten has been known as the Barefoot Contessa since she opened a gourmet store by that name in East Hampton, N.Y., in 1985 She shared this recipe from her book “Modern Comfort Food” with The Times for Thanksgiving in 2020, when many cooks were looking for alternatives to whole turkey If you don’t like fennel seeds, leave them out: Garlic, sage and rosemary give this roast the flavors of Italian porchetta, and it will still be fragrant, juicy and delicious without them...."

INGREDIENTS

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4 tablespoons good-quality olive oil

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1 large yellow onion, chopped (about 1 1/2 cups)

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3/4 teaspoon whole fennel seeds

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6 garlic cloves, minced (about 2 tablespoons)

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1 tablespoon chopped fresh sage leaves, plus 4 whole sage leaves

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1 tablespoon minced fresh rosemary leaves

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1 whole butterflied boneless, skin-on turkey breast (about 4 to 5 pounds)

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Kosher salt and freshly ground black pepper

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1/4 cup cold unsalted butter (1/2 stick)

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4 ounces thinly sliced prosciutto

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1 cup dry white wine, such as Chablis

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