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Photo of Turketta [Tuscan-Style Turkey Roulade] by WW

Turketta [Tuscan-Style Turkey Roulade]

4
Points® value
Total Time
1 hr 35 min
Prep
30 min
Cook
50 min
Serves
8
Difficulty
Easy
Ask your butcher to butterfly and pound the turkey to streamline the prep work for this recipe.

Ingredients

Garlic clove

2 clove(s), medium, large

Kosher salt

¾ tsp(s), or to taste

Fennel seed

2 tsp(s), coarsely chopped

Fresh parsley

2 tbsp(s), flat-leaf, finely chopped

Rosemary

1 tbsp(s), fresh, finely chopped

Fresh sage

1 tbsp(s), finely chopped

Dijon mustard

1½ tsp(s)

Crushed red pepper flakes

½ tsp(s), or less to taste

Orange zest

½ tsp(s), grated

Uncooked bacon

8 oz

Uncooked boneless skinless turkey breast

2 pound(s), half, butterflied and flattened to 1/2-inch thickness

Instructions

  1. On a cutting board, mound garlic with 3/4 tsp salt. Using blade and flat side of chef’s knife, chop and scrape mixture into a paste. In a small bowl, stir together garlic paste, fennel seeds, parsley, rosemary, sage, mustard, red pepper flakes and orange zest.
  2. Spread herb paste over turkey, leaving a 1/2-inch border at edges; starting at one long side, roll up turkey, jelly-roll style.
  3. Place bacon on a flat surface, lined up slice by slice. Place rolled turkey, seam-side down, on top and wrap bacon around turkey; press in ends. This can be prepared up to 1 day ahead; cover and refrigerate (if your bacon does not stay in place, wrap roulade with kitchen twine).
  4. Preheat oven to 375ºF with rack in middle. Place roulade in a baking dish and roast until thermometer inserted into thickest part registers 140ºF, 25-30 minutes. Increase oven temperature to 400ºF; continue roasting until thermometer inserted into thickest part registers 165ºF and bacon is light golden, 10-20 minutes more.
  5. Remove roulade from oven; transfer to a cutting board and let rest at least 15 minutes. Remove and discard twine (if used); thinly slice crosswise into 8 pieces

Notes

Serving size: 1 slice You can also slice this into 16 pieces to yield two pieces per serving. Try to purchase your turkey breast already butterflied and pounded to ½-inch thickness. Or do it yourself: Pound the turkey and then use a heavy rolling pin to roll it to 1/2-inch thick, approximately a 12- X 9-inch rectangle

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