Roasted Spinach & Prosciutto Turkey Roulade


Roasted Spinach & Prosciutto Turkey Roulade
 
Prep time
Cook time
Total time
 
Roasted Spinach & Prosciutto Turkey Roulade is a great alternative to cooking a whole turkey at Thanksgiving or for your special event.
Author:
Recipe type: Meats
Cuisine: Italian
Serves: 6-8 servings
Ingredients
Filling
  • 2-3 tbs Extra Virgin Olive Oil, divided
  • 1 small Yellow Onion, diced
  • 3 large cloves Garlic, minced
  • 3 heaping cups Spinach, fresh
  • 1 tsp Balsamic Vinegar
  • ¼ tsp Kosher Salt
  • ⅛ tsp Black Pepper, ground
  • 4-6 Prosciutto, thin slices
  • ½ cup Asiago or Parmigiano Cheese, freshly grated
  • 4-6 sprigs Thyme, fresh
Turkey Breast
  • Couple feet of cooking twine
  • 4 Pound turkey breast, deboned and butterflied
  • Salt & Pepper
Instructions
Mise en place
  1. Dice the onion.
  2. Mince the garlic.
  3. Portion the olive oil, balsamic vinegar, salt, pepper, prosciutto.
  4. Clean and portion spinach and thyme.
  5. Grate cheese.
  6. Debone, butterfly and pound out turkey breast.
Cook the filling
  1. In a large skillet, heat 2 tbs of olive oil over medium heat.
  2. Add onions, salt, pepper and sauté for about 5 minutes or until they are caramel in color.
  3. Add the garlic and cook for 1 minute.
  4. Lower heat to medium-low, add the spinach, balsamic vinegar and sprinkle lightly with salt. Mix spinach with the onions and sauté until spinach wilts and then transfer mixture to a bowl.
  5. Mix in the grated cheese. Set aside and let cool.
Put it together
  1. Butterfly the breast and lay flat open, pound with a meat mallet to create even thickness throughout - about ¼ inch thickness. (To save time, ask your butcher to butterfly the breast for you.)
  2. Spread spinach mixture in an even layer across each filet leaving about 1½ inch of space around the edges.
  3. Top the filling with sliced prosciutto.
  4. Start at one end, firmly roll up the turkey breast, keeping the roll as tight as possible and use 4 equally spaced kitchen lengths of kitchen twine to secure the roast well.
  5. Tuck in any filling that escapes!
Cook the roulade
  1. Preheat the oven to 375 degrees.
  2. In a baking dish, lay turkey in center and place thyme sprigs around roast.
  3. Rub about 1 tbs of olive oil all over turkey and sprinkle it evenly with salt and pepper.
  4. Roast in the oven for about 1 hour 30 minutes, or until the turkey breast reaches an internal temperature of 165 degrees.
  5. Several times during roasting, baste the roast with the pan juices. This will keep the meat moist and will add an extra layer of flavor.
  6. When the roast has reached temperature, remove it from the oven and allow the meat to rest for 10-15 minutes.
Serve
  1. After the roast has rested for about 10-15 minutes, slice it thinly and serve immediately topped with gravy.

 

More Roasted Spinach & Prosciutto Turkey Roulade Pics

Onions sauteing

Onions, garlic, spinach, thyme sauteing

Filling cooling to room temperature

Roasted Spinach & Prosciutto Turkey Roulade stuffed, tied and ready for the oven

Roasted Spinach & Prosciutto Turkey Roulade resting

Roasted Spinach & Prosciutto Turkey Roulade sliced

You may also like…

Herb-Crusted Prime Rib

Mojo Prime Rib

Baked Ham

Puerco Asado

(Visited 54 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *

Human? *

Rate this recipe: