Roasted Spinach & Prosciutto Turkey Roulade

Prep time

30 mins

Cook time

1 hour 30 mins

Total time

2 hours

Roasted Spinach & Prosciutto Turkey Roulade is a great alternative to cooking a whole turkey at Thanksgiving or for your special event.

Author: Danny Gutierrez

Recipe type: Meats

Cuisine: Italian

Serves: 6-8 servings

Ingredients

Filling

Turkey Breast

Instructions

Mise en place

Cook the filling

In a large skillet, heat 2 tbs of olive oil over medium heat.
Add onions, salt, pepper and sauté for about 5 minutes or until they are caramel in color.
Add the garlic and cook for 1 minute.
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.
Mix in the grated cheese. Set aside and let cool.

Put it together

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.)
Spread spinach mixture in an even layer across each filet leaving about 1½ inch of space around the edges.
Top the filling with sliced prosciutto.
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.
Tuck in any filling that escapes!

Cook the roulade

Preheat the oven to 375 degrees.
In a baking dish, lay turkey in center and place thyme sprigs around roast.
Rub about 1 tbs of olive oil all over turkey and sprinkle it evenly with salt and pepper.
Roast in the oven for about 1 hour 30 minutes, or until the turkey breast reaches an internal temperature of 165 degrees.
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.
When the roast has reached temperature, remove it from the oven and allow the meat to rest for 10-15 minutes.

Serve