Roasted Turkey Roulade Ina Garten Barefoot Contessa Recipes

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TUSCAN TURKEY ROULADE



Tuscan Turkey Roulade image

Provided by Ina Garten

Categories     main-dish

Time 2h20m

Yield 8 to 10 servings

Number Of Ingredients 11

Good olive oil
1 1/2 cups chopped yellow onion (1 large)
3/4 teaspoon whole fennel seeds
2 tablespoons minced garlic (6 cloves)
1 tablespoon chopped fresh sage leaves plus whole sage leaves
1 tablespoon minced fresh rosemary
1 whole butterflied boneless turkey breast with the skin on (5 to 6 pounds)
Kosher salt and freshly ground black pepper
4 tablespoons (1/2 stick) cold butter, grated on a box grater like carrots
4 ounces thinly sliced Italian prosciutto
1 cup dry white wine

Steps:

  • Preheat the oven to 350 degrees F. Place a rack in a large roasting pan.
  • Heat 2 tablespoons of olive oil in a medium (10-inch) saute pan over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for one minute only. Off the heat, add the sage and rosemary and set aside to cool.
  • Meanwhile, spread the turkey breast out on a cutting board, skin-side down. Sprinkle the meat with 4 teaspoons salt and 1 1/2 teaspoons pepper. When the onion mixture is cool, spread it evenly on the meat. Distribute the grated butter on top. Place one layer of prosciutto on top of the butter to cover the meat completely. Starting at the left side of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down and the skin side up. Tie the roulade with kitchen twine at 1 1/2- to 2-inch intervals as tightly as possible to ensure that it will roast evenly. Slip whole sage leaves underneath each tie of the twine down the center of the roulade.
  • Place the turkey roulade, seam side down, on the prepared rack in the roasting pan. Pat the skin dry with paper towels, brush the skin all over with 2 tablespoons olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup of water in the roasting pan (not over the turkey) and roast for between 1 1/2 and 1 3/4 hours, until the skin is golden brown and the internal temperature is 150 degrees F. (This depends on how large the turkey breast is.) Remove from the oven, cover with foil, and allow to rest for 15 minutes. Slice in 1/2-inch-thick slices and serve warm with the pan juices.

ROASTED TURKEY ROULADE ( INA GARTEN , BAREFOOT CONTESSA)



Roasted Turkey Roulade ( Ina Garten , Barefoot Contessa) image

This is a Ina Garten recipe. An alternative to the traditional turkey feast. She writes," I don't know anyone who looks forward to carving a turkey on Thanksgiving. Instead, I decided to make a roasted turkey breast stuffed with all kinds of delicious things--sausage, cranberries, and figs. No bones and it cooks to juicy perfection in under two hours. How easy is that?" Here for safekeeping for a dinner party meal.

Provided by ChefDLH

Categories     Poultry

Time 2h35m

Yield 6 serving(s)

Number Of Ingredients 15

3/4 cup large-diced dried fig, stems removed
3/4 cup dried cranberries
1/2 cup calvados or 1/2 cup brandy
4 tablespoons unsalted butter
1 1/2 cups diced onions (2 onions)
1 cup celery (3 stalks 1/2 inch diced)
3/4 lb pork sausage, casings removed (sweet and hot mixed)
1 1/2 tablespoons chopped fresh rosemary leaves
3 tablespoons pine nuts, toasted
3 cups pepperidge farm herb seasoned stuffing mix
1 1/2 cups chicken stock, preferably homemade
1 extra-large egg, beaten
kosher salt & freshly ground black pepper
1 turkey breast, whole (2 halves)
3 tablespoons unsalted butter, melted

Steps:

  • Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
  • Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and sauté until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and sauté, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
  • Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.).
  • Preheat the oven to 325 degrees. Place a baking rack on a sheet pan.
  • Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at one end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
  • Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1-3/4 to 2 hours, until a thermometer reads 150 degrees in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

TURKEY BREAST ROULADE WITH GARLIC AND ROSEMARY



Turkey Breast Roulade With Garlic and Rosemary image

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.

Provided by Julia Moskin

Categories     poultry, roasts, main course

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 11

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

Steps:

  • Heat the oven to 350 degrees.
  • Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook for 6 to 8 minutes, tossing occasionally, until the onion is tender. Add the garlic and cook for 1 minute. Off the heat, stir in the chopped sage and the rosemary; set aside to cool.
  • Set the turkey breast on a cutting board and open it up, skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper. Once the onion mixture has cooled, spread it evenly on the meat. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.
  • Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.
  • Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Pour the wine and 1 cup water into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.
  • Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices.

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Top Asked Questions

What is Ina Garten’s Tuscan Turkey roulade?
Filled with prosciutto, onions, garlic and fennel seed, Ina Garten’s savory Tuscan Turkey Roulade is a showstopper. The recipe hails from her new cookbook, “Modern Comfort Food.” (Courtesy Quentin Bacon) It’s a question that comes up every Thanksgiving — why do we eat turkey only on this holiday?
How do you make Ina Garten's bone in Turkey Breast?
Ina Garten's bone-in turkey breast recipe written in my own words. Preheat the oven to 325 degrees. Place your fully defrosted turkey breast skin side up in a roasting pan. In a bowl combine all the herbs, dry mustard, salt, pepper, garlic, lemon juice and olive oil.
How do you cook a Turkey roulade?
Slip whole sage leaves underneath each tie of the twine down the center of the roulade. Place the turkey roulade, seam side down, on the prepared rack in the roasting pan. Pat the skin dry with paper towels, brush the skin all over with 2 tablespoons olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
How to cook a butterflied turkey breast in the oven?
Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan. Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides.

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