Turkey Breast Roulade With Garlic And Rosemary Recipes

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ROSEMARY TURKEY BREAST



Rosemary Turkey Breast image

I season turkey with a blend of rosemary, garlic and paprika. Because I rub half of the mixture directly on the meat under the skin, I can remove the skin before serving and not lose any of the flavor. The result is an entree that's lower in fat, yet delicious-the perfect centerpiece for holiday meals. -Dorothy Pritchett, Wills Point, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 15 servings.

Number Of Ingredients 7

2 tablespoons olive oil
8 to 10 garlic cloves, peeled
3 tablespoons chopped fresh rosemary or 3 teaspoons dried rosemary, crushed
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon coarsely ground pepper
1 bone-in turkey breast (5 pounds)

Steps:

  • In a food processor, combine the oil, garlic, rosemary, salt, paprika and pepper; cover and process until garlic is coarsely chopped., With your fingers, carefully loosen the skin from both sides of turkey breast. Spread half the garlic mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with toothpicks. Spread remaining garlic mixture over turkey skin., Place turkey breast on a rack in a shallow roasting pan. Bake, uncovered, at 325° until a thermometer reads 165°, 1-1/2 to 2 hours. (Cover loosely with foil if turkey browns too quickly.) Let stand for 15 minutes before slicing. Discard toothpicks.

Nutrition Facts : Calories 148 calories, Fat 3g fat (0 saturated fat), Cholesterol 78mg cholesterol, Sodium 207mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

GARLIC AND ROSEMARY ROASTED TURKEY BREAST



Garlic and Rosemary Roasted Turkey Breast image

Make and share this Garlic and Rosemary Roasted Turkey Breast recipe from Food.com.

Provided by PalatablePastime

Categories     Turkey Breasts

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 1/2-5 lbs bone-in turkey breast
6 garlic cloves, halved or 6 garlic cloves, quartered
6 sprigs fresh rosemary
1 -2 tablespoon olive oil
kosher salt
fresh ground black pepper

Steps:

  • Heat oven to 350°F.
  • Insert pieces of garlic and rosemary under the skin; place additional garlic & rosemary in the neck and abdomen cavities.
  • Rub olive oil over the skin, and season with salt & pepper.
  • Place on rack in roasting pan and roast in oven at 350F for 1-2 hours for a 4-6 pound breast, until internal temperature checks at least 165F and skin is nicely browned.
  • Remove from oven and let rest for 20 minutes before slicing and serving.

Nutrition Facts : Calories 837.7, Fat 39.2, SaturatedFat 10.2, Cholesterol 331.7, Sodium 301.9, Carbohydrate 1.5, Fiber 0.1, Protein 112

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.

ROSEMARY-PEAR TURKEY ROULADE



Rosemary-Pear Turkey Roulade image

Provided by Food Network Kitchen

Categories     main-dish

Time 5h

Yield 6 to 8 servings

Number Of Ingredients 18

6 tablespoons unsalted butter, at room temperature
1 cup chopped dried pears
1/2 cup cooked chestnuts, chopped
5 shallots (2 chopped, 3 halved lengthwise)
2 cloves garlic (1 minced, 1 smashed)
1 tablespoon plus 1 teaspoon chopped fresh rosemary
1 1/2 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
1/4 cup dry white wine
1/2 cup low-sodium chicken broth
2 turkey leg quarters (drumstick and thigh), skin-on, deboned and tendons removed (have your butcher do this)
1 whole bone-in turkey breast (6 to 7 pounds)
1 cup pear juice
1/4 cup honey
2 teaspoons white wine vinegar
2 carrots, roughly chopped
2 stalks celery, roughly chopped
2 tablespoons vegetable oil

Steps:

  • Heat 2 tablespoons butter in a medium skillet over medium heat. Add the dried pears, chestnuts, 2 chopped shallots, the minced garlic, 2 teaspoons rosemary and 1 teaspoon thyme; season with salt and pepper. Cook, stirring, until the shallots soften, 5 to 6 minutes. Add the wine and simmer until dry, 1 to 2 minutes. Add the chicken broth and simmer until dry, 5 to 6 minutes. Let cool.
  • Place the turkey legs skin-side down (they will be rectangular). Season with salt and pepper. Divide the pear filling between the legs, forming each into a log along one long side. Fold the meat over the filling and roll up. Tie each roulade with kitchen twine in 1 1/2-inch intervals, then tie a long piece of twine lengthwise to secure. Refrigerate until ready to cook.
  • Season the turkey breast all over with salt and pepper; let sit at room temperature 1 hour. Position a rack in the lower third of the oven and preheat to 350 degrees F.
  • Meanwhile, make the glaze: Bring the pear juice, honey, 1 teaspoon rosemary, the remaining 1/2 teaspoon thyme, the smashed garlic clove and the vinegar to a boil in a small saucepan. Reduce the heat and simmer until thickened, 12 to 18 minutes. Discard the garlic and season the glaze with salt and pepper. Let cool.
  • Mix the remaining 4 tablespoons butter with the remaining 1 teaspoon rosemary. Pat the turkey breast dry with paper towels and rub the butter all over the skin. Arrange the halved shallots, carrots and celery in the middle of a large roasting pan. Place the turkey breast on top of the vegetables. Roast 1 hour.
  • Meanwhile, heat the vegetable oil in a large skillet over medium-high heat. Pat the roulades dry and season all over with salt and pepper. Brown in the skillet on all sides, 10 to 12 minutes.
  • Baste the turkey breast with most of the pear glaze. Add the roulades to the roasting pan. Roast until a thermometer inserted into the roulades registers 170 degrees F, 40 to 50 minutes, and the breast registers 160 degrees F, 45 to 60 minutes (tent with foil if the glaze gets too dark). Remove each piece to a cutting board as it's done. Brush the breast with the remaining pear glaze and let rest at least 30 minutes before slicing. Use the pan drippings for gravy.

OVEN-ROASTED TURKEY ROULADE



Oven-Roasted Turkey Roulade image

Provided by Jeff Jake

Categories     Garlic     Poultry     turkey     Roast     Thanksgiving     Dinner     Winter     Healthy     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

10 garlic cloves, peeled
2 tablespoons olive oil
1/2 cup fresh breadcrumbs made from crustless French bread
1/4 cup finely chopped celery
1/4 cup finely chopped pimiento-stuffed green Spanish olives
3 tablespoons chopped fresh parsley
1 teaspoon grated lemon peel
1/2 teaspoon chopped fresh rosemary
1 2 1/2-pound turkey breast half (skin, bones and fillet removed), butterflied
2 1/2 cups (about) canned low-salt chicken broth

Steps:

  • Preheat oven to 350°F. Combine garlic and oil in custard cup. Cover with foil; bake garlic until very tender, about 25 minutes. Pour oil into small bowl; reserve. Mash garlic; set aside. Increase oven temperature to 400°F.
  • Mix breadcrumbs, celery, olives, parsley, lemon peel and rosemary in small bowl. Season with salt and pepper.
  • Place turkey breast on work surface. Using meat mallet, pound turkey to about *-inch thickness. Spread mashed garlic over turkey, then sprinkle with salt and pepper. Spread breadcrumb mixture over turkey, leaving 1/2-inch border on all sides and pressing to adhere. Starting at 1 long side, roll up tightly, jelly-roll style. Tie roulade in 5 places with string to secure.
  • Place doubled 15-inch square of cheesecloth in 13x9x2-inch pan. Pour 1/2 cup broth over cloth. Place roulade on cloth. Drizzle reserved garlic oil over roulade. Wrap tightly with cheesecloth. Roast until cooked through and juices run clear when roulade is pierced in center, basting with 2/3 cup broth every 30 minutes, about 1 hour 15 minutes total.
  • Let roulade cool 15 minutes. Remove cheesecloth and string. Cut roulade into 1/2-inch slices; arrange on 6 plates. Add 1 cup broth to baking pan. Bring to simmer, scraping up browned bits. Pour broth over roulade.

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.

ROSEMARY ROASTED TURKEY



Rosemary Roasted Turkey image

This recipe makes your turkey moist and full of flavor. You can also use this recipe for Cornish game hens, chicken breasts or roasting chicken. Select a turkey sized according to the amount of people you will be serving.

Provided by Star Pooley

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h45m

Yield 16

Number Of Ingredients 8

¾ cup olive oil
3 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh basil
1 tablespoon Italian seasoning
1 teaspoon ground black pepper
salt to taste
1 (12 pound) whole turkey

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
  • Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
  • Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
  • Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

Nutrition Facts : Calories 596.5 calories, Carbohydrate 0.8 g, Cholesterol 198.3 mg, Fat 33.7 g, Fiber 0.2 g, Protein 68.1 g, SaturatedFat 8.3 g, Sodium 165.1 mg

TURKEY BREAST ROULADE WITH APPLE AND RAISIN STUFFING



Turkey Breast Roulade with Apple and Raisin Stuffing image

A boneless turkey breast is rolled around stuffing with apple and raisins.

Provided by CupcakeSparkles11

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 2h25m

Yield 8

Number Of Ingredients 9

1 ½ cups water
¼ cup butter
⅓ cup raisins
1 (6 ounce) package low sodium stuffing mix (such as Stove Top® Lower Sodium Chicken Flavor)
1 tablespoon poultry seasoning
1 apple - peeled, cored, and chopped
1 (6 pound) whole bone-in turkey breast with skin
salt and pepper to taste
1 tablespoon poultry seasoning

Steps:

  • Place the water, butter, and raisins into a saucepan; bring to a boil. Remove from the heat, stir in the stuffing mix, cover, and let stand until the stuffing mixture absorbs the liquid, about 5 minutes. Stir 1 tablespoon of poultry seasoning and the apple lightly into the stuffing. Allow the stuffing mixture to cool.
  • Preheat oven to 350 degrees F (175 degrees C). Place a rack into a roasting pan.
  • Carefully remove the turkey breast skin in one piece without tearing the skin, and set aside. Bone the turkey breast (see notes) keeping the meat in one piece but removing the strip of cartilage and gristle between the two breast halves, if necessary. Pull the two tenderloin sections outward from the main part of the breast, keeping them attached, to expand the boneless piece of turkey into a roughly square-shaped piece of meat. Sprinkle the inside of the breast with salt, pepper, and 1 tablespoon of poultry seasoning.
  • Spread the stuffing mixture all over the inside of the breast meat piece, and firmly roll the stuffed breast into a compact roll. Spread the reserved turkey skin out, and place the stuffed roll in the middle of the skin. Pull and roll the skin over the stuffed meat, and tie the stuffed roll together with cooking twine. Place the roll onto the roasting rack with the seam side down.
  • Roast the stuffed breast in the preheated oven until the skin is golden brown, the meat is no longer pink inside, and the temperature of the roll, measured at the thickest part, reads 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Allow the roast to stand covered with a tent of aluminum foil for at least 10 minutes before removing the twine for slicing.

Nutrition Facts : Calories 680.1 calories, Carbohydrate 12.7 g, Cholesterol 234.6 mg, Fat 29.7 g, Fiber 1 g, Protein 86.3 g, SaturatedFat 10.2 g, Sodium 299.4 mg, Sugar 6.5 g

TWIST ON TURKEY: RACH'S TURKEY BREAST ROULADE + GRAVY



Twist on Turkey: Rach's Turkey Breast Roulade + Gravy image

Rach's turkey roulade with simple gravy rolls up the best elements of Thanksgiving dinner-better yet, this recipe is easily doubled for leftovers.

Provided by Rachael Ray

Number Of Ingredients 31

1 small bulb fennel
2 apples (Honeycrisp)
2 ribs celery with leafy tops
1 large onion
4 tablespoons butter
plus a little softened butter or EVOO for turkey skin
Salt and pepper
½ cup packed chopped parsley
sage
rosemary and thyme
¼ cup Calvados or brandy
½ cup white wine
2½ cups seasoned stuffing cubes or crumbs
1 to 1½ cups chicken or turkey stock or broth
1 egg
12 ounces Italian or breakfast sausage
browned and finely crumbled
optional
1 boneless skin-on turkey breast (4 to 5 pounds)
butterflied and pounded out between plastic or parchment into a rectangular shape of even thickness
3 tablespoons Dijon mustard
Poultry seasoning
to taste
Kitchen string
3 to 4 tablespoons butter
2 teaspoons coarse black pepper
3 to 4 tablespoons flour
1 quart turkey or chicken stock
1 tablespoon Worcestershire sauce
Salt
2 tablespoons Dijon mustard

Steps:

  • Finely chop trimmed and cored fennel, peel and finely chop apples, finely chop celery and greens, then finely chop onion
  • Heat a large skillet over medium to medium-high heat and melt butter, add fennel, apples, celery and onions, season with salt and pepper and fresh herbs
  • Soften 7 to 8 minutes, add Calvados or brandy and stir, add white wine and let it absorb, stir in stuffing and add stock to moisten, cool in a bowl
  • Add an egg and sausage, if using, to cooled stuffing and mix together
  • Preheat oven to 425˚F with rack at center oven
  • Season inside the turkey breast with salt and pepper
  • Slather the turkey with Dijon and spread with stuffing, leaving a 1-inch border
  • Roll and tie the turkey breast with 4 to 6 strings
  • Lightly cover the skin with a little softened butter or EVOO and season skin with salt, coarse black pepper and poultry seasoning
  • Place in rack-lined roasting pan with a little bit of stock poured into the bottom to help keep the turkey breast moist or on a rack in rimmed baking sheet lined with parchment or foil
  • Roast 30 minutes then reduce heat to 350˚F and roast 1 hour more
  • Cool a bit then cut off strings
  • For the Gravy, heat a skillet or saucepot over medium to medium-high heat, add butter and melt, whisk in pepper and flour, whisk in stock and thicken, season with Worcestershire and salt
  • Add a little water to drippings in the roasting pan to loosen
  • Strain the drippings and whisk the liquid into the gravy
  • Remove from heat and add mustard
  • Slice roulade and ladle some gravy on to dinner plate, add 2 slices of roulade and sides of choice

SLOW ROASTED TURKEY ROULADE



Slow roasted Turkey Roulade image

A juicy, succulent, flavorful Sage and Rosemary Slow Roasted Turkey Roulade that will be a great alternative to a whole turkey for your Thanksgiving spread!

Provided by Dini @ The Flavor Bender

Categories     Dinner     Thanksgiving

Time 1h25m

Number Of Ingredients 14

1 whole turkey breast (2 turkey breast pieces, bone in and skin on)
15 - 20 sage leaves (loosely packed ½ cup of leaves)
4 sprigs of rosemary (leaves only)
6 - 8 cloves of garlic
1 tbsp brown sugar
2 tsp black peppercorns
1 tsp kosher salt
¼ cup vegetable oil
Extra oil (salt and pepper to brush on at the end)
About 2 - 3 cups of turkey or chicken stock
2 tbsp butter
2 tbsp flour
Generous pinch of black pepper
More salt if needed

Steps:

  • Place all the ingredients in a small food processor and process until you have a paste. Transfer this herb paste into a small bowl and cover and set aside until needed.
  • Prepare the Turkey Roulade following the detailed guide here.
  • When the turkey breast has been butterflied and shallow cuts have been made and the skin prepped, rub all of the spice paste over the turkey breast as shown in pictures in the post.
  • Roll up the turkey breast (as noted in the guide), and wrap it with the turkey skin.
  • Using twine, secure the turkey roulade and wrap it with plastic wrap. Place the turkey roulade in the fridge overnight, up to 1 day. (You can keep it at room temperature for up to 1 - 2 hours and then roast it, but storing it overnight in the fridge is better to secure the shape of the roulade).
  • Remove the turkey roulade from the fridge at least 1 - 2 hours before roasting.
  • Preheat your oven to 450°F at least 20 minutes before roasting.
  • Line a quarter sheet pan (or any baking dish with raised edges), with parchment paper.
  • Remove the turkey roulade from the plastic wrap and pat dry with paper towels until there's no moisture on the surface. Place it on the parchment paper lined baking tray.
  • Brush the surface of the turkey roulade with oil and sprinkle the surface with kosher salt and black pepper (black pepper is optional).
  • Place the baking tray (with the roulade) in the oven at 450°F, for about 10-15 minutes, until the surface turns golden brown.
  • Reduce the temperature to 275°F and cook for a further 20-30 minutes. If you have a meat thermometer, insert this into the turkey roulade and cook until it registers 162°F (residual heat will cook it further to 165°F).
  • Baste the turkey roulade with pan drippings half way through the cooking process.
  • Remove the turkey roulade from the oven and let it rest.
  • OPTIONAL - if you'd like the turkey roulade to caramelize further, turn the broiler setting in your oven on to high. Broil the turkey roulade for a couple of minutes on each side, until you get the desired caramelization. Always keep an eye on the turkey roulade when it's under the broiler.
  • Allow the turkey to rest for 15 - 20 minutes (in the pan drippings) before serving. Carefully remove the pan drippings and set aside for the turkey gravy. OR you can pour the pan dripping over the sliced turkey roulade as well.
  • After the turkey roulade has been allowed to rest, slice it into ½ inch thick slices. Arrange the slices on a serving tray garnished with extra herbs and serve with the gravy and other Thanksgiving side dishes.
  • Measure how much pan drippings you get from the turkey roulade in a measuring cup.
  • Add enough turkey stock/broth (or chicken stock/broth), to make 2 cups of liquid.
  • Place the butter in a pot and let it melt over medium heat. When the butter has melted, add the flour and whisk until there are no lumps in the flour. Keep stirring this roux until the color changes to brown, and it smells quite nutty.
  • Whisk in the stock and pan drippings and black pepper, and whisk until there are no flour lumps. Bring the gravy to a boil and then lower the heat. Cook until you have a gravy with a desired consistency. If the gravy becomes too thick, you can add more stock to thin it out. Taste the gravy and season with extra salt if needed.
  • Pour the gravy into a bowl and cover with plastic wrap - make sure the plastic wrap is touching the surface to prevent any gravy skin from forming on top.

Nutrition Facts : Calories 473 kcal, Carbohydrate 3 g, Protein 52 g, Fat 26 g, SaturatedFat 11 g, Cholesterol 162 mg, Sodium 166 mg, Sugar 1 g, ServingSize 1 serving

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Calories 454 per serving
  • Heat 2 tablespoons olive oil in a medium (10-inch) skillet over medium heat. Add the onion and fennel seeds and cook, tossing occasionally, until the onion is tender, 6 to 8 minutes. Add the garlic and cook for about 1 minute. Off the heat, add the chopped sage and the rosemary and set aside to cool.
  • Meanwhile, open the turkey breast on a cutting board, skin side down. Sprinkle the meat with 4 teaspoons salt and 1½ teaspoons pepper. When the onion mixture is cool, spread it evenly on the meat. Sprinkle the grated butter on top. Arrange the prosciutto on top to totally cover the meat and filling.
  • 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 2½-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.


TURKEY BREAST ROULADE WITH GARLIC AND ROSEMARY | GOLACHEA ...
Turkey Breast Roulade with Garlic and Rosemary. cooking.nytimes.com Golachea. loading... X. Pechuga de Pavo con Ajo y Romero Ingredients. 4 tablespoons good-quality olive oil; 1 large yellow onion, chopped (about 1 1/2 cups) ¾ teaspoon whole fennel seeds; 6 garlic cloves, minced (about 2 tablespoons) 1 tablespoon chopped fresh sage leaves, plus 4 whole sage …
From copymethat.com


TURKEY BREAST RECIPES - NYT COOKING
Browse and save the best turkey breast recipes on New York Times Cooking. X Search. Turkey Breast Recipes. Salt-and-Pepper Roast Turkey Breast Eric Kim. 2 hours, plus overnight thawing and 2 hours’ resting. Turkey Breast Roulade With Garlic and Rosemary Julia Moskin, Ina Garten. 3 hours. Buttermilk-Brined Turkey Breast Samin Nosrat. 1 hour, plus 24 to 36 hours’ …
From cooking.nytimes.com


SPIRAL STUFFED TURKEY BREAST WITH CIDER GRAVY RECIPE ...
How to butterfly a turkey breast 1. Place the turkey breast on a cutting board. Starting on the rounded side, make a horizontal cut with a chef's knife, about halfway down, to within 1 inch of the other side. 2. Open up the breast. Cover the breast with plastic wrap. Pound with a rolling pin or meat mallet to an even 1/2-inch thickness. Remove ...
From sixthaxis.of.dyndns.info


TUSCAN TURKEY ROULADE | WILLIAMS SONOMA CANADA
This turkey roulade is actually better if you assemble it in advance because the flavors—prosciutto, fennel seeds, garlic, fresh sage and rosemary—all permeate the turkey. This is classic comfort food with the volume turned up.” Ingredients: Good olive oil; 1 1/2 cups (7 oz./210 g) chopped yellow onion (1 large) 3/4 tsp. whole fennel seeds; 2 Tbs. minced garlic (6 …
From williams-sonoma.ca


TURKEY BREAST ROULADE WITH GARLIC AND ROSEMARY RECIPE ...
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
From mastercook.com


TURKEY BREAST ROULADE WITH GARLIC AND ROSEMARY | GAYLEH ...
Turkey Breast Roulade with Garlic and Rosemary. cooking.nytimes.com GayleH. loading... X. 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 …
From copymethat.com


TUSCAN TURKEY ROULADE RECIPE | INA GARTEN | FOOD NETWORK
Get Tuscan Turkey Roulade Recipe from Food Network. Watch Full Seasons; TV Schedule; Newsletters; Videos; Sweepstakes; Magazine; Blog; Shows A-Z; Chefs A-Z; Restaurants; Recipes . Recipes. Healthy; Family Dinners; Game Day; Comfort Food; Our Best Recipes; See All Recipes. Recipe of the Day. Go-With-Anything Baked Chicken Meatballs . Trending …
From carrot.recipes.does-it.net


TURKEY WITH GARLIC AND ROSEMARY RECIPES
ROASTED TURKEY BREAST WITH OLIVE OIL, GARLIC AND ROSEMARY. This makes a simple and tasty meal. Slice the turkey breast thinly across the grain and plate individually and serve on top of Quinoa Pilaf, Brown Rice or Couscous. Wheat and Dairy Free Serves 2 - 4 Ingredients: 1 - 1 lb. (450 g) turkey breast, skin and boneless Coarse salt, for seasoning. In a …
From tfrecipes.com


TURKEY BREAST ROULADE WITH GARLIC AND ROSEMARY RECIPES
In a food processor, combine the oil, garlic, rosemary, salt, paprika and pepper; cover and process until garlic is coarsely chopped., With your fingers, carefully loosen the skin from both sides of turkey breast. Spread half the garlic mixture over the meat under the skin. Smooth skin over meat and secure to underside of breast with toothpicks. Spread remaining garlic mixture …
From tfrecipes.com


SLOW ROASTED TURKEY ROULADE | RECIPE CART
1 whole turkey breast (2 turkey breast pieces, bone in and skin on) 15 - 20 sage leaves (loosely packed ½ cup of leaves) 4 sprigs of rosemary (leaves only) 6 - 8 cloves of garlic 1 tbsp brown sugar 2 tsp black peppercorns 1 tsp kosher salt ¼ cup vegetable oil Extra oil (salt and pepper to brush on at the end) About 2 - 3 cups of turkey or chicken stock 2 tbsp butter
From getrecipecart.com


EASY AND DELICIOUS TURKEY RECIPES - PINCH AND SWIRL
Have leftover turkey? Try the Turkey Pot Pie recipe where tender turkey and vegetables are topped with flaky puff pastry (or an even lighter version, Turkey Pot Pie Soup). Truly comforting meals that are convenient too. Another good option is Turkey Roulade, a delicious roasted turkey breast complemented with rosemary, sage, thyme and garlic ...
From pinchandswirl.com


TURKEY BREAST ROULADE WITH GARLIC AND ROSEMARY RECIPE
Nov 17, 2020 - 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…
From pinterest.com


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