On my recent trip, I noticed stuffed turkey breast on a couple of occasions and was determined to make it in my home kitchen. While some people might be tempted to make a pan gravy from the drippings, I prefer to splash extra virgin olive oil on my turkey—the sauce of the gods!
- One 3-pound boneless turkey breast with skin
- 15 to 20 dried prunes
- 10 fresh sage leaves
- 1/3 cup chopped unsalted pistachios
- 8 thin slices prosciutto
- Coarse salt (kosher or sea) and freshly ground black pepper
- Extra virgin olive oil
- 1 cup chicken stock or water
Using a sharp knife, buttery the turkey breast and open it up like a book. Sandwich the breast between two pieces of plastic wrap and pound with a meat mallet to a uniform thickness. Remove the top sheet of plastic wrap and season the breast with salt and pepper.
Lay the prosciutto slices down the center of the breast. Scatter the prunes, sage leaves, and pistachios on top. Drizzle with olive oil.
Roll the breast into a compact log, then tie at 2-inch intervals with butcher’s twine. (Discard the plastic wrap.) Rub the roulade with olive oil and season with salt and pepper. In the meantime, preheat the oven to 350°F.
Place a rack in a shallow roasting pan. Lay the turkey roulade on the rack and pour the chicken stock in the bottom of the pan. Roast until the internal temperature of the roulade on an instant-read meat thermometer reads 160°F, 60 to 75 minutes.
Let the roulade rest for 15 minutes before slicing and serving. (Use an electric or serrated knife to carve the turkey breast.) Offer additional olive oil at the table.
Serves 6 to 8 — Recipe adapted from Radically Simple by Rozanne Gold (Rodale Books, 2010)