Food
Ina Garten’s Tuscan Turkey Roulade | Barefoot Contessa | Food Network
Ina adds a Tuscan twist to the traditional Thanksgiving turkey!
Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd
Get the recipe ▶ https://foodtv.com/3CMACEZ
Subscribe to Food Network ▶ http://foodtv.com/YouTube
Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Tuscan Turkey Roulade
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr 20 min (includes resting time)
Active: 20 min
Yield: 8 to 10 servings
Ingredients
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
Directions
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.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
#InaGarten #BarefootContessa #FoodNetwork #TuscanTurkeyRoulade
Ina Garten’s Tuscan Turkey Roulade | Barefoot Contessa | Food Network
source
@DebRoo11
December 24, 2023 at 12:34 am
Tip: Remove the skin and put aside. Wrap the skin around the final roll or you're going to get a gross skin inside.
@emilletich
December 24, 2023 at 12:34 am
Just found this because a Roulade is the goal this year. Amazing! Thank you, Ina Garten and Food Network. So excited to make this version. Will try to tag onto one of those social sites if I remember.
@alpardo3055
December 24, 2023 at 12:34 am
Last year I was alone for Thanksgiving, made this recipe just for me. 5 pounds of turkey gone in less than 48 Hours.
@nknk-gh7cp
December 24, 2023 at 12:34 am
Is. very. good. chicken. Thank. so.much
@dr.fajeraljumairi
December 24, 2023 at 12:34 am
OMG this looks so yum and Ina just explain it beautifully
@robertakreissl1184
December 24, 2023 at 12:34 am
I can’t wait to makes this 😍
@patriciavincent5076
December 24, 2023 at 12:34 am
Such a divine sense of flavor!
@johnzink6901
December 24, 2023 at 12:34 am
Wish Ina was still on food network, could watch her for hours. Like when she has Jeffery on
@natalliakoller7454
December 24, 2023 at 12:34 am
Great recipe. I cooked it yesterday for Thanksgiving, first time cooking Turkey ever, and it turned out amazing. Tender, juicy and even better on the second day. I made amazing gravy from the drippings. Thank you for this recipe!! One word of advice: think before you butterfly the breast. I did it from the wrong end so I ended up with a shorter roll but two layers, which worked out. But next time I will think more before I cut!
@progmom
December 24, 2023 at 12:34 am
We did this recipe yesterday and is perfect. The best turkey ever! Thanks Ina. Happy Thanksgiving 🍁
@printgurl6982
December 24, 2023 at 12:34 am
Genius
@patfrontuto5342
December 24, 2023 at 12:34 am
Fantastic!
@LohengrinO
December 24, 2023 at 12:34 am
Ina is a Genius
@elenaguillen6021
December 24, 2023 at 12:34 am
Super delicious!!! 💕👍
@sabinahernandez9329
December 24, 2023 at 12:34 am
Delicious 😋 Thank you 🙏🏼
@moniquemckenna6795
December 24, 2023 at 12:34 am
Can this be made ahead and frozen?
@dillondonna16
December 24, 2023 at 12:34 am
I made this last year and I'm making it again.
@alwayslost
December 24, 2023 at 12:34 am
The Barefoot Contessa needs a meal kit for delivery.
@allentrice1703
December 24, 2023 at 12:34 am
Thanks for Thanksgiving turkey and Ina is really great for me! How about you? I love turkey breast! 🎃🍁🍂🍎🍏
@teresawatson1292
December 24, 2023 at 12:34 am
https://youtube.com/channel/UCNBYJNWFanoD3xW7Bhlisbg
@danireviewsstuff
December 24, 2023 at 12:34 am
2:23 #ThatsWhatSheSaid
@natalieharris8602
December 24, 2023 at 12:34 am
My eyes are 🤤-ing while watching this. The flavors are amazing!
@lilhalfasianchik
December 24, 2023 at 12:34 am
This looks so delicious! Doesn’t look dry at all! Definitely gonna try this out!
@johntutela5816
December 24, 2023 at 12:34 am
It looks amazing but honestly I am not crazy about rolling up the turkey skin on the inside of the roulade. I like it on the outside where it can get crispy but certainly not rolled inside.
@tingtuygameplay
December 24, 2023 at 12:34 am
Looks so delicious.
@Holmer188
December 24, 2023 at 12:34 am
I love turkey, it doesn’t have to be a holiday for me to fix a turkey. I eat it year round. Looks amazing. Thanks for sharing.
@jennglow4647
December 24, 2023 at 12:34 am
😋
@tobehonest7541
December 24, 2023 at 12:34 am
Jeff loves Ina's Roulade
@michillene
December 24, 2023 at 12:34 am
Looks beautiful and delicious but I love my gravy ..I would definitely make gravy from those delicious juices.
@alexmccann2751
December 24, 2023 at 12:34 am
why is her show called barefoot contessa? whats that supposed to mean?
@justchris814
December 24, 2023 at 12:34 am
This would be a great Sunday dinner definitely gonna make this. After the holidays though.
@cheriedancingtree920
December 24, 2023 at 12:34 am
Looks great but not overly practical. I have no idea where I could get someone to do the turkey breast that way in my rural state. I guess I could use chicken
@kpnitrl38
December 24, 2023 at 12:34 am
Welp, Thanksgiving has just been wrecked!!!! This is the NEW Thanksgiving. I'm all in…
@getstarlinginfo
December 24, 2023 at 12:34 am
love this Ina!