Ina Garten's Tuscan Turkey Roulade | Barefoot Contessa | Food Network

First, I'm going to make the filling. Two tablespoons of olive oil. I love these Tuscan flavors, and I'm going to put a little prosciutto in it to give it extra flavor. One and a half cups of onion. I'm going to add three quarters of a teaspoon of fennel seeds. It's going to give it great flavor. And I'm going to cook these together until the onion is tender. So I'm going to add some garlic. Two tablespoons, which is about six cloves. I always add at the end, because you don't want to burn the garlic. That's a terrible flavor. Not good in turkey. So I'm just going to cook this for about 30 seconds or a minute, just until you can smell that garlic. I'm going to turn it off. Next, rosemary. It's got a lot of flavor. I need about a tablespoon chopped up. The next thing is one tablespoon of chopped sage, right in. So that's the herb and onion mixture. Next, the turkey. So what I ask the butcher to do is give me a whole boneless turkey breast with the skin still on. And then I asked him to butterfly it, which means to take it and fold it out. So we kind of cut this way and opened it up. And that way, I get the herb and onion mixture throughout the whole turkey. So first I'm going to season it. You need four teaspoons of salt. Don't skimp on the salt. It makes all the difference in the world. And one and a half teaspoons of pepper. Okay, the next ingredient is butter, because it's going to keep it really moist. I'm going to take four tablespoons. And I know you're going to think I'm crazy but I'm going to grate it. It's kind of the easiest way to distribute it. You want to make sure you get all the butter in. And just distribute it like this. And then it gets rolled up inside the turkey and keep it really moist and delicious. Okay, next is the onion mixture. I just spread the whole thing out, just like this. Okay, and now prosciutto. So I'm going to take slices of prosciutto and just lay them right on top. So I'm just going to start at one end. And when it's done, you'll see it's going to look absolutely gorgeous. So I've got kitchen twine. The tighter you tie it, the more evenly it's going to cook. So really give it a nice yank when you're tying it. About every one and a half inches. This'll feed probably eight to 10. Now just to make it look really pretty, I'm going to take sage leaves and put them underneath each of the ties. And then when it comes out of the oven, it looks just gorgeous. Okay, how does that look? I put it on a rack so it doesn't sit in the pan juices. It roasts evenly all around. Okay, right on top. Okay, it's pretty dry, but I'm going to pat it dry with paper towels because it'll brown better if it's dry. Just pat it like that. Perfect. Brush it with olive oil. Make sure it gets nice and browned. Beautiful brown skin. Of course, lots of salt and pepper. And last, I'm going to put one cup of wine. Don't pour it over the turkey, pour it right in the pan. And one cup of water in the bottom of the pan. There are two steps. First, I'll put it in a 350 degree oven and roast it for an hour and 45 minutes. The time will depend on the size of the turkey, so check it with an instant read meat thermometer. And when it registers 150 degrees, it's done. Then second, and equally important, I'm going to cover it with aluminum foil and let it rest for 15 minutes so the juices get back into the turkey. Okay, you ready for a gorgeous turkey? Ta-da! I love the way it looks. All the flavoring gets all the way through it. You can see the fennel seeds. Okay, so I'm going to put one big piece right here. And then put the rest right on the platter. This is so moist, it doesn't even need gravy. It's got the pan juices. Right over the turkey. I would say once you've made a turkey this way, you're never going back to the old fashioned way.