Turkey Roulade

1 turkey breast, 12 1⁄2 pound, bone in, skin on
6 – 8 slices Prosciutto Crudo
6 tablespoons extra virgin olive oil, divided
1 1⁄2 cup onion small dice
3 garlic cloves, minced
1 tablespoon fennel seeds
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1⁄2 cup chopped fennel fronds
2 tablespoons chopped fresh rosemary
Butcher’s twine

For Roasting Pan

3 bulbs fresh fennel, cut into 1 inch wedges
1 onion, 1 inch dice
1⁄2 cup white wine


Prepare oven according to Mugnaini’s Medium Roasting Environment, 550 – 625˚F

Place 4 tablespoons olive oil and diced onions in a medium sauté pan. Put into oven and cook for about 7 – 8 minutes, add the garlic, fennel seeds, salt, pepper and continue to cook 2 – 3 more minutes, or until the onion is soft. Remove from the oven and allow to cool.

Remove the rib cage from the breast by carefully slicing the meat from the bone. Keep a flat side of the knife against the bone as you work the meat off the rib cage.

Put a large sheet of plastic wrap on your work surface. Lay out the breast skin side down on the plastic. Pull the filet (or tenders) toward the middle where the two sides of the breast meets, so it lays flat. Slice open the thick end of the turkey breast while still keeping it attached (butterflied) to the rest of the breast into the neck area where there is skin but no meat. The breast meat should be rectangular in shape. Cover with plastic wrap and pound slightly with a mallet until the meat is of equal thickness, remove plastic.

Cover cut side with sliced prosciutto and place filling lengthwise two inches up from bottom long edge and 1 inch from the sides.

Roll up like a jelly roll using the bottom plastic to aid in the rolling. Remove the plastic wrap and tie horizontally at 1 inch increments.

Place roasting pan into oven and heat for 5 minutes. Add the remaining two tablespoons of oil and turkey roll and sear each side until browned, about 12 – 15 minutes. Tent with foil and cook for 1 hour, rotating the pan occasionally.

Remove the pan from the oven and distribute the fennel and onion around the turkey. Replace the foil and continue cooking for 45 – 60 minutes more or until the internal temperature reaches 155˚F. Continue to rotate the pan while the turkey cooks and stir the fennel and onion to prevent them from burning.

When done, remove the pan from the oven, add the white wine and allow to rest for 15 minutes.

Slice into 1 inch pieces and serve with roasted vegetables and pan juices.