Rolled Turkey Breast with Fresh Herbs
Serves 6 to 8
Boneless turkey breasts are so versatile, especially when it comes to stuffing and rolling. It does not take much to add flavor, as in this easy recipe. This is one of those times that you really should use fresh herbs, but you can use any combination that suits your taste. If you have a slightly smaller breast, roast for about the same amount of time but check sooner for doneness.
- 1 boneless turkey breast, about 3 pounds, with or without skin
- Salt and pepper to taste
- 2 tablespoons minced fresh garlic
- 1 tablespoon olive oil
- Small bunch fresh sage leaves, about 10 leaves
- 2 tablespoons fresh rosemary leaves
- 2 teaspoons fresh thyme leaves
- 1/2 tablespoon chopped fresh parsley
- 4 tablespoons freshly grated Parmesan or Romano, or combination of both
- 1 cup dry red or white wine (can use broth)
Preheat oven to 400° F. First butterfly the turkey breast (see the similar and related recipes links) then pound, skin side down, to about 3/8-inch thickness. Brush the top side with the olive. Season with salt and pepper. Place the garlic and herbs evenly over all. Sprinkle with the grated cheeses. Roll from the short end; tucking in the ends as you roll. Secure with butcher's twine. Rub additional olive oil all over and season with more salt and pepper.
Heat an ovenproof skillet or sauté pan, large enough to hold the turkey roll, over medium-high heat. Add just enough oil to lightly cover bottom. Place the turkey in the hot pan, top side down, and sauté just until lightly browned, about 2 minutes. Turn the turkey over and place the pan in the oven. Roast for about 50 minutes or until an instant-read thermometer inserted in the center registers 165° F., basting occasionally with the pan juices. Remove from the pan, tent with foil and let rest.
Meanwhile, make the sauce. Place the turkey pan over medium-high heat. Add the wine, scrape up the browned bits, and cook until slightly reduced. Slice the turkey and serve with a little sauce drizzled on each slice.