PROSCIUTTO WRAPPED TURKEY ROULADE WITH POMEGRANATE-PORT REDUCTION SAUCE
PREP TIME
30 mins
COOK TIME
1 hour
TOTAL TIME
1 hour 30 mins
Author: Olivia's Cuisine
Serves: 6 to 8
INGREDIENTS
Prosciutto Wrapped Turkey Roulade:
- 1 boneless, skinless turkey breast half (about 3 pounds)
- 10-12 slices Prosciutto di Parma
Pancetta, Pistachio and Cranberry Stuffing:
- ¼ loaf crusty bread, crust removed, cut into ½-inch cubes
- 4 ounces pancetta
- 1 small onion, finely chopped
- 1 celery stalk, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped thyme
- 1 tablespoon chopped sage
- 2 tablespoons unsalted butter
- ⅓ cup pistachios, chopped
- ¼ cup dried cranberries, chopped
- ½ cup chicken or turkey broth
- Salt and freshly ground pepper to taste
Pomegranate-Port Reduction Sauce:
- 3 tablespoons butter
- 1 large onion
- 2 cloves garlic
- 1 tablespoon white peppercorns
- 1 cup port wine
- 5 cups chicken broth
- 2 cups pomegranate juice
- 2 tablespoons pomegranate molasses
- 1 tablespoon brown sugar
- Salt and freshly ground pepper to taste
- ½ cup pomegranate seeds
INSTRUCTIONS
- Prepare the stuffing - Preheat oven to 400 degrees. Place the bread cubes on a baking sheet and bake until dry, about 10 minutes. Keep the oven on and transfer bread cubes to a bowl.
- In a large skillet, over medium heat, add the pancetta and cook until it releases fat and turns golden brown, about 2 minutes. Add the onion, celery, garlic and herbs and cook until softened, about 2-3 minutes. Add the butter and let it melt and moisten the veggie mixture.
- Transfer the pancetta veggie mixture to the bowl with the bread. Add the cranberries, pistachio and broth and stir until the bread is moistened. Season with salt and pepper to taste.
- Butterfly and flatten the turkey - Place the turkey on a work surface and run a sharp knife parallel to the counter, starting on the thicker side, cutting the turkey almost completely in half without cutting all the way through, like a butterfly. Cover with plastic wrap and, using a meat mallet, pound the turkey breast to a ½-inch thickness. Remove plastic and season generously with salt and pepper.
- Stuff the turkey roulade - Spread the stuffing on the prepared turkey, leaving a ½-inch border all around. Starting with a short side, roll breast in jelly-roll fashion into a log. Place seam side down on a baking sheet.
- Wrap the turkey roulade with prosciutto - Drape prosciutto slices over turkey breast, overlapping slightly to cover completely. Use kitchen twine to tie in 2-inch intervals.
- Roast the turkey roulade - Roast , uncovered, until a meat thermometer inserted in the thickest part registers 165F degrees, about 45 minutes to 1 hour. Remove from oven, cover and let it rest for 10 minutes before slicing.
- Make the sauce - In a large saucepan, over medium heat, melt the butter and cook the onion and garlic until softened and fragrant, about 2-3 minutes. Add the peppercorns and continue cooking for another couple of minutes.
- Add the port wine and cook until most of it has evaporated. Then, add the chicken broth, pomegranate juice, molasses and brown sugar. Turn the heat up to medium high and cook the sauce until reduced to a sauce consistency. Season with salt and pepper and transfer to a serving dish. Add the pomegranate seeds and serve with the turkey.
NOTES
Make Ahead - Unlike a whole turkey, the turkey roulade can be made one day ahead and refrigerated - wrapped in plastic - until ready to roast.
