Thanksgiving is just days away. Can you smell it now: the sweet scent of candied yams and turkey, pies in the oven, and the unwavering aroma of tradition? While some hosts may be die-hard turkey roasters, others may dread the idea of making a whole bird and getting it just right. We could provide instructions for this, but what if we tell you there are other ways to make your thanksgiving guests happy aside from making a full fledged baked, roasted, fried, or backyard beer battered gobbler?

This recipe, a Taste and Company family favorite, does not require basting, bones, or batters. It’s full of flavor, juicy, and a crowd pleaser, not to mention, versatile for any size guest list. There’s no awkward carving, and the best part, you don’t have to scrape the bird after to put it all away. Just slice and contain.There’s no bones about it; you’re going to love your Thanksgiving like never before with this recipe.

Thanksgiving Turkey Breast Roulade

YIELD 8 to 10 servings TIME 3 hours

SPECIAL TOOLS
roasting pan
kitchen twine

INGREDIENTS

4-5 lbs whole butterflied boneless, skin-on turkey breast

4 tbsp extra virgin olive oil

1 ½ cups chopped onion (roughly 1 large onion)

¾ tsp whole fennel seeds (optional)

6 garlic cloves, minced (about 2 tbsp)

1 tbsp fresh sage leaves, chopped, plus 4 whole sage leaves

1 tbsp fresh rosemary leaves, minced

1 tsp fresh thyme

1 tbsp dry or fresh parsley

5 tsp kosher salt

2 tsp freshly ground black pepper

2 tsp garlic powder, onion powder

¼ cup cold unsalted butter (1/2 stick)

4 oz. thinly sliced prosciutto

1 cup unsweetened cranberry juice

1 cup turkey broth

INSTRUCTIONS

1. Heat the oven to 350º F.

2. Heat 2 tablespoons olive oil in a medium (10-inch) skillet 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 1 minute. Off the heat, stir in the herbs. Set aside to cool.

3. Open up the turkey and place skin side down. If necessary, pound the turkey to an even thickness of about 1 inch. Sprinkle the turkey with 4 teaspoons salt and 1 1/2 teaspoons pepper, garlic and onion powder. Once the onion mixture has cooled, spread it evenly on the meat and under the skin where you can. Grate the butter and sprinkle it on top. Arrange the prosciutto on top to totally cover the filling and meat.

4. Starting at one long end of the turkey breast, roll the meat up jelly-roll style to make a compact cylindrical roulade, ending with the seam side down. Tie the roulade tightly with kitchen twine at 2 to 2 1/2-inch intervals to ensure that it will roast evenly. Slip the whole sage leaves under the twine down the center of the roulade.

5. Place the roulade, seam side down, in a roasting pan and pat the skin dry with paper towels. Brush the skin with the remaining 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper, some garlic and onion powder. Pour the cranberry juice and 1 cup turkey broth into the roasting pan, surrounding the turkey with the liquids without pouring them directly over the roulade. Roast for 1 1/4 to 1 1/2 hours, until the skin is golden brown and the internal temperature is 150 degrees.

6. Remove from the oven, cover the turkey with foil, and allow to rest for 15 minutes. Remove the string, slice the roulade crosswise in 1/2-inch-thick slices, and serve warm with the pan juices and all of your favorite Turkey Day sides.

 What are your plans for the winter holidays in Los Angeles? We’re here to help however we can with company holiday parties to family events. Let us know! We’re always at your service.