If you're searching for a dish that's both flavorful and visually stunning, this Turkey Roll with Prosciutto and Sun-Dried Tomatoes is exactly what you need.
This recipe takes tender turkey breast and transforms it into a gourmet meal that's perfect for special occasions, holidays, or even a fancy weekend dinner.
The turkey is carefully rolled with a rich, homemade sun-dried tomato pesto, which adds a burst of Mediterranean flavor. The addition of delicate Prosciutto di Parma not only enhances the taste but also keeps the turkey moist and juicy during cooking.
As it roasts, the turkey roll develops a beautiful golden crust, making it as attractive as it is delicious. The dish is then finished with a sprinkle of sesame seeds and a drizzle of extra virgin olive oil, adding the perfect touch of texture and richness.
Although the preparation requires some attention to detail, the end result is well worth the effort. This Turkey Roll with Prosciutto and Sun-Dried Tomatoes is sure to impress and delight everyone at the table.
Ingredients
- Prep Time: 20 Min
- Resting Time: 2 Hours
- Cook Time: 1 Hour 30 Min
- Servings: 4
- 700 g (1.5 pound) of turkey breast
- 10 slices of Prosciutto di Parma
- 15 sun-dried tomatoes
- 12 shelled walnuts
- 1 clove of garlic
- 7 basil leaves
- 2 sprigs of rosemary
- 2 tablespoons wine vinegar
- 5 tablespoons of red wine
- ¼ teaspoon of granulated sugar
- extra virgin olive oil
- freshly ground black pepper
- a pinch of salt
- sesame seeds for decoration
Kitchen Tools and Equipment
- Blender or Food Processor: This tool is crucial for making the sun-dried tomato pesto. It allows you to blend and mix ingredients like sun-dried tomatoes, garlic, basil, and olive oil into a smooth, uniform cream.
- Cling Film (Plastic Wrap): Essential for laying out the prosciutto slices and wrapping the turkey. The cling film helps you create a tight, even roll and maintain the shape of the roll during the resting period in the refrigerator.
- Cooking Twine: Used to tie the turkey roll. This tool is essential for keeping the roll tightly closed during cooking, ensuring the filling stays inside and the meat cooks evenly.
- Sharp Carving Knife or Electric Knife: This tool is necessary for slicing the turkey roll into even, neat slices. A sharp knife ensures clean cuts without tearing the meat, while an electric knife can make the process faster and more precise.
- Baking Pan: The baking pan is necessary for cooking the turkey roll in the oven. Lining it with parchment paper prevents the turkey roll from sticking to the pan.
Instructions
Prepare the Sun-Dried Tomato Pesto
Step 1) - Begin by preparing the sun-dried tomatoes for the pesto. Place the tomatoes in a saucepan filled with boiling water, then add 2 tablespoons of wine vinegar. Let the tomatoes soak in the hot water until it cools down to room temperature. This process will rehydrate the tomatoes, making them softer and easier to blend.
Once the tomatoes have cooled, drain them and place them in a blender or food processor. Add the peeled clove of garlic, fresh basil leaves, a quarter teaspoon of sugar, a pinch of freshly ground black pepper, and 5 tablespoons of extra virgin olive oil. Pour in the red wine for a touch of acidity that balances the sweetness of the tomatoes. Blend all the ingredients together until you achieve a smooth, creamy consistency. If the pesto seems too thick, you can gradually add a few tablespoons of water until it reaches your desired texture.
Prepare the Turkey Roll
Step 2) - Lay a large piece of cling film on your work surface. Arrange the slices of Prosciutto di Parma in a single layer on the cling film, slightly overlapping each other to create a solid base for the turkey.
Now, take the turkey breast and carefully butterfly it to create a large, even cut. This can be a tricky process, so if you’re unsure, don’t hesitate to ask your butcher to prepare it for you. The goal is to have a flat piece of turkey that can be easily rolled up.
Roll and Bind the Turkey
Step 3) - Place the turkey breast on top of the prosciutto slices. Spread the sun-dried tomato pesto evenly over the turkey, ensuring that every part is well covered. The rich, aromatic pesto will infuse the meat with incredible flavor as it cooks.
Gently roll up the turkey breast, starting from one end and using the prosciutto to help hold everything together. The result should be a tight, evenly shaped roll.
Step 4) - Secure the roll with cooking twine at regular intervals to prevent it from unraveling during cooking.
Once the turkey is rolled and tied, wrap it tightly in cling film and place it in the refrigerator to rest for at least 2 hours. This resting period allows the flavors to meld together and helps the roll maintain its shape when cooked.
Cook the Turkey Roll
Step 5) - Preheat your oven to 180°C (350°F).
Remove the turkey roll from the refrigerator and discard the cling film. Place the roll in a baking dish lined with parchment paper that has been slightly dampened and wrung out. Drizzle a little extra virgin olive oil over the turkey and add the sprigs of rosemary to the dish for additional flavor.
Cover the dish with a sheet of aluminum foil to keep the turkey moist, and place it in the preheated oven. Roast the turkey for 1 hour, turning it over two or three times during cooking to ensure even browning.
For the final 30 minutes of cooking, remove the foil and continue roasting the turkey uncovered. This will allow the prosciutto to crisp up beautifully on the outside. Remember to turn the roll a few more times during this stage to achieve a golden, even crust.
Serve
Once the turkey is fully cooked, remove it from the oven and let it rest for a few minutes before slicing. Using an electric knife or a sharp carving knife, cut the roll into even slices. Arrange the slices on a serving platter and sprinkle with sesame seeds for a touch of crunch and a lovely presentation. Finish with a drizzle of extra virgin olive oil for added richness.
Serve your turkey roll with prosciutto warm, accompanied by your favorite side dishes. This dish pairs wonderfully with roasted vegetables, a fresh salad, or creamy mashed potatoes. Buon Appetito!
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- Stuffed Veal Breast Recipe
- Peperonata Recipe
- Baked Chicken with Bread Crumbs and Caciocavallo Cheese
- Sun-dried Tomato Fusilli Recipe
Storage
To store your turkey roll with prosciutto and sun dried tomatoes, allow it to cool completely to room temperature.
Once cooled, wrap the slices or the whole roll tightly in aluminum foil or place them in an airtight container.
You can refrigerate the turkey roll for up to 3 days.
For longer storage, you can freeze the turkey roll by wrapping it in plastic wrap and then placing it in a freezer-safe bag or container.
It can be frozen for up to 2 months. When ready to serve, thaw the roll in the refrigerator overnight and reheat in the oven at a low temperature until warmed through.
Tips
- Properly Prepare the Turkey: When butterflying the turkey breast, aim for an even thickness to ensure it cooks uniformly. If you're unsure about the technique, ask your butcher to do it for you. A well-prepared cut will make rolling much easier and help the roll hold its shape during cooking.
- Don’t Skip the Resting Period: After rolling and tying the turkey, allow it to rest in the refrigerator for at least 2 hours. This resting time helps the flavors meld together and ensures that the roll maintains its structure while cooking.
- Use Fresh Herbs and Quality Ingredients: Fresh basil, rosemary, and high-quality Prosciutto di Parma will significantly enhance the flavor of your dish. Similarly, use extra virgin olive oil for the pesto and for drizzling on the final dish to add a rich, authentic taste.
- Monitor the Cooking Time: To prevent the turkey from drying out, cover it with aluminum foil during the first hour of cooking. In the last 30 minutes, remove the foil to allow the prosciutto to crisp up and achieve a beautiful golden-brown color.
- Let the Roll Rest Before Slicing: Once the turkey roll is cooked, let it rest for a few minutes before slicing. This step allows the juices to redistribute within the meat, resulting in moist, tender slices that hold together well.
Recipe Card
Turkey Roll with Prosciutto and Sun-Dried Tomatoes
Ingredients
- 700 g turkey breast 1.5 pound
- 10 slices Prosciutto di Parma
- 15 sun-dried tomatoes
- 12 walnuts shelled
- 1 clove garlic
- 7 basil leaves
- 2 sprigs rosemary
- 2 tablespoons wine vinegar
- 5 tablespoons red wine
- ¼ teaspoon granulated sugar
- olive oil extra virgin
- black pepper ground
- salt to taste
- sesame seeds for decoration
Instructions
- Place the tomatoes in a saucepan filled with boiling water, then add 2 tablespoons of wine vinegar. Let the tomatoes soak in the hot water until it cools down to room temperature. This process will rehydrate the tomatoes, making them softer and easier to blend.
- Once the tomatoes have cooled, drain them and place them in a blender or food processor. Add the peeled clove of garlic, fresh basil leaves, a quarter teaspoon of sugar, a pinch of freshly ground black pepper, and 5 tablespoons of extra virgin olive oil. Pour in the red wine for a touch of acidity that balances the sweetness of the tomatoes. Blend all the ingredients together until you achieve a smooth, creamy consistency. If the pesto seems too thick, you can gradually add a few tablespoons of water until it reaches your desired texture.
- Lay a large piece of cling film on your work surface. Arrange the slices of Prosciutto di Parma in a single layer on the cling film, slightly overlapping each other to create a solid base for the turkey.
- Now, take the turkey breast and carefully butterfly it to create a large, even cut. This can be a tricky process, so if you’re unsure, don’t hesitate to ask your butcher to prepare it for you. The goal is to have a flat piece of turkey that can be easily rolled up.
- Place the turkey breast on top of the prosciutto slices. Spread the sun-dried tomato pesto evenly over the turkey, ensuring that every part is well covered. The rich, aromatic pesto will infuse the meat with incredible flavor as it cooks.
- Gently roll up the turkey breast, starting from one end and using the prosciutto to help hold everything together. The result should be a tight, evenly shaped roll.
- Secure the roll with cooking twine at regular intervals to prevent it from unraveling during cooking.
- Once the turkey is rolled and tied, wrap it tightly in cling film and place it in the refrigerator to rest for at least 2 hours. This resting period allows the flavors to meld together and helps the roll maintain its shape when cooked.
- Preheat your oven to 180°C (350°F).
- Remove the turkey roll from the refrigerator and discard the cling film. Place the roll in a baking dish lined with parchment paper that has been slightly dampened and wrung out. Drizzle a little extra virgin olive oil over the turkey and add the sprigs of rosemary to the dish for additional flavor.
- Cover the dish with a sheet of aluminum foil to keep the turkey moist, and place it in the preheated oven. Roast the turkey for 1 hour, turning it over two or three times during cooking to ensure even browning.
- For the final 30 minutes of cooking, remove the foil and continue roasting the turkey uncovered. This will allow the prosciutto to crisp up beautifully on the outside. Remember to turn the roll a few more times during this stage to achieve a golden, even crust.
- Once the turkey is fully cooked, remove it from the oven and let it rest for a few minutes before slicing. Using an electric knife or a sharp carving knife, cut the roll into even slices. Arrange the slices on a serving platter and sprinkle with sesame seeds for a touch of crunch and a lovely presentation. Finish with a drizzle of extra virgin olive oil for added richness.
- Serve your turkey roll with prosciutto warm, accompanied by your favorite side dishes. This dish pairs wonderfully with roasted vegetables, a fresh salad, or creamy mashed potatoes. Buon Appetito!
Patricia Bernstein says
This turkey roll was absolutely outstandingly delicious!
Thank you.