With the holidays approaching and many of us planning scaled down celebrations, a turkey roulade stuffed with Boursin cheese, roasted yellow peppers, sun-dried tomatoes and basil, is a wonderful choice for a memorable main course. The turkey is moist, flavorful and makes a beautiful presentation at your table.
The holidays will be different this year for most of us. Instead of hosting a large crowd of friends and extended family members at huge tables with an overflowing assortment of foods, you may be planning an intimate dinner for two or four. Even when scaling back, we will want to serve a special meal to observe the holidays. When presented on the plate, each slice of this turkey roulade is beautiful with colorful spirals of green, gold and red vegetables and herbs wrapped around soft melted cheese. Not only is it a pretty dish but an easy one as well. It can be assembled early in the day or even the day before and then baked in less than an hour. The turkey is wrapped with prosciutto during baking to ensure that the meat is moist, tender and flavorful. Serve with your favorite sides and you will have a delicious, if not necessarily traditional, holiday meal this year.
Turkey Roulade With Boursin Cheese, Roasted Pepper, Sun-dried Tomato and Basil
Serves 2 – 4 with leftovers, adjust the recipe accordingly
Preheat the oven to 375 degrees
- 1 lb. turkey tenderloin* See Note below (For even easier prep, you could ask your butchers if they will butterfly the tenderloin for you)
- 2 – 3 Tbsp. olive oil
- salt and pepper to taste (remember that the prosciutto is salty)
- 4-8 basil leaves, large enough to cover the entire tenderloin
- 1 large yellow bell pepper
- 1 container of spreadable Garlic and Herb Boursin cheese (any soft cheese could be substituted) brought to room temperature
- 2 – 3 Tbsp. drained and chopped oil packed sun-dried tomatoes
- 2 – 4 prosciutto slices, depending on size of tenderloin
- 1 c. homemade turkey or chicken stock plus an additional 1 – 2 cups if making pan sauce
- 1/2 c. white wine (optional, for a pan sauce)
- 1 Tbsp. butter (optional, for pan sauce)
- 1 Tbsp. flour (optional, for pan sauce)
*Note: A turkey tenderloin, sold separately in many supermarkets, is a thick strip of meat cut from between the bird’s breasts and weighs anywhere between eight ounces and a pound and will serve 2 with leftovers, depending on size. A boneless, skinless turkey breast half, which will serve 4 with leftovers, may be substituted, just increase the ingredients according to the size of the turkey breast as well as adjusting the cooking time.
Char the yellow bell pepper, either under the broiler, on top of a gas burner or on your grill, turning frequently, until mostly black and softened. Place the pepper in a paper bag, seal and let cool for about 10 minutes. Rub the blackened peel off, remove the top and bottom of the pepper then split open so that you have one continuous sheet of pepper. Remove the seeds and membranes then set aside until needed.
Use a long, thin knife to butterfly the turkey, carefully slicing it along the longer side, and unrolling it until it is a long, even strip and open like a book. (You can ask your butchers if they can preform this step for you, if you wish.) Cover with plastic wrap and flatten to an even thickness, about 1/4 inch. Remove the plastic wrap and rub the cut side of the turkey with a tablespoon of olive oil and season with salt and pepper. Cover the turkey with the basil leaves and then the sheet of roasted pepper. Spread the pepper with the soft cheese and top with the sun-dried tomatoes.
Pull together the two long sides to form a long roll. Cover each end with a piece of foil so that the cheese will not come out during baking. Use kitchen twine to tie the turkey tightly at 2 inch intervals crosswise and then once lengthwise to hold the foil in place. (At this point, the turkey can be wrapped tightly in plastic wrap and refrigerated overnight if prepping the day ahead.)
Heat about a tablespoon of oil in a sauté pan and brown the turkey on all sides. Place the turkey on a rack in a roasting pan, cover with the prosciutto slices and let rest 10 minutes. Add a cup of stock to the bottom of the roasting pan and place the turkey in the oven and bake for about 30 – 45 minutes or until the turkey reaches an internal temperature of 160 degrees. (If the pan seems dry during the baking time, add some water.) Transfer the turkey to a cutting board, cover loosely with foil and let rest for at least 10 minutes until the internal temperature reaches 165 degrees. Remove the prosciutto, cut and remove the strings and foil. Slice the turkey crosswise into thick slices. (The crispy prosciutto can be served on the side, if you wish.)
If you would like, use the drippings to make a pan sauce. Heat the drippings in the roasting pan, over medium high heat, until they start to sizzle. Add the wine and bring to a boil, scraping up the browned bits in the pan with a wooden spoon. Make a paste with a tablespoon of butter and a tablespoon of flour. Add a cup of stock to the roasting pan, bring to a boil and whisk in the butter/flour paste and cook until slightly thickened. Remove from the heat and spoon sauce onto each plate and top with turkey slices.
If you want something a little different from a whole roasted turkey, this turkey roulade is a nice option. Stuffed with herbed cheese, roasted yellow bell peppers, sun-dried tomatoes and basil then wrapped with prosciutto, you will surely enjoy this savory moist, tender and delicious turkey recipe. Turkey tenderloins and breasts are available throughout the year so you don’t have to think of preparing this dish only during the holidays. It is a healthy entrée that is quick and easy to prepare making it an all year round option for your family and friends.