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Herb Stuffed and Pancetta Wrapped Turkey Roulade

Yields4 ServingsPrep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

Prepare your taste-buds for this delicious, savory meal. The flavors of the fresh herbs combined with the bright lemon zest creates a mouthwatering mix that will be hard to stop eating.

Herb Stuffed and Pancetta Wrapped Turkey Roulade

 1 2-3 lb turkey breast, skinless, boneless and butterflied *(see note below)
 3/4 cup panko breadcrumbs
 1/4 cup finely chopped Colavita Sun-dried Tomatoes, (about 5 tomato halves)
 1/4 cup finely chopped fresh parsley
 3 tbsp grated Parmesan cheese
 1 tbsp finely chopped fresh sage
 1/2 tsp finely chopped fresh thyme
 2 cloves garlic, finely chopped
 Zest of 1 lemon
 1/4 tsp freshly ground black pepper
 3 tbsp Colavita Extra Virgin Olive Oil
 1/4 lb pancetta, thinly sliced
1

Preheat oven to 350º. Cut about seven 15” pieces of kitchen twine.

2

In a medium bowl combine the breadcrumbs, Parmesan cheese, sundried tomatoes, sage, thyme, parsley, garlic, lemon zest, black pepper and the Colavita Extra Virgin Olive Oil. Stir well to combine and set aside.

3

Place the turkey on a large piece of wax or parchment paper with the longest side facing you. Spoon the breadcrumb mixture evenly on the turkey to one inch in from the edges on all sides.

4

Using the paper to assist, carefully begin rolling the turkey into a roll away from you.

5

Try to keep it as tight as possible as you go with the help of the paper.

6

When this is done, be sure the seam side is down. Discard the paper.

7

Shingle the slices of pancetta over the top of the rolled turkey.

8

Starting from the middle, carefully tie the twine around the roll, taking care not to tie it too tight. Continue working in half-inch increments towards each end, being sure to tuck the ends under to keep the filling in.

9

Trim off excess ends of twine.

10

Place the roll on a greased baking sheet and roast until the internal temperature reaches 150º on a meat thermometer, about 40-50 minutes.

11

Remove from the oven and let the meat rest for about 10 minutes.

12

Very carefully snip the twines with scissors and remove from the roll.

13

Do this slowly holding down the pancetta so it does not tear away from the roll.

14

Cut the roll into 1” slices and serve.

15

*ask your butcher to butterfly and pound out one turkey breast to about ½” thick

Nutrition Facts

Servings 4