Gorgeous festive dish
Here are the top features of this recipe and this beautiful oven-baked turkey roll:
- Prosciutto adds flavor and crispiness – During baking, the prosciutto acts as a “natural protective layer” that prevents moisture loss while creating a lightly crispy crust.
- A show-stopper – The roulade slices cleanly, and the layers of meat and prosciutto create an attractive appearance – perfect for holidays, guests, or festive menus.
- Divine filling – Chicken thighs make the filling juicy, so definitely don’t skip them. The prunes add sweetness, while the pistachios add crunchiness, texture and flavor.
- Easy to slice and serve – The roulade holds together well and allows for even, beautiful slices – ideal for an elegant presentation.
- Can be stored in the fridge or freezer if some portions remain – though it's best enjoyed on the same day.
Tips and tricks
Follow these tips and tricks for the best result:
- The meat should be evenly thick – this ensures it cooks evenly. You can pound it with a meat mallet or a rolling pin.
- Brush the meat with a generous amount of butter before baking so it cooks evenly.
- Always slice the roulade after it has rested, so the meat and filling can set nicely.
- If you're preparing it for the holidays, you can shape it the day before and simply bake it the next day.
- We chose Lokavski prosciutto, which should fully cover the top of the roulade.
What to serve with Turkey Roulade with Prosciutto
This festive stuffed turkey roulade is excellent with the roasting juices, but it also deserves a beautiful side dish to really make it shine. We suggest:
- Best Mashed Potatoes
- Creamiest Mashed Cauliflower
- Parsnip puree with pear
- Mashed Potatoes and peas
- Bread Stuffing Loaf
- Swiss Chard with Peas and Spinach
- Roasted Butternut Squash with Pancetta and Chestnuts
- Cranberry sauce
Storing and freezing
Turkey roulade with prosciutto can be stored in two ways: in the fridge or frozen.
If you have leftover turkey roulade, store it in an airtight container in the fridge for up to 3 days. Before serving, reheat it in the microwave or in a pan.
You can also freeze the roulade. Store it in a freezer-safe container or bag for up to one month. Before serving, let it thaw at room temperature, then reheat it in the microwave or in a pan.
How to make Turkey Roulade with Prosciutto at home (video)
Check out this short video for an easier way to prepare turkey roulade with prosciutto at home.
Next, try these turkey and chicken recipes
- Turkey Cutlets with Mushroom Cream Sauce
- Crispy Air Fryer Whole Chicken
- Stuffed Chicken Breast in Creamy Asparagus Sauce
- Chicken Pot Pie with Puff Pastry
- Roasted Stuffed Whole Chicken
In collaboration with Celjske mesnine d.o.o.
METHOD
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filling
First, prepare the filling. Place the diced bread into a large bowl and pour hot water over it. Add roughly chopped prunes, chopped sun-dried tomatoes, thinly sliced onion, shelled pistachios, chopped parsley, and roughly chopped, deboned chicken thighs. Season with salt and pepper, then add the olive oil. Mix well and set aside for 5 minutes.
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roulade
Slice the turkey meat lengthwise to create a longer fillet. Season with salt and pepper, place a sheet of parchment paper on top, and pound it until it reaches an even thickness of about a finger. Spread the filling evenly over the entire length of the meat, leaving a 10 cm (4 inches) border at the shorter end. Roll it up tightly.
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prosciutto and rest time
Place a large piece of plastic food wrap on the counter. Arrange the slices of prosciutto on it so that they slightly overlap. Place the roulade on top of the prosciutto. The prosciutto should cover the entire roulade. Wrap it tightly using the plastic wrap and shape it into a roll. Refrigerate for one hour or overnight to allow the flavors to meld.
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finish
Place the oven rack in the center of the oven and preheat the oven to 200 °C / 390 °F. Unwrap the roulade and let it sit at room temperature for 30 minutes, then add sage leaves on top. Tie the meat with kitchen twine at roughly 2 cm / 1 inch intervals. Place a rack over a baking tray and set the turkey roulade on the rack. Brush the roulade evenly with softened butter to keep it juicy while baking. Pour 300 ml (1 1/4 cup) of water into the tray beneath the rack.
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bake and serve
Place the turkey roulade in the oven. Roast it for 1 hour 30 minutes to 1 hour 45 minutes at 200 °C, or until the internal temperature of the roulade reaches at least 65 °C / 150 °F. During the last half hour of baking, keep an eye on it and cover it with aluminum foil or parchment paper if needed. When the roulade is done, remove it from the oven and let it rest for 10–15 minutes, then slice it and serve with your chosen side dish and the roasting juices (from under the rack).
