ChezCindy: Italian Turkey Braciole

 

It doesn't need to be Thanksgiving to make this delicious Turkey Braciole.  But it does seem that boneless turkey breast is only available at that time of year.  I often buy the turkey parts at the grocery store when I can find them and freeze for later.  

Braciole is an Italian meat dish, most often made with beef or veal that is stuffed with cheese, herbs, and breadcrumbs, then rolled into a log and braised.  It seems complicated, but the process comes together with a little patience and practice.   

Italian Turkey Braciole

1 3-pound boneless turkey breast with skin, butterflied and lightly pounded
1/2 cup breadcrumbs
1/4 cup each fresh grated Parmesan & Pecorino cheese
1 tablespoon fresh sage leaves chopped, plus 4-6 whole leaves
1 tablespoon fresh rosemary leaves, chopped
1 teaspoon dried fennel seed
5 tablespoons olive oil, divided  
4 teaspoons kosher salt, divided
4 slices provolone cheese  
1 cup chicken or turkey stock
1 24-ounce jar of pomodoro basil sauce
3 cloves garlic, smashed and peeled
2-3 sprigs fresh basil 

Preheat oven to 375 degrees.  Have ready a large Dutch oven with a tight-fitting lid and 4 pieces of butcher’s string each cut 18-inches long.  Set aside.  

Have the butcher butterfly the turkey breast, lightly pounded to lay flat.  Lay out the turkey breast skin-side down onto a large cutting board.  Sprinkle 1 1/2 teaspoons salt evenly over the turkey breast.  Place the sliced provolone cheese down the center.  

In a medium bowl, combine the breadcrumbs, Parmesan and Pecorino cheese, chopped sage, chopped rosemary, fennel seed, 1/2 teaspoon salt, and 2 tablespoons olive oil.  Stir to bring together.  Evenly sprinkle the breadcrumb mixture over the turkey and cheese.  

Beginning at the end without the skin, begin to roll the turkey breast up enclosing the breadcrumb mixture, finishing with skin-side up and seam-side down against the board.  Evenly tie the roll with the butcher’s string in 4 places across the turkey breast to keep it closed in a roll.  Tuck 1 or 2 sage leaves under each tied string.  Season the roll with remaining 1 teaspoon of salt.  Drizzle 2 tablespoons olive oil over the top of the turkey roll.  

Heat the Dutch oven over medium-high heat, adding the remaining 1 tablespoon olive oil.  When hot, place the turkey roll skin-side down into the hot pan cooking without turning or moving it for 5-6 minutes until the skin is deep golden brown.  Flip the turkey roll over to brown the other side for 3-4 minutes.  Carefully add the cup of stock, then add the jar of sauce, rinsing the jar with a cup of water adding this to the pan, plus the smashed garlic cloves.  Gently stir to combine, then add the sprigs of basil.  Cover the pan with the lid placing it into the oven, roasting until the internal temperature reaches 160 degrees, about 40-45 minutes.  Remove the pan from the oven, let the turkey rest in the pan for 10-15 minutes.  Transfer the turkey roll from the pan to a cutting board, cut into thick slices serving with the sauce.