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Turkey Roulade with Orange, Leek & Prosciutto


  • - 5-6 pound turkey breast, deboned with skin-on
  • - 3 tablespoons butter
  • - ¼ cup minced sage leaves
  • - 2 leeks, green ends remove & white ends finely sliced
  • - 2 cups cremini mushrooms, finely diced 6-ounces thinly sliced prosciutto
  • - ½ cup chopped roasted chestnuts
  • - ½ bourbon
  • - 2 garlic cloves, minced
  • - ¼ cup Bonne Maman More fruit, less sugar Orange Spread
  • - ½ cup panko breadcrumbs
  • - Sea salt & freshly cracked black pepper

Makes 8 – 10 servings

  1. Preheat an oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. Butterfly the turkey breast crosswise, being sure not the cut all the way through. Place a piece of plastic wrap over the breast, and pound out into a rectangle shape, about ¼-inch thick. Season all over with sea salt and pepper. Set aside.
  3. Heat a skillet over medium-heat, and add the butter. When melted, add the sage leaves and fry for 1 minute. Stir in the leeks and mushrooms, season with a pinch of salt, and cook until softened, 6 – 8 minutes. Stir in the prosciutto, chestnuts, and garlic, then pour in the wine. Bring to a simmer and cook until the wine has evaporated. Remove from the heat and stir in the Bonne Maman More fruit, less sugar Orange Spread and panko, then season with salt and pepper to taste. Mix well. Cool for a few minutes before moving on to the next step. Awesome.
  4. Place the turkey breast on a cutting board, skin side down. Spread the leek & mushroom mixture all over the exposed turkey breast meat, coating every nook & cranny. Tightly roll the turkey breast up like a jelly roll. Secure and truss the roll with kitchen twine. Drizzle the top of turkey skin with olive oil, then season with an extra pinch of sea salt and cracked black pepper. Transfer to the prepared baking sheet.
  5. Roast for 30 minutes at 425, then decrease the oven temperature to 350 degrees F. Continue roasting for 1 hour to 1 hour 15 minutes, or until the turkey reaches an internal temperature of 155 degrees F (your trusty meat thermometer is essential here). Rest for 15 minutes before carving into ½-inch pieces.
  6. Serve with your favourite Holiday veggies & sides, and extra gravy (of course). Delicious!

Recipe developped by Dennis Prescott.

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