Turkey Rotolo

INGREDIENTS

1 LARGE BONELESS TURKEY BREAST,
SKIN-ON, BUTTERFLIED 

STUFFING

130 g PUSATERI’S MILD ITALIAN SAUSAGE

1 EGG

25 g WHITE ONION, PEELED & FINELY MINCED

1 CLOVE GARLIC, FINELY MINCED

30 g PROSCIUTTO, FINELY CHOPPED

25 g CHESTNUTS, CANNED
OR FRESH ROASTED & PEELED, CHOPPED

19 g GREEN OLIVES, PITTED, CHOPPED 

¼ TSP DRIED SAGE

¼ TSP FENNEL SEEDS

¼ TSP LEMON ZEST

¼ TSP DRIED ROSEMARY 

HERB RUB

1 TSP KOSHER SALT

½ TSP GROUND BLACK PEPPER 

¼ TSP DRIED THYME 

¼ TSP DRIED ROSEMARY 

¼ TSP DRIED SAGE 

¼ TSP GARLIC POWDER

1/8 TSP ONION POWDER

½ TSP SMOKED PAPRIKA 

1 TBSP OLIVE OIL OR MELTED BUTTER

INSTRUCTIONS (SERVES 4–6)

1. Mix all stuffing ingredients together until well combined. 

2. Lay turkey breast down on work surface,
skin side down.

3. Place stuffing in the centre of the turkey breast and press out evenly, leaving a 1 cm border all the way around.

4. Roll turkey breast around the sausage stuffing into an even log making sure to tuck in the ends.

5. Tie in 3-4 places along the roll with a piece
of kitchen twine. 

6. Place roll, seam side down, in a shallow baking dish.  Rub turkey skin with olive oil or
melted butter if desired. 

7. Sprinkle herb rub evenly over the whole roast.

8. Roast in a preheated 350 °F oven for approximately 1 hour. Probe the centre of the breast with a probe thermometer, and ensure that the temperature reaches 74°C for at least 15 seconds before
removing from the oven.

9. Allow to rest for 10 minutes before removing
twine and slicing.

10. Serve with turkey gravy, a sage and brown
butter pan sauce or an Italian Mostarda