Ina Garten Tuscan Turkey Roulade

Directions

• Preheat the oven: Preheat the oven to 350°F. That way it is fully hot by the time the roulade is rolled and tied.
• Cook the filling: Heat 2 tablespoons olive oil in a 10 to 11-inch sauté pan over medium heat, then add 1 1/2 cups chopped onion and 3/4 teaspoon fennel seeds. Cook for 6 to 8 minutes until the onion is tender, then stir in 2 tablespoons garlic for 1 minute.
• Add the herbs: Take the pan off the heat and stir in 1 tablespoon chopped sage and 1 tablespoon minced rosemary. Then set it aside to cool, so the warm filling doesn't start melting the butter.
• Season the turkey: Open the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 4 teaspoons salt and 1 1/2 teaspoons pepper.
• Fill the turkey: Spread the cooled onion mixture evenly over the meat, then grate the 4 tablespoons cold butter on top with a box grater. Cover everything with the 4 ounces of prosciutto so the filling is totally hidden.
• Roll and tie: Starting at one long end, roll the turkey up jelly-roll style into a compact cylinder, finishing seam side down. Tie it tightly with kitchen twine at 2 to 2 1/2-inch intervals, then slip the 4 whole sage leaves under the twine down the center.
• Prep for roasting: Set the roulade seam side down in a roasting pan and pat the skin dry with paper towels. Brush the skin with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.
• Add the wine: Pour 1 cup white wine and 1 cup water into the pan, around the turkey and not over it. That keeps the skin dry so it can crisp.
• Roast the turkey: Roast for 1 1/2 to 1 3/4 hours, until the skin is golden brown and the internal temperature reaches 150°F. Then take it out and cover it with foil.
• Rest and slice: Let the roulade rest under the foil for 15 minutes, then remove the string. Slice it crosswise into 1/2-inch-thick slices and serve warm with the pan juices.