Steps for the Rolled Turkey Roast

• To prepare the turkey roll in the oven, start by preparing an egg batter with whole eggs, Parmesan, and a pinch of salt and pepper.

  

• Pour it into a hot pan with a tablespoon of oil and prepare an omelette.

  Once cooked, slide it onto a plate and let it cool.

  

• Clean the mushrooms and slice them thinly.

  In a pan, sauté the garlic clove with a drizzle of olive oil.

  Then add the mushrooms.

  Season with salt and cook.

  

• Chop them with a mezzaluna.

  

• If you don’t feel capable of butterflying the turkey breast, ask your butcher to do it for you.

• Lay the turkey on a cutting board, open it, flatten it with a meat tenderizer, and season with salt and pepper.

  

• Place the mushrooms and prosciutto on top, making sure to leave a few inches all around the turkey.

  
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• Lastly, place the omelette on top: if it is too large, trim it.

  Roll up the turkey breast, and once you have a cylinder, tie it with kitchen twine.

  

• Tie it tightly, securing the turkey every inch, to form a well-compacted cylinder.

  If necessary, pass one or two pieces of twine lengthwise as well.

  Pour olive oil into a pot large enough to hold the turkey.

  Be generous; depending on the pot size, several tablespoons of oil may be needed.

  

• Heat the oil over medium heat. When the oil is hot, place the turkey in it.

  Brown it over medium heat in the hot oil until it becomes golden brown, then turn it with two wooden spoons to brown it on all four sides.

  It will take about ten minutes.

• When the turkey breast is golden on every side, pour a glass of white wine over it.

  Let it evaporate for a few seconds, then immediately cover the pot with a lid. The moisture from the wine will help cook the turkey.

  Move the pot over very low heat and allow the turkey breast to cook for about 35-40 minutes, checking towards the end that it is not too dry.

  (Cooking times change if the turkey roast is larger).

  If necessary during cooking, add beef broth gradually.
  Occasionally turn your roast to ensure even cooking.

• After this time has passed, turn off the heat and let the turkey rest wrapped in aluminum foil for 20/25 minutes.

  

• This will ensure the turkey remains tender and juicy.

  Now you can choose whether to serve the turkey immediately or wait until it is completely cold. If you prefer thin and well-packed slices, wait until the next day, placing the turkey in the fridge in the meantime.

  Once the turkey is cold, it will be much easier to slice.

  Tip (To reheat it, it’s better not to heat the turkey itself, as it would become too dry).

• Warm a serving dish and place the sliced turkey on it, then heat the cooking juices and pour them over the turkey.

  This will be enough to warm it up.

  As a side dish of your choice, I opted for pan-cooked potatoes and sautéed mushrooms with onion and carrots.

  

• Enjoy your meal.