Often we associate Sunday lunch with a good roast. So today I propose a delicious and tasty turkey roll that is perfect for any occasion. The ingredients with which it is stuffed make it truly very appetizing. Not to mention the delicious sauce that accompanies it. At my house, it was a success. They cleaned the casserole with bread. So, if you want to make a good impression, save the recipe because it is also quite easy to make.

Other roasts not to be missed:

Difficulty: Easy
Cost: Affordable
Preparation time: 20 Minutes
Portions: 6 people
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients for the Turkey Roll

Ask your butcher to butterfly the turkey breast.

2.2 lbs turkey breast
5.3 oz coppa bacon
1 zucchini (large)
5.3 oz Edam cheese (thinly sliced)
1 sprig rosemary
3 leaves sage
1 golden onion (medium-sized)
0.7 oz butter
2 tbsp extra virgin olive oil
3.4 oz dry white wine
broth (if necessary)
1/3 cup fresh liquid cream
1 tbsp balsamic vinegar
1 tsp cornstarch (if necessary)

Tools

1 Meat mallet
Parchment paper
Mandolin slicer
Kitchen twine
1 High-sided casserole preferably oval

Preparation of the Turkey Roll

Peel and finely chop the onion. I used a very handy manual pull chopper. If you want to buy it, you can find it by clicking HERE.
Trim the zucchini, wash it, and slice it thinly lengthwise using a mandolin slicer.
Place the butterflied turkey breast between two sheets of parchment paper and pound it with a meat mallet to make it as uniform as possible. Try to get a more or less regular rectangle.
Lay the slices of coppa bacon on the turkey breast to cover it completely.
Then make a layer with the cheese slices.
Finally, complete with the zucchinis, placing them closely together. Salt and pepper to taste.
Roll up the meat starting from the short side, using the parchment paper to help.
At this point, tie the turkey roll with kitchen twine, inserting a sprig of rosemary as shown in the photo.
In a high-sided and preferably oval casserole, heat the oil and butter. When the butter has melted, add the onion and let it sizzle for a few moments.
Then place the turkey roll in the casserole, add a generous pinch of salt, and brown it on all sides before drizzling with white wine.
Let it slightly evaporate, then add the sage leaves, cover, and continue cooking for about an hour and twenty minutes, turning the roast occasionally. If the cooking juices dry out too much, pour some hot broth into the casserole.
When cooking is finished, remove the meat from the casserole and keep it warm. You could cover it with a sheet of aluminum foil.
Pour the cream into the cooking juices and add a tablespoon of balsamic vinegar. Stir and let thicken over low heat. If the sauce is too liquid, add a teaspoon of cornstarch, sifting it through a fine-mesh strainer.
Finally, remove the twine and slice the turkey roll into not too thick slices. Arrange them on the serving plate and serve with the prepared cream. Enjoy! Paola
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