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Leave it to Ina Garten to transform a plain old turkey breast into something spectacular and easy enough for a beginner to pull off. Her recipe for Tuscan turkey roulade—from the new Modern Comfort Food—is flavorful, impressive and make-ahead friendly.
“Why do we eat turkey only on Thanksgiving?” Garten writes. “If it’s prepared properly, turkey can be delicious and easy for any dinner party.”
The Contessa calls for a whole, boneless butterflied turkey breast, which refers to the two breasts of one turkey, with the skin connecting them. A butcher or meat counter can help with the deboning (or you can do it yourself).
“This turkey roulade is actually better if you assemble it in advance,” Garten continues, “because the flavors—prosciutto, fennel seeds, garlic, fresh sage and rosemary—all permeate the turkey. This is classic comfort food with the volume turned up.”
Recipe courtesy of Modern Comfort Food: A Barefoot Contessa Cookbook. Copyright © 2020 by Ina Garten. Photography by Quentin Bacon. Published by Clarkson Potter, an imprint of Penguin Random House.
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