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Irresistible Pancetta-Wrapped Turkey Roulade Recipe for Perfect Holiday Feasts

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A stunning centerpiece for holiday feasts, this pancetta-wrapped turkey roulade is packed with flavor, surprisingly simple to prepare, and guaranteed to impress even the pickiest eaters.

Ingredients

Scale
  • 2–3 pounds boneless, skinless turkey breast
  • Thinly sliced pancetta (enough to wrap the turkey completely)
  • 2 cups fresh spinach, lightly sautéed
  • 2 cloves garlic, minced
  • 1 small shallot, finely diced
  • 4 ounces cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • Pinch of nutmeg
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Kitchen twine

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Place the turkey on a cutting board and use a sharp knife to slice it horizontally, being careful not to cut all the way through. Open it up like a book and cover with plastic wrap. Use a meat mallet to pound it to an even thickness (about 1/2 inch).
  3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and shallots, cooking until fragrant (about 1-2 minutes). Add the spinach and cook until wilted, about 3 minutes. Remove from heat and let it cool.
  4. In a mixing bowl, combine the cooled spinach mixture, softened cream cheese, grated Parmesan, and a pinch of nutmeg. Season with salt and pepper to taste.
  5. Lay the turkey breast flat and spread the spinach filling evenly over the surface.
  6. Starting from one end, tightly roll the turkey breast like a jelly roll. Use kitchen twine to tie the roulade at 1-2 inch intervals.
  7. Lay the pancetta slices over the rolled turkey, overlapping them slightly to cover the entire surface.
  8. Place the roulade in a greased baking dish. Drizzle with the remaining olive oil. Cover loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes or until the internal temperature reaches 165°F (74°C).
  9. Let the roulade rest for 10 minutes before removing the twine and slicing into rounds.

Notes

If the pancetta starts to brown too quickly, tent it with foil to prevent burning. Use a meat thermometer for accuracy to ensure the turkey is perfectly cooked. Let the roulade rest after cooking to redistribute juices for extra juiciness.

Nutrition

Keywords: Turkey roulade, pancetta-wrapped turkey, holiday recipe, Thanksgiving turkey, Christmas dinner, spinach filling, elegant dinner, holiday centerpiece

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