2 (1 1/4-pound) skinless, boneless turkey breast halves
1/2 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
1/2 cup dry white wine
1/4 cup water
3 tablespoons all-purpose flour
How to Make It
Combine 2 cups boiling water and porcini mushrooms in a bowl; cover and let stand for 15 minutes or until the mushrooms are soft. Drain through a sieve over a bowl, reserving soaking liquid. Chop the porcini mushrooms.
Heat a large nonstick skillet over medium heat. Add 1 1/2 teaspoons olive oil to pan, and swirl to coat. Coarsely chop 1 pancetta slice. Add chopped pancetta to pan; cook for 3 minutes, stirring occasionally. Add 1 3/4 cups shallots, 2 teaspoons rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook for 7 minutes or until shallots are tender, stirring occasionally. Stir in reserved mushrooms. Cool slightly.
Slice 1 turkey breast half lengthwise, cutting to, but not through, other side. Open halves, laying turkey breast flat. Place plastic wrap over turkey breast; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Spread half of shallot mixture over turkey breast; roll up jelly-roll fashion, starting with long sides. Sprinkle with 3/8 teaspoon salt and 1/4 teaspoon pepper. Arrange 4 pancetta slices evenly on top of turkey roll. Secure at 2-inch intervals with twine. Repeat procedure with remaining turkey breast half, shallot mixture, 3/8 teaspoon salt, 1/4 teaspoon pepper, and 4 pancetta slices.
Preheat oven to 325°.
Heat a large Dutch oven over medium-high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add turkey rolls to pan; cook 6 minutes or until browned, turning after 3 minutes. Add remaining 1/4 cup shallots, carrot, celery, and wine to pan. Bring to a boil; cook until liquid is reduced by half (about 2 minutes). Stir in reserved porcini liquid and remaining 2 1/2 teaspoons rosemary. Cover and bake at 325° for 40 minutes or until a thermometer inserted in thickest portion registers 160°. Remove turkey rolls from pan; let stand 15 minutes. Cut each roll crosswise into 12 slices.
Strain cooking liquid through a fine mesh sieve over a bowl; discard solids. Combine 1/4 cup water and flour, stirring with a whisk until smooth. Return remaining cooking liquid to pan; add flour mixture, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened, stirring constantly. Serve gravy with turkey.
This was easier than I thought it would be. Ok, so I didn't read it carefully and chopped all the pancetta by mistake, but it still turned out great. I used the veggies that were strained out of the gravy to enhance some stovetop stuffing. I also served some provencale-style green beans that cut the richness a bit. A glass of chilean sauvignon blanc also helped. I would definitely make this for company.
I made this for my my Red Hat Thanksgiving gathering and for New Year's Eve for my Supper Club. Both groups of friends loved the dish. I had the meat department butterfly the turkey breasts for me. Both times I doubled the recipe because I had large groups but I followed the recipe exactly. I have rosemary growing in my garden. The gravy is superb-really rich, dark and smooth. Be sure to have a very thin blade sharp knife to cut the rolls into slices before serving or they can come apart which ruins the perfect look of the dish. The turkey is succulently tender-pounding it is very therapeutic especially around the holidays! Definitely will make again.
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