This turkey braciole recipe by Giada de Laurentiis is a great alternative to a whole roasted turkey for the holidays. Check out this step-by-step video and the recipe below!
Ingredients:
- 3/4 cup breadcrumbs
- 1/2 cup chopped mixed pitted olives
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup capers, drained
- 1/3 cup chopped fresh Italian parsley
- 1/4 cup olive oil
- 2 1/4 teaspoons kosher salt
- Two 2.5-pound boneless turkey breast halves, butterflied and pounded slightly
- 6 slices provolone cheese
- 2 cloves garlic, smashed and peeled
- 1 cup dry white wine
- One 25-ounce jar tomato puree, such as Mutti
- 2 sprigs fresh basil
Process:
- Preheat the oven to 400 degrees F.
- In a bowl, combine the breadcrumbs, olives, Parmesan cheese, capers, parsley, 2 tablespoons of the olive oil and 1/4 teaspoon of the salt.
- Lay the turkey breasts flat on a work surface. Season the insides evenly with 1 teaspoon salt. Place 3 slices of cheese down the center of each breast. Sprinkle the breadcrumb mixture evenly over the breasts.
- Beginning at the end without the skin, begin to roll the turkey breasts up so that they resemble an unstuffed breast. Tie the breasts in 3 places with butchers twine.
- Season the outsides evenly with the remaining teaspoon of salt.
- Heat a medium ovenproof braising pan over medium-high heat. Add the remaining olive oil to the pan and heat another minute.
- Add the turkey breasts skin-side down to the pan and cook, undisturbed, until a deep golden brown, 4 to 5 minutes. Flip the breasts and cook an additional 3 minutes to brown the other side.
- Remove the breasts to a plate.
- To the pan, add the garlic and cook for 2 minutes. Deglaze with the white wine and stir up all the brown bits from the bottom of the pan using a wooden spoon. Bring to a simmer.
- Stir in the tomato puree and nestle in the basil. Return to a simmer and add the breasts back to the pan.
- Cover the pan with the lid and place in the oven until the internal temperature reaches about 145 degrees F, about 30 minutes.
- Uncover the pan and return to the oven until it reaches 160 degrees F, an additional 15 minutes.
- Allow the turkey to rest in the pan for 15 minutes before slicing and serving with the sauce.
