While I love any chance to try an Ina recipe, I can’t say I was excited to try Tuscan Turkey. It just looked like turkey and well, I don’t love a roasted turkey. But, for some reason I decided I was going traditional Thanksgiving menu this year. Finding a full turkey in Switzerland is out of the question, so I was hopeful for a turkey breast. Wrong, not possible! I did find an escalope and decided to try this recipe anyway. I’m so glad I did, because it was absolutely delicious! Ina recommends preparing the turkey the night before, which works well for Thanksgiving prep and helps the flavors of the herbs to permeate the turkey.

Deliciously moist and full of flavor!

Paired with apple and pancetta bread pudding and a few green beans for good measure.

Ina’s Tuscan Turkey- Escalope Edition

Serves 2

• 1 T. olive oil
• 1 small yellow onion, chopped small
• 2 cloves of garlic, minced
• 1 T. chopped sage leaves & 4 full sage leaves
• 1 T. fresh rosemary, chopped
• 2 (about 0.3kg) turkey escalope pieces
• 3oz. proscuitto
• 2 T. butter cold, grated on a cheese grater
• 1/3 c. dry white wine, Pinot Grigio works well

1. In a small sauce pan, heat oil over medium heat. Saute onion until just transluscent, about five minutes.
2. Add garlic and saute one more minute.
3. Off the heat, stir in chopped sage and rosemary. Allow to cool.
4. Once cooled, place turkey escalopes on a cutting board and spread onion mixture over meat.
5. Distribute grated butter over onion mixture.
6. Place prosciutto on top of butter.
7. Taking the long side of the escalope, roll turkey into a tight cylinder.
8. Bring in your partner and ask them to take some kitchen twine and tie the turkey into distinct sections to ensure that turkey does not unroll.
9. Place full sage leaves under the ties.
10. Place into a baking dish, cover, and refrigerate overnight.
11. When ready to cook, salt and pepper the top of the turkey roll. Lightly drizzle olive oil on top.
12. Pour wine into baking dish, then pour yourself a glass or two.
13. Bake at 350F and cook for about 12 minutes or until thermometer reads 165F.
14. Remove from oven and cover with foil, allow to rest 15 minutes.
15. Cut away kitchen twine, slice into 1/2″ pieces and serve.