Turkey Roll-Ups

Directions

1. On a whim the other day I bought a package of four turkey breast filets without first having a plan for what to do with them. I suppose the term roulade is synonymous with roll-ups. For my purposes it is. To achieve dinner liftoff I pounded them out between pieces of plastic wrap to about ¼”, maybe even a skosh thinner.
2. A slice of prosciutto followed by a bit of cheese (asiago) and cooked spinach was enough to get the result I wanted. You can see the bits of string I bound them up with. The turkey had been brined at the factory so I used no extra seasoning except what was in some broth I had made the other day.
3. I put them into the oven at 425 ͦ for about 30 minutes. I think they were done to perfection a bit sooner than that, but they turned out acceptably well. The broth was homemade, from fennel leavings, celery, and something else.
4. Peter and I have much smaller appetites than we did 30 years ago when we would cook a 1 lb. box of pasta and eat all of it at one meal. Now we cook a half box and still have leftovers. As a result, we made two meals out of the four rouladen. Have you noticed the difference in the cooking times for the beef on the page above and these dudes? It’s just a function of a tough cut of beef and inherently tender turkey breast.