Charcuterie Turkey
Try this delicious Charcuterie Turkey roll stuffed with prosciutto, salami, cream cheese and sun-dried tomatoes. Perfect for dinner parties and special occasions.
Equipment
- oven
- baking dish
- cutting board
- knife
- meat mallet or rolling pin
- mixing bowl
- measuring spoons
- kitchen twine
- brush
- instant-read thermometer
Ingredients
- 1 (2 1/2-pound) boneless, skinless turkey breast
- 4 ounces thinly sliced prosciutto
- 4 ounces thinly sliced Genoa salami
- 1/4 cup cream cheese softened
- 2 tablespoons Dijon mustard
- 1/4 cup finely chopped sun-dried tomatoes in oil drained
- 2 tablespoons fresh parsley finely chopped
- 1 tablespoon fresh thyme finely chopped
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Lightly grease or line a 9x13-inch baking dish with parchment paper and set aside. This will prevent sticking and make cleanup easier.
- Prepare the turkey breast by placing it on a clean cutting board. Using a sharp knife, carefully butterfly the turkey by cutting horizontally through the thickest part, stopping about one inch from the opposite edge. Open the turkey breast like a book.
- Cover the butterflied turkey with a piece of plastic wrap or wax paper. Using a meat mallet or a heavy rolling pin, pound the turkey evenly to about 1/2-inch thickness. The goal here is to create a flat, uniform surface for rolling.
- In a small bowl, combine the softened cream cheese, Dijon mustard, finely chopped sun-dried tomatoes, fresh parsley, fresh thyme, garlic powder, and 1/4 teaspoon black pepper. Stir until all ingredients are well combined and form a thick, spreadable mixture.
- Remove the plastic wrap from the turkey. Spread the cream cheese mixture evenly over the entire surface of the pounded turkey, leaving a 1-inch border around the edges. Next, arrange the prosciutto slices over the cream cheese mixture, followed by the Genoa salami slices.
- Starting from one of the long sides, carefully and tightly roll the turkey breast into a compact log. Secure the roll with kitchen twine tied at 1-inch intervals to maintain its shape during cooking. In a small bowl, whisk together the olive oil, kosher salt, and freshly ground black pepper, then brush this mixture all over the outside of the turkey roll.
- Transfer the seasoned turkey roll to the prepared baking dish. Roast for 50 to 60 minutes, or until an instant-read thermometer inserted into the thickest part of the turkey (avoiding the stuffing) registers 165 degrees Fahrenheit. The turkey should be golden brown and cooked through.
- Remove the turkey from the oven and transfer it to a clean cutting board. Tent loosely with aluminum foil and let it rest for 15 minutes. This resting period allows the juices to redistribute, resulting in a more tender and flavorful turkey. Remove the kitchen twine, slice the turkey into 1/2-inch thick rounds, and serve warm.
Notes
Let the turkey rest after cooking for a more tender and flavorful result.