Turkey Involtini with Pesto and Balsamic Reduction

8 portions

Serving Size



3 lbs.

Butterball® Ready-to-cook Turkey Breast

½ tsp.

White pepper

1 tsp.

Marjoram, dry

1 tsp.

Fennel pollen (or ground fennel seed)

16 ea.

Basil leaves

8 ea.

Provolone cheese, sliced 1/8th-inch

12 ea.

Turkey Salami, 1/16th-inch slices


  1. 1. Heat a water bath to a temperature of 145°F using a Thermocirculator.
  2. 2. Cut Butterball Ready-to-cook Turkey Breast against the grain into 4 slices, about ½ inch thick.
  3. 3. Using a mallet, pound the turkey breast between two pieces of plastic wrap. The turkey cutlets should have a thickness of ¼ inch. Season both sides of the cutlets with salt and white pepper. Set aside.
  4. 4. On each piece of turkey, sprinkle marjoram, lay 4 leaves of basil, add 2 or 3 slices salami and 2 slices of the Provolone cheese.
  5. 5. Roll the cutlets up into a log.
  6. 6. Lay a 16 x 10-inch piece of plastic wrap on a moistened surface.
  7. 7. Place the turkey log on top of the plastic wrap and roll, continuously rolling the package forward several times until the log tightens. Tie-off the ends of the log with twine. Repeat for each log.
  8. 8. Place the logs inside a vacuum sealer bag and vacuum seal 99%.
  9. 9. Place the bags inside the prepared water bath and cook for 2 hours, covering the bath with a lid or foil.
  10. 10. Heat a skillet with the remaining oil and sear the turkey rolls on all sides until nicely browned. Place the turkey rolls in the oven until just heated through.
  11. 11. Slice the rolls into ½ inch slices and serve with broccoli pesto and balsamic reduction.


Balsamic Reduction

1 cup(s)

Balsamic vinegar

2 tbsp.

Brown sugar


  1. 1. While the turkey is cooking, make the balsamic reduction by placing the balsamic vinegar and brown sugar in a small saucepan, cooking on medium heat until reaching ¼ cup in volume. Set aside and cool.



2 cup(s)

Broccoli florets

½ cup(s)

Basil leaves, packed

1 tsp.

Garlic, rough chop

¾ cup(s)

Olive oil

¼ cup(s)

Pecorino cheese, grated


  1. 1. To make the pesto, prepare an ice bath and heat a pot with salted water to a roiling boil. Blanch the broccoli until just done, about 2-3 minutes.
  2. 2. Puree the pesto ingredients in a blender until smooth.
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