You may find this hard to believe, but my real Thanksgiving dinner — not the dry test runs that I prepare beforehand in my kitchen as a food editor, but the one I sit down to on Nov. 24 with my family — is incredibly humble. It's usually just the four of us, sitting around a table, eating a turkey and a few understated (but no less satisfying) sides. That's the Thanksgiving I grew up with, and it continues to be my family's holiday cooking style today: no fuss, no muss, and absolutely no pretensions.
I'm not deviating from the family tradition, so this year I'll be preparing an easy turkey roulade. Butterflied turkey breast is spread with a quick and dirty vegetable filling of shiitake mushrooms, artichokes, and onions, then it's rolled up, wrapped in prosciutto, baked until succulent and sliced into individual turkey pinwheels. It's hard to believe that all those elements take 15 minutes to prepare and just 90 minutes to cook, but it's true! Read ahead for an simple, speedy turkey breast recipe that's also elegant.
4 ounces fresh shiitake mushrooms, finely diced Makes 8 1-1/2" thick slices (about 4 servings).
1 tablespoon chopped sweet onion
4 ounces thinly-sliced prosciutto
1/2 a boneless, skin-on turkey breast (about 1-1/2 pounds)
1/3 cup unsalted butter, softened
1/2 teaspoon dried thyme
4 ounces artichoke hearts, drained and finely chopped
4 ounces fresh shiitake mushrooms, finely diced
Makes 8 1-1/2" thick slices (about 4 servings).