First Step: Prepare the Turkey Breast Start by asking your butcher to butterfly the turkey breast if it isn’t already done. Lay the turkey flat on a clean cutting board and pat it dry with paper towels to ensure better searing. Season the turkey breast generously with salt and black pepper on both sides, pressing the seasonings gently into the meat.

Second Step: Cook the Omelet Filling Beat the eggs with a pinch of salt and pepper. Heat a teaspoon of extra virgin olive oil in a non-stick skillet over medium heat. Pour the eggs into the pan and cook into a thin omelet, turning carefully once to avoid tearing. Remove the thin omelet and let it cool, then slice or fold it to place inside the turkey breast roll. This omelet layer will keep the turkey moist during cooking.

Third Step: Layer the Filling On the butterflied turkey breast, layer slices of prosciutto cotto evenly, followed by fontina cheese slices. Then, add the prepared thin omelet slices on top of the cheese, leaving about an inch clear at the short edges to help seal the roll. This layering imparts a rich, gooey interior to the turkey.

Fourth Step: Roll and Secure the Turkey Starting from the short side, tightly roll the turkey breast, pressing firmly to enclose the filling. Use butcher’s twine to tie the roll securely, spacing ties about 1 inch apart. Tuck fresh rosemary sprigs underneath the twine to infuse the roast with fragrant herbal notes during cooking.

Fifth Step: Sear the Turkey Roll Heat a generous amount of extra virgin olive oil in a large pan over medium heat. Carefully place the turkey roll and sear it on all sides until it turns evenly golden, roughly 10 minutes in total. This step locks in juices and forms a beautiful crust.

Sixth Step: Deglaze and Cook Gently Pour in the white wine to deglaze the pan, letting it simmer briefly to reduce slightly. Cover the pan with a lid, reduce heat to low, and cook gently for 25 to 30 minutes. This slow process keeps the turkey tender and juicy without drying out.

Final Step: Rest and Serve Turn off the heat and leave the covered turkey to rest in the pan for at least one hour. This off-heat resting period is essential for the meat to finish cooking gently and retain moisture. When ready to serve, slice the turkey roll thinly. Warm the pan sauce separately and pour over the slices to maintain moistness and add flavor. Enjoy the rich, tender cheese Easter turkey with your favorite sides.