These days you can buy the bird in so many forms — turkey pieces, turkey cutlets (or tenders), turkey sausages, smoked wings and legs, rolled or bone-in breast roasts — that there are endless options for cooking turkey.
Last night I put together a simple, elegant saltimbocca that’s a take on the classic Italian veal saltimbocca. I substituted turkey cutlets, rolled up with prosciutto and sage, lightly fried, finished with a white wine pan sauce and served over a bed of pasta.
All you do is pound turkey cutlets between two sheets of plastic wrap until they are 1/8-inch thick (you can use a meat pounder, a skillet or an empty bottle of wine).
Top each cutlet with a couple of fresh sage leaves and a slice of prosciutto, then roll the cutlets up and secure with a toothpick. (You can also fold cutlets in half or leave whole, for a more informal presentation.)
Season the saltimbocca with freshly ground black pepper, sear in a hot pan with some butter and olive oil, add some white wine, reduce the heat, cover and cook through, about 10 minutes total. Sprinkle with chopped parsley and serve over a bed of buttered noodles — and there you have it.