Turkey Roulade

Why You’ll Love This Recipe

• It looks impressive but is surprisingly simple to prepare.
• Perfect for smaller gatherings or when you don’t need a whole turkey.
• The rolled shape ensures even cooking and juicy meat every time.
• The stuffing inside adds rich flavor and texture.
• It slices beautifully for serving and plating.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless turkey breast (butterflied and pounded to even thickness)
• Salt and black pepper
• Olive oil or melted butter
• Fresh herbs (thyme, rosemary, sage, parsley)
• Garlic (minced)
• Onion (finely chopped)
• Celery (finely chopped)
• Bread cubes (day-old or toasted)
• Chicken or turkey broth
• Egg (lightly beaten, for binding)
• Butter (for cooking)
• Kitchen twine (for tying the roulade)

Directions

1. Prepare the stuffing.
   Melt butter in a skillet over medium heat. Add onion and celery; cook until softened, about 5 minutes. Stir in garlic and fresh herbs. Add bread cubes and toss to coat. Pour in enough broth to moisten the mixture without making it soggy. Stir in the egg, then let the stuffing cool slightly.
2. Prepare the turkey.
   Lay the butterflied turkey breast flat on a cutting board between two sheets of plastic wrap. Pound gently to about ½ inch thickness for even cooking. Season both sides generously with salt and pepper.
3. Assemble the roulade.
   Spread the cooled stuffing evenly over the turkey breast, leaving a 1-inch border around the edges. Starting from one long side, roll the turkey tightly into a log. Tie securely with kitchen twine every 1½ inches to hold its shape.
4. Sear the roulade.
   Heat olive oil or butter in an oven-safe skillet over medium-high heat. Sear the roulade on all sides until golden brown, about 2–3 minutes per side.
5. Roast.
   Transfer the skillet to a preheated 375°F (190°C) oven. Roast for 45–60 minutes, or until the internal temperature reaches 165°F (74°C).
6. Rest and slice.
   Let the roulade rest for at least 10 minutes before removing the twine and slicing into medallions. Serve with pan juices or gravy.

Servings and timing

Serves: 6–8 people
Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour 30 minutes

Variations

• Cranberry version: Add dried cranberries to the stuffing for a festive touch.
• Spinach and cheese: Replace bread stuffing with a mix of spinach, ricotta, and Parmesan for a creamy filling.
• Bacon-wrapped roulade: Wrap the rolled turkey with bacon before roasting for extra flavor and moisture.
• Gluten-free option: Use gluten-free bread for the stuffing.
• Herb butter glaze: Brush with herb butter during roasting for added richness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a baking dish with a bit of broth or gravy, cover with foil, and warm in a 325°F (160°C) oven until heated through (about 15–20 minutes). Avoid microwaving, as it may dry out the turkey.

FAQs

What cut of turkey should I use?

A boneless turkey breast works best, as it’s easy to roll and cooks evenly.

Can I prepare the roulade ahead of time?

Yes, you can assemble it up to 1 day in advance, wrap it tightly, and refrigerate until ready to roast.

How do I keep the roulade from drying out?

Avoid overcooking and let it rest before slicing. Basting or brushing with melted butter also helps retain moisture.

Do I need to tie it with twine?

Yes, tying the roulade ensures it holds its shape during roasting and cooks evenly.

Can I stuff it with traditional bread dressing?

Absolutely. Any classic bread-based stuffing works well inside the roulade.

How do I slice it cleanly?

Use a sharp carving knife and slice across the grain into even rounds about ½ inch thick.

Can I freeze cooked turkey roulade?

Yes. Cool completely, wrap tightly in foil, and freeze for up to 2 months. Reheat in the oven until warmed through.

What sauce pairs well with it?

Homemade turkey gravy, pan drippings, or a light cranberry reduction all complement it beautifully.

Can I use chicken instead of turkey?

Yes. A large chicken breast can be prepared the same way for a smaller version.

Can I cook it on a sheet pan instead of a skillet?

Yes, just sear it in a separate pan first or skip searing for a slightly lighter result, then bake on a lined sheet pan.

Conclusion

Turkey Roulade is an elegant yet comforting dish that captures the essence of a classic roast turkey in a compact, flavorful form. With its aromatic herbs, moist stuffing, and golden-brown crust, it’s the perfect centerpiece for holiday dinners, family gatherings, or any occasion where you want to impress without the hassle of roasting a whole bird.

Turkey Roulade

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Turkey Roulade is a rolled and roasted turkey breast filled with savory stuffing, herbs, and seasonings. This elegant dish delivers all the comfort and flavor of a traditional roast turkey in a compact, easy-to-slice presentation—perfect for holidays and special occasions.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 6–8 servings
• Category: Main Course
• Method: Roasting
• Cuisine: American
• Diet: Low Fat

Ingredients

• 1 boneless, skinless turkey breast (about 2 1/2–3 lbs), butterflied and pounded to even thickness
• Salt and black pepper, to taste
• 2 tbsp olive oil or melted butter (for searing)
• 2 tbsp butter (for cooking stuffing)
• 1 small onion, finely chopped
• 1 stalk celery, finely chopped
• 2 cloves garlic, minced
• 2 tbsp fresh herbs (thyme, rosemary, sage, parsley), chopped
• 3 cups bread cubes (day-old or toasted)
• 1 cup chicken or turkey broth (as needed)
• 1 egg, lightly beaten
• Kitchen twine (for tying the roulade)

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Instructions

1. Preheat oven to 375°F (190°C). In a skillet, melt 2 tbsp butter over medium heat. Add onion and celery; cook until softened, about 5 minutes. Stir in garlic and herbs.
2. Add bread cubes and toss to coat. Pour in enough broth to moisten the mixture without making it soggy. Stir in the beaten egg and mix well. Let the stuffing cool slightly.
3. Lay the butterflied turkey breast flat between plastic wrap and pound to about 1/2 inch thickness. Season both sides with salt and pepper.
4. Spread the cooled stuffing evenly over the turkey, leaving a 1-inch border. Roll tightly from one long side and tie with kitchen twine every 1 1/2 inches to secure.
5. Heat olive oil or butter in an oven-safe skillet over medium-high heat. Sear the roulade on all sides until golden brown, about 2–3 minutes per side.
6. Transfer the skillet to the oven and roast for 45–60 minutes, or until the internal temperature reaches 165°F (74°C).
7. Remove from oven, tent with foil, and rest for 10 minutes. Remove twine and slice into medallions. Serve with pan juices or gravy.

Notes

• Prepare the roulade a day ahead and refrigerate until ready to roast.
• Use gluten-free bread for a gluten-free version.
• Wrap in  before roasting for extra flavor and moisture.
• Baste with melted butter or pan drippings during roasting for added juiciness.
• Use a sharp knife to slice cleanly across the grain.

Nutrition

• Serving Size: 1 slice (about 6 oz)
• Calories: 310
• Sugar: 2g
• Sodium: 480mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 1g
• Protein: 40g
• Cholesterol: 120mg