Turkey Roulade

Name: Turkey Roulade
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 serving
Ingredients: 4 tablespoons butter; 1 small onion; 1 cup celery; 1 cup carrots; ¼ teaspoon bay leaves powder; ½ teaspoon dried thyme; ⅓ teaspoon dried rosemary; 1 teaspoon salt; ¼ to ½ to ½ teaspoon white pepper; 2 to 3 to 3 pounds turkey breast

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Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings
6
Calories
206 kcal
Course
Main Course
Cuisine
American

Turkey Roulade

Ava Acevedo

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This turkey roulade recipe makes a simple yet impressive stuffed turkey breast, perfect for a smaller Thanksgiving gathering and delicious hot or cold!

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Ingredients

Servings

4 tablespoons butter divided (or olive oil)
1 small onion finely chopped
1 cup celery diced small (about 2 ribs)
1 cup carrots diced small (about 2 medium)
¼ teaspoon bay leaves powder
½ teaspoon dried thyme
⅓ teaspoon dried rosemary
1 teaspoon salt (or to taste) divided
¼ to ½ to ½ teaspoon white pepper to taste, divided
2 to 3 to 3 pounds turkey breast boneless

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Instructions

Melt 2 tablespoons of butter (or olive oil if dairy-free) in a skillet over medium-high heat. Add the onions, celery, carrots, about 1/3 teaspoon of salt, a pinch of white pepper, bay leaves powder, thyme and rosemary. Sauté until vegetables are soft and onions translucent.. Set aside to cool down.
Butterfly the turkey breast: Place the breast on a cutting board with the smooth (or skin) side facing down.Holding your knife parallel to the board, slice horizontally through the middle of the thickest part of the turkey, cutting almost through, but stop just under 1-inch from reaching the end. Open the breast like a book.
Cover the open breast with plastic wrap, and use the flat side of a meat mallet to gently pound it to an even thickness of about 1/2 inch throughout.
Season the turkey breast with salt and pepper. If you’re not roasting the turkey right away, make sure that the stuffing has cooled completely. Spread the sautéed vegetable filling over the turkey, leaving a 1-inch border around the edges.
Starting at the short end (if skin-on, start at the side without skin on the bottom), roll the breast tightly into a log shape. Secure with kitchen twine at 2 to 3-inch intervals and with a final vertical loop to keep the filling in place, then cut way excess twine.
Rub 2 tablespoons of butter over the turkey and sprinkle a pinch of salt and pepper. Transfer it to a baking pan, and tent loosely with foil.
Place on the middle rack in a preheated 375°F (190°C) oven.Bake with the foil on for 40 minutes to retain moisture, then remove the foil and continue roasting for 10-20 minutes more, or until the internal temperature reaches 69-71°C (157-160°F) in the thickest part of the breast.If using a skin-on breast, broil for the final 2-3 minutes to achieve a crispy, golden-brown skin.When the turkey reaches the target temperature, remove from the oven and let it rest in the pan for 10 to 15 minutes before slicing and serving.

Equipments used:

Notes

Cooking time will vary based on the weight of the turkey breast, but a general rule is about 20 minutes per pound.
Turkey breast sizes vary from small (2 to 3 pounds) to medium (3 to 4 pounds) and large (4 to 5 pounds). The ingredients listed here are for a small breast, so adjust the amounts as needed for the size you have.