Turkey Roulade Recipe

Turkey Roulade is a flavorful and visually stunning dish made by rolling a seasoned turkey breast with a delicious filling, then roasting it until golden and crispy. This dish is perfect for a holiday dinner or any occasion where you want to impress guests with a sophisticated and juicy turkey that’s easy to carve. The roulade offers a tender, flavorful inside with a crisp, golden exterior. It’s a great alternative to traditional whole turkey and sure to be a crowd-pleaser.

Turkey Roulade Recipe

Turkey breast rolled with a savory filling, seasoned and roasted to perfection. A beautiful and flavorful alternative to traditional turkey.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Servings: 6

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

For the Turkey:

• 1 boneless skinless turkey breast (about 3-4 pounds)
• 2 tablespoons olive oil
• Salt and pepper to taste

For the Filling:

• 1 cup spinach fresh or frozen, thawed and squeezed dry
• ½ cup breadcrumbs preferably fresh
• 1 tablespoon olive oil
• 1 small onion finely chopped
• 1 clove garlic minced
• ½ cup grated Parmesan cheese
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• 1 tablespoon fresh parsley chopped

For Basting:

• 2 tablespoons melted butter
• 1 teaspoon fresh thyme

Equipment

• Large cutting board
• Sharp knife
• Baking sheet
• Butcher’s twine (for tying)
• Meat thermometer
• Meat thermometer
• Meat thermometer

Method

 

Prepare the Turkey Breast:

1. Lay the turkey breast flat on a cutting board, skin side down. Use a sharp knife to butterfly the breast by slicing it horizontally from the thick side, making sure not to cut all the way through.
2. Once opened, flatten the turkey breast using a meat mallet or rolling pin to an even thickness. Season the inside with salt and pepper.

Prepare the Filling:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened.
2. Add the spinach, cooking for another 2 minutes until wilted and any moisture evaporates. Remove from heat and let it cool.
3. In a large bowl, combine the spinach mixture, breadcrumbs, Parmesan cheese, thyme, and parsley. Mix well.

Roast the Roulade:

1. Spread the filling evenly over the turkey breast, leaving about a 1-inch border around the edges.
2. Starting from one edge, carefully roll the turkey breast tightly into a log, securing the filling inside.
3. Tie the roulade with butcher’s twine at regular intervals to hold it together.
4. Preheat your oven to 375°F (190°C).
5. Place the turkey roulade on a baking sheet and rub it with olive oil. Season the outside with salt and pepper.
6. Roast in the preheated oven for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F in the center of the roulade.
7. About 30 minutes into roasting, baste the roulade with melted butter mixed with thyme.
8. Continue roasting until golden and fully cooked.

Rest and Serve:

1. Remove the turkey roulade from the oven and let it rest for 10-15 minutes before slicing. This helps the juices redistribute and keeps the meat tender.
2. Slice the roulade into thick rounds and serve with your favorite sides.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat slices in the oven at 350°F for about 10-12 minutes, or until heated through.
• Safety Tips: Always ensure the turkey reaches an internal temperature of 165°F to guarantee it’s fully cooked.