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turkey roulade

Turkey Roulade

Melena
Turkey Roulade is an elegant, easy-to-make alternative to a whole roasted turkey. Boneless turkey breast is butterflied, filled with a flavorful stuffing, rolled into a cylinder, and roasted to juicy perfection. Perfect for holidays, small gatherings, or festive dinners, this roulade delivers tender meat, aromatic herbs, and a stunning presentation every time.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes

Ingredients
  

  • Main Ingredients
  • 1 boneless turkey breast about 2–3 lbs / 900–1400 g
  • 2 –3 tbsp butter or olive oil
  • 2 –3 cloves garlic minced
  • Fresh herbs: sage thyme, rosemary (2 tsp each, chopped)
  • Salt and pepper to taste
  • 1/2 cup breadcrumbs or prepared stuffing mix
  • 1/4 cup chicken broth
  • Optional Fillings
  • Dried cranberries
  • Spinach
  • Apples peeled and diced
  • Cheese feta, Parmesan, or your choice
  • Cooked sausage crumbles

Instructions
 

  • Step 1 – Prepare the Turkey Breast
  • Butterfly the turkey breast evenly.
  • Pound gently with a meat mallet to create uniform thickness for even cooking.
  • Step 2 – Make the Filling
  • In a bowl, mix breadcrumbs, minced garlic, fresh herbs, and optional ingredients (cranberries, cheese, sautéed vegetables, sausage).
  • Season lightly with salt and pepper.
  • Step 3 – Assemble the Roulade
  • Spread the filling evenly over the turkey breast.
  • Roll tightly into a cylinder, tucking in edges to prevent filling from spilling.
  • Tie with kitchen twine at intervals to hold the shape.
  • Step 4 – Sear for Extra Flavor
  • Heat butter or olive oil in a skillet over medium heat.
  • Sear the roulade on all sides until golden brown, about 2–3 minutes per side.
  • Step 5 – Roast to Perfection
  • Preheat oven to 375°F (190°C).
  • Transfer the seared roulade to a baking dish.
  • Roast until internal temperature reaches 165°F (74°C), approximately 45–60 minutes depending on size.
  • Remove from oven and let rest for 10–15 minutes before slicing.

Notes

  • Use fresh herbs for the best flavor.
  • Don’t skip the sear—it locks in juices and adds a golden crust.
  • Pound the turkey evenly to prevent overcooked edges.
  • Brush lightly with butter or olive oil during roasting.
  • Rest before slicing to retain moisture.