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Turkey Breast Roulade Recipe

American · Main course · 90 min total

A festive and elegant dish featuring a boneless turkey breast stuffed with a savory herb and breadcrumb mixture, rolled, and roasted until golden and juicy.

Ingredients

• 1 (2-2.5 lb) boneless turkey breast half, skin on
• 2 tablespoons olive oil, divided
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup fresh breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh sage, chopped
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chicken broth

Instructions

1. Preheat oven to 375°F (190°C).
2. Butterfly the turkey breast: place it skin-side down on a cutting board and slice horizontally through the thickest part, stopping about 1/2 inch from the opposite edge. Open like a book and pound to an even 1/2-inch thickness using a meat mallet.
3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onion and garlic; cook until softened, about 3 minutes. Remove from heat and stir in breadcrumbs, Parmesan, parsley, sage, thyme, salt, and pepper. Let cool slightly.
4. Spread the breadcrumb mixture evenly over the turkey, leaving a 1-inch border. Roll up tightly from one short end, tucking in the filling. Tie with kitchen twine at 2-inch intervals.
5. Heat remaining 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sear the roulade on all sides until golden brown, about 5 minutes total.
6. Pour chicken broth into the skillet around the roulade. Transfer to the oven and roast until internal temperature reaches 165°F (74°C), about 45-55 minutes.
7. Remove from oven, tent with foil, and let rest 10 minutes. Slice into 1-inch rounds and serve with pan juices.

Tips

• Use kitchen twine to secure the roulade for even cooking.
• Let rest before slicing to keep juices inside.
• Pan juices can be thickened with a cornstarch slurry for gravy.

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