This juicy, succulent, flavorful sage and rosemary slow roasted turkey roll (turkey roulade) is a great alternative to a whole turkey for your Thanksgiving or Christmas spread this year!
Wrapping the turkey breast with the skin and slow roasting ensures a perfectly cooked, moist turkey roulade.
Just as promised last week, I’m back with a fantastic Thanksgiving turkey recipe for you guys!
Last week, I shared this step by step tutorial on how to prep turkey breasts to make a great Thanksgiving turkey roulade (turkey roll) that will be a great alternative for a traditional turkey for Thanksgiving this year. Today, I’m going to show you one way to cook this scrumptious turkey roulade (turkey roll) to perfection!
This Sage and Rosemary Slow Roasted Turkey Roulade (Turkey Roll) is incredibly juicy, succulent with caramelized skin on the outside, and is the perfect Thanksgiving centerpiece when you’d rather not worry about carving up a whole bird, and dealing with all the leftovers.
Sage, rosemary, garlic and spices are ground together to form a deeply fragrant, flavorful spice paste which is then spread on the butterflied turkey breast.
The turkey breasts are then rolled tightly into a roulade and wrapped with the turkey skin and slow roasted until perfectly cooked and juicy. I’m drooling just typing this.
Cooking a delicious turkey roll in the oven may seem intimidating, but it’s actually quite simple with the right techniques. A turkey roll, also known as a roulade or galantine is made by rolling up a deboned turkey breast stuffed with a flavorful filling. When done properly it results in juicy, savory meat that makes for an impressive centerpiece. In this comprehensive guide, you’ll learn everything you need to know to cook a perfect turkey roll from start to finish.
Ingredients
To start, you’ll need:
- 1 bone-in turkey breast (4-6 lbs)
- Herb butter:
- 1⁄2 cup butter, softened
- 2 cloves garlic, minced
- 2 Tbsp fresh herbs like sage, thyme, rosemary, minced
- 1 tsp lemon zest
- 1⁄2 tsp salt
- Kitchen twine
- Olive oil or butter for basting
- Fresh herbs for garnish (optional)
Preparing the Turkey Breast
Begin by removing the bone from the turkey breast while keeping the skin on. This allows you to roll and tie it up nicely.
To debone, use a sharp boning knife to cut the meat away from the bone. Make sure to leave the skin intact and attached to the meat on one side. Remove any excess fat or membranes.
Open up the breast like a book and spread the herb butter evenly over the inside meat. Roll up tightly lengthwise and tie at 1-2 inch intervals with kitchen twine. Make sure it is rolled up tightly.
Seasoning and Roasting
Preheat your oven to 450°F.
Coat the outside of the roulade with olive oil or melted butter. This helps ensure crispy browned skin. Generously season the outside with salt and pepper.
Place the turkey roll seam side down in a roasting pan fitted with a rack. Add 1 cup of water or broth to the bottom of the pan to help prevent drippings from burning.
Roast for 20 minutes at 450°F. This high heat helps crisp and brown the skin.
Reduce heat to 325°F and continue roasting until the internal temperature of the thickest part of breast reaches 160-165°F, about 15-20 minutes per pound.
Baste occasionally with pan juices to keep the turkey roll moist and flavorful.
Let rest 10-15 minutes before slicing and serving.
Pro Tips
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Truss the roulade very tightly so it holds its shape. Use cotton kitchen twine rather than nylon for the best results.
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Maintain a low roasting temperature of 325°F for the majority of the cooking time after initially searing at 450°F. This prevents drying out.
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Baste every 30 minutes with the pan drippings to ensure a juicy turkey roll.
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Use an instant read thermometer to check for doneness rather than relying on time. Cook to 160-165°F internally.
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Letting the roast rest after cooking allows juices to redistribute for moist, tender meat.
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Carve into slices across the grain for the most tender texture.
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Serve with pan juices drizzled over the top and garnish with fresh herbs.
Flavor Variations
One of the best things about a turkey roulade is that the filling can be customized to suit your taste. Consider using:
- Pesto, spinach, and sun-dried tomatoes
- Sausage, apples, and sage
- Cranberry and pecan stuffing
- Herbs de Provence and goat cheese
- Chorizo and manchego cheese
Get creative with flavors that complement turkey!
Serving Suggestions
A beautifully bronzed turkey roll makes a spectacular holiday centerpiece or impressive dinner party fare. Serve carved slices with:
- Pan gravy or sauce
- Orange or cranberry sauce
- Roasted autumn vegetables
- Stuffing or dressing
- Mashed potatoes or sweet potatoes
- Green bean casserole
- Cranberry salad
- Dinner rolls
Offering a variety of traditional holiday side dishes allows guests to create a customized plate.
Storing Leftovers
Like any cooked poultry, leftover turkey roll should be refrigerated within 2 hours of cooking. Store carved turkey in an airtight container for 3-4 days.
For the best texture, slice the turkey before reheating. Heat slices with a little broth or gravy until warmed through, either in the microwave or oven.
The stuffing or filling should be stored separately from the turkey meat for food safety.
Frozen leftovers will keep for 2-3 months. Defrost in the refrigerator before reheating.
FAQs
What size turkey breast do I need?
For 4-6 servings, use a 4-5 pound bone-in breast. Scale up for larger crowds.
Can I use a boneless breast?
Yes, but it won’t wrap up as neatly into a roll. You’ll need to tie it very tightly.
What if I don’t have kitchen twine?
You can wrap the breast very tightly in plastic wrap or foil instead.
Can I roast it breast-side up?
It’s best to roast seam side down so the stuffing doesn’t leak out.
What is the minimum internal temperature?
Cook to at least 160°F for food safety, though 165°F is ideal for texture.
What if it browns too quickly?
If the skin gets too dark, tent it loosely with foil to prevent over-browning.
What if it’s not done on time?
Increase oven heat to 350°F to speed up cooking if needed. Check temperature.
Can I stuff it the night before?
Yes, but refrigerate overnight and roast immediately once unwrapped.
How do I know if it’s done?
Use an instant read thermometer in the thickest part to check for doneness.
The Perfect Turkey Roll
With some simple prep and the right roasting technique, you can achieve tender, juicy turkey perfection. A deboned turkey breast rolled up with a flavorful filling makes for a dramatic yet easy holiday showstopper. Brushing with butter or oil ensures crispy browned skin encasing moist, savory meat. Serve roasted turkey roulade sliced with pan juices and sauces for an elegant entree. With these tips, you can master how to cook a mouthwatering turkey roll in the oven.
Ingredients to make this turkey breast roll
- Whole turkey breast – This is two turkey breast pieces that are still connected with the bone and the skin on. You can also ask your butcher to make a boneless turkey breast (with a whole turkey breast) roulade (deboned turkey roll) for you as well.
- Sage
- Rosemary
- Garlic
- Brown sugar (you can also use honey or white sugar)
- Black pepper (adjust this to your spice level tolerance)
- Salt
- Vegetable oil to make the spice paste
You will also need a sharp paring knife that can help with removing the bone from the turkey breast with more precision.
- Chicken stock, preferably unsalted
- Flour and butter to make the roux to thicken the gravy
- Salt and pepper for seasoning
Pro tips for a juicy, succulent turkey roll
Here are the most important tips to follow for a juicy turkey roulade.
- Make sure to evenly spread the herb paste throughout the meat before rolling it up. Having a fat in the spread will ensure a moist, tender turkey breast.
- Roll up the meat and keep it tightly wrapped so that it will form an even, cylindrical shape. An even roast will bake more evenly.
- Wrap the turkey roll with the turkey skin. This layer of fat will prevent excess moisture from evaporating, AND the fat in the skin will help to keep the meat moist. If you do not have skin, you can also use bacon instead!
- Go low and slow for the roasting temperature. Since I start at a high temperature to caramelize the skin first, I reduce the oven to 275 F to bake it the rest of the way. You can also bake it at 300 F or 325 F for the roast to cook faster if you prefer.
- I always prefer to use a meat thermometer to get the most accurate results. Checking the internal temperature of the turkey breast with a meat thermometer is really the best and most foolproof way of achieving a moist, succulent, perfectly cooked slow roasted turkey roulade. And it’s easy too. You set the temperature to 162°F on the thermometer, and let the oven do the rest of the work. Then finally, the roasted turkey roulade is quickly broiled (or pan fried) to get that delicious caramelization on the skin.
- The usual bake time is about 20 – 30 minutes per 1 lb, BUT the bake time is shorter here. After about 45 minutes of total cooking time, check the internal temperature with a meat thermometer. Then check the internal temperature as needed until you reach about 162 – 165 F. The goal is for the turkey breast roast to not exceed 165 F (for the juiciest results).
- Let the oven roasted turkey roulade rest (while covered in aluminum foil), before cutting into it.
There are 2 main reasons why this turkey breast roll is super juicy and succulent inside.
- Wrapping the turkey breast with the skin – the skin acts as a barrier to hinder the turkey breast from drying out while it’s cooking (it WILL still dry out if you overcook it though!).
- Slow roasting – slow roasting is one of my favorite methods to cook a cut like turkey breast that can dry out quickly. The low oven temperature ensures that the turkey is cooked slowly, while the internal temperature of the meat is raised gradually. This way the turkey roulade (turkey roll) cooks more evenly than it would if you used high heat.
These two techniques together will make this recipe for slow roasted turkey roulade foolproof, and give you a perfectly cooked oven roasted turkey roulade to feature at your Thanksgiving dinner this year.
Sage is easily my favorite herb to use with turkey and chicken. It perfectly complements poultry dishes like this one, and even pork for that matter. But the combination of sage and rosemary, really makes this oven roasted turkey roulade stand out.
I’m a big fan of porchetta and decided to adapt those flavors for this slow roasted Thanksgiving turkey roll.
And what I love about this simple slow roasted turkey roulade is that you can easily incorporate different flavor profiles into this dish.
I’ve also made this with a lemon, herb and garlic blend, as well as a chili and honey spice mix as well. It’s versatile, and the results are amazing every time!
Other flavor variations include this cajun spice mix and a more unique flavor combo of green curry that I used for this green curry roast chicken.
