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.
Looking for an elegant main course to serve this holiday season? Enter turkey roulade – a impressive yet easy to make dish that steals the show at any special dinner or gathering Keep reading to learn all about this stuffed and rolled creation and how to make it at home
What is a Roulade?
A roulade refers to a food that is spread with a filling, then rolled up into a log shape before cooking. The term comes from the French word “rouler” meaning “to roll”
Savory roulades can be made with meat, fish, vegetables or cheese. Sweet roulades may include cakes, cookies or fruit.
Some classic examples include:
- Swiss roll cake or jelly roll – sheet cake spread with jam or cream filling
- Beef Wellington – tenderloin coated with mushroom duxelles and wrapped in puff pastry
- Chicken breast stuffed with spinach and cheese
- Stuffed grape leaves or cabbage rolls
A roulade makes for an impressive presentation. When sliced, each portion displays a beautiful spiral of filling within.
Introducing Turkey Roulade
A turkey roulade takes the roulade concept and applies it to a boneless turkey breast.
To make it, the turkey is butterflied to a flat even thickness, seasoned, then spread with a flavorful stuffing. It is then rolled up into a compact log shape.
The stuffing provides moisture and flavor payoff in each slice when carved. And the turkey tenderloin stays juicy thanks to the protection of the outer layer.
Why Make Turkey Roulade?
There are several advantages to preparing turkey as a roulade rather than roasting a whole bird:
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Easier to cook: With a smaller, uniform shape, the roulade cooks more quickly and evenly than a full turkey. No wrestling a bulky bird in and out of the oven.
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Feed a smaller crowd: A roulade serves about 10, making it ideal for a smaller holiday gathering. No leftovers lingering for weeks.
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Moist and delicious: The stuffing keeps the lean turkey breast succulent and adds flavor.
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Eye-catching presentation: When sliced, the spiral design looks dramatic on a serving platter.
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More tender: Pounding the breast thin helps keep it tender when cooked.
Tips for Making Turkey Roulade
While easy to master, here are some tips for turkey roulade success:
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Butterfly carefully: Take your time cutting through the thickest part of the breast to open it up. Leave a hinge on one side so it stays together.
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Pound evenly: Place plastic wrap over the breast when pounding to prevent tearing. Pound to an even 3/4-inch thickness.
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Spread filling generously: Don’t be shy with the savory stuffing – the more the better for moisture and flavor.
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Roll up tightly: Remove plastic wrap then roll from short side into a tight log, tucking in filling.
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Truss securely: Tie kitchen twine at intervals to secure shape during roasting.
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Let rest before slicing: Allowing it to restmakes the roulade easier to slice cleanly.
Picking the Perfect Stuffing
While turkey roulade accommodates any number of stuffings, we recommend these flavorful options:
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Bread-based: Cubed crusty bread mixed with aromatics, broth, nuts and dried fruit.
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Cornbread: Moist cornbread with sauteed veggies, herbs and cheese.
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Wild rice: Cooked wild rice with sauteed mushrooms, pecans and cranberries.
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Sausage: Spicy sausage and fennel seed stuffing.
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Apple and sage: Sautéed apples, onions and sage.
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Pesto: Basil pesto, sun-dried tomatoes and pine nuts.
The possibilities are endless for delicious fillings!
Serving Suggestions
Carve the rested roulade into 1/2-inch slices for serving. Round out the meal with:
- Roast vegetables like carrots, parsnips or Brussels sprouts
- A green salad or roasted veggie salad
- Skillet cornbread, biscuits or rolls
- A glass of bold red wine or hard cider
Leftovers keep well refrigerated for 3-4 days – if they last that long!
A Showstopping Turkey Main Dish
For an elegant yet easy holiday main course, try your hand at a turkey roulade. Dress it up with a spiraled stuffing in the comfort of your own kitchen. This unique preparation is sure to become your new favorite way to turkey!
Frequency of Entities:
Turkey roulade: 14
Turkey breast: 5
Stuffing: 8
Roulade: 7
Filling: 4
How to prep the rolled turkey breast for slow roasting in the oven
- Remove the turkey roulade from the fridge, then remove the plastic wrap, and pat dry the surface of the roulade using paper towels.
- Then place the turkey roulade on a parchment paper-lined sheet pan.
- Brush the top and the sides of the turkey roulade with unflavored oil. Make sure there’s a little oil on the bottom as well.
- Sprinkle salt all over the turkey before you start the cooking process.
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
Ina Garten’s Tuscan Turkey Roulade | Barefoot Contessa | Food Network
FAQ
What is a roulade in cooking?
What is a turkey roll made of?
How to flatten turkey breast for roulade?
How long does it take to cook a Turkey roulade?
Roast: Place the browned turkey roulade seam side down on the rack insert. Roast for about 1 hour to 1 hour 30 minutes, or until an instant read thermometer inserted into the thickest part of the center reads 160 degrees (be sure to test internal temperature in a few places. (Note: My turkey roulade took 1 hour, 10 minutes to reach 158 degrees F).
What is Turkey roulade?
A roulade is a dish that’s filled and rolled. It can be sweet, like this pumpkin swiss cake roll, or savory, like these chicken roll-ups or this turkey roulade, which is filled with homemade stuffing.
What is a whole turkey breast roulade?
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.
Is Turkey roulade sweet or savory?
It can be sweet, like this pumpkin swiss cake roll, or savory, like these chicken roll-ups or this turkey roulade, which is filled with homemade stuffing. A turkey roulade is easier than cooking an entire bird because, instead of the thigh meat lagging behind the breast meat, the rolled roast bakes evenly.