Roast turkey roulade with herbs

Roast turkey roulade with herbs

You don't need to spend the whole day preparing and cooking a delicious, juicy turkey for your special occasion. This turkey roulade is perfect when turkey is on the menu, but time is short, and the crowd is intimate.

Roast turkey roulade with herbs

You don't need to spend the whole day preparing and cooking a delicious, juicy turkey for your special occasion. This turkey roulade is perfect when turkey is on the menu, but time is short, and the crowd is intimate.
USMetric
8 servingservings

Ingredients

  • ½ cup (¼ oz.) 120 ml (8 g) fresh parsley leaves, finely chopped
  • 2 2 garlic clove, finely mincedgarlic cloves, finely minced
  • 2 tsp 2 tsp fresh thyme and 2 sprigs for baking
  • 1 tsp 1 tsp fresh rosemary, finely chopped
  • 1 tsp 1 tsp lemon zest, finely minced
  • 3 tbsp 3 tbsp olive oil
  • 4½ lbs 2 kg boneless turkey breast with skin
  • salt and ground black pepper, to taste
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Instructions

Instructions are for 8 servings. Please modify as needed.

  1. Place the parsley, garlic, thyme, rosemary, lemon zest, and two-thirds of the olive oil into a food processor. Pulse until finely chopped. Set aside.
  2. Remove the skin from the breast in one piece. Set aside. Use a sharp knife to slice into the thick part of the breast, careful not to slice all the way through. Open the breast outwards to make a large flat surface. Cover with a sheet of plastic wrap and pound out into a large rectangle about 1-inch (2.5 cm) thick.
  3. Place 2-3 sheets of plastic wrap slightly overlapped on the workbench. Place the turkey skin, skin-side down, into the center of the plastic, and stretch out. Place the turkey on top and spread the herb mixture over the turkey. Season liberally with salt and pepper.
  4. Roll the turkey tightly into a long cylinder. Stretch the skin over the top of the roll. Place seam-side down and roll tightly, enclosing in the plastic. Twist each end so that the roll is in a tight cylinder. Place into the fridge and chill for a minimum of 3 hours, preferably overnight.
  5. Preheat the oven to 375 °F (200 °C). Line a baking tray with parchment paper.
  6. Remove the turkey from the fridge and remove the plastic wrap. Using kitchen twine, tie the breast at 1.5" (4 cm) intervals. Season generously with salt and pepper.
  7. Place the turkey onto the baking tray. Baste with some of the remaining oil. Bake for 60 minutes, basting 2-3 times after the first 30 minutes. Bake until an internal temperature of 150 °F (65 °C) is reached. Transfer the turkey to a plate and leave it to rest covered for 10 minutes before slicing.

Tip

If you can't find turkey breast with skin you can use a skinless turkey breast and wrap it in bacon instead.

Instead of string you can poke toothpicks or wooden skewers into your rolled meat to keep the filling from leaking.

Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe at Megan Ellam's Mad Creations Hub.

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One comment

  1. 1 comment removed
  2. Robin
    This sounds yummy, but the only boneless turkey breasts in my local markets are frozen with added "broth". I think I'll need to try it a different way, either using boneless chicken breasts pounded out and wrapped with bacon, or put that yummy-sounding herb mixture under the skin of bone-in skin-on chicken breasts and cook them that way. In a lot of communities, local butcher shops are a thing of the past and you have to get what they have in a larger chain grocery store :-(

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