Turkey Roulade Recipe

If you’re looking for a show-stopping centerpiece that’s as delicious as it is elegant, this Turkey Roulade is exactly what you need. Tender turkey breast is carefully butterflied and filled with a savory blend of sautéed vegetables and fragrant herbs, then rolled and roasted to juicy perfection. The result is a dish that’s packed with flavor, stunning on the plate, and perfect for holiday gatherings or any special dinner where you want to impress. The Turkey Roulade delivers moist, flavorful meat with a delightful vegetable filling that elevates every bite.

Ingredients You’ll Need

It’s amazing how a handful of straightforward, fresh ingredients come together to create such a sophisticated Turkey Roulade. Each component plays a vital role — the butter adds richness, the vegetables bring texture and sweetness, and the herbs infuse aromatic notes that make the dish memorable.

• 4 tablespoons butter (divided or olive oil): Provides moisture and helps develop a golden crust.
• 1 small onion (finely chopped): Adds a subtle sweetness and depth to the filling.
• 1 cup celery (diced small, about 2 ribs): Offers a fresh crunch and balances the richer ingredients.
• 1 cup carrots (diced small, about 2 medium): Gives natural sweetness and vibrant color to the filling.
• 1/4 teaspoon bay leaves powder: Enhances the earthy, herbal flavor profile.
• 1/2 teaspoon dried thyme: Brings a gentle, fragrant touch to the seasoning.
• 1/3 teaspoon dried rosemary: Adds pine-like warmth and complexity.
• 1 teaspoon salt (divided): Essential for amplifying all the natural flavors.
• 1/4 to 1/2 teaspoon white pepper (divided): Offers a subtle peppery heat without overpowering the dish.
• 2 to 3 pounds turkey breast (boneless): The star of the show, tender and perfect for rolling around the delicious filling.

How to Make Turkey Roulade

Step 1: Prepare the Vegetable Filling

Start by melting half of the butter (or olive oil for a dairy-free twist) in a skillet over medium-high heat. Toss in the finely chopped onion, celery, and carrots, seasoning with salt, a touch of white pepper, bay leaves powder, thyme, and rosemary. Sauté everything until the vegetables soften and the onions turn translucent. This fragrant, colorful filling is what gives the Turkey Roulade its signature flavor and texture, so patience here pays off. Let it cool completely before proceeding.

Step 2: Butterfly and Pound the Turkey

Place your boneless turkey breast on a cutting board with the smooth side down. Using a sharp knife held parallel to the surface, carefully slice horizontally through the thickest part of the meat, stopping just before cutting all the way through so you can open it like a book. Lay a piece of plastic wrap over the opened breast and gently tap with a meat mallet to achieve an even thickness of about half an inch throughout. This technique ensures even cooking and makes rolling a breeze.

Step 3: Season and Assemble

Season the flattened turkey breast all over with salt and white pepper. Once your sautéed vegetable filling has cooled, spread it evenly over the turkey, making sure to leave a 1-inch border clear around the edges to prevent the filling from escaping when rolled. This careful layering locks in the moisture and balances every mouthwatering slice of your Turkey Roulade.

Step 4: Roll and Secure the Roulade

Starting from the short end — and if your turkey has skin, begin rolling on the side without skin facing down — roll the breast tightly into a log. Use kitchen twine to tie the roulade securely, spacing ties about 2 to 3 inches apart, and finish with a vertical loop around the length to keep everything snug. Trim excess twine, and you’ve got a neat, compact roll perfect for roasting.

Step 5: Roast to Perfection

Rub the remaining butter all over the turkey roulade and sprinkle a final pinch of salt and pepper. Place it in a baking pan and tent loosely with foil to keep the moisture locked in during the initial roast. Bake at 375°F (190°C) for 40 minutes with the foil on, then remove the foil and roast for another 10 to 20 minutes until the thickest part reaches an internal temperature of 157-160°F (69-71°C). If your turkey has skin, broil it for 2 to 3 minutes at the end to achieve that irresistible crispy golden finish. Let the roulade rest for 10 to 15 minutes before slicing — the juices will redistribute, resulting in tender, luscious meat.

How to Serve Turkey Roulade

Garnishes

A Turkey Roulade deserves a beautiful presentation. Fresh herbs like thyme or rosemary sprigs scattered on top add a lovely aromatic touch and vibrant green color. For a pop of brightness, consider a few fresh pomegranate seeds or a light drizzle of pan jus made from the roasting pan’s drippings. These finishing touches make your dish feel special and invite everyone to dig in eagerly.

Side Dishes

This roulade pairs perfectly with classic fall or holiday sides. Creamy mashed potatoes or garlic-roasted baby potatoes soak up every drop of gravy. Steamed green beans or roasted Brussels sprouts lend a fresh, slightly crisp contrast. For a colorful addition, try a simple mixed green salad with a zesty vinaigrette to balance the richness.

Creative Ways to Present

Slicing the roulade into thick medallions showcases the vibrant vegetable filling inside, turning each slice into a beautiful swirl of color. Lay slices overlapping on a platter with a side of cranberry sauce to elevate the festive vibe. Another idea is to serve individual roulade slices atop a bed of fluffy quinoa or wild rice, making your Turkey Roulade the star of an elegant plated dinner.

Make Ahead and Storage

Storing Leftovers

Once cooled, wrap your leftover Turkey Roulade tightly in plastic wrap or place it in an airtight container. Stored in the refrigerator, it will stay juicy and flavorful for up to 3 days. This makes for excellent lunch or dinner options without sacrificing taste.

Freezing

If you want to save your Turkey Roulade for longer, slice it into portions and wrap each piece individually in plastic wrap and then foil. It freezes beautifully for up to 3 months. When you want to enjoy it, thaw overnight in the refrigerator to prepare for gentle reheating.

Reheating

To reheat without drying out the meat, warm slices gently in a covered pan over low heat with a splash of broth or water to maintain moisture. Alternatively, wrap slices in foil and heat in a 300°F (150°C) oven for about 15 minutes. Avoid overheating to keep the roulade tender and juicy.

FAQs

Can I make Turkey Roulade without the butter?

Absolutely! You can substitute olive oil for butter throughout the recipe, especially if you’re avoiding dairy. It won’t affect the rich flavor much and still helps with browning and moisture.

What kind of herbs are best for Turkey Roulade?

Thyme and rosemary are classics because they complement turkey wonderfully with their earthy and fragrant notes. Bay leaf powder adds subtle depth, but fresh herbs like sage also work well if you want to experiment.

Is it possible to prepare Turkey Roulade ahead of time?

Yes! You can assemble the roulade a day ahead, keep it wrapped in the fridge, and roast it just before serving. This makes entertaining much easier and allows the flavors to meld.

How thick should I slice the roulade for serving?

Slices around 3/4 inch thick are ideal. They’re thick enough to showcase the spiral of filling but thin enough to remain tender and easy to eat.

Can I add other fillings to my Turkey Roulade?

Definitely! Feel free to experiment with stuffings like cooked spinach and feta, mushrooms with garlic, or even cranberries and nuts for a festive twist. Just remember to keep the filling balanced so it complements rather than overwhelms the turkey.

Final Thoughts

This Turkey Roulade is a wonderful way to elevate your turkey dinner from ordinary to extraordinary. With its flavorful vegetable stuffing and perfectly roasted turkey breast, it’s a dish that’s both comforting and elegant. I encourage you to try making a Turkey Roulade—it’s easier than it looks and sure to become a new family favorite that everyone will rave about.

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