Turkey Roulade
- 45m Prep Time
- 1h 0mCook Time
- 1h 15mReady In
A turkey roulade stuffed with garlic, shallot, parsley, rosemary, and orange zest, roasted until golden and juicy. Served sliced with optional grapes and gravy.
Ingredients
- 4 clove garlic pressed
- 1 large shallot finely chopped
- 237 ml fresh flat-leaf parsley chopped
- 29.6 ml fresh rosemary finely chopped
- 14.8 ml orange zest grated
- 59.1 ml olive oil divided
- Kosher salt and pepper
- 2 skin-on boneless turkey breast halves
- Fresh herbs for topping (optional)
- Grapes and gravy for serving (optional)
Nutrition (per serving, estimated)
Estimated based off 6 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 136 mg
- Iron: 1.51 mg
- Magnesium: 23.3 mg
- Phosphorus: 123 mg
- Potassium: 326 mg
- Zinc: 0.9 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- Kosher salt and pepper
- 2 skin-on boneless turkey breast halves
Prepare
- 4 clove garlic, pressed
- 1 large shallot, finely chopped
- Chop 237 ml fresh flat-leaf parsley
- 29.6 ml fresh rosemary, finely chopped
- Grate 14.8 ml orange zest
- 59.1 ml olive oil, divided
- Fresh herbs, for topping (optional)
- Grapes and gravy, for serving (optional)
Let's Cook
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Step 1.
Preheat the oven to 425°F. In a medium bowl, combine the pressed garlic, chopped shallot, chopped parsley, chopped rosemary, grated orange zest, 2 tablespoons olive oil, and ½ teaspoon each salt and pepper; mix well.
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Step 2.
Working with one turkey breast half at a time, carefully remove the skin in one piece and set aside. Butterfly each breast by cutting horizontally from the side, nearly through, then open like a book. Place plastic wrap over the breast and pound to ¼-inch thickness.
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Step 3.
Divide the herb mixture between the two breasts, spreading it evenly and leaving a ¾-inch border around the edges. Starting at a short end, roll up each breast tightly. Lay the reserved skin on top of each rolled breast, tucking and wrapping it under the edges. Tie each roulade with kitchen string at 2-inch intervals. Place the roulades on a rimmed baking sheet.
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Step 4.
Brush each roulade with 1 tablespoon of the remaining olive oil and season with ½ teaspoon salt. Roast at 425°F for 25 minutes. Reduce the oven temperature to 375°F and continue roasting until an instant-read thermometer inserted into the center registers 160°F, about 25 to 30 minutes more. Transfer the roulades to a cutting board and let rest for at least 10 minutes.
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Step 5.
Remove the kitchen string, slice the turkey roulades into rounds, and arrange on a platter. Garnish with fresh herbs and grapes, and serve with gravy if desired.