Description
This Garlic & Herb Turkey Roulade is a flavorful and elegant roasted turkey dish featuring tender turkey breasts rolled with a savory garlic, herb, and toasted panko breadcrumb filling. Perfect for holiday dinners or special occasions, the roulade is seasoned with thyme, sage, parsley, and a touch of red pepper flakes for a subtle kick, then roasted to juicy perfection.
Ingredients
Scale
Turkey
- 2 boneless, skinless turkey breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup vegetable oil
Filling
- 4 Tbsp. butter
- 1 cup panko breadcrumbs
- 1/4 cup thyme leaves
- 3 Tbsp. sage leaves
- 2 cups parsley leaves
- 6 cloves garlic
- 1/2 tsp. red pepper flakes
Instructions
- Prepare the Turkey Breasts: Butterfly the turkey breasts crosswise without cutting all the way through to create a flat surface. Place a piece of plastic wrap over one open breast and use a meat mallet to pound it to a rectangle approximately 12″x14″ and about 1/4″ thick. Season both sides with kosher salt and freshly ground black pepper. Repeat the process for the second breast to ensure uniform thickness, which will help with even rolling and cooking.
- Make the Herb Filling: In a large skillet, melt 4 tablespoons of butter over medium heat. Add 1 cup of panko breadcrumbs and toast them until golden brown, stirring frequently to avoid burning. Transfer the toasted breadcrumbs to a food processor, then add 1/4 cup thyme leaves, 3 tablespoons sage leaves, 2 cups parsley leaves, and 6 cloves garlic. Pulse until finely chopped and the mixture comes together. Season with 1/2 teaspoon of red pepper flakes, kosher salt, and freshly ground black pepper to taste.
- Assemble the Roulades: Pat the flattened turkey breasts dry with paper towels. Evenly sprinkle half of the garlic-herb breadcrumb mixture over each breast. Carefully roll each breast tightly like a jelly roll, ensuring the filling stays inside. Secure each roulade with kitchen twine at intervals to maintain their shape during cooking.
- Prepare for Baking: Rub the outside of each roulade evenly with 1/4 cup vegetable oil to help achieve a golden crust. Place the roulades on a baking sheet lined with parchment paper to prevent sticking and ease cleanup.
- Bake the Roulades: Preheat the oven to 375°F (190°C). Bake the roulades in the oven until an instant-read thermometer inserted into the thickest part reads 160°F (71°C), about 1 hour. This ensures the turkey is fully cooked and juicy.
- Rest and Serve: Remove the roulades from the oven and let them rest for 20 minutes. This resting period allows the juices to redistribute throughout the meat, making slices more moist and flavorful. Once rested, remove the twine, slice, and serve.
Notes
- Make sure to pound the turkey breasts evenly to guarantee uniform cooking and rolling ease.
- Use an instant-read thermometer to accurately check doneness and avoid overcooking.
- You can prepare the roulades a few hours in advance and refrigerate them before baking to save time.
- Serve with simple sides like roasted vegetables or mashed potatoes to complement the rich flavors.
Nutrition
- Serving Size: 1 slice (about 120g)
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
