Mains

Turkey Roulade


This recipe should not be saved for Thanksgiving, it's elegant and tasty for any holiday dinner soiree. Thankfully, this is incredibly simple and easier than: a roasted turkey, a spatchcocked turkey, and way tastier than ordering a ready-made one at Whole Foods. It cooks quickly for all the spontaneous hosts out there, and what could be more festive than a beautiful roast packed with a yummy herb seasoning. Feel free to put a spin on the recipe and add dried figs, cranberries or fresh apples to the filling.  Typically butchers and grocers don’t carry a butterflied turkey breast year round so you can substitute with a butterflied chicken breast and adjust the cooking time in a pinch.

INGREDIENTS

all units: U.S. Imperial

  • 4-8 lbs Butterflied Turkey Breast (ask the butcher to de-bone)
  • 1 yellow onion
  • 4 garlic cloves
  • 1 tbsp fennel seeds
  • 1 tsp red chili flakes
  • 1/4-1/2 c finely chopped herbs: rosemary, sage, thyme or oregano, parsley 
  • 1 c dry white wine
  • Sea salt & cracked pepper 

Preheat the oven to 350°

Finely chop the onions and herbs. 

Prep the turkey breast by placing it skin side down, lay a sheet of plastic wrap and pound the breast to an even thickness. Best as you can get to 1-1.5 inches thick concentrating on the thicker parts of the breast. Remove the plastic wrap and set aside. 

Toast the fennel seeds in a pan on a medium heat, then sauté with the onions in EVOO with the herbs, and chili flakes. Once browned, add the wine to deglaze the pan. Once the liquid has mostly cooked off, turn off the heat. 

Salt & pepper the meat side of the turkey breast. Make sure the skin side is down (on the surface) meat side up.

Spread the onion mixture in a thin layer onto the breast, and roll the meat finishing with the open seam down on the surface. Tip: when rolling the butterflied turkey breast. The breast is cut in half, you’ll see part of the skin side that faces down does not have skin, begin rolling the breast from this edge. You can use a layer of cheese cloth or butcher twine to tie off the breast to hold its shape while cooking. Generously salt & pepper the outside skin.

Place the breast seam side down on the pan and roast at 350 for 45-1.5hrs depending on how large the breast is. Use an instant read thermometer and remove from the oven when it reads 145° (I check a few spots). Allow to rest for 10 minutes before slicing. If there are juices in the pan spoon over the turkey or use in your gravy.