Name: Easy Turkey Roulade Recipe - Flavorful & Delicious
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 6-8 servings
Ingredients: 2 bone-in turkey breasts with skin; 1/2 cup fresh sage leaves, finely chopped; 4 sprigs fresh rosemary, leaves stripped and finely chopped; 8 cloves garlic, minced; 1 tablespoon brown sugar; 2 teaspoons whole black peppercorns; 2 teaspoons coarse sea salt; 1/4 cup vegetable oil, plus extra for brushing; 2-3 cups chicken stock; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour

Turkey Roulade is more than just a festive dish; it’s an invitation to a culinary experience that delights the senses and brings people together. Imagin extracte a perfectly rolled turkey breast, stuffed with an aromatic symphony of herbs, savory breadcrum extractbs, and perhaps a hint of something sweet or tangy, all baked to golden perfection. This isn’t your average, dry holiday bird. What makes a Turkey Roulade so utterly irresistible is its inherent elegance and surprising simplicity. It offers a beautiful presentation, turning any meal into a special occasion, while ensuring every bite is moist, flavorful, and wonderfully textured. We love it because it’s a clever way to serve turkey that feels both comforting and sophisticated, a guaranteed showstopper that’s surprisingly manageable for home cooks. Get ready to impress your guests and elevate your own cooking game with this sensational recipe.

Ingredients:

2 bone-in turkey breasts with skin (approximately 4-5 lbs total)
1/2 cup fresh sage leaves, finely chopped
4 sprigs fresh rosemary, leaves stripped and finely chopped
8 cloves garlic, minced
1 tablespoon brown sugar
2 teaspoons whole black peppercorns
2 teaspoons coarse sea salt
1/4 cup vegetable oil, plus extra for brushing
2-3 cups chicken stock
3 tablespoons unsalted butter
3 tablespoons all-purpose flour

Preparing the Turkey Roulade

Step 1: Debone and Butterfly the Turkey Breasts

The first crucial step in creating a tender and flavorful Turkey Roulade is preparing the turkey breasts. You’ll want to remove the bones and then butterfly them. This process will allow you to create a relatively flat, even surface for rolling, ensuring consistent cooking and easier stuffing. For each bone-in turkey breast, carefully run a sharp boning knife along the bone, working to release the meat. Once the bone is free, you can discard it or save it for making stock. Next, lay the deboned breast flat on your cutting board. Make a lengthwise cut about halfway through the thickest part of the breast, being careful not to cut all the way through. Open the breast like a book. Then, using the flat side of your knife or a meat mallet, gently pound the breast to an even thickness of about 1/2 inch. This even thickness is key for a uniform roulade. Repeat this process for both turkey breasts.

Step 2: Create the Herb and Spice Rub

Now, let’s infuse our Turkey Roulade with incredible flavor. In a small bowl, combine the finely chopped fresh sage leaves, finely chopped fresh rosemary leaves, minced garlic cloves, brown sugar, whole black peppercorns, and coarse sea salt. If you don’t have whole peppercorns, you can use freshly ground black pepper, but the whole peppercorns will offer a more robust, nuanced flavor as they toast slightly during cooking. Mix these ingredients thoroughly to create a fragrant rub. This blend of herbs, aromatics, and a touch of sweetness will beautifully complement the savory turkey.

Step 3: Season and Roll the Turkey

Lay your butterflied turkey breasts flat, skin-side down. Generously season the inside of each breast with about half of the herb and spice rub you just prepared. Ensure the rub is evenly distributed across the surface. Now comes the rolling. Starting from the thicker end, carefully and tightly roll up each turkey breast to form a log-like shape. Imagin extracte you are rolling a jelly roll. The goal is to create a compact cylinder that will hold its shape during cooking. Once rolled, you can secure the roulades with kitchen tgrape juice if they seem loose, tying them at intervals of about 2 inches. This will help maintain their shape and prevent them from unrolling. If you don’tgrape juicee twine, don’t worry too much; a tight roll is often sufficient.

Step 4: Sear and Roast the Turkey Roulade

Preheat your oven to 375°F (190°C). Heat the vegetable oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the prepared turkey roulades to the hot skillet. Sear them on all sides until they are beautifully golden brown. This searing step is crucial for developing a delicious crust and locking in moisture. It adds a wonderful depth of flavor that you wouldn’t get from simply baking. Once seared, carefully pour in 2 cups of the chicken stock. The stock will deglaze the pan, picking up all those flavorful browned bits. Transfer the skillet, or if your skillet isn’t oven-safe, move the roulades to a roasting pan with the stock, to the preheated oven. Roast for approximately 60-75 minutes, or until a meat thermometer inserted into the thickest part of a roulade registers 165°F (74°C). Basting with the pan juices every 15-20 minutes will further enhance the moisture and flavor of your Turkey Roulade.

Step 5: Make the Pan Gravy

While your Turkey Roulade is resting (which is a vital step for juicy meat – aim for at least 10-15 minutes after removing it from the oven), it’s time to create a rich and savory pan gravy. Carefully remove the roulades from the roasting pan and set them aside, tented loosely with foil. Place the roasting pan over medium heat on your stovetop (if not using an oven-safe skillet, transfer the pan juices to a saucepan). Discard most of the fat from the pan, leaving behind the flavorful drippings. Add the butter to the pan and let it melt, then whisk in the flour. Cook this mixture, known as a roux, for about 1-2 minutes, stirring constantly, until it’s lightly golden. This cooks out the raw flour taste. Gradually whisk in the remaining chicken stock (add more if you prefer a thinner gravy), scraping up any browned bits from the bottom of the pan. Bring the gravy to a simmer and cook, stirring, until it thickens to your desired consistency. Season with additional salt and pepper to taste. The final result will be a silky, flavorful gravy perfect for spooning over your delicious Turkey Roulade.

Conclusion:

And there you have it – a delicious and impressive Turkey Roulade, perfect for any special occasion or even just a delightful Sunday dinner! We’ve walked through the simple steps to transform a humble turkey breast into a show-stopping centerpiece. Remember, the key to a moist and flavorful Turkey Roulade lies in even cooking and allowing it to rest properly before slicing. Don’t be afraid to get creative with your fillings; this recipe is a fantastic canvas for your culinary imagin extractation. For serving, I love to pair this beautiful dish with creamy mashed potatoes and a generous dollop of cranberry sauce. The richness of the roulade is beautifully complemented by these classic accompaniments. If you’re feeling adventurous, consider adding a splash of white grape juice to your gravy for an extra layer of flavor. I truly hope you enjoy making and sharing this delightful Turkey Roulade with your loved ones. Happy cooking!

Frequently Asked Questions:

Can I make this Turkey Roulade ahead of time?

Absolutely! You can prepare the roulade up to the point of baking and refrigerate it, covered tightly, for up to 24 hours. You may need to add a few extra minutes to the baking time if cooking from chilled. This is a great way to reduce stress on the day of your meal.

What other stuffing ingredients work well in a Turkey Roulade?

The possibilities are endless! Beyond the classic bread-based stuffing, you could try a wild rice and mushroom mixture, a spinach and feta filling, or even a beef prosciutto and sage combination. Just ensure your stuffing ingredients are pre-cooked or finely chopped so they cook through within the roulade.