Turkey Roulade

Why You’ll Love This Recipe

I turn to this turkey roulade recipe whenever I want something special without the fuss of roasting an entire bird. It’s quicker to cook, easier to carve, and filled with herb-scented vegetables that keep the meat moist and flavorful. Whether I’m hosting a small holiday meal or just want a change from traditional turkey, this recipe always delivers on flavor and presentation.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 tablespoons butter, divided (or olive oil)
1 small onion, finely chopped
1 cup celery, diced small (about 2 ribs)
1 cup carrots, diced small (about 2 medium)
¼ teaspoon bay leaves powder
½ teaspoon dried thyme
⅓ teaspoon dried rosemary
1 teaspoon salt, divided (or to taste)
¼ to ½ teaspoon white pepper, divided (to taste)
2 to 3 pounds boneless turkey breast

Directions

Sauté the vegetables: I melt 2 tablespoons of butter (or olive oil) in a skillet over medium-high heat. I add the onion, celery, carrots, ⅓ teaspoon of salt, a pinch of white pepper, bay leaves powder, thyme, and rosemary. I cook everything until the vegetables are soft and the onions are translucent, then set the mixture aside to cool.

Prepare the turkey: I butterfly the turkey breast by slicing it horizontally through the thickest part—being careful not to cut all the way through—and then open it like a book. I cover it with plastic wrap and gently pound it to an even ½-inch thickness.

Season and fill: I season the turkey with salt and pepper. Once the vegetable filling has cooled, I spread it evenly over the surface of the turkey, leaving a 1-inch border around the edges.

Roll and tie: Starting from the short end, I roll the turkey tightly into a log. I secure it with kitchen twine every 2 to 3 inches and tie a final vertical loop to keep everything in place.

Prepare to bake: I rub the rolled turkey with the remaining 2 tablespoons of butter and sprinkle with a bit more salt and pepper. Then I place it on a baking pan and tent it loosely with foil.

Roast: I bake it in a preheated 375°F (190°C) oven for 40 minutes covered with foil, then remove the foil and roast for another 10–20 minutes until the internal temperature reaches 157–160°F (69–71°C).

Broil (optional): If I’m using a skin-on turkey breast, I broil it for the last 2–3 minutes to get that crispy, golden-brown skin.

Rest and slice: I remove the roulade from the oven and let it rest for 10 to 15 minutes before slicing into beautiful, flavorful rounds.

Servings and timing

This recipe serves 6 people.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

Variations

• Fruit & nut stuffing: I sometimes add chopped dried cranberries and toasted pecans to the vegetable filling for a festive twist.

• Dairy-free option: Olive oil works perfectly in place of butter if I want a dairy-free version.

• Herb swap: I’ve used sage or parsley instead of rosemary when I want a different flavor profile.

• Stuffing shortcut: For a quicker version, I’ve even used pre-cooked stuffing as the filling.

• Cheese addition: A sprinkle of grated parmesan or feta inside the roulade gives it a creamy, tangy bite.

Storage/Reheating

I store leftover turkey roulade in an airtight container in the fridge for up to 3 days. To reheat, I place slices in a baking dish, cover with foil, and warm in a 300°F oven for about 15 minutes. I also enjoy it cold, sliced thin for sandwiches or as a protein addition to salads.

FAQs

Can I make this ahead of time?

Yes, I often assemble the roulade a day in advance, wrap it tightly, and keep it in the fridge. Then I bake it fresh on the day I’m serving.

What’s the best way to keep the roulade moist?

Keeping it covered with foil for most of the baking time helps retain moisture. Letting it rest after baking is also key so the juices redistribute before slicing.

Do I need a meat thermometer?

It’s optional, but I find it really helpful. I aim for 157–160°F in the thickest part of the roulade to make sure it’s cooked through but still juicy.

Can I freeze it?

Yes, I wrap individual slices tightly in foil and freeze them. To reheat, I let them thaw in the fridge overnight and warm them in the oven.

What sides go well with this?

I usually serve it with mashed potatoes, roasted Brussels sprouts, or a cranberry-orange relish. It’s also great with a simple green salad or stuffing.

Conclusion

This turkey roulade is one of my favorite dishes when I want to keep things special without going overboard. It’s flavorful, elegant, and much easier to prepare than a whole bird. Whether I’m serving it for the holidays or just for a cozy Sunday dinner, it always impresses—and the leftovers are just as good the next day.