Description
This juicy and flavorful turkey roulade is the perfect alternative to a whole bird. Stuffed with sautéed vegetables and roasted to perfection—ideal for a smaller Thanksgiving or elegant dinner.
Ingredients
4 tbsp butter, divided (or olive oil for dairy-free)
1 small onion, finely chopped
1 cup celery, diced small (about 2 ribs)
1 cup carrots, diced small (about 2 medium)
¼ tsp bay leaves powder
½ tsp dried thyme
⅓ tsp dried rosemary
1 tsp salt, divided (or to taste)
¼ to ½ tsp white pepper, divided (to taste)
2 to 3 lbs boneless turkey breast
Instructions
Sauté Vegetables: In a skillet, melt 2 tbsp butter (or olive oil). Add onion, celery, carrots, ⅓ tsp salt, pinch of pepper, bay leaf powder, thyme, and rosemary. Sauté until soft and translucent. Set aside to cool.
Butterfly Turkey: Place turkey breast skin-side down. Slice horizontally through the thickest part, stopping 1 inch from the end. Open like a book.
Flatten: Cover with plastic wrap and pound to an even ½-inch thickness using a meat mallet.
Stuff & Roll: Season turkey with salt and pepper. Spread the cooled veggie filling, leaving a 1-inch border. Roll tightly into a log and tie with kitchen twine at 2–3 inch intervals.
Season & Bake: Rub remaining 2 tbsp butter over the roulade, sprinkle with salt and pepper, and place in a baking pan. Tent loosely with foil.
Roast: Bake at 375°F (190°C) for 40 minutes covered, then uncover and roast an additional 10–20 minutes, until internal temperature reaches 157–160°F (69–71°C).
Optional Broil: For skin-on turkey, broil the last 2–3 minutes for crispy skin.
Rest & Serve: Let rest for 10–15 minutes before slicing.
Notes
Cooking time = approx. 20 minutes per pound.
Ingredient amounts are for a small (2–3 lb) breast. Adjust for larger sizes.
Can be served cold or hot — great for leftovers!
Use a meat thermometer for best results.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
