Turkey Roll (Turkey Roulade)

A Turkey Roll (Turkey Roulade) is a boneless turkey breast that is rolled, stuffed, and roasted to create a beautiful, sliceable main dish perfect for holidays or special occasions. This elegant yet easy recipe delivers all the flavors of a traditional roast turkey in a more manageable, faster-cooking form.

If you love small turkey recipes instead of the whole bird, then try our Oven Roasted Turkey Breast also. Or if you need a second main for a big crowd, then check out our Peach Glazed Ham. Super easy and absolutely delicious!

Do you get a bit antsy when you start to think about roasting a whole turkey? The mess, the weight, the stuffing, the carcass, the leftovers. Sometimes it seems to be overwhelming. Don’t get me wrong, I still do love to do a whole bird, but if you try a Turkey Roll or Roulade, you just might be amazed at how much easier it is. I have done these for years when there are only the three of us for an occasion. They are simple and delicious. For company, I just do two or more.

No need to add salt to the outside as it is seasoned all the way through. The skin gets a lovely massage with olive oil and poultry seasoning. Sometimes I use Herbs de Provence, also.

Ingredients to make this Turkey Breast Roll

I don’t normally brine turkey breasts, but I decided to take that extra step, and they turned out wonderfully seasoned and juicy. It is an easy step; you just need some forward-thinking and planning. The result is so worth it!

How To Make A Turkey Roll

For the brine, place all ingredients except turkey in a large stock pot. Bring to boil and cook until salt dissolves. Remove from heat and allow to cool completely.

Once cool, put the turkey in the brine and refrigerate overnight. When ready to roast, remove the turkey from the brine and pat dry.

Cook the onion in the Tbsp. of butter until translucent and then let cool.

Break the bread into small pieces and place into a bowl with the cranberries, pistachios, poultry seasoning, salt, pepper and white wine or chicken broth. Add the cooked onion and mix well.

Preheat the oven to 400F. Lay the turkey skin side down on a large cutting board. Cover the breast with plastic wrap and, using a kitchen mallet, flatten the breast to an even thickness. Try pounding the turkey so that the breast is longer than it is wide.

Spread the stuffing lengthwise. You want the outside of the roll to be covered with the skin. You can roll the turkey breast into a long, narrow roll or a shorter, fatter one by placing the stuffing towards one end of the turkey breast and then rolling it up. Depending on how you roll it will make the cooking time less or more. Use a thermometer to check the temperature. Cooked turkey is 165F.

Slide twine under the breast and tie off tightly in 3-4 places. Place the breast in a small roasting pan. Rub the outside with olive oil and massage with poultry seasoning to evenly coat. Don’t salt as it will end up being too salty after brining.

Roast for 1 hour and 30 min. or until thermometer reads 165F. Remove from oven and let rest for 10 min. Slice and serve.

Recipe Pro Tips

Turkey for a Smaller Crowd

Doing a Stuffed Roasted Turkey Breast like this is more like a roast. No bones to deal with, very little mess and fuss, but the results will have you breathless with anticipation!! Turkey is perfect for Easter, especially one like this, which could go easily with a ham.

Flatten the Turkey Evenly

Flatten the turkey breast to an even thickness so it cooks evenly and rolls easily.

Season Every Layer

Season both the turkey and the filling — this ensures flavor in every bite.

Don’t Overfill

Too much filling makes it hard to roll and can cause it to fall apart while cooking.

Tie It Tightly

Use kitchen twine to secure the roll every 1–2 inches so it holds its shape during cooking.

Use a Meat Thermometer

Cook until the internal temperature reaches 165°F (74°C) for perfectly juicy turkey.

Brine for Moisture

Brining the turkey breast ahead of time gives not only moisture to the meat but also flavor. Don’t skip this step.

Let It Rest Before Slicing

Rest for 10 –15 minutes so the juices redistribute and slices stay intact.

Slice with a Sharp Knife

Clean slices show off the beautiful filling.

Make It Ahead

You can assemble the roulade ahead of time, refrigerate, cover and then roast when ready.

This turkey breast can be the center of attention, just like any whole roasted bird, but with so much less stress. Your family and friends will be very impressed with something just slightly different for you to serve them this holiday season.

Pin it HERE!!

Stuffed Roasted Turkey Breast

Tara Noland

If you’re looking for a boneless turkey breast recipe that’s juicy, flavorful, and easy to carve, this turkey roulade is a delicious and stress-free option.

5 from 4 votes

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Prep Time 25 minutes mins

Cook Time 1 hour hr 30 minutes mins

Inactive Time 12 hours hrs

Total Time 13 hours hrs 55 minutes mins

Course Dinner, Turkey

Cuisine American

Servings 6 servings

Calories 349 kcal

Video

Ingredients

 

Brine (enough for 1 or 2 breasts)

• 3 quarts water
• 3/4 cup maple syrup
• 3/4 cup Kosher salt
• 1 fresh bunch of thyme
• 3 bay leaves
• 2 garlic cloves crushed
• 2 Tbsp. black peppercorns

Turkey

• 1 large turkey breast 3-4 lbs.
• 1/2 onion chopped
• 1 Tbsp. butter
• 2 slices stale bread or the ends off the loaf
• 1/4 cup dried cranberries
• 1/4 cup pistachios
• 1 tsp. poultry seasoning plus more for the outside
• salt and pepper to taste
• 1/4 cup white wine or chicken broth
• Olive oil
• Twine

Instructions

 

• For the brine, place all ingredients except turkey in a large stock pot. Bring to boil and cook until salt dissolves. Remove from heat and allow to cool completely.
• Once cool, put the turkey in the brine and refrigerate overnight.
• When ready to roast, remove the turkey from the brine and pat dry. Cook the onion in the Tbsp. of butter until translucent and then let cool.
• Break the bread into small pieces and place into a bowl with the cranberries, pistachios, poultry seasoning, salt, pepper and white wine or chicken broth. Add the cooked onion and mix well.
• Preheat the oven to 400F. Lay the turkey skin side down on a large cutting board. Cover the breast with plastic wrap and, using a kitchen mallet, flatten the breast to an even thickness. Pound the turkey so that the breast is longer than it is wide.
• Spread the stuffing lengthwise. You want the outside of the roll to be covered with the skin. You can roll the turkey breast into a long, narrow roll or a shorter, fatter one by placing the stuffing towards one end of the turkey breast and then rolling it up. Depending on how you roll it will make the cooking time less or more. Use a thermometer to check the temperature. Cooked turkey is 165F.
• Slide twine under the breast and tie off tightly in 3-4 places. Place the breast in a small roasting pan. Rub the outside with olive oil and massage with poultry seasoning or herbs de Provence to evenly coat. Don't use additional salt as it will be too salty.
• Roast for 1 hour and 30 min. or until thermometer reads 165F. Remove from oven and let rest for 10 min. Slice and serve with mashed potatoes, vegetables and your favorite gravy.

Equipment

476ft Butchers Cooking Twine, 100% Cotton Kitchen Twine String

Serving Platter, Rectangular 15.67/14.1/12.6inch Serving Dishes

Staub Cast Iron 12.5-inch x 9-inch Oval Baking Dish – Matte Black

Notes

See the post for more information, photos and tips. 

Nutrition

Serving: 1Calories: 349kcalCarbohydrates: 42gProtein: 31gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 76mgSodium: 14540mgPotassium: 568mgFiber: 3gSugar: 29gVitamin A: 169IUVitamin C: 2mgCalcium: 139mgIron: 2mg

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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