Description
This Garlic & Herb Turkey Roulade recipe features tender boneless turkey breasts filled with a flavorful garlic, herb, and panko breadcrumb mixture, rolled tightly, and baked to juicy perfection. It’s a classic, elegant dish perfect for family dinners or special occasions, delivering a delicious blend of savory herbs and subtle heat with red pepper flakes.
Ingredients
Scale
Turkey
- 2 boneless, skinless turkey breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Garlic & Herb Filling
- 4 Tbsp butter
- 1 cup panko breadcrumbs
- 1/4 cup thyme leaves
- 3 Tbsp sage leaves
- 2 cups parsley leaves
- 6 cloves garlic
- 1/2 tsp red pepper flakes
- Salt and freshly ground black pepper, to taste
Finishing
- 1/4 cup vegetable oil
Instructions
- Prepare the turkey breasts: Butterfly each turkey breast crosswise without cutting all the way through. Place a piece of plastic wrap over one open breast and gently pound it with a meat mallet until it forms a roughly 12″ x 14″ rectangle about 1/4″ thick. Season both sides with kosher salt and freshly ground black pepper. Repeat for the other breast to ensure even thickness for easy rolling.
- Make the garlic-herb filling: Melt the butter in a large skillet over medium heat. Add the panko breadcrumbs and toast them, stirring frequently, until golden brown and crispy. Transfer the toasted panko to a food processor. Add thyme leaves, sage leaves, parsley leaves, and garlic cloves to the processor and pulse until the mixture is finely chopped and well combined. Season with red pepper flakes, kosher salt, and freshly ground black pepper to taste.
- Roll the turkey with filling: Pat the butterflied turkey breasts dry with paper towels. Evenly spread half of the garlic-herb breadcrumb mixture over each breast. Starting from one edge, carefully roll each turkey breast tightly, similar to a jelly roll, ensuring the filling stays inside. Secure each roulade tightly with kitchen twine at intervals to keep its shape during cooking.
- Prepare for baking: Rub each turkey roulade all over with vegetable oil. Place the roulades on parchment-lined baking sheets, allowing space for heat circulation and even cooking.
- Bake the roulades: Preheat the oven to 375°F (190°C). Bake the roulades for about 1 hour, or until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). This ensures the turkey is fully cooked but remains juicy and tender. After baking, allow the roulades to rest for 20 minutes before slicing to let the juices redistribute and enhance moisture.
Notes
- Ensure the turkey breasts are pounded evenly to achieve uniform thickness for consistent cooking and easier rolling.
- Use an instant-read thermometer to accurately check doneness and avoid overcooking.
- Letting the roulade rest after baking significantly improves juiciness and flavor.
- Kitchen twine is essential to keep the roulade intact during baking.
- The garlic-herb filling can be prepared in advance and stored in the refrigerator for up to a day before assembling.
Nutrition
- Serving Size: 1 slice (approximately 120g)
- Calories: 280 kcal
- Sugar: 1.5 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 5.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1.5 g
- Protein: 30 g
- Cholesterol: 80 mg
