Elegant Turkey Roulade with Herb and Parmesan Stuffing

Elegant Turkey Roulade with Herb and Parmesan Stuffing

A showstopping main course that’s easier than it looks – perfect for special occasions or an elevated Sunday dinner.

Key Info

• Prep Time: 45 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours 15 minutes
• Servings: 8-10
• Difficulty: Moderate
• Dietary: Non-vegetarian, nut-free

Equipment Needed

• Meat mallet
• Large cutting board
• Kitchen twine
• Roasting pan
• Instant-read thermometer
• Parchment paper (or aluminum foil)

Ingredients

For the Turkey:

• 1 whole turkey breast (3-5 lbs/1.4-2.3 kg), skin on, deboned
• 2 tablespoons (30ml) olive oil
• 2 teaspoons (10g) kosher salt
• 1 teaspoon (5g) fresh ground black pepper

For the Stuffing:

• 5 slices thick-cut bacon, diced
• 1 cup (150g) onion, finely chopped
• 5 oz (140g) kale, stemmed and chopped
• 4 oz (115g) Parmesan cheese, grated
• 2 tablespoons fresh sage, chopped
• 2 tablespoons fresh thyme leaves
• 3 cloves garlic, minced

Method

1. Butterfly the turkey breast

   Place breast skin-side down and slice horizontally, opening like a book. Pound to even ½-inch thickness between parchment sheets.

2. Prepare the stuffing

   Cook bacon until crispy in large pan (5-7 minutes). Add onions, cook until softened (3-4 minutes). Add kale, garlic – cook until kale wilts (2-3 minutes). Mix in Parmesan and herbs, let cool completely.

3. Assemble roulade

   Spread stuffing evenly over turkey, leaving 1-inch border. Roll tightly from long side, keeping skin on outside. Tie with kitchen twine at 2-inch intervals.

   
4. Prepare for roasting

   Preheat oven to 375°F/190°C. Rub outside with olive oil, salt, and pepper. Place in roasting pan seam-side down.

   
5. Roast

   Cook until internal temperature reaches 165°F/74°C (about 1.5 hours). Let rest 15 minutes before slicing.

Crucial Tips

• Always butterfly with skin side down.
• Stuffing must be completely cool before spreading.
• Roll as tightly as possible to prevent gaps.
• Use thermometer to check doneness – color alone isn’t reliable.

Storage & Reheating

• Refrigerate up to 3 days.
• Slice cold for sandwiches.
• Reheat slices in 350°F/175°C oven for 10-15 minutes.

Common Mistakes

• Don’t skip the resting period.
• Avoid overstuffing – it will make rolling difficult.
• Never stuff warm filling into raw meat.

Variations

• Swap kale for spinach.
• Use pecorino instead of Parmesan.
• Add dried cranberries for holiday flair.
• Try mushroom filling for earthier flavor.