Description
Succulent turkey roulade with sage and rosemary whispers holiday elegance, promising a centerpiece that delights sophisticated palates. Herbal notes and tender meat create a memorable dining experience you’ll savor with each delicate, perfectly rolled slice.
Ingredients
Scale
Main Protein:
- 2 turkey breasts, bone-in with skin
Herbs and Aromatics:
- 1/2 cup fresh sage
- 4 rosemary sprigs
- 8 garlic cloves
Seasonings and Liquid Ingredients:
- 1 tablespoon brown sugar
- 2 teaspoons peppercorns
- 2 teaspoons sea salt
- 1/4 cup (60 milliliters) vegetable oil
- Extra oil for brushing
- 2–3 cups (480–720 milliliters) chicken stock
- 3 tablespoons (45 milliliters) butter
- 3 tablespoons (45 milliliters) flour
Instructions
- Create a fragrant herb mixture by mashing sage, rosemary, garlic, sugar, pepper, salt, and oil into a smooth, aromatic paste.
- Carefully debone the turkey breast, opening it flat like a butterfly. Create shallow crosshatch cuts across the meat’s surface to help absorb flavors and ensure even cooking.
- Generously massage the prepared herb paste into every crevice of the turkey meat, ensuring complete and even coverage.
- Carefully roll the turkey breast, positioning the skin on the exterior. Secure the roll tightly using kitchen twine at 1-inch intervals to maintain its shape.
- Encase the rolled turkey completely in plastic wrap, sealing it tightly. Refrigerate for 8-12 hours to allow herbs to penetrate the meat and help set the shape.
- Preheat oven to 375°F. Unwrap the roulade and place on a roasting rack. Roast for approximately 45-55 minutes, or until internal temperature reaches 165°F when checked with a meat thermometer.
- While the turkey rests, prepare gravy by whisking flour and butter in a saucepan. Gradually add stock, stirring constantly until the mixture thickens and becomes smooth, about 5-7 minutes.
Notes
- Swap herbs like thyme or oregano for a unique flavor profile that matches your taste preferences.
- Pound turkey breast evenly to ensure consistent thickness and faster, more uniform cooking throughout the roulade.
- Create dairy-free version by using olive oil instead of butter in gravy and selecting plant-based stock options.
- Slice roulade cold for cleaner, more precise cuts when serving, allowing the meat to set and retain its shape perfectly.
- Prep Time: 1 hour
- Cook Time: 55 minutes
- Category: Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 24 g
- Cholesterol: 95 mg