why make this recipe
Garlic & Herb Turkey Roulade is a fantastic dish that brings flavor and elegance to your dinner table. It is perfect for gatherings, holidays, or even a cozy family meal. This recipe combines tender turkey with fresh herbs and garlic, creating a delicious filling that everyone will love. It’s not only tasty but also visually impressive, making it ideal for special occasions.
how to make Garlic & Herb Turkey Roulade
Ingredients:
- 2 boneless, skinless turkey breasts
- Kosher salt
- Freshly ground black pepper
- 4 Tbsp. butter
- 1 cup panko breadcrumbs
- 1/4 cup thyme leaves
- 3 Tbsp. sage
- 2 cups parsley leaves
- 6 cloves garlic
- 1/2 tsp. red pepper flakes
- 1/4 cup vegetable oil
Directions:
Step 1: Start by butterflying the turkey breasts crosswise. Be careful not to cut all the way through. Place a piece of plastic wrap over one breast and pound it into a rectangle about 12-x-14 inches and 1/4 inch thick. Season it with salt and pepper. Do the same with the other breast.
Step 2: In a large skillet, melt the butter. Add the panko breadcrumbs and toast them until golden brown. Once done, transfer the toasted panko to a food processor. Add the thyme, sage, parsley, and garlic, then process until finely chopped. Season with red pepper flakes, salt, and pepper.
Step 3: Pat dry the turkey breasts. Sprinkle half of the garlic-herb mixture evenly over one breast. Roll it up tightly like a jelly roll and secure it with kitchen twine. Repeat this process with the second breast.
Step 4: Rub the roulades all over with vegetable oil and place them on parchment-lined baking sheets.
Step 5: Bake the roulades in a preheated oven at 375 degrees Fahrenheit. Cook until an instant-read thermometer inserted into the thickest part of the roulade reads 160 degrees. This should take about 1 hour. Allow them to cool for 20 minutes before slicing.
how to serve Garlic & Herb Turkey Roulade
Slice the roulade into thick pieces before serving. Place the slices on a platter and garnish with extra fresh herbs for an appealing presentation. It pairs well with sides such as mashed potatoes, steamed vegetables, or a fresh salad.
how to store Garlic & Herb Turkey Roulade
Leftover roulade can be stored in an airtight container in the refrigerator. It will stay fresh for about 3 to 4 days. You can also freeze the roulade. Wrap it tightly in plastic wrap and then in aluminum foil. It should keep well for up to 3 months in the freezer.
tips to make Garlic & Herb Turkey Roulade
- Make sure to use fresh herbs for the best flavor.
- Don’t rush the rolling process; roll it tightly for even cooking.
- If you’re short on time, you can prepare the filling a day in advance.
variation (if any)
Feel free to add other ingredients such as spinach or sun-dried tomatoes to the filling for a different flavor. You can also experiment with different spices or use chicken instead of turkey.
FAQs
1. Can I use chicken instead of turkey for this recipe?
Yes, you can substitute chicken breasts for turkey breasts. The cooking time may vary slightly, so make sure to check the internal temperature.
2. Is it difficult to roll the turkey breast?
Not at all! Just take your time when rolling, and make sure to keep it tight. Secure it with kitchen twine to help maintain the shape while cooking.
3. Can I prepare this dish in advance?
Absolutely! You can prepare the roulades a day in advance, store them in the fridge, and bake them the next day. This can save you time if you are hosting a dinner.
Garlic & Herb Turkey Roulade
Ingredients
Method
- Butterfly the turkey breasts crosswise, careful not to cut all the way through. Cover with plastic wrap and pound into a rectangle about 12x14 inches and 1/4 inch thick. Season with salt and pepper.
- In a large skillet, melt the butter over medium heat. Add the panko breadcrumbs and toast until golden brown. Transfer to a food processor.
- Add thyme, sage, parsley, and garlic to the food processor; process until finely chopped. Season with red pepper flakes, salt, and pepper.
- Pat dry the turkey breasts. Sprinkle half of the garlic-herb mixture evenly over one breast. Roll tightly like a jelly roll and secure with kitchen twine. Repeat with the second breast.
- Rub the roulades with vegetable oil and place on parchment-lined baking sheets.
- Bake in a preheated oven at 375°F until an instant-read thermometer inserted into the thickest part reads 160°F, about 1 hour.
- Allow to cool for 20 minutes before slicing.
- Slice the roulade into thick pieces before serving. Garnish with extra fresh herbs and serve with sides like mashed potatoes, steamed vegetables, or a fresh salad.
