Are you in the mood for tender white meat, but prepared in a slightly unconventional way?
Then try our turkey roulade recipes that your whole family will enjoy!
We have a variant for you with spinach, dried tomatoes and mushrooms.
Try them all!
Turkey roll with bacon-cabbage stuffing
The perfect festive dish that will make a lot of fun! A delicious turkey roulade filled with a mixture of cabbage and bacon is simple and you will also enjoy it.
- 2 boneless turkey breasts (approx. 1 kg each)
- 5 strips of thickly sliced bacon
- 1 cup chopped onion
- 1 teaspoon of salt
- ½ teaspoon of pepper
- 2 cloves of garlic, chopped
- 3 sprigs of thyme
- 6 sage leaves, finely chopped
- 140 g cabbage, roughly chopped
- 2 tablespoons of lemon juice
- 110 g of grated parmesan
Spreading the roll:
- 4 tablespoons of butter
- 2 sprigs of thyme
- 3 sage leaves
- Preheat the oven to 190°C.
- Heat a pan over medium heat.
- Add bacon and cook until browned and crispy on both sides, 6-8 minutes. Remove bacon and set aside.
- Leave the bacon fat in the pan and add the onion, salt and pepper.
- Sauté until onion softens, 5 minutes.
- Add the garlic, thyme and sage and sauté for one minute.
- Add the cabbage and continue to sauté until the cabbage begins to wilt and soften, 5 minutes.
- Remove from the heat and set aside to cool.
- Once the mixture has cooled to room temperature, add the lemon juice and cheese.
- Mix it up.
- Place the boneless turkey breast skin side down.
- Use a sharp knife to cut open the breast like an open book.
- Place the breasts opened in this way next to each other to create one large breast.
- You can also use a large one (approx. 2 kg) instead.
- Salt and pepper the turkey and place the prepared stuffing on it.
- You start scrolling at the shorter end.
- Make sure there is no turkey skin rolled inside the roll and cut off the excess skin.
- Use six 25cm pieces of food twine to secure the roll tightly.
- Place in the baking dish.
- Bake the roll in a preheated oven.
- Every 20 minutes, brush with melted herb butter, prepared by melting 4 tablespoons of butter with two sprigs of thyme and three sage leaves, and leaving to infuse for 10 minutes.
- Roast until the skin is dark brown and the meat is about 150°F (62°C) in the center, about 1 to 1 1/2 hours.
- Remove from the oven and cover with foil.
- Let the roll rest for 20 minutes before slicing.
- Enjoy it!
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Turkey roulade with mushrooms and leeks
This turkey roulade recipe is suitable for any occasion and is surprisingly easy to make. Try it yourself!
- 2 tablespoons of butter
- 2 thinly sliced leeks
- 2 stalks celery stalks, finely chopped (about ½ cup)
- 230 g of mushrooms, finely chopped in a food processor
- ½ teaspoon of dried tarragon
- salt and pepper to taste
- ¼ cup dessert wine (eg Marsala)
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh sage
- 1 (approx. kilo) boneless turkey breast
- Preheat a large skillet over medium heat.
- Melt the butter and sauté the leeks and celeriac until they begin to soften – about 8 minutes.
- Add the mushrooms and tarragon and continue to sauté for about 10 minutes until the liquid has evaporated.
- Season with salt and freshly ground black pepper.
- Add the dessert wine to the pan and scrape the bottom of the pan with a flat spatula to get all the brown bits.
- Remove the pan from the heat and stir in the parsley and sage.
- Salt the vegetables again to taste and let the filling cool.
- Place the turkey breast on a cutting board.
- Hold the sharp knife parallel to the cutting board and press down on the turkey breast with the palm of your free hand.
- Cut the longer side of the breast about a third of the way from the top, stopping before you cut all the way through the breast.
- Turn the breast 180 degrees and cut the breast again parallel to the board about a third of the way from the top of the breast.
- Again, do not cut the breast completely.
- You should now be able to open your breast like an accordion.
- Place the prepared breast flat on a cutting board.
- Tap it lightly.
- Season the turkey with salt and freshly ground black pepper, then spread the stuffing evenly over the breast.
- Roll the meat around the filling and tie at regular intervals.
- Roast the turkey at 175 degrees Celsius for about 75 minutes, or until an instant-read thermometer inserted into the center of the turkey reads 71˚C.
- Remove the roll from the oven and let it rest on a cutting board loosely covered with foil for ten minutes before slicing and serving.
We have also prepared for you the best turkey leg recipes for all foodies. Enjoy them!
Greek style turkey breast roll
This luxurious turkey roulade filled with a mixture of rice, spinach, carrots and feta will impress all diners! And with our recipe you can easily handle it.
- ¼ cup uncooked arborio rice
- 1 and ½ teaspoons of salt, or to taste
- 1 medium garlic clove, peeled and finely crushed
- 1 teaspoon of olive oil
- 280 g of fresh baby spinach
- 1 medium carrot, finely chopped
- 2 teaspoons of dried oregano
- ¾ teaspoon ground coriander
- ½ cup crumbled feta cheese
- 3 tablespoons fresh dill, chopped
- 1 tablespoon of grated lemon peel
- 1 large egg, beaten
- ¼ teaspoon black pepper, freshly ground
- 3 bay leaves
- 2 tablespoons of butter
- 1 kg boneless skinless turkey breast, cut open like an open book and flattened to a thickness of approx. 0.5 kg
- Cook the rice in a large pot of salted boiling water until tender, about 15 minutes.
- Meanwhile, on a cutting board, chop the garlic with 1/4 teaspoon salt and crush it into a paste.
- Set aside.
- In a large, wide pot with a lid, heat the oil over medium heat.
- Add spinach, carrots, 1/4 teaspoon salt, and 1 teaspoon water.
- Cook, covered, stirring occasionally, until vegetables are tender, 3-5 minutes.
- Remove from the heat, immediately stir in the garlic mixture, 1 tsp oregano and coriander, then transfer to a large plate and allow to cool to room temperature.
- Meanwhile, drain the rice, spread it out on a large plate, and let it cool to room temperature, about 5 minutes.
- Squeeze the spinach mixture into small handfuls with your hands, then transfer to a cutting board and roughly chop.
- In a bowl, combine spinach, cooled rice, feta, 2 tablespoons dill, lemon zest, egg, 1/4 teaspoon salt, and a generous pinch of pepper.
- Lay the turkey breast slab flat and season with 1/2 teaspoon salt and a generous pinch of pepper.
- Spread the spinach filling on top and leave a border of about a centimeter.
- Start rolling on the long side and roll into a roll.
- Preheat the oven to 200 °C and place the rack in the middle.
- Meanwhile, in a small pan or pot, combine the butter, bay leaves, remaining tablespoon dill, 1 teaspoon oregano, and a generous pinch of pepper.
- Heat over medium-low heat until the butter melts.
- Remove from heat.
- Place the roll in the baking dish.
- Brush with butter mixture, then season with 1/4 teaspoon salt and a generous pinch of pepper.
- Tuck the bay leaves under the string.
- Bake until a thermometer inserted into the thickest part registers 73ºC, 40-45 minutes.
- Remove the roll from the oven.
- Transfer to a cutting board and let rest for at least 15 minutes.
- Then thinly slice it crosswise into 16 pieces.
- Enjoy it!
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Turkey roll stuffed with mozzarella and sun-dried tomatoes
Well, this is an absolute treat! Who doesn’t like the combination of mozzarella, tomatoes and basil. Now imagine that with a turkey roulade. Excellent!
- 1 turkey breast (about 1.2 kg in size)
- 5 tablespoons of sun-dried tomato paste
- 10 sun-dried tomatoes (in oil)
- 125 g Buffalo mozzarella
- 1 handful of basil
- 8 slices of Prosciutto
- freshly ground pepper
- 2 onions
- 2 cloves of garlic
- 300 g of tomatoes
- 2 sprigs of rosemary
- 1 sprig of sage
- 4 sprigs of thyme
- 4 tablespoons of rapeseed oil
- 150 ml of dry white wine
- 300 ml of chicken stock
- 2 bay leaves
- 3 balls of pepper
- basil (for garnish)
- Cut and open the turkey breast like a book, tap it with a meat mallet and brush the inside with 2-3 tablespoons of pesto.
- Drain the sun-dried tomatoes and mozzarella.
- Tear the mozzarella into small pieces.
- Rinse the basil and let it drain on paper towels.
- Place the prosciutto, basil and sundried tomatoes on top of the turkey breast, leaving a 1-2cm wide edge.
- Sprinkle mozzarella along the center and season with pepper.
- Roll up the roulade and coat the outside with the remaining pesto, secure with butcher’s twine.
- Preheat the oven to 160°C.
- Peel and finely chop the onion and garlic.
- Rinse and dry the tomatoes.
- Rinse and dry the herbs.
- Heat the oil in an oven-safe pan and fry the meat on all sides.
- Remove and set aside.
- Add the onion and garlic and sauté until translucent.
- Add wine and stock.
- Return the meat to the pan, add the herbs and pepper balls, place in the oven and bake for 1 hour 30 minutes, basting occasionally.
- Add the tomatoes for the last 20 minutes.
- Remove from oven and keep warm.
- Drain the sauce and season.
- Cut the roll and serve it on a wooden board decorated with basil.
- Serve the sauce on the side.
Turkey roll with stuffing
This roll features juicy turkey breast meat wrapped around a mix of fresh herbs, cornbread, apples, and crispy pork sausage. You just have to love it!
- 2 medium stalks of celery stalks
- 1 medium onion
- 1 medium sweet apple
- 3 cloves of garlic
- 2 tablespoons fresh parsley and more for garnish
- 1 tablespoon fresh sage leaves and more for garnish
- 1 tablespoon fresh thyme leaves and more for garnish
- 3 tablespoons of butter
- 3 teaspoons of salt
- 230 g of pork sausage
- 110 g cornbread
- 1 large boneless turkey breast, with skin (approx. 2 kg)
- 1 cup chicken broth
- 2 tablespoons of oil
- 1/4 teaspoon ground black pepper
- Place the rack in the middle of the oven and heat to 175°C.
- Place the finely chopped celeriac, onion, chopped garlic and apple in a large bowl.
- Melt 2 tablespoons butter in a large skillet over medium-high heat.
- Add onion mixture and 1 teaspoon salt.
- Cook, stirring occasionally, until tender, about 10 minutes.
- Return mixture to large bowl.
- Add the remaining tablespoon of butter to the pan and melt.
- Add the pork sausage (remove the casing first if necessary) and cook, breaking up the sausage into small pieces with a wooden spoon, until browned and cooked through, 6 to 8 minutes.
- Transfer to a bowl with the onions.
- Also crumble the cornbread into very small breadcrumb-sized pieces into the bowl.
- Chop the herbs for the roulade, mix and add to the bowl.
- Place 1 whole boneless turkey breast, skin side down, on a cutting board with the long side closest to you.
- Cover the turkey with 2 slightly overlapping sheets of plastic wrap.
- Pound the breast with the flat side of a meat mallet until it has a uniform thickness of about a centimeter.
- Season the meat on both sides with the remaining 2 teaspoons of salt.
- Transfer the filling to the meat and spread in an even layer, leaving a centimeter border all around.
- Roll the turkey tightly from the bottom up into a log and align the seam down, tucking the ends.
- Tie with kitchen twine, once along the length of the roll and then across the width at 5cm intervals.
- Pour 1 cup of the chicken stock into a 9 x 13 inch baking dish.
- Place the roll seam side down in the center of the baking pan.
- Pat it dry and then brush the top with 2 tablespoons of oil.
- Sprinkle 1/4 teaspoon of black pepper.
- Bake until the skin is golden brown and the internal temperature is at least 71°C, 70 to 80 minutes.
- Transfer to a cutting board and let rest for at least 10 minutes.
- Use the broth and juices from the roasting pan as a sauce.
- Cut and remove the kitchen twine, then cut the roulade crosswise into centimeter-thick slices.
- Garnish with the remaining chopped fresh herbs.
Turkey meat and health
Turkey meat has the lowest fat content of any poultry. It is easily digestible and does not promote the deposition of cholesterol in the blood vessels.
It has a high zinc content, which has a great effect on the immune and nervous systems .
At the same time, it contains the amino acid tryptophan , which reduces depression and insomnia.
If you want to maintain a slim figure, you should include turkey meat in your diet as often as possible.
And how did you like our recipes today? Write to us in the comments!