Turkey Roulade

Turkey Roulade

from delish.com
90 min
10 - 12

Sometimes, roasting a whole turkey is just too much of an undertaking. A roulade, though? It's surprisingly easy (we swear!), super flavorful, and much easier to carve.

Ingredients

  • 2 boneless, skinless turkey breasts
  • Kosher salt 
  • Freshly ground black pepper  
  • 4 tbsp. butter
  • 1 c. panko breadcrumbs  
  • 1/4 c. thyme leaves
  • 3 tbsp. sage 
  • 2 c. parsley leaves
  • 6 clove garlic 
  • 1/2 tsp. red pepper flakes 
  • 1/4 c. vegetable oil 

Directions

  1. 1

    Butterfly breasts crosswise, being sure not to cut all the way through. Place a piece of plastic wrap over one open breast, and pound to a rectangle about 12"-x-14" (1/4" thick). Season with salt and pepper. Repeat with remaining breast. You want your turkey to be uniform in thickness, this will make it easier to roll.

  2. 2

    Melt butter in a large skillet, add panko and toast until golden brown. Transfer to a food processor, then add thyme, sage, parsley and garlic and process until finely chopped. Season with red pepper flakes, salt, and pepper.

  3. 3

    Pat the turkey breast dry, sprinkle half of the garlic-herb mixture evenly over the breast and begin to roll up tightly like a jelly roll. Secure the roll with kitchen twine. Repeat with the second breast.

  4. 4

    Rub the roulades all over with vegetable oil and transfer to parchment lined baking sheets.

  5. 5

    Bake at 375° until an instant read thermometer inserted into the thickest part of the roulade reads 160°, about 1 hour. Let cool 20 minutes before slicing.