Ingredients
Equipment
Method
Prepare the Herb Mixture
- In a small bowl, combine the kosher salt, black pepper, minced rosemary, sage, thyme, garlic, and 1 tablespoon of extra virgin olive oil. Stir well to create a fragrant paste.
Debone and Butterfly the Turkey
- Carefully remove the skin from the turkey breast and set it aside. Lay the breast flat on a cutting board. Using a sharp knife, carefully slice along the natural ridge to separate the breast from the bone. Repeat for the other half. Remove the tenderloins from each breast half and reserve them for another use.Butterflying the thickest part of each breast half (leaving one edge connected) allows the meat to cook evenly, ensuring no part is overcooked or undercooked. Make a cut about halfway through the thickest section, then open it up like a book.
Prepare for Rolling
- Lay the butterflied breast halves side-by-side, skin-side down. Lightly score the meat in a diagonal pattern about 1-inch apart and 1/2-inch deep. This helps the marinade penetrate and the roulade to shape evenly.
Apply Herb Mixture
- Spread the prepared garlic and herb mixture evenly over the surface of the meat, ensuring it gets into the scored cuts.
Roll and Tie
- Carefully lift one edge of the reserved turkey skin and begin to roll the meat into a tight cylinder, enclosing the herb mixture. The skin should end up on the outside, fully covering the meat. Secure the roulade tightly using 6-7 lengths of butcher's twine, spaced evenly from end to end to maintain its shape during cooking.
Marinate (Optional but Recommended)
- Cover the tied roulade and refrigerate for at least 6 hours, or up to 2 days. This allows the flavors to meld beautifully.
Preheat Oven
- When ready to cook, preheat your oven to 275°F (135°C). This lower temperature ensures gentle, even cooking.
Prepare for Roasting
- Place an oven-safe wire rack inside a rimmed baking sheet.
Season
- Season the outside of the roulade generously with salt and freshly ground black pepper.
Sear for Color and Flavor
- Heat 1 tablespoon of high smoke point oil in a large, oven-safe skillet over high heat until it shimmers. Carefully sear the turkey roulade on all sides until deeply golden brown. This step is crucial for developing a delicious crust.
Roast
- Transfer the seared roulade, placed on the prepared wire rack and baking sheet, to the preheated oven. Roast until the thickest part of the turkey registers 150°F (65.5°C) on an instant-read thermometer, which typically takes about 2 hours (approx. 25-30 minutes per pound).
Rest is Key
- Once the target temperature is reached, remove the roulade from the oven and transfer it to a cutting board. Let it rest, uncovered, for at least 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist final product.
Nutrition
Notes
For best results, ensure the turkey breast is patted completely dry before seasoning and searing to achieve a crispy crust. Tying the roulade tightly with butcher's twine is essential for maintaining its shape during cooking and slicing. Don't skip the resting period after cooking, as it's crucial for a moist and tender turkey roulade.