Turkey Recipes

How To Cook A Rolled Turkey Breast Roast?

Webster West
Line a baking sheet with aluminum foil and place an oven-proof rack over top. Place the turkey seam-side down on the rack, drizzle with olive oil and season with salt and pepper. Roast for about 1 hour and 15 minutes, or until an instant read thermometer inserted into the thickest part of the roll reads 155°F.
  1. Take the turkey breast out of the fridge and allow it to come to room temperature for an hour.
  2. Heat the oven to 190C/170C fan/gas 5. …
  3. Weigh the turkey breast and calculate 40 mins per kilo, plus an additional 20 mins.
  4. Rub the butter over the skin and season well.

There are two reasons why this Sage and Rosemary Turkey Roulade is super juicy and succulent inside.

  • Wrapping the turkey breast with the skin – the skin acts as a barrier to hinder the turkey breast from drying out while it’s cooking (it WILL still dry out if you overcook it though!).
  • Slow roasting – slow roasting is one of my favorite methods to cook a cut like turkey breast that can dry out quickly. The low oven temperature ensures that the turkey is cooked slowly, while the internal temperature of the meat is raised gradually. This way the turkey roulade (turkey roll) cooks more evenly than it would if you used high heat.

    • Together, these two methods will make this slow-roasted turkey roulade recipe foolproof and provide you with an oven-roasted turkey roulade that is perfectly cooked to include on your Thanksgiving spread this year.

    My absolute favorite herb to use with turkey and chicken is sage. This particular poultry dish as well as pork dishes go incredibly well with it. However, the flavor combination of sage and rosemary in this oven-roasted turkey roulade really stands out. I love porchetta a lot, so I decided to use those flavors in this slow-roasted Thanksgiving turkey roll.

    Since I provided a thorough, step-by-step tutorial right here, where I discussed preparing the turkey roulade with a full turkey breast cut, I won’t go into detail on HOW to prepare the turkey roulade in this post. I prefer to twine-tie the turkey roll and store it in the refrigerator overnight.

    You can use a mortar and pestle or a spice grinder to make the spice paste. In my opinion, a mortar and pestle is the best option because it releases more of the aromatic oils in the herbs, but I typically use a spice grinder. Faster and more convenient.

    The turkey breast is coated with the spice mixture, rolled up, wrapped in the skin, and tied with cotton twine. Cotton twine is a good choice because it helps the turkey roulade maintain its shape while being roasted.

    Ingredients:

  • ▢ 1 whole turkey breast 2 turkey breast pieces, bone in and skin on
  • ▢ 15 – 20 sage leaves loosely packed ½ cup of leaves
  • ▢ 4 sprigs of rosemary leaves only
  • ▢ 6 – 8 cloves of garlic
  • ▢ 1 tbsp brown sugar
  • ▢ 2 tsp black peppercorns
  • ▢ 1 tsp kosher salt
  • ▢ ¼ cup vegetable oil
  • ▢ Extra oil salt and pepper to brush on at the end
  • ▢ About 2 – 3 cups of turkey or chicken stock
  • ▢ 2 tbsp butter
  • ▢ 2 tbsp flour
  • ▢ Generous pinch of black pepper
  • ▢ More salt if needed

    • How to prep the rolled up turkey roulade for slow roasting in the oven

  • Remove the turkey roulade from the fridge, then remove the plastic wrap, and pat dry the surface of the roulade using paper towels.
  • Then place the turkey roulade on a parchment paper lined sheet pan.
  • Brush the top and the sides of the turkey roulade with unflavored oil. Make sure there’s a little oil on the bottom as well.
  • Sprinkle salt all over the turkey before you start the cooking process.

    • In order to obtain the most accurate results, I always choose to use a meat thermometer. In order to make a moist, succulent, perfectly cooked slow-roasted turkey roulade, using a meat thermometer to check the turkey breast’s internal temperature is really the best and most reliable method. And it’s easy too. You set the oven’s temperature to 160°F and let it finish cooking the food. To get that delicious caramelization on the skin, the roasted turkey roulade is quickly broiled (or pan-fried).

    This easy slow-roasted turkey roulade is my favorite because it’s so versatile in terms of flavor combinations. Additionally, I’ve prepared it with a chili and honey spice blend, a lemon, herb, and garlic blend, and other combinations. It’s versatile, and the results are amazing every time!.

    Additionally, I enjoy using the pan drippings from the roast to make turkey gravy. From this roast, I typically get between 1/3 and 1/2 cup of pan drippings. The result is an incredibly flavorful turkey gravy that pairs perfectly with the roulade. This is then combined with turkey broth (or chicken broth) and whisked in with a roux.

    Additionally, sandwiches and burgers made the following day with the leftovers from this slow-roasted turkey roulade are perfect!

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    How To Cook A Rolled Turkey Breast Roast?

    FAQ

    How long does it take to cook a rolled and boned turkey?

    In an oven preheated to 180°C/350°F/Gas Mark 4, you should allot 20 minutes per pound plus 20 minutes for the boning and rolling.

    Do you cook a turkey roll covered or uncovered?

    The ideal way to achieve that balance is to allow the bird to cook both covered and uncovered: We advise covering your bird for the majority of the cooking time to prevent it from drying out, then taking the cover off for the final 30 minutes or so to allow the skin to crisp.

    How long do you cook a turkey breast roast boneless?

    165°F (74°C) on the meat thermometer after 4 hours of cooking. After letting stand for 10 to 15 minutes, cut and remove the netting. Note: Cook time is approximate as oven temperatures vary.

    What temperature should you cook a turkey roll?

    Turkey Roll and Turducken Roll Instructions
    1. The rolls should be dressed similarly to a turkey.
    2. Cooking instructions call for baking the meat at 325 degrees Fahrenheit until the skin turns golden. After that, cover the meat loosely with a foil tent.
    3. Total Cooking Time: …
    4. Slicing Instructions: …
    5. Stuffing Ingredients: …
    6. We want to see your roll!

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