Why You’ll Love Slow Roasted Turkey Roulade Recipe
This recipe transforms a simple turkey breast into a show-stopping centerpiece. The herb paste deeply flavors the meat, while the slow roasting method ensures tenderness and moisture. It’s easier to carve than a whole turkey and perfect for smaller gatherings. Plus, the pan drippings create a deeply savory gravy that ties everything together beautifully.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
2 tsp kosher salt (or sea salt)
¼ cup vegetable oil
Extra oil (to brush on at the end)
Salt and pepper (as needed, to sprinkle over the brushed on oil at the end)
2 cups chicken stock (between 2 – 3 cups, or as needed)
3 tbsp butter
3 tbsp flour
Generous pinch of black pepper
More salt if needed
Directions
Start by preparing the spice mix. Combine sage leaves, rosemary leaves, garlic, brown sugar, black peppercorns, salt, and vegetable oil in a small food processor. Blend until a smooth paste forms, then set aside.
Butterfly the turkey breast and make shallow cuts to help absorb flavor. Rub the herb paste evenly over the meat. Roll the turkey tightly into a log and wrap it with the skin. Secure with kitchen twine, then wrap in plastic wrap and refrigerate overnight for best shape and flavor.
The next day, remove the roulade from the fridge 1–2 hours before cooking. Preheat the oven to 450°F (230°C) and line a baking tray with parchment paper.
Unwrap the turkey, pat it dry, and place it on the tray. Brush with oil and season with salt and pepper. Roast at 450°F for 10–15 minutes until golden brown.
Lower the oven temperature to 275°F (135°C) and continue roasting. Cook until the internal temperature reaches 162°F, about 1–2 hours depending on size. Baste every 20 minutes with pan drippings.
Remove from the oven, cover with foil, and let rest for 20–30 minutes. For extra caramelization, briefly broil each side until desired color is achieved.
Reserve the pan drippings for gravy. Slice the roulade and arrange on a serving platter.
To make the gravy, combine pan drippings with enough stock to make 2 cups. Melt butter in a saucepan, whisk in flour to form a roux, and cook until golden brown. Gradually whisk in the liquid and black pepper. Simmer until thickened, adjusting consistency with more stock if needed. Season to taste and keep covered until serving.
Servings and timing
Servings: 6 portions
Prep time: 1 hour (plus overnight chilling)
Cook time: 2 to 2.5 hours
Total time: about 11 hours (including resting and chilling)
Variations
You can customize the flavor by swapping herbs like thyme or parsley for a different aromatic profile. Add lemon zest to the herb paste for brightness, or include a layer of stuffing before rolling for a more traditional holiday feel. A spicy variation can include chili flakes or smoked paprika in the paste.
Storage/Reheating
Store leftover turkey roulade in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze slices wrapped tightly for up to 2 months.
To reheat, place slices in a baking dish with a bit of stock or gravy, cover with foil, and warm in a low oven until heated through. This helps retain moisture and prevents drying out.
FAQs
Can I make this roulade ahead of time?
Yes, preparing and chilling it overnight actually improves the shape and flavor.
What temperature should the turkey reach?
The internal temperature should reach 162°F, then rest to reach 165°F safely.
Can I use boneless turkey breast?
Yes, boneless works well and is easier to roll.
Why is my turkey dry?
Overcooking is the main reason. Always monitor with a thermometer.
Do I need to baste the turkey?
Basting helps keep it moist and adds flavor, so it’s recommended.
Can I skip the broiling step?
Yes, it’s optional and only for extra browning.
What can I serve with this dish?
It pairs well with mashed potatoes, roasted vegetables, and stuffing.
How do I keep the roulade shape?
Chilling it overnight and tying tightly with twine helps maintain shape.
Can I make the gravy without pan drippings?
Yes, you can use only stock, but drippings add richer flavor.
How thin should I slice the roulade?
It depends on preference; both thin and thick slices work well.
Conclusion
This slow roasted turkey roulade is a perfect blend of elegance and comfort. With its herb-infused flavor, juicy texture, and rich gravy, it’s an excellent alternative to a whole roast turkey while still delivering a festive and satisfying meal.
