Description
A flavorful slow-roasted turkey roulade infused with sage, rosemary, and garlic, finished with a rich homemade gravy. Perfectly tender and aromatic, ideal for a special dinner or holiday meal.
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
- 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
Instructions
- Place sage leaves, rosemary, garlic, brown sugar, peppercorns, salt, and vegetable oil in a food processor and blend into a paste. Set aside.
- Butterfly the turkey breast and prepare it for rolling. Rub the herb paste evenly over the meat.
- Roll the turkey breast tightly and wrap with the skin. Secure with kitchen twine, then wrap in plastic wrap and refrigerate overnight (or at least 1–2 hours).
- Remove the roulade from the fridge 1–2 hours before roasting.
- Preheat oven to 450°F (230°C). Line a baking tray with parchment paper.
- Unwrap the turkey, pat dry, place on tray, brush with oil, and season with salt and pepper.
- Roast at 450°F for 10–15 minutes until browned.
- Reduce oven temperature to 275°F (135°C) and continue roasting, basting every 20 minutes, until internal temperature reaches 162°F (about 1–2 hours).
- Remove from oven, cover with foil, and rest for 20–30 minutes.
- Optional: Broil briefly for extra caramelization.
- Reserve pan drippings for gravy or pour over sliced turkey.
- Slice the roulade and serve.
- For the gravy, combine pan drippings with stock to make 2 cups.
- Melt butter in a saucepan, whisk in flour, and cook until browned and nutty.
- Add stock mixture and pepper, whisk until smooth, and simmer until thickened. Adjust seasoning as needed.
- Cover gravy with plastic wrap touching the surface until ready to serve.
Notes
- Refrigerating overnight helps the roulade keep its shape.
- Use a meat thermometer for accurate doneness.
- Adjust gravy thickness by adding more stock if needed.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Serve with roasted vegetables or mashed potatoes for a complete meal.
- Prep Time: 1 hour
- Cook Time: 10 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 55 g
- Cholesterol: 150 mg
