Herb Turkey Roulade

This Herb Turkey Roulade is the elegant twist your holiday table has been waiting for. Juicy turkey breast rolled up with buttery, garlicky herb stuffing and baked to golden perfection—it’s a showstopper that’s surprisingly simple to pull off. Perfect for smaller gatherings or anyone craving a lighter take on traditional roast turkey, this roulade delivers all the festive flavors in a compact, easy-to-slice form. Whether it’s Thanksgiving, Christmas, or a cozy Sunday dinner, this dish guarantees a flavorful, fragrant centerpiece that’ll impress every guest.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Elegant yet approachable: It looks gourmet but is easy enough for any home cook.
• Flavor-packed filling: Fresh thyme, sage, and parsley bring vibrant herbiness to every bite.
• Perfect for smaller celebrations: No whole bird required—just two turkey breasts.
• Moist and tender every time: Butter, herbs, and careful roasting ensure the meat stays juicy.
• Make-ahead friendly: Prep the roulade in advance and simply bake before serving.

This Herb Turkey Roulade stands out from traditional roasts thanks to its balance of textures—the crispy golden crust, tender turkey, and aromatic, buttery herb filling make it an unforgettable centerpiece.

Ingredients Needed

For the Turkey

• 2 boneless, skinless turkey breasts
• Kosher salt, to taste
• Freshly ground black pepper, to taste

For the Herb Filling

• 4 Tbsp unsalted butter
• 1 cup panko breadcrumbs
• 1/4 cup fresh thyme leaves
• 3 Tbsp finely chopped sage
• 2 cups fresh parsley leaves
• 6 garlic cloves, peeled
• 1/2 tsp red pepper flakes (optional, for a mild kick)

For Roasting

• 1/4 cup vegetable oil (or olive oil for richer flavor)

💡 Tip: Use fresh herbs whenever possible—their aroma and flavor make a world of difference in this roulade.

How to Make Herb Turkey Roulade

Step 1: Prepare the Turkey

Lay each turkey breast flat on a clean cutting board. Using a sharp knife, butterfly the breast crosswise, being careful not to slice all the way through. Cover with plastic wrap and pound gently with a meat mallet until about 1/4-inch thick and roughly 12×14 inches in size. Season both sides generously with salt and pepper.

Why this matters: Even thickness ensures your roulade cooks evenly and rolls up neatly.

Step 2: Make the Herb Filling

In a large skillet, melt the butter over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden and fragrant. Transfer to a food processor. Add the thyme, sage, parsley, garlic, and red pepper flakes, then pulse until finely chopped. Season lightly with salt and pepper.

Tip: Toasting the breadcrumbs first adds a deep, nutty flavor to your filling.

Step 3: Assemble the Roulade

Pat the turkey dry with paper towels. Spread half of the herb mixture evenly over the flattened breast. Starting from one short end, roll the turkey tightly like a jelly roll. Secure with kitchen twine at 1-inch intervals. Repeat with the second breast and remaining filling.

Mini tip: Rolling tightly helps the roulade hold its shape and slice beautifully.

Step 4: Prepare for Baking

Rub each roulade generously with vegetable oil, ensuring even coverage. Place them on a parchment-lined baking sheet seam-side down.

Pro tip: A light oil rub promotes even browning and keeps the surface crisp.

Step 5: Roast to Perfection

Preheat your oven to 375°F (190°C). Bake the roulades for about 1 hour, or until an instant-read thermometer inserted into the thickest part registers 160°F (71°C). Remove from the oven and let rest for 20 minutes before slicing.

Resting is key: It allows the juices to redistribute, keeping every slice moist and flavorful.

Serving and Storage Tips

Serving Suggestions

• Slice the roulade into ½-inch medallions and serve on a platter topped with fresh herbs.
• Pair with classic sides like garlic mashed potatoes, roasted vegetables, or cranberry sauce.
• For a restaurant-style touch, drizzle with pan jus or a light herb gravy.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Wrap tightly in foil and freeze for up to 2 months.
• Reheat: Warm slices in a 300°F (150°C) oven for 10–15 minutes, covered with foil to retain moisture.

Helpful Notes

• If your turkey breasts are small, you can make one large roulade instead of two.
• Don’t skip the pounding step—it ensures tenderness and even cooking.
• You can prepare the roulade a day ahead, refrigerate it uncooked, and bake it fresh the next day.
• Swap herbs to your taste—rosemary or tarragon work beautifully too.
• For extra richness, brush the roulade with garlic butter halfway through baking.

Conclusion

This Herb Turkey Roulade is proof that holiday dishes can be both impressive and effortless. With its juicy meat, crisp crust, and fragrant herb filling, it’s guaranteed to earn you rave reviews from family and friends.

If you try this recipe, leave a comment and a ⭐️⭐️⭐️⭐️⭐️ rating below—I’d love to hear how it turned out!
Don’t forget to share your creation on Pinterest or Facebook.
👉 What herb combination did you use? Tell us in the comments!

Frequently Asked Questions (FAQ)

Can I use chicken instead of turkey?

Yes! Boneless, skinless chicken breasts work wonderfully for a smaller version of this dish. Adjust the cooking time to about 35–40 minutes.

How do I make this recipe gluten-free?

Simply replace the panko breadcrumbs with gluten-free breadcrumbs or crushed rice crackers.

Can I prepare it ahead of time?

Absolutely. Assemble the roulade, wrap tightly in plastic, and refrigerate up to 24 hours before baking.

Why is my roulade dry?

Overbaking is usually the culprit. Use a meat thermometer and pull it out at 160°F—residual heat will bring it to perfection as it rests.

Is this recipe freezer-friendly?

Yes. Once baked and cooled, wrap tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.