Herb Turkey Roulade

This elegant Herb Turkey Roulade features tender turkey breasts rolled with a fragrant, buttery herb filling and roasted to golden perfection. It’s an impressive yet approachable centerpiece perfect for holidays, special occasions, or any cozy dinner where you want big flavor without the fuss.

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Prep Time 30

Cook Time 1

Total Time 1 30

Servings: 8 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

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 fresh sage finely chopped
2 cups fresh parsley leaves
6 cloves garlic peeled
1/2 tsp red pepper flakes optional

For Roasting

1/4 cup vegetable oil or olive oil

Method

Lay each turkey breast flat on a cutting board. Butterfly crosswise without cutting through. Cover with plastic wrap and pound to 1/4-inch thickness, about 12×14 inches. Season both sides with salt and pepper.
In a skillet, melt the butter. Add panko and toast until golden. Transfer to a food processor, then add thyme, sage, parsley, garlic, and red pepper flakes. Pulse until finely chopped. Season lightly with salt and pepper.
Pat turkey dry. Spread half the filling over each flattened breast. Starting from a short end, roll tightly into a log. Secure with kitchen twine at 1-inch intervals.
Rub roulades generously with vegetable oil. Place seam-side down on a parchment-lined baking sheet.
Preheat oven to 375°F (190°C). Roast for about 1 hour, or until an instant-read thermometer reads 160°F (71°C). Rest 20 minutes before slicing.

Notes

Pound turkey evenly for best texture and even cooking. Prepare a day ahead and refrigerate before baking. Rosemary or tarragon can be swapped in for the herbs. Brush with garlic butter halfway through baking for enhanced richness.