Turkey Roulade

For those of you that don’t have the time to roast an entire turkey on Thanksgiving or if your family prefers the breast meat rather than the dark meat you may want to consider roasting a turkey roulade.

What’s that? It’s a boneless turkey breast that’s been rolled. The photo above is a boneless turkey breast with the skin left on. When you go to the store just ask the butcher if he would de-bone the turkey breast. If you like you can even ask if they will pound it so it will lay flat. However, that’s simple to do yourself by just opening the breast up when you get home and laying it skin side down on a cutting board. Then cover with plastic wrap and pound with a mallet until it flattens out evenly. At this point you can put it back in the refrigerator until you are ready to stuff it.

The stuffing that I used in the photo above was a mix of about 16 ounces of mushrooms, a minced clove of garlic and a minced shallot. I sauteed these in olive oil in a skillet until the mushrooms released all their juices, then seasoned with salt and pepper.

With the turkey opened up and laying flat, skin side down on a cutting board I spread the mushroom mixture all over the meat of the turkey.

Now at this point you want to make sure you have a roll of twine to tie up the bird once you roll it.

Then simply roll your turkey from one side of the breast to the other tucking the ends in. Then cut your twine in about four 24″ pieces, placing the center of each piece of twine under the seam of the turkey and tying it on top. Repeat with the other 3 pieces of twine spacing them evenly apart. Then cut a 5th piece longer than the other four to be tied the entire length of the turkey. This will insure that it will remain closed while cooking.

Place in a roasting pan. If you like add about 1/2 cup of Marsala wine and 1 cup low sodium chicken broth to the bottom of the pan. Cover and bake at 350F until the internal temperature reaches 155-160F degrees. At this point you can remove the turkey from the oven and let it rest for about 20 minutes. This will allow the juices to evenly get distributed. While resting the internal temperature of the turkey should rise to 165F-170F which is where you want it to be for eating. (Baste at least once during cooking with juices)

While the turkey is resting take 1 1/2 tbsp. of butter and melt in a saucepan. Once melted add the same amount of flour and cook with the butter until the flour reaches a golden brown. Then add the remaining liquid (Marsala Wine and chicken broth) from the turkey to the saucepan and cook over low heat until it thickens.

Slice your turkey roulade and drizzle with the marsala wine sauce. This is so delicious and moist you won’t believe you made it.

Feel free to use your favorite bread stuffing or some other stuffing to roll up into the breast if you don’t like mushrooms. Whatever you select it won’t be wrong. That’s the beauty of cooking it yourself.

If you decide to try this please let me know what you think and if you have any questions please don’t hesitate to ask me.

Of course don’t forget all the wonderful sides that can go with this.

The photo above shows what the turkey looks like sliced. I didn’t cover it with the sauce because then you wouldn’t be able to view the inside.

Basic Ingredients needed:

1 turkey breast de-boned with skin left on (usually around 5-7 pounds)
16 oz. mushrooms-use a variety of different types
1 clove garlic, minced
1 large shallot, minced
salt & pepper to taste

1/2 cup Marsala wine
1 cup chicken broth

kitchen twine


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  1. Hi Vicki, I haven’t stopped by in a while but it looks like you’ve been cooking up a storm. Looking really good, Vicki!

  2. I have been busy however, I would trade all that cooking to be lying on the hot sand in Barbados by the ocean!

  3. do you mincethe mushrooms or slice them?

  4. I mince them or give them a fine chop since they will be rolled up in the turkey.

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