Oven Roasted Turkey Roulade Recipe

Perfectly timed for the season, this Oven Roasted Turkey Roulade recipe by Chef Kevin Herman is sure to become one of your go-to Fall favorites for a cozy, Sunday dinner. Let us know what you think!

Oven Roasted Turkey Roulade

Ingredients:

2ea      5lb Turkey Breast, deboned with skin

2lb       Fennel sausage

4ea      Whole eggs

2C        Heavy cream

2C        Seasoned breadcrumbs

1.5lb    Porchetta, thinly sliced (substitute 1lb prosciutto)

1/4C    Sage leaves, whole

Salt & Pepper to taste

Method:

1. To prepare the stuffing for the Roulade: In a mixing bowl, add sausage, eggs, cream and breadcrumbs. Mix until uniform.
2. To prepare the turkey breast, gently remove the skin in one whole piece and reserve. Using a sharp knife, butterfly the breast open and lay in between two layers of plastic wrap. Gently pound the turkey breast with a meat mallet until it’s a unform thickness. Remove the top layer of plastic wrap.
3. Gently season the turkey breast with salt and freshly ground black pepper. Take half of the porchetta and make a single layer on the turkey. Next, layer sage leaves on the porchetta. On top of the sage leaves, add half of the sausage stuffing from step 1. Be sure to spread the sausage evenly over the entire turkey breast.
4. Starting from one side, gently roll the turkey breast into a uniform log shape.
5. Place the turkey skin over the breast and truss the Roulade closed.
6. Repeat steps 2-6 for the second turkey breast.

Cooking:

1. Preheat the oven to 375 degrees
2. Place prepared turkey breasts on a roasting rack and roast for 2.5 hours until the internal temperature reaches 165 degrees.
3. Allow the Roulades to rest for 20 minutes before serving.