Stuffed Turkey Roll
This Stuffed Turkey Roll is a delicious combo of savory flavors that will have everyone at the table asking for seconds! Cheese, bacon and the perfect blend of spices are all wrapped up in one easy put together roll!
Ingredients
Turkey Breast Ingredients
- 2 lb. boneless skinless turkey breast
- 8-10 bacon strips
- Salt and pepper to taste
- 2 tbsp parsley
- 1 lemon cut into slices
- 1 cup dry white wine
- 2 tbsp olive oil
Filling Ingredients
- ½ cup Gouda cheese grated
- ½ cup spinach chopped
- ½ cup onion chopped
- 1 garlic clove minced
- Salt and pepper to taste
- 1 tsp lemon juice
Instructions
- Preheat the oven to 350F degrees.
- In an pan, heat up vegetable oil. Add chopped onion and garlic, season with salt and pepper and sauté for about 30 seconds to a minute.
- Add the chopped spinach to the pan and pour in 1 teaspoon of lemon juice and cook for 2 minutes, stirring constantly. Transfer to a separate bowl to cool.
- When the spinach cools down, add grated gouda cheese to the bowl, mix together and set aside.
- Butterfly the turkey breast with a pairing knife and open it up like a book.
- Place a piece of saran wrap on counter and place chicken on top of saran wrap. Place another piece of saran wrap on top of the turkey breast and beat with a meat tenderizer until it's thin and flat enough to roll.
- Remove the saran wrap from the top of the turkey breast and season with salt and pepper. Take the filling mixture from the bowl and place on one side of the turkey breast.
- Roll up the turkey breast (can secure roll with kitchen twine) and wrap the roll in strips of bacon. Place a piece of parchment paper along with the parsley stalks on the bottom of the baking dish. Spread the slices of lemon on top of the parsley.
- Transfer the roll to a baking pan, pour olive oil over it. Pour in the white wine. Cover with foil. Place in a preheated oven and bake for 30 minutes.
- Remove the foil. Take a baster and squeeze in the sauce from the bottom of the baking dish and pour the sauce over the turkey roll and bake for another 30 minutes and until the internal temperature is at 165F degrees.
- Allow to rest for about 5-10 minutes, slice and enjoy warm.
Notes
- When rolling up your Turkey Roulade it is important to leave enough "give" in the roulade so that it does not split or spill out while cooking especially after stuffing it with the filling ingredients.
- Turkey Breast - If you are using a frozen turkey, make sure you plan ahead and remove your turkey from the freezer 1 or 2 days prior to making this (allowing it to thaw naturally).
- If you forget to remove it the night before, you can always place your frozen turkey breast in a large bowl of cold water to defrost changing out the water every 30 minutes. You will need 30 minutes per pound to defrost so for a 2lb turkey breast should be about an hour.
- Oven Roasting Bag - One challenge we had was that our Roulade seems to always roll "out" and flatten on one side. My daughter came up with the idea of using an oven roasting bag and that worked great!!
- Just place your Roulade into a large roasting bag (mine is 30" long), roll it up and secure the ends with some kitchen twine. Not only will this help keep your roulade together, but it will also prevent any leaking of the turkey juices into your oven while cooking.
- Cooking Time - This recipe calls for a 2lb boneless turkey breast to be cooked in an oven preheated to 350 degrees F for 30 minutes per pound of meat. If you have a larger turkey breast, you will need to cook it longer.
- It is important not to overcook your roulade which could result in some areas of your roulade being over cooked and others undercooked. Make sure to have an accurate instant read meat thermometer and check internal temperature every 30 minutes till it reaches 165F degrees.
