• Skip to primary navigation
  • Skip to footer navigation
  • Skip to header navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar
  • About
  • My Cookbooks
  • Work With Me
  • Shop
  • Contact

The Flavor Bender

Master the Science of Delicious

  • Recipe Index
    • All Recipes
    • Desserts
      • Cakes & Cupcakes
      • Candy & Bite Sizes
      • Chocolate
      • Cookies, Brownies & Bars
      • Frozen Desserts
      • Fruit Desserts
      • Puddings & Custards
      • Dessert drinks
      • No Bake
      • Pastries & Breads
      • Sweet Syrups & Spreads
      • Tarts & Pies
      • Cheesecakes
      • Healthy sweets
    • Breakfasts
      • Tarts, Quiches, & Pies
      • Waffles, Pancakes & Crepes
      • Quick Breads, Scones & Muffins
      • Breakfast Sandwiches
      • Pastries & Breads
      • Eggs
      • Breakfast & Brunch Drinks
      • Make Ahead Breakfasts
      • Healthy Breakfasts
      • Coffee and Tea drinks
      • Breakfast Smoothies & Juices
      • Breakfast Sides
      • Casseroles
    • Courses
      • Main Meals
        • Bread, Sandwiches & Burgers
        • Curries
        • Salads
        • Roasts & BBQ
        • Soups & Stews
        • Casseroles
      • Lunch
      • Beverages
      • Appetizers & Tapas
      • Sides
      • Dips & Condiments
      • Tea Time & Snacks
      • Desserts
      • Meal Prep
      • Cocktails
    • Cuisines
      • American
      • European
      • Australasian
      • Sri Lankan
      • East Asian
      • Mexican
      • Middle Eastern
      • South Asian
    • Sri Lankan
      • Main Meals
      • Drinks
    • Skill Level
      • Easy
        • Easy Desserts
        • Easy Cooking
        • Easy Breads
        • Easy Breakfasts
        • Easy Dinners
      • Intermediate
        • Intermediate Desserts
        • Intermediate Cooking
        • Intermediate Breads
        • Intermediate Breakfasts
        • Intermediate Dinners
      • Advanced
        • Advanced Desserts
        • Advanced Cooking
  • New? Start Here
  • Measurement Conversions
  • How-To Posts
Home Recipes Cuisines American
Posted:9/12/2018
Updated:9/12/2019

Slow Roasted Turkey Roulade (Thanksgiving Turkey Roll)

1 hr 25 mins
Jump to Recipe Print Recipe
924shares
  • Facebook
  • Twitter
  • Pinterest

Disclaimer: The Flavor Bender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. There are links on this site that can be defined as “affiliate links”. As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website.

Slow Roasted Turkey Roulade - A delicious and succulent oven roasted Turkey roll, with sage and rosemary. Perfect for Thanksgiving!

This juicy, succulent, flavorful Sage and Rosemary Slow Roasted Turkey Roulade is a great alternative to a whole turkey for your Thanksgiving spread this year!

Wrapping the turkey breast with the skin and slow roasting ensures a perfectly cooked, moist turkey roulade.

Slow Roasted Turkey Roulade - A delicious and succulent oven roasted Turkey roll, with sage and rosemary. Perfect for Thanksgiving!   

Just as promised last week, I’m back with a fantastic Thanksgiving turkey recipe for you guys!

Last week, I shared this step by step tutorial on how to prep turkey breasts to make a great Thanksgiving turkey roulade (turkey roll) that will be a great alternative for a whole turkey for Thanksgiving this year. Today, I’m going to show you one way to cook this scrumptious turkey roulade (turkey roll) to perfection!

Sliced oven roasted turkey roulade, with a herb rub in the middle, fanned out on a white serving tray.

This Sage and Rosemary Slow Roasted Turkey Roulade (Turkey Roll) is incredibly juicy, succulent with caramelized skin on the outside, and is the perfect Thanksgiving centerpiece when you’d rather not worry about carving up a whole bird, and dealing with all the leftovers.

Spread the marinade or spice rub evenly so that it will get into the cuts made on the meat as well.
Once the turkey roulade is wrapped up in the skin tightly, make sure the seams of the skin and the meat is facing up. And the presentation side is down.
Tie up the turkey roulade with cotton twine, starting from the edges and working towards the middle.
Turn the roulade over so that the presentation side is up.

 

Brushing a trussed turkey roulade with oil prior to being slow roasted.
Season the oiled turkey roulade well before roasting the turkey roulade.

Sage, rosemary, garlic and spices are ground together to form a deeply fragrant, flavorful spice paste which is then spread on the butterflied turkey breast.

The turkey breasts are then tolled tightly into a roulade and wrapped with the turkey skin and slow roasted until perfectly cooked and juicy. I’m drooling just typing this.

A slow roasted turkey roulade straight out of the oven, on a baking tray, with pan dripping.

 

Carefully cut the strings from the slow roasted turkey roulade, making sure to not tear the skin.

There are two reasons why this Sage and Rosemary Turkey Roulade is super juicy and succulent inside. 

  • Wrapping the turkey breast with the skin – the skin acts as a barrier to hinder the turkey breast from drying out while it’s cooking (it WILL still dry out if you overcook it though!).
  • Slow roasting – slow roasting is one of my favorite methods to cook a cut like turkey breast that can dry out quickly. The low oven temperature ensures that the turkey is cooked slowly, while the internal temperature of the meat is raised gradually. This way the turkey roulade (turkey roll) cooks more evenly than it would if you used high heat.

A rested sage and rosemary oven roasted turkey roulade, sliced to show the herb mix inside. A turkey roulade medallion next to the cut turkey roulade.

These two techniques together will make this recipe for slow roasted turkey roulade foolproof, and give you a perfectly cooked oven roasted turkey roulade to feature at your Thanksgiving spread this year.

Sage is easily my favorite herb to use with turkey and chicken. It perfectly complements poultry dishes like this one, and even pork for that matter. But the combination of sage and rosemary, really makes this oven roasted turkey roulade stand out. I’m a big fan of porchetta and decided to adapt those flavors for this slow roasted Thanksgiving turkey roll.

Caramelized, slow roasted turkey roulade medallions stuffed with sage and rosemary, placed on a serving platter, with fresh herbs beside it.

I won’t be going into details on HOW to prepare the turkey roulade in this post, because I shared a comprehensive, STEP BY STEP tutorial right here, where I talked about prepping the turkey roulade with a full turkey breast cut. I prefer to tie up the turkey roll with twine, and leave it in the fridge overnight.

To make the spice paste, you can use a mortar and pestle, or a spice grinder. Mortar and pestle is the best option, because it releases more of the fragrant oils in the herbs in my experience, but I do tend to use the spice grinder most of the time. Faster and more convenient.

An overhead view of the slow roasted turkey roll, sliced on a white serving platter with fresh sage and rosemary garnish. Served with gravy in a gravy boat, salad and stuffing in separate dishes.

After the spice mix has been applied on the turkey breast, it’s rolled up, then wrapped with the skin, and tied with cotton twine. I recommend using cotton twine, because it’ll hold the shape of the turkey roulade better while being roasted.

How to prep the rolled up turkey roulade for slow roasting in the oven

  • Remove the turkey roulade from the fridge, then remove the plastic wrap, and pat dry the surface of the roulade using paper towels.
  • Then place the turkey roulade on a parchment paper lined sheet pan.
  • Brush the top and the sides of the turkey roulade with unflavored oil. Make sure there’s a little oil on the bottom as well.
  • Sprinkle salt all over the turkey before you start the cooking process.

A close up with the slow roasted turkey roulade with caramelized skin, cut into thick slices.

I always prefer to use a meat thermometer to get the most accurate results. Checking the internal temperature of the turkey breast with a meat thermometer is really the best and most foolproof way of achieving a moist, succulent, perfectly cooked slow roasted turkey roulade. And it’s easy too. You set the temperature to 160°F on the thermometer, and let the oven do the rest of the work. Then finally, the roasted turkey roulade is quickly broiled (or pan fried) to get that delicious caramelization on the skin.

What I love about this simple slow roasted turkey roulade is that you can easily incorporate different flavor profiles into this dish. I’ve also made this with a lemon, herb and garlic blend, as well as a chili and honey spice mix as well. It’s versatile, and the results are amazing every time!

Sliced oven roasted turkey roulade served on a plate with stuffing on the side. The remaining slow roasted turkey in the background, with gravy in the turkey boat.

I also like to make a turkey gravy with the pan drippings from the roast as well. I usually get about 1/3 – 1/2 cup of pan drippings from this roast. This is then mixed with turkey broth (or chicken broth), and whisked in with a roux to make an incredibly flavorful turkey gravy that goes so well with the roulade!

Plus, the leftovers from this slow roasted turkey roulade are PERFECT in sandwiches and burgers the next day! 🙂

Turkey gravy being poured over 2 slices of the slow roasted turkey roulade, on a white plate served with stuffing.

If you liked this slow roasted turkey roulade recipe, don’t forget to subscribe for new (and free) recipes by entering your email address on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, TWITTER, INSTAGRAM,  PINTEREST, YOU TUBE and GOOGLE-PLUS too.

Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Find me sharing more inspiration on Pinterest and Instagram.

Slow Roasted Turkey Roulade - A delicious and succulent oven roasted Turkey roll, with sage and rosemary. Perfect for Thanksgiving!
5 from 5 votes

Slow roasted Turkey Roulade

Cuisine: American
A juicy, succulent, flavorful Sage and Rosemary Slow Roasted Turkey Roulade that will be a great alternative to a whole turkey for your Thanksgiving spread!
Total Time 1 hour 25 minutes
Prep: 40 minutes
Cook: 45 minutes
Print Rate

Ingredients:

For the Turkey Roulade (the final turkey roulade will be 5 - 6 lbs)

  • 1 whole turkey breast 2 turkey breast pieces, bone in and skin on

For the spice mix

  • 15 - 20 sage leaves loosely packed ½ cup of leaves
  • 4 sprigs of rosemary leaves only
  • 6 - 8 cloves of garlic
  • 1 tbsp brown sugar
  • 2 tsp black peppercorns
  • 1 tsp kosher salt
  • ¼ cup vegetable oil
  • Extra oil salt and pepper to brush on at the end

Turkey Gravy

  • About 2 - 3 cups of turkey or chicken stock
  • 2 tbsp butter
  • 2 tbsp flour
  • Generous pinch of black pepper
  • More salt if needed

Instructions:

For the spice mix

  • Place all the ingredients in a small food processor and process until you have a paste. Transfer this herb paste into a small bowl and cover and set aside until needed.

Sage and Rosemary Turkey Roulade

  • Prepare the Turkey Roulade following the detailed guide here.
  • When the turkey breast has been butterflied and shallow cuts have been made and the skin prepped, rub all of the spice paste over the turkey breast as shown in pictures in the post. 
  • Roll up the turkey breast (as noted in the guide), and wrap it with the turkey skin.
  • Using twine, secure the turkey roulade and wrap it with plastic wrap. Place the turkey roulade in the fridge overnight, up to 1 day. (You can keep it at room temperature for up to 1 - 2 hours and then roast it, but storing it overnight in the fridge is better to secure the shape of the roulade).

The Following Day

  • Remove the turkey roulade from the fridge at least 1 - 2 hours before roasting.
  • Preheat your oven to 450°F at least 20 minutes before roasting.
  • Line a quarter sheet pan (or any baking dish with raised edges), with parchment paper.
  • Remove the turkey roulade from the plastic wrap and pat dry with paper towels until there's no moisture on the surface. Place it on the parchment paper lined baking tray.
  • Brush the surface of the turkey roulade with oil and sprinkle the surface with kosher salt and black pepper (black pepper is optional).
  • Place the baking tray (with the roulade) in the oven at 450°F, for about 10-15 minutes, until the surface turns golden brown.
  • Reduce the temperature to 275°F and cook for a further 20-30 minutes. If you have a meat thermometer, insert this into the turkey roulade and cook until it registers 162°F (residual heat will cook it further to 165°F).
  • Baste the turkey roulade with pan drippings half way through the cooking process.
  • Remove the turkey roulade from the oven and let it rest.
  • OPTIONAL - if you'd like the turkey roulade to caramelize further, turn the broiler setting in your oven on to high. Broil the turkey roulade for a couple of minutes on each side, until you get the desired caramelization. Always keep an eye on the turkey roulade when it’s under the broiler.
  • Allow the turkey to rest for 15 - 20 minutes (in the pan drippings) before serving. Carefully remove the pan drippings and set aside for the turkey gravy. OR you can pour the pan dripping over the sliced turkey roulade as well.
  • After the turkey roulade has been allowed to rest, slice it into ½ inch thick slices. Arrange the slices on a serving tray garnished with extra herbs and serve with the gravy and other Thanksgiving side dishes.

Turkey Gravy

  • Measure how much pan drippings you get from the turkey roulade in a measuring cup.
  • Add enough turkey stock/broth (or chicken stock/broth), to make 2 cups of liquid.
  • Place the butter in a pot and let it melt over medium heat. When the butter has melted, add the flour and whisk until there are no lumps in the flour. Keep stirring this roux until the color changes to brown, and it smells quite nutty.
  • Whisk in the stock and pan drippings and black pepper, and whisk until there are no flour lumps. Bring the gravy to a boil and then lower the heat. Cook until you have a gravy with a desired consistency. If the gravy becomes too thick, you can add more stock to thin it out. Taste the gravy and season with extra salt if needed.
  • Pour the gravy into a bowl and cover with plastic wrap - make sure the plastic wrap is touching the surface to prevent any gravy skin from forming on top.

Nutrition Information:

Calories: 473kcal (24%)Carbohydrates: 3g (1%)Protein: 52g (104%)Fat: 26g (40%)Saturated Fat: 11g (69%)Cholesterol: 162mg (54%)Sodium: 166mg (7%)Potassium: 669mg (19%)Sugar: 1g (1%)Vitamin A: 105IU (2%)Calcium: 36mg (4%)Iron: 3mg (17%)
Course:Dinner, Thanksgiving
Cuisine:American
Keyword:Roasts, Slow Roast Recipes, Thanksgiving, Turkey
Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.

 

NEED MORE THANKSGIVING RECIPES?

Sous vide turkey breast roulade with lemon, herb and garlic

Slow roasted turkey breast with Cajun spices

Slow cooker turkey breast with sage garlic butter

Maple roasted brussels sprouts

Easy Cranberry sauce

Pear and sausage stuffing

Crustless Pumpkin Pie

Pecan Pie Bars

The slow cooker turkey breast roast on a white platter with pan drippings, served with cranberry sauce in a separate bowl in the background.
A plate of sliced oven roasted turkey breast slices on a plate, with gravy being poured over the turkey slices, on a white plate. Brussels sprouts as a side dish.
An overhead view of the sliced sous vide thanksgiving turkey roulade on a serving platter with grilled lemons and herb garnishes.
Maple Roasted Brussels Sprouts - A healthy, simple side dish for Thanksgiving, Christmas or any roast dinners. Deliciously crispy and caramelized with sweet and spicy flavors. Vegan and Paleo.
Homemade Easy Cranberry Sauce - An easy and versatile recipe to make amazing cranberry sauce for Thanksgiving! Plus, leftovers can be used in so many ways too. 
This Crustless Pumpkin Pie pudding is so satisfying and silky smooth that you won't miss the crust at all! It's Gluten free and refined sugar free too. 
Fudgy Pecan Pie Bars - Classic Pecan pies, but as a bar or slice! A buttery shortbread crust and a fudgy flavorful pecan pie layer. A fantastic and easy dessert for Thanksgiving!

The Flavor Bender - Euphoria

 

924shares
  • Share
  • Tweet
  • Pin

More Recipes You'll Love...

  • Oven Roasted Turkey Breast - Learn how to cook, perfectly cooked, tender and juicy turkey breast in the oven. Perfect for Thanksgiving or Christmas celebrations!
    Oven Roasted Turkey Breast
  • Leftover Turkey Sandwich - the easiest way to transform your Thanksgiving leftovers! This thanksgiving leftovers brunch sandwich is hearty, and delicious. Plus find out how to reheat turkey without drying it out.
    Leftover Turkey Sandwich - Easy Thanksgiving Leftovers Recipe
  • This Creamy Turkey Shepherd's Pot Pie topped with cheese, bacon and creamy mashed potato, and then baked until the potatoes turn a light golden brown, will have you counting down the days for the day after thanksgiving!
    Creamy Turkey Shepherd's Pot Pie with Bacon (Thanksgiving leftover - makeover!)

Reader Interactions

Leave a Review Cancel reply

I love hearing from you! Submit your question or recipe review here.

Your email address will not be published. Required fields are marked *

Made this? Rate this recipe:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. A. Littles says

    November 26, 2020 at 17:25

    5 stars
    This was juicy and tasty! Thanks!

    Reply
  2. Mitchell says

    October 11, 2020 at 20:49

    5 stars
    The dish was delicious. It turned out perfectly cooked and spiced. However, my cooking time was double the time stated.
    I used one breast from what must have been an enormous bird, bought from my local butcher. That was enough for four, with leftovers to spare. I can’t picture making a roulade with both breasts from this bird.
    Thanks for the recipe. I will make this again.

    Reply
  3. Rocky says

    November 7, 2019 at 21:42

    do you have turkey rolls with both white and dark meat?

    Reply
    • Dini says

      November 8, 2019 at 06:01

      Hi Rocky
      This recipe is for white meat. If you have a turkey roulade with white and red meat you can still cook it the same way. However the cook time might be different. You have to ensure that the internal temperature reaches 165°F for the roulade. Hope that answers your question, otherwise let me know.

      Reply
  4. Julia says

    November 11, 2018 at 19:23

    5 stars
    Wow, this is a great way to prepare a turkey! Looks so delicious, I can’t wait to try this for Thanksgiving!!

    Reply
  5. Wilhelmina Wessel says

    November 11, 2018 at 16:14

    5 stars
    This looks so flavorful! I am always looking for a smaller way to serve turkey for just myself and my husband without it drying out and this looks amazing!

    Reply
  6. Linda says

    October 19, 2018 at 19:46

    5 stars
    Turkey breasts are perfect for my husband and I when the kids can’t get home for the holidays. I have a special honey roasted one I fix but now I want to give this different flavor sensation a try. Can’t wait to give it a try. Btw, love your gravy pouring over the turkey pic. Absolutely mouthwatering.

    Reply

Primary Sidebar

Hey there!

Hi! I’m Dini, a third culture kid by upbringing and a food-geek by nature. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! My food is a reflection of those amazing experiences!

Read More
Secret Layer Cakes Cookbook
The flavor bender
cookbook
Buy now on Amazon!

Recipe Basics

Learn how to make Perfect Choux Pastry (Or Pate a Choux!) - The only recipe guide you will ever need to make choux pastry, with perfect results every time. Plus a troubleshooting guide for your choux pastry recipe.  Fool proof choux pastry to make profiteroles, eclairs, cream puffs and more.  #ChouxPastry #Profiteroles #Eclairs #Pastry #CreamPuffs

How to make Perfect Choux Pastry

Classic Chocolate Eclairs - A foolproof recipe for making perfect eclairs that are crisp and puffy and filled with chocolate or vanilla pastry cream. 

Perfect Classic Chocolate Eclairs (Foolproof Recipe)

How to make Marshmallows - Learn the art of making fluffy, soft homemade marshmallows with or without corn syrup! With tips and information to make the perfect Marshmallows in many flavors. 

How to make Marshmallows (tips and tricks for homemade marshmallows)

How to make the best Homemade White Bread that is soft and delicious. An easy to follow recipe for perfect homemade bread with step by step instructions.

The Best Homemade Bread (White Bread Recipe)

Classic Pound Cake - A complete guide on how to make perfect, delicious and moist Pound Cake even if you're a baking novice! Tips + Tricks and Troubleshooting guide. 

Classic Pound Cake (Tips for a Perfect, Moist Pound Cake)

This Classic Chocolate Cake is the only and best chocolate cake recipe you will ever need! It has layers of soft, airy chocolate cake layers, with a creamy, buttery, melt in your mouth Chocolate buttercream frosting. Perfect cake for Birthday cake, or any occasion. 

The Best Classic Chocolate Cake

Chocolate
Cakes
Bread
Sri Lankan
Breakfast
Drinks
Candy
Pastries
All Recipes
Featured On
taste of the World
Free recipe ebook

Get my curated collection of the Top 10 Flavor Bender recipes!

  • 10 delicious chocolate recipes
  • Creative ways to use chocolate
  • Desserts and savory recipes
Download now!

Reader Faves

How to make Instant Pot Short Ribs - This easy recipe makes delicious, tender and succulent short ribs with classic flavors!

How to make the Best Instant Pot Short Ribs

Buttery Lemon Slow Roasted Salmon with Lemon Butter Sauce - Perfectly cooked, juicy slow roasted Salmon with a buttery tangy sauce! Delicious and versatile for any meal and occasion. 

Slow Roasted Salmon with Lemon Butter Sauce

Unbelievably easy Rough Puff pastry - Quick and easy to make and tasted infinitely better than store bought (30 -45 minutes only)! No long waiting times, to make this amazing pastry and NOONE will know you took a shortcut!

Perfect Quick and Easy Rough Puff Pastry

Spicy Sweet Chilli Sauce Easy to make, absolutely delicious, with an extra kick of spice this is the BEST Sweet chilli sauce you will EVER have!

The Best Spicy Sweet Chili Sauce!

The flavor bender

I love baking, and I love cooking. I experiment with flavors, textures and ingredients, and I love passing on all my tips and tricks to you!

Read More
  • About
    • Meet Dini
    • My Book
    • Work With Me
    • Contact
  • Browse
    • Recipes
    • Measurement Guide
    • Baking How-To’s
    • Shop My Faves
© The Flavor Bender
  • Privacy
  • Disclosure
  • Terms
Site Credits Designed by Melissa Rose Design Developed by Once Coupled

Join the flavor bender tribe!

Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox!