Slow roasted Turkey Roulade

Course: Dinner, Thanksgiving

Cuisine: American

Keyword: Roasts, Slow Roast Recipes, Thanksgiving, Turkey

Prep Time: 40 minutes

Cook Time: 45 minutes

Total Time: 1 hour 25 minutes

Calories: 473kcal

Author: Dini @ The Flavor Bender

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!

Print Recipe

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