Name: Maple-Glazed Garlic & Parsley Turkey Roulade Recipe
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 boneless, skin-on turkey breast (about 1.7-2kg); 2 tbsp melted butter; 1 tbsp maple syrup; Salt and freshly ground black pepper, to taste; 3 tbsp butter; 1 large onion, finely chopped; 4 garlic cloves, crushed; 100g crustless white bread, chopped into chunks (stale bread works well); Large bunch of flat-leaf parsley; Salt and freshly ground black pepper, to taste

Introduction

This maple-glazed garlic and parsley turkey roulade is a flavorful and elegant dish perfect for any special occasion. The juicy turkey breast is stuffed with a herby garlic and parsley filling, then roasted to golden perfection and finished with a sweet maple glaze. It’s sure to impress your guests and delight your taste buds.

The image shows a cooked chicken breast stuffed with green herb pesto, sliced into three pieces and placed on a dark round plate with a golden rim, which is sitting on a textured blue surface changed to a white marbled texture. The stuffed chicken has a golden brown, slightly crispy outside layer with visible grill marks, while the inside layers consist of a white, tender chicken breast and a vibrant green pesto filling. Alongside the chicken, there is a small bunch of fresh parsley and a small bowl of dark brown dipping sauce near the bottom edge of the plate. A gold-colored spoon lies flat under two of the chicken slices on the plate. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Make the stuffing by melting 3 tablespoons butter in a saucepan over medium heat. Add the chopped onion and cook for about 8 minutes until golden. Add the crushed garlic and cook for 2 more minutes. Turn off the heat and let cool.

Step 2: Place the bread and parsley into a food processor with plenty of seasoning. Blitz to crumbs, then add the cooled buttery onions and pulse until the ingredients form a bright green paste. Set aside. This stuffing can be kept covered in the fridge for up to a day.

Step 3: Lay the turkey breast skin-side down on a board. Butterfly by cutting partway into the thickest side, then open it like a book. Cover with baking parchment and gently pound to an even thickness of about 2cm. Remove the parchment, season the turkey, and spread the stuffing over it, leaving a small border at the edges.

Step 4: Roll the turkey breast tightly from one short side into a log and tie with kitchen string at even intervals. Cover and refrigerate if not cooking immediately (up to one day).

Step 5: Preheat the oven to 210°C (190°C fan) / gas mark 6½. Place the roulade seam-side down in a shallow roasting tin or on a rack set in the tin. Brush with the melted butter and season.

Step 6: Roast for 40 minutes until the skin is crisp. Brush with the maple syrup and roast for another 30–40 minutes, basting occasionally with the pan juices. Check that the center of the roulade reaches 70°C on a digital thermometer after 30 minutes to avoid overcooking.

Step 7: Remove from the oven and let rest for at least 10 minutes before slicing into thick pieces. Use the pan juices to make gravy if desired, and serve alongside.

Tips & Variations

For a whole stuffed turkey crown, halve the stuffing amount and use it under the skin of a 2kg crown. Roast at 200°C/180°C fan/gas 6 for 1 hour 30 minutes, basting with butter for a golden finish.

Stale bread works best for the stuffing as it absorbs the flavors without becoming soggy.

You can add a bit of lemon zest or chili flakes to the stuffing for an extra flavor boost.

FAQs

Can I prepare the roulade ahead of time?

Yes, you can assemble the roulade and keep it covered in the fridge for up to a day before roasting. This makes it easy to prepare in advance for a special meal.

What if I don’t have a digital thermometer?

If you don’t have a digital thermometer, make sure the juices run clear when you cut into the center and the meat feels firm but not dry. However, a thermometer is the best way to ensure it’s perfectly cooked and safe to eat.