Description
This flavorful Maple-Glazed Garlic & Parsley Turkey Roulade features a succulent turkey breast stuffed with a vibrant parsley and garlic breadcrumb mixture, roasted to perfection with a crispy skin glazed in butter and sweet maple syrup. It’s a perfect centerpiece for festive dinners or special occasions, offering a deliciously aromatic and juicy dish with a hint of sweetness.
Ingredients
Scale
Turkey Roulade
- 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
Stuffing
- 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
Instructions
- Make the stuffing: Melt 3 tablespoons of butter in a saucepan over medium heat. Add the finely chopped onion and cook for about 8 minutes until golden and softened. Add the crushed garlic and cook for an additional 2 minutes. Remove from heat and allow the mixture to cool. Meanwhile, place the bread chunks and parsley in a food processor with plenty of salt and pepper, and blitz to create coarse crumbs. Add the cooled onion and garlic mixture, then pulse until the mixture forms a bright green, cohesive paste. Set aside and refrigerate if not using immediately (can be kept covered in the fridge for up to a day).
- Prepare the turkey breast: Lay the turkey breast skin-side down on a chopping board with the narrow end at the top. Carefully butterfly the breast by cutting into the thickest side without slicing all the way through, then open it like a book. Cover with baking parchment and gently pound with a meat mallet or rolling pin to an even thickness of about 2cm. Remove the parchment, season generously with salt and pepper.
- Stuff and roll the turkey: Spread the prepared stuffing evenly over the butterflied turkey breast, leaving a small border around the edges. Starting from one of the short edges, roll the turkey into a tight log. Tie the roulade at even intervals with kitchen string to hold its shape. Cover and refrigerate if not cooking immediately (up to a day).
- Roast the turkey roulade: Preheat the oven to 210C (190C fan)/gas mark 6½. Place the roulade seam-side down in a shallow roasting tin or on a rack set inside the tin. Brush the roulade with the melted butter and season with salt and pepper. Roast for 40 minutes until the skin crisps up.
- Glaze and continue roasting: Remove the roulade briefly to brush the surface with maple syrup. Return to the oven and roast for an additional 30-40 minutes, basting occasionally with the pan juices. Begin checking the internal temperature after 30 minutes—when the middle of the roulade reaches 70C on a digital thermometer, it is fully cooked.
- Rest and serve: Remove the roulade from the oven and let it rest for at least 10 minutes to allow the juices to redistribute. Remove the kitchen string and slice into thick pieces. Use the pan juices to make a gravy if desired, and serve alongside the roulade.
Notes
- If using a turkey crown instead of a breast, halve the stuffing quantity and stuff under the skin of a 2kg turkey crown. Roast at 200C/180C fan/gas 6 for 1 hour 30 minutes, basting occasionally.
- Ensure the turkey roulade reaches an internal temperature of 70C for safe consumption.
- The stuffing can be prepared a day ahead and kept covered in the refrigerator.
- Use stale bread for the stuffing when possible, as it creates a better texture.
- Allowing the roulade to rest after roasting results in juicier meat and easier slicing.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Keywords: turkey roulade, maple glazed turkey, garlic parsley stuffing, roasted turkey breast, holiday turkey recipe, festive turkey dish
