Turkey Breast Roll: A Showstopping Way to Serve Turkey
If you want one turkey recipe that works for everything from a family dinner to date night, this stunning turkey breast roll is it. This stuffed turkey breast looks impressive, but it’s surprisingly easy to make and cooks in a fraction of the time required for a whole turkey.
A turkey breast roll is also known as a turkey roulade. It’s a great alternative to roasting a whole turkey, especially when you want an impressive centerpiece without spending hours in the kitchen.
Tips for making turkey roulade
It does take a little planning and about an hour of cooking and resting time. But you won’t believe how easy it is to whip up this entrée that, I like to think, is impressive in both presentation and flavor.
How to make the filling
The first step to making this flavorful stuffed turkey recipe is to make the filling. You start by sautéing the mushrooms. I like to use wild mushrooms, such as chanterelles for this turkey filling when I’m serving it for a special occasion. But you can substitute with domestic mushrooms such as crimini if that is all that’s available or affordable.
Mushroom tips and substitutions
You can also combine wild and domestic mushrooms to get the intense, luxurious mushroom flavor of an all-wild mushroom filling while keeping the cost of the dish down.
The mushrooms are cooked in a little oil (I use olive oil), with shallot, before you add the kale. Make sure that the mushrooms develop a nice, golden color before you add the kale because once the kale is added, you’re going to put a lid on the pan and steam the kale until it is soft.
Notes for prepping the turkey
Preheat the oven to 400 degrees. Before you try to roll up the turkey, you need to pound your boneless turkey breast to an even thickness. This will not only help to make an even and good-looking roll but it will also ensure that the meat cooks evenly. Remember to season the turkey with a pinch of kosher salt and pepper.
Notes for stuffing the turkey
Once you’ve pounded the turkey breast, be careful to leave a 1-inch gap on all sides when you spread the mushroom stuffing mixture. As you roll, the stuffing spreads and if it’s too close to the edge, it will come out the sides of the filled turkey. You don’t want to lose any!
How to check for doneness
Place the stuffed turkey roll in an oiled pan to prevent sticking. Cooking a turkey roll in the oven will take 45-60 minutes. The cooking time for a boneless turkey breast roll can vary by oven and by turkey thickness, so you’ll want to use a meat thermometer to check for doneness. Be sure you insert the thermometer into the stuffing, not the breast meat.
Once you take the turkey roll out of the oven, it’s important to let it rest for 5-10 minutes before cutting.
Equipment needed to make a rolled turkey breast
A rolled turkey breast with stuffing makes an impressive presentation, but it is deceptively easy. You basically roll it up like a jelly roll, tie it together and then roast the stuffed turkey breast in the oven. But there are three pieces of equipment you want to have before you start.
Kitchen Twine – If you’ve never used kitchen twine, also called butcher’s twine, you can buy it at any kitchen supply store or just order it online from Amazon. The butcher’s twine, tied at regular intervals, is what keeps the rolled turkey roast from unrolling during cooking. Once it’s cooked, the turkey roulade will hold together without the twine. Be sure to remove all twine before carving so that you don’t risk serving a guest any string.
Meat Mallet – The best tool to pound the turkey breast meat to even thickness is a meat mallet. This kitchen tool looks a lot like a little hammer and is used to hammer the meat. If you don’t have one, you can use a heavy rolling pin as a substitute.
Meat Thermometer – You will also need a meat thermometer to ensure your turkey is fully cooked before you remove it from the oven. The thermometer will help ensure that filling temperature reaches 150 degrees. If you don’t already have one, these inexpensive gadgets are worth the investment.
Why this turkey dish belongs on your date night table
This is a great dinner party dish. The rolling technique gives it a “wow” factor. But for me, the best part about this turkey recipe is its hidden health benefits, ones that might benefit your romantic life.
The complex, earthy notes of the mushrooms infuse the turkey with moisture and flavor. And they also bring nutrition to the dish that might surprise you. Mushrooms are among the world’s most noted aphrodisiacs. Not bad for a low-calorie ingredient. They’re considered a good source of B vitamins, selenium, potassium and fiber. And they’re even a source of protein.
Of course, mushrooms don’t provide the only nutritional boost in this stuffed turkey recipe. Although the finished dish offers a fairly modest amount per serving, we can’t disregard the fact that kale is among the best foods for women’s sexual health. And even the turkey itself was historically aphrodisiac.
Turkey and wine pairing
As a chef, I’ve catered more than my share of holiday meals. And a succulent rolled, roasted turkey roast is one of my favorite dishes for special occasions. But at my table, no celebratory meal is complete without wine.
I’m a huge proponent of drinking whatever wine you like but if you’re looking for a pairing recommendation for this turkey dish, a Pinot Noir would make a nice choice. A well-balanced, Burgundian Pinot could echo the earthy flavors of the mushrooms. But a New World Pinot would be equally delicious. Consider one with good acidity and red fruit flavors to make a bright contrast to the somewhat earthy dish.
If Pinot isn’t your style of wine, check out these turkey and wine pairing suggestions, any of which would make a lovely accompaniment to this flavorful turkey dish.
Oven Roasted, Stuffed Turkey Breast Roll with Wild Mushrooms and Kale
Ingredients
for the stuffing:
- 1 tbsp vegetable oil
- 1 tbsp butter
- 1 lb assorted wild or domestic mushrooms* all dirt brushed off, chopped fine
- 1 medium shallot diced fine
- 1 bunch (approx 8 leaves) kale cleaned and dried, chopped into 1” pieces
- 1/2 lemon
- salt and pepper
for the turkey:
- 2 – 3+ pound whole turkey breast with skin boneless
- salt and pepper
Instructions
For Filling:
- Heat a large sauté pan over medium-high heat. When the pan is hot, add the oil then the butter. When the butter is melted, add the mushrooms, season with salt. Once the mushrooms start to sweat, add the shallots. Brown the mushroom mixture for 2-3 minutes.
- Add the chopped kale on top of the mushrooms, season with salt. Cover and cook over medium-low heat for 5 minutes or until the kale softens. Fold everything together, cook over medium heat until all liquid has evaporated. Season with salt and pepper and a squeeze of lemon juice. Transfer to a colander over a bowl. Set aside to cool. Can be made 1 day in advance.
For the Turkey:
- Preheat oven to 400°F.
- Place turkey on work surface, skin side down. Cover with plastic wrap and pound with a sauté pan or rolling pin to create a more even surface; remove plastic. Season with salt and pepper. Spread the mushroom mixture evenly leaving a one inch gap on all sides. Starting from a long side, roll the turkey breast like a jelly roll. Tie with butcher twine at 1-inch intervals to hold a loaf shape. Brush with oil, season with salt and pepper, and place in lightly oiled shallow baking pan.
- Roast until thermometer inserted into filling registers 150°F, approximately 45 – 60 minutes. Remove from oven, transfer to a cutting board; let stand 5-10 minutes, remove butcher twine before carving.
Notes
A note on the provided nutrition information
The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.Nutrition
This article was originally published in 2014 and republished in 2026 with a new introduction and revised equipment list.
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