Turkey Breast Roulade Recipe
Turkey Breast Roulade Recipe photo by Taste of Home
Next Recipe

Turkey Breast Roulade Recipe

Read Reviews
4.5 1 2
Publisher Photo
The original recipe for this roulade called for tomatoes, which our son is allergic to. I substituted artichokes and mushrooms with wonderful results.
TOTAL TIME: Prep: 25 min. Bake: 1hour 15 min. + standing
MAKES:24-30 servings
TOTAL TIME: Prep: 25 min. Bake: 1hour 15 min. + standing
MAKES: 24-30 servings


  • 3 jars (7-1/2 ounces each) marinated artichoke hearts, drained and chopped
  • 3 cans (4 ounces each) mushroom stems and pieces, drained and chopped
  • 3 tablespoons chopped sweet onion
  • 3 boneless turkey breast halves (3 to 3-1/2 pounds each)
  • 2-1/4 pounds thinly sliced deli ham
  • 1 cup butter, melted
  • 1-1/2 teaspoons dried thyme

Nutritional Facts

1/3 pound: 172 calories, 11g fat (5g saturated fat), 63mg cholesterol, 592mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 18g protein.


  1. In a large bowl, combine the artichokes, mushrooms and onion; set aside. With skin side down, cut a lengthwise slit through the thickest portion of each turkey breast to within 1/2 in. of bottom. Open the turkey breasts so they lie flat; cover with plastic wrap. Flatten to 3/4- to 1-in. thickness; remove plastic.
  2. Place ham slices over turkey to within 1 in. of edges. Spoon vegetable mixture lengthwise down center of the ham. Roll each turkey breast, starting from a side where the fold is in the center. Secure with kitchen string at 3-in. intervals.
  3. Place the turkey rolls seam side down in one greased 15-in. x 10-in. x 1-in. baking pan and one 13-in. x 9-in. baking pan.
  4. In a small bowl, combine the butter and thyme; spoon over the turkey rolls. Bake, uncovered, at 350° for 1-1/4 to 1-3/4 hours or until meat thermometer reads 170°, basting frequently. Cover and let stand for 10 minutes before slicing. Yield: 24-30 servings.
Originally published as Turkey Breast Roulade in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p227

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Reviews for Turkey Breast Roulade

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
savoie.luvgspointers User ID: 6225701 154469
Reviewed Oct. 17, 2011

"I made this once. It was very good."

Loading Image