Back to Turkey Breast Roulade

Print Options

 
 
 
 Print
Turkey Breast Roulade Recipe

Turkey Breast Roulade Recipe

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 YIELD:24-30 servings

Ingredients

  • 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

Directions

  • 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.

Nutritional Facts

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

Wine Pairings

Light-Bodied Red Wine

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