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Turkey Breast Roulade

 Turkey Breast Roulade
The original recipe for this roulade called for tomatoes, which our son is allergic to. I substituted artichokes and mushrooms with wonderful results.
24-30 ServingsPrep: 25 min. Bake: 1hour 15 min. + standing


  • 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


  • 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.
  • 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.
  • 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.
  • 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

2 of 2

Turkey Breast Roulade (continued)

Directions (continued)

  • 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: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.