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Garlic and Herb Turkey Breast Roll
Requiring a lesser preparation time than a whole turkey or turkey buffe. A turkey roll is a perfect flavour rich and stress-free turkey dish for all year round. This simple garlic and herb turkey breast roll can easily be adapted to any flavour of stuffing mix you like. Choose from our delicious range of stuffing mixes including apricot macadamia, sage and onion, or cranberry and chestnut or bring in your own stuffing and we can make one for you. One thing is for certain, this recipe is sure to please the whole family.
6 Serving
85 Minutes
Calories
Ingredients
- 1.5kg turkey breast boneless, skin on
- 5 tbsp butter, softened
- 6 garlic cloves, minced
- 2 tbsp fresh herbs (thyme, rosemary, sage and parsley) minced
- 1 tsp fresh lemon zest
- 1/2 tsp salt
- 1/2 tsp pepper
- Fresh parsley for garnish
Method
- To make the garlic herb butter, melt a tablespoon of butter in a medium pan, add 6 cloves of minced garlic and cook until fragrant. Move the garlic to a medium bowl and add another 4 tablespoons of softened butter, fresh herbs, fresh lemon zest and salt. Combine well.
- Preparing Rolled Turkey: Lay turkey breast, skin side down, and season with salt and pepper. Rub garlic herb butter all over the underside of turkey and under the skin.
- Apply a line of your favourite stuffing down the centre. Roll the turkey to form a tube and use toothpicks to hold it tight in place.
- Using kitchen twine, tie around the turkey to keep it from opening up during roasting. Rub the remaining herb butter on top of the roll.
- Alternatively, you could always try one of our premade FRESH TURKEY BREAST ROLLS, stuffed with your choice of our favourite apricot and macadamia, sage and onion or cranberry and chestnut stuffing mixes.
- Preheat oven to 180˚C. Place in a roasting pan or a baking dish and bake for about 1 hour 15 minutes to 1 hour 30 minutes total.
- Remove from oven and let rest for 10 minutes. Transfer to a cutting board, remove twine, and cut crosswise into slices. Place slices on a platter, and garnish with parsley.
