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I'm so excited to share my favorite Thanksgiving hack with you my Slow Roasted Turkey Roll. After years of wrestling with whole turkeys I discovered this game changing method that gives you perfectly cooked meat every single time. The way the herbs infuse through the meat while it slowly roasts creates something truly special.
Why You'll Love This Method
Trust me once you try this roulade you might never go back to cooking a whole turkey. The roll shape means every slice is perfectly cooked and so juicy. Plus carving becomes a breeze no more struggling with joints and bones at the table.
Grab These Ingredients
- Turkey Breast: Look for a nice plump double breast the butcher can debone it for you.
- Herbs: Fresh sage and rosemary from my garden make all the difference.
- Seasonings: Garlic black pepper salt and just a touch of brown sugar for balance.
- Oil: Any neutral oil works for making that herb paste.
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Let's Roll This Turkey
- Prep Your Turkey
- Take your time butterflying that breast we want it nice and even.
- Add Those Flavors
- Spread that fragrant herb paste all over don't miss any spots.
- Roll It Up
- Channel your inner sushi chef and roll it tight like you mean it.
The Secret's in the Timing
Here's my foolproof method start hot at 450°F to get that skin golden then drop it down to 275°F for a nice slow roast. This gives you that perfect crispy outside and juicy inside every time.
Getting It Just Right
My kitchen secret pull it out at 162°F. While it rests it'll hit that perfect 165°F and stay super juicy. Trust your thermometer here it won't let you down.
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Don't Skip the Gravy
Those drippings in the pan are liquid gold. I make a quick roux with butter and flour then whisk in the drippings and some broth. My family fights over this gravy every year.
Make It Your Own
Sometimes I wrap the whole thing in bacon talk about amazing. Other times I go Mediterranean with lemon and garlic or spice it up with some chili. The possibilities are endless.
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Setting The Table
This roulade looks stunning on a platter surrounded by fresh herbs and roasted veggies. I love serving it with my garlic mashed potatoes and homemade cranberry sauce.
Save Some For Later
Leftover slices keep beautifully in the fridge for 5 days. I like to freeze portions with parchment paper between them for easy grabbing. Just rewarm gently to keep that moisture.
My Best Tips
Don't rush the rolling process that tight wrap is crucial. Always use a meat thermometer and please let it rest before slicing. These little steps make all the difference.
Next Day Delights
The leftovers might be even better than Thanksgiving dinner. Thin slices make the most amazing sandwiches with cranberry mayo or try my favorite turkey cranberry quesadillas.
Perfect for Small Groups
Hosting an intimate dinner? This roulade is your answer. It's fancy enough to impress but won't leave you eating turkey for weeks. Plus it looks absolutely gorgeous on the table.
Traditional But Different
I love how this recipe keeps the essence of Thanksgiving turkey but with a modern spin. My mother was skeptical at first but now she asks for it every year.
Get Everyone Involved
My kids love helping in the kitchen with this recipe. They mix the herb paste and help tie the twine. Sure it gets messy but those are the memories that last.
Plan Ahead
The best part? You can prep this a day ahead. Just wrap it well and pop it in the fridge. On Thanksgiving day all you have to do is roast. Talk about stress free hosting.
Not Just for Holidays
Don't wait for special occasions this recipe is too good. I make it for Sunday family dinners or when friends come over. It always gets rave reviews no matter when I serve it.
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Frequently Asked Questions
- → How do I know when my turkey roulade is done?
- Use a meat thermometer to check that the internal temperature reaches 165°F at the thickest part. Let it rest 15 minutes before slicing.
- → Can my butcher help prepare this?
- Yes, ask your butcher to debone the turkey breast. This is the trickiest part of the recipe, and most butchers offer this service.
- → How long can I keep this in the fridge before cooking?
- You can prepare and refrigerate the roulade up to 24 hours ahead. This helps it hold shape better and lets the flavors develop.
- → Why wrap in turkey skin?
- The skin keeps the meat moist while cooking and gets golden brown and crispy. This adds flavor and makes for an impressive presentation.
- → Can I make this for a bigger group?
- One roulade serves 6-8 people comfortably. For larger groups, you can make two rolls instead of scaling up the size.