Roasted Turkey Roulade is a delicious dinner alternative to cooking a whole turkey. This easy turkey roll recipe is the perfect blend of sweet and savory flavors. Wow your guests with this make-ahead Turkey Roulade Recipe.
Roasted Turkey Roulade is the perfect Holiday meal. Your guests will be wowed by this culinary beauty.
We love that making this turkey roll recipe takes care of the turkey and stuffing without any tedious carving.
It’s impressive to look at and maybe looks a little intimidating to make, however, it isn’t difficult at all! We’ll show you how!
Our turkey roll is savory with just a touch of sweetness and this recipe makes enough extra stuffing that no one will leave your table hungry!
Cooking a delicious turkey roll in the oven is easier than you think! With the right techniques ingredients and cooking time and temperature, you can make a moist, flavorful turkey roll that will be the star of any meal. In this comprehensive guide, we’ll walk through everything you need to know to cook turkey roll in the oven perfectly every time.
Choosing the Turkey Roll
The first step is selecting the right turkey roll. You have two main options:
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Boneless turkey roll – Often called turkey breast roll, this is breast meat that has been deboned and rolled into a cylindrical shape. Boneless rolls cook faster since there is no bone to transmit heat. Great for smaller gatherings.
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Bone-in turkey roll – This keeps the bones intact. Slightly longer cooking time but may have more flavor. Good for larger gatherings.
For most purposes a boneless turkey breast roll is preferable for ease of cooking. Opt for a roll that is 2-3 pounds to feed 4-6 people.
Prepping the Turkey Roll
Proper prep ensures the turkey cooks evenly. Follow these tips:
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Thaw fully – If frozen, thaw in the fridge 1 day for every 4 lbs. Thaw in cold water if short on time.
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Pat dry – Blot with paper towels to remove excess moisture.
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Truss – Tie kitchen twine around boneless rolls to keep compact.
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Season – Rub salt, pepper, herbs, oil/butter over the meat. Can also brine.
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Bring to room temp – Let sit 20 mins before cooking.
Choosing the Right Oven Temperature
The oven temperature significantly impacts the end result. Aim for:
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325°F – Cooks the turkey gently without drying it out.
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375°F for the first 20 mins – Crisps the skin then drop to 325°F.
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300°F – Keeps it very moist but increases cook time.
325°F tends to be the ideal temp for most turkey rolls.
Calculating Cook Time
As a general guideline, cook turkey rolls for:
- Boneless: 20-25 mins per lb at 325°F
- Bone-in: 25-30 mins per lb at 325°F
For example, a 3 lb boneless roll takes about 60-75 mins.
However, use a meat thermometer and check often. Cook until the thickest part reaches 165°F. The internal temp is the best test for doneness.
Step-by-Step Cooking Method
Follow these simple steps for oven-cooked turkey roll perfection:
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Preheat oven to 325°F. Prep turkey as above.
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Place turkey on a roasting rack in a pan. Insert meat thermometer.
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Roast at 325°F, checking temp periodically. Cook to 165°F.
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Once 165°F, tent with foil and rest 15 mins before slicing.
Handy Cooking Tips
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Baste with juices or butter every 30 mins for added moisture and flavor.
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Broil at the very end to crisp the skin. Watch closely to avoid burning.
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Use a foil tent if browning too quickly. Remove for the last 30 mins.
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Stuffing will add flavor but increases cook time. Ensure it also reaches 165°F.
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Meat near bones cooks slower. Check it thoroughly and rotate if needed.
Cooking a Frozen Turkey Roll
For frozen turkey rolls:
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Thaw completely in the fridge before cooking.
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Cook time remains 20-25 mins per lb for thawed turkey.
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May need to increase time slightly if very large frozen section in middle. Check temp!
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Watch for uneven cooking and rotate if needed.
Troubleshooting Oven-Cooked Turkey Rolls
Having trouble getting perfect results? Here are some tips if things go wrong:
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Undercooked: Bake longer, increasing oven temp 25°F if needed. Cook to 165°F.
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Overcooked/Dry: Check temp early and tent with foil next time. Baste more.
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Browning too fast: Tent with foil and finish browning at end.
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Cooking unevenly: Rotate the pan and check internal temp at multiple places.
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Still frozen inside: Defrost correctly next time. Cook a bit longer and keep checking.
The keys are using a meat thermometer, maintaining proper oven temp, and avoiding overcooking. With a few tries, you’ll be a pro at oven-roasted turkey rolls!
Frequently Asked Questions
How long does it take to cook a turkey roll in the oven?
Cook time depends on size, but estimate 20-25 minutes per pound at 325°F for boneless rolls and 25-30 mins per pound for bone-in. Always check internal temp with a meat thermometer, cooking until 165°F.
What oven temperature is best for turkey rolls?
325°F is ideal. You can start at 375°F to crisp the skin then reduce to 325°F to finish cooking without drying out.
How do you know when a turkey roll is done?
The best way is to use a meat thermometer. Turkey rolls are fully cooked at an internal temp of 165°F. Check in multiple spots.
Should you cover a turkey roll while cooking?
Partially covering with foil tenting can help retain moisture if the top is browning too fast. Remove foil for the last 30 mins for crispy skin.
Can you cook a frozen turkey roll in the oven?
Yes, but thaw completely first in the fridge for 1 day per 4 lbs. Cook as normal once thawed, checking internal temp often.
Perfectly Cooked Turkey Rolls Are Within Reach!
Cooking turkey roll in the oven takes a little practice, but is a totally doable process for cooks of all levels. With the right preparation, temperature, cook time, and these helpful tips, you’ll have tender, juicy turkey roll ready to serve. Monitor closely with a meat thermometer for the best results. In no time, you’ll be impressing dinner guests with your oven-roasted turkey roll feasts.
What is a Turkey Roulade?
A roulade is a technique in which ingredients are rolled. This recipe consists of homemade stuffing rolled into a boneless turkey breast. Boneless Turkey Roll is another name for this recipe.
How to make homemade Turkey Stock
It’s cheaper to buy an entire turkey and remove the breast yourself. That leaves you with all of those flavorful bones and any parts you don’t routinely bake anyway.
To make homemade turkey stock, put the bones in a large saucepan. I cut out the backbone, breast bone, and had the giblets and neck bone that were in the cavity of the turkey.
- Cover the bones and any additional pieces mentioned above with water. Additionally, you can add onion, celery, and carrots for additional flavor.
- Bring to a low boil and then add salt, pepper, and optionally additional herbs, dry or fresh. Turn to a simmer and cook for about 2 hours.
- After the simmer is complete, you can pour the stock through a strainer or just spoon out the bones and any additions you’ve made.
- I skim off any cooked herbs or cooked pieces but don’t cool and remove the fat. The fat in your homemade turkey stock adds flavor to the stuffing or makes amazing homemade gravy.
- Any leftover stock can be frozen.
If you have your butcher butterfly your turkey breast make sure to tell them that you want the bones.
We placed our Turkey Roulade seam side down on a rack placed over a baking sheet. We brushed the skin with melted butter before placing it in the oven and basted it again about 20 minutes before it was fully cooked.
That keeps the skin supple and browns it beautifully. We didn’t have to cover it but if your turkey starts to get too dark, you can tent a piece of aluminum foil over the top.
You can cook your Turkey Roll on the grill. Use indirect heat which actually just turns your grill into an oven. This allows you to free up the oven for other dishes.
The most important thing when cooking any poultry is that it’s cooked to the proper temperature to ensure no foodborne illnesses arise.
The CDC states turkey can be removed from the oven when it reaches an internal temperature of 165°F.
Since the meat is butterflied we don’t have any bones to worry about. That makes it easier to get a good temperature reading with an instant-read thermometer.
We allow our turkey to rest for 15 to 20 minutes before slicing it. We allow any meat we cook to rest. That assures the juices can be reabsorbed making a juicy result.
This recipe will make more stuffing than what is needed for the turkey roll.
Leftover stuffing can be baked in a buttered dish for 40 to 45 minutes. Cover the stuffing with a lid or aluminum foil for the first 20 minutes and remove the covering for the remaining 20 minutes until browned.
Leftover dressing can also be frozen baked or unbaked in a covered airtight container.