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Herbed Turkey Roulade

Dean & DeLuca’s Corporate Executive Chef Brian Bistrong chooses bone-in turkey breast for its robust flavor and juicy texture. He then carves and butterflies the meat before layering it with fresh parsley, marjoram, thyme and lemon zest for this elegant dish, perfect for Thanksgiving or any special occasion.

SKU 1396-recipe


  • 4 tbsps. fresh parsley, chopped
  • 1 tbsps. fresh marjoram, chopped
  • 1 tbsps. fresh thyme, chopped
  • 1 tbsps. lemon zest
  • 4 tbsps. extra-virgin olive oil
  • Salt and pepper, to taste
  • 1 skin-on whole turkey breast
  • (approximately 5 pounds), carved off bone, butterflied, and flattened
  • 4 tbsps. butter, softened


  1. Preheat convection oven to 425°F, or standard oven to 450°F.
  2. Combine herbs, lemon zest, olive oil, salt and pepper.
  3. Lay the turkey breast flat and season with salt and pepper. Spread the herb mixture in an even layer, then tightly roll the turkey breast. Roll the turkey breast like a jelly roll and tie with kitchen twine--approximately 4 to 6 ties evenly spaced. Wrap with plastic wrap and refrigerate for at least one hour or as long as overnight.
  4. Unwrap roulade and rub butter over its surface. Sprinkle with salt and pepper and place on the rack in a roasting pan. Roast for 25 minutes, then decrease the oven temperature to 375°F for convection, or 400°F for standard oven, and continue roasting until the skin is golden brown and crispy, about another 30 minutes. Remove to a cutting board, and cover with foil. Let rest for 15 minutes before slicing and serving.