Introduction

This maple-glazed garlic and parsley turkey roulade is a flavorful twist on a classic roast. Filled with a savory herb stuffing and finished with a sweet maple glaze, it’s perfect for a special dinner or holiday feast.

The dish shows a white plate with a golden rim placed on a white marbled surface, holding a roasted meat roll that is browned and shiny on the outside, positioned on the right side. To the left, two thick slices of the meat roll reveal a white interior with a green herb filling swirled inside. A large gold spoon sits under one slice, partly lifting it. Fresh green parsley leaves lay below the spoon near a small golden cup filled with dark sauce at the plate's bottom. The background is a deep blue textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 boneless, skin-on turkey breast (about 1.7-2kg)
2 tbsp melted butter
1 tbsp maple syrup
3 tbsp butter
1 large onion, finely chopped
4 garlic cloves, crushed
100g crustless white bread, chopped into chunks (stale bread works well)
Large bunch of flat-leaf parsley

Instructions

Step 1: Make the stuffing by melting 3 tablespoons of butter in a saucepan over medium heat. Add the chopped onion and cook for about 8 minutes until golden. Stir in the crushed garlic and cook for 2 more minutes, then remove from heat and let cool.
Step 2: Place the bread and parsley in a food processor with a good amount of seasoning. Blitz to crumbs, then add the cooled buttery onions and pulse until the mixture forms a bright green paste. Set aside or refrigerate for up to a day.
Step 3: Lay the turkey breast skin-side down on a board with the tip at the top. Butterfly the breast by slicing partway into the thickest side, then open it out flat like a book. Cover with baking parchment and gently bash to an even thickness of about 2cm using a meat mallet or rolling pin. Remove the parchment and season the meat.
Step 4: Spread the parsley stuffing evenly over the turkey, leaving a small border at the edges. Starting from one short side, roll the turkey tightly into a log. Tie the roulade with kitchen string at even intervals to secure.
Step 5: Preheat the oven to 210C/190C fan/gas 6½. Place the roulade seam-side down in a roasting tin or on a rack inside the tin. Brush with the melted butter and season. Roast for 40 minutes until the skin crisps up.
Step 6: Brush the roulade with maple syrup and continue roasting for another 30-40 minutes, basting occasionally with the pan juices. Check the internal temperature after 30 minutes; it should reach 70C to ensure it’s cooked through.
Step 7: Remove from the oven and let the roulade rest for at least 10 minutes before slicing thickly. Use the pan juices to make gravy if desired, and serve alongside.

Tips & Variations

For a larger meal, halve the stuffing recipe and use it to stuff a whole turkey crown under the skin. Roast at 200C/180C fan/gas 6 for about 1 hour 30 minutes, basting with extra butter for a golden finish.
Stale bread works best for the stuffing as it absorbs flavors better and creates a nicer texture.
If you don’t have a digital thermometer, pierce the roulade with a skewer and check that the juices run clear to ensure it is fully cooked.

Storage

Store any leftover turkey roulade in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at a low temperature to keep it moist, or slice cold for sandwiches. The stuffing can also be kept separately for a day in the fridge before use.

How to Serve

A roasted meat roll with a golden-brown shiny crust rests on the right side of a dark plate. On the left side, two thick slices reveal a tender pale interior fully filled with a bright green herb stuffing, which is textured and slightly chunky. A few small pieces of stuffing are scattered around. Near the slices, there is a small bunch of fresh parsley with vibrant green leaves. A golden spoon rests under one slice, extending toward the lower left edge of the plate. Below the meat, a small bowl filled with a dark sauce sits on the plate. The dark plate is placed on a larger gold charger, all set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the roulade a day ahead?

Yes, you can prepare the roulade up to a day in advance and keep it covered in the fridge. Bring it to room temperature before roasting for even cooking.

What can I serve with this turkey roulade?

Roasted vegetables, mashed potatoes, and a fresh green salad make excellent sides. The pan juices from the roulade can be used to make a flavorful gravy to accompany the meal.