Description
This Maple-glazed garlic & parsley turkey roulade is a flavorful and elegant dish featuring a boneless turkey breast stuffed with a savory parsley and garlic breadcrumb mixture. The roulade is roasted to perfection with a crispy skin, glazed with sweet maple syrup, and makes a perfect centerpiece for festive meals or special occasions.
Ingredients
Scale
Main Ingredients
- 1 boneless, skin-on turkey breast (about 1.7-2kg)
- 2 tbsp melted butter
- 1 tbsp maple syrup
Stuffing Ingredients
- 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
- Salt and pepper, to taste
Instructions
- Prepare the stuffing: Melt 3 tablespoons of butter in a saucepan over medium heat. Add the finely chopped onion and sauté for about 8 minutes until golden. Add the crushed garlic and cook for another 2 minutes. Turn off the heat and allow the mixture to cool.
- Make breadcrumb parsley mixture: Place the chunks of crustless white bread and a large bunch of flat-leaf parsley into a food processor. Add plenty of seasoning like salt and pepper, then pulse to create crumbs. Add the cooled buttery onion and garlic mixture and pulse briefly to combine into a bright green paste. Set aside or refrigerate for up to one day.
- Butterfly and flatten the turkey breast: Lay the turkey breast skin-side down on a board. Carefully slice into the thickest side partway through to open it like a book without cutting all the way through. Cover with baking parchment and gently bash with a meat mallet or rolling pin to flatten into an even 2cm thick rectangle. Remove the parchment and season the meat.
- Stuff and roll the turkey: Spread the prepared stuffing evenly over the turkey breast, leaving a small border around the edges. Starting at a short edge, tightly roll the turkey into a log. Tie the roulade with kitchen string at even intervals to secure it. You can refrigerate the roulade covered for up to a day.
- Roast the roulade: Preheat the oven to 210°C (190°C fan)/Gas Mark 6½. Place the roulade seam-side down in a shallow roasting tin or on a rack set inside the tin. Brush with 2 tablespoons of melted butter and season. Roast for 40 minutes to crisp the skin.
- Glaze and continue roasting: Brush the roulade with 1 tablespoon of maple syrup and return to the oven. Roast for an additional 30 to 40 minutes, basting occasionally with the pan juices, until an internal temperature of 70°C is reached at the center (check with a digital thermometer after 30 minutes as oven times may vary).
- Rest and serve: Remove from the oven and allow the roulade to rest for at least 10 minutes before slicing into thick rounds. Use the pan juices to make a gravy, if desired, and serve alongside.
Notes
- The stuffing can also be used to fill a whole turkey crown by halving the quantity. Stuff it under the skin of a 2kg turkey crown, roast at 200°C (180°C fan)/Gas 6 for 1 hour 30 minutes, basting occasionally until golden and cooked through.
- The roulade can be prepared and stuffed a day ahead and kept covered in the fridge for convenience.
- Using a digital meat thermometer ensures perfectly cooked turkey without overcooking.
- Stale bread works best for the stuffing as it holds together well when pulsed.
- Letting the turkey rest after roasting helps redistribute the juices, keeping the meat moist.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: British
Keywords: turkey roulade, maple glazed turkey, garlic parsley stuffing, roast turkey breast, holiday turkey recipe, festive main dish
