This rolled turkey breast joint with stuffing is an impressive, easy-to-make centrepiece, perfect for Christmas dinner or a cosy family roast.
Our recipe for boneless turkey breast is infused with flavour from the savoury stuffing centre wrapped with smokey bacon. It is smothered with garlic and herb butter, making it a succulent option for those who prefer delicious slices of turkey breast to a whole roasted turkey.
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Below is the recipe card for our rolled and stuffed turkey breast roulade, but be sure to read below that for all our tips, tricks, and advice!
π Step by Step Recipe
Rolled Turkey Breast Joint with Stuffing
Equipment
Ingredients
- 2.2 kg Boneless Turkey Breast
- 200 g Sage and Onion Stuffing - we added dried cranberries too
- 50 g butter
- 1 teaspoon garlic
- 1 teaspoon thyme
- 200 g streaky bacon
- Salt
- Pepper
Instructions
- Remove the 2.2 kg Boneless Turkey Breast and 50 g butter from the fridge at least 40 minutes before cooking to bring to room temperature.
- Preheat oven to 180β fan. Make our sage & onion stuffing with dried cranberries or use any stuffing mix.
- Make herb butter using the softend butter, 1 teaspoon thyme and 1 teaspoon garlic. Mash together using a fork
- Remove the string from the turkey, and gently pull and cut the skin off the breast. Keep the skin to one side, this will be used later.
- To butterfly the turkey breast, place it flat on a cutting board. Using a sharp knife, carefully slice horizontally through the middle of the breast, starting from one side and cutting almost to the other sideβwithout cutting all the way through. Open it up and lay it flat.*If using an attached boneless double turkey breast, lay it flat and slice horizontally through the thickest part to open it up more on each side, keeping it connected for even layering and rolling.
- Place a sheet of cling film on top. Use a mallet to flatten out any uneven parts.
- Season with with Salt and Pepper
- Lay down some string on some parchment paper we used 6 lengths and laid them about 2 inches apart. Lay the flattened turkey breast on top.
- Lay 200 g streaky bacon rashers on top off the turkey breast.
- Add a thin layer of stuffing in the centre to prevent it from falling out when rolling.
- Roll the breast away from you into a tight, neat parcel.
- Return the turkey skin on top of the rolled turkey breast. Tie the string up to keep the turkey roll together.
- We added two more stings lengthways to help keep it neat.
- Smother with the herb and garlic butter, and season with Salt and Pepper.
- Place in a baking tray and loosely cover with foil.
- Place in the oven at 180β fan /200β cook for the following time depending on weight of the turkey + the stuffing:1.5 - 1.9kg - 1 hour 35 minutes2kg - 2.4kg - 1 hour 55 minutes (* This is the one we cooked.)2.5kg - 2.9kg - 2 hour 15 minutes3kg - 3.4kg - 2 hour 35 minutes3.5kg - 3.9kg - 2 hour 55 minutes4kg - 4.4kg - 3 hour 15 minutes4.5kg - 4.9kg - 3 hour 35 minutes5kg - 5.4kg - 3 hour 55 minutesTo work out the time yourself, it is 40 min per kg. Plus, an additional 20 minutes.
- Remove the foil and baste the rolled turkey breast with oil or melted butter every hour during cooking.
- Keep the foil off for the final 30-40 minutes, to crisp up the skin.
- We have calculated the timing for you, but if you want to make sure the turkey is cooked you can use a meat thermometer inserted in the centre of the rolled breast, it should reach 74β. Or check the juices run clear.
- Place on a chopping board and cover loosely with foil. Let it rest for at least 30 minutes to allow the juices to redistribute throughout the meat, keeping it moist and flavourful. This resting time also makes it easier to slice neatly once it has cooled slightly, so resist the urge to cut into it to early, this step is essential for the best results.
Carving
- Remove the strings. Slice the rolled breast into your desired thickness. We like to keep them quite thin.
- Serve with all the usual roast dinner side dishes.
Video
Nutrition
Preparing
Now we will explain more about the ingredients and provide more insight into our methods, from smothering the turkey breast in herb butter to covering it with foil, ensuring perfectly cooked and flavourful turkey breast slices with stuffing in the centre.
Boneless Turkey Breast Joint
A boneless turkey breast is a large, lean cut of meat taken from the breast of the turkey, with the bone removed. Unlike a whole turkey, it focuses solely on the breast meat, making it an ideal choice for a more manageable roast without carving around bones.
We purchased our boneless turkey breast through a local butcher (The Village Butchers) for this recipe to ensure top quality and freshness. It weighs 2.3kg, making it perfect for a family roast, comfortably serving around 8 people.
If you serve more people, you could opt for a whole boneless double turkey breast instead. We have included cooking times for that, too.
How to butterfly the turkey breast
To butterfly a turkey breast, place it flat on a cutting board. Starting from one side, use a sharp knife to slice through the middle of the breast, working horizontally and stopping just before cutting all the way through.
Open it up like a book so it lays flat and use a mallet to flatten any thicker areas to make it the same size. even, creating a wider surface perfect for layering with stuffing and rolling.
How to Layer and Roll Turkey Breast
Lay six pieces of butcherβs string on parchment paper.
Then, place the flattened turkey breast on top and layer with bacon rashers. Spread a thin layer of stuffing down the centre, roll it up tightly. Place the turkey skin on top, and tie it securely with string.
Smoky Bacon
We prefer to add smoky bacon on the inside of the rolled turkey breast. Rather than layering it on top, as many recipes suggest. This technique infuses the smoky flavour throughout the turkey slices and stuffing. Creating a beautifully balanced, savoury taste in every bite.
Stuffing
We used our homemade sage and onion stuffing recipe to fill the centre of this turkey roulade. For an extra festive twist, we suggest adding dried cranberries to the stuffing. They bring a lovely, sweet contrast to the savoury turkey and smoky bacon, making each slice a little more special.
Of course, you can use any stuffing you prefer; however, I recommend avoiding meat-based stuffing. Thereβs a risk it may not cook thoroughly, which could impact the overall doneness and safety of the dish. Instead, opt for a breadcrumb-based stuffing for best results.
Now all the main ingredients for the turkey breast are ready, it's time to roll your turkey breast, add the skin back on top, and tie it together using butchers string.
Butter and Season
Making garlic and herb butter to coat the turkey breast is a fantastic way to keep the meat moist while roasting, infusing it with rich, aromatic flavours that enhance every bite. Feel free to use different herbs that suit your taste.
Coat the rolled turkey with herb butter and season with salt and pepper, ready for roasting.
Boneless Rolled Turkey Breast Cooking Time
Place the rolled turkey in a baking tray and loosely cover with foil.
Bake in the oven at 180β fan / 200β conventional, following these general roasting times based on weight:
Boneless Turkey Breast Weight (including stuffing) | Cooking Time at 180β fan / 200β |
---|---|
2kg β 2.4kg | 1 hr 35 mins |
2kg β 2.4kg | 1 hr 55 mins |
2.5kg β 2.9kg | 2 hrs 15 mins |
3kg β 3.4kg | 2 hrs 35 mins |
3.5kg β 3.9kg | 2 hrs 55 mins |
4kg β 4.4kg | 3 hrs 15 mins |
4.5kg β 4.9kg | 3 hrs 35 mins |
5kg β 5.4kg | 3 hrs 55 mins |
Alternatively, calculate 40 minutes per kg + 20 minutes extra.
Baste
Remove the foil and baste the rolled turkey breast joint with a bit of oil or melted butter every hour.
Leave the foil off for the final 30β40 minutes of cooking to help crisp up the skin.
Check for Doneness
To be sure itβs perfectly cooked, insert a meat thermometer into the centre of the turkey. It should reach 74β.
Rest
Once done, remove it from the oven and transfer it to a chopping board. Cover loosely with foil and allow to rest for at least 30 minutes β this will help the juices redistribute, keeping it tender and juicy.
It is much easier to carve neat slices of rolled turkey with stuffing once it has cooled.
Carving and Serving
Once rested, remove the strings from the rolled and stuffed turkey breast and slice it into thin cuts.
Serve with classic roast dinner sides like roasted goose fat potatoes, honey parsnips, pigs in blankets. Our flawless Yorkshire puddings and a medley of seasonal vegetables.
A generous helping of turkey gravy and cranberry sauce will complement each slice beautifully!
Tips for Storing Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Cold slices make delicious sandwiches, or you can gently reheat them in a low oven (covered) to enjoy them the following day.
We like to reheat turkey slices in gravy to prevent the meat from drying out, especially in the microwave.
Leftover Turkey Recipes
Donβt let any delicious turkey go to waste! With a little creativity, leftover turkey can be transformed into a range of flavourful dishes that everyone will enjoy.
Turkey Leftover's Pie β Our comforting Turkey and Ham Pie recipe is a perfect way to use up leftover turkey, ham and all the roast dinner trimmings. This hearty pie, with a golden crust, is sure to be a crowd-pleaser.
Leftover Turkey Curry β Itβs a fantastic option for transforming leftover turkey into a warming, flavourful meal thatβs simple to make.
Ploughmanβs Lunch Platter β Add leftover turkey with stuffing slices to a Ploughmanβs lunch platter, served cold, along with cheeses, chutneys, and pickles for a delicious, light meal. Itβs perfect for a festive grazing board or a relaxed lunch the day after your holiday meal.
These recipes are easy to make and give your turkey leftovers a tasty new twist.
Other Turkey Joint Recipes
The boneless breast results in a tender, easy-to-slice roast that works perfectly as an impressive alternative to a whole roast turkey.
If you prefer leg meat, check out our slow-cooker turkey drumsticks recipe! Another option is a roast turkey crown, air fryer turkey crown or a slow cooker turkey crown recipe.
Brian says
Want to try this for Christmas Dinner, I have found alot goes to waste when we get a whole turkey. I like the way this includes the stuffing in the breast as I cant stuff a turkey crown.
Luke and Kay says
Hi Brian! That sounds like a perfect plan! Our rolled turkey breast is an ideal option if youβre looking to reduce waste while still enjoying a show-stopping centerpiece for Christmas. The stuffing inside not only keeps the turkey juicy but also adds loads of flavour, I hope you enjoy making and tasting it; do let us know how it turns out! πππ