Turkey Breast Roulade

Only having a small group of people for thanksgiving? A whole turkey may seem daunting and complicated. Making a smaller portion of turkey is a great option! This recipe utilizes a boneless turkey breast with loads of fresh herbs, garlic, and a little spice!

Prep time: 30 minutes
Cook time: 45 minutes

Ingredients:

• 1 whole boneless, skinless turkey breast (Can sub pork loin, tenderloin, or chicken breast)
• 1 tsp salt
• ½ tsp pepper
• 3 tbsp olive oil
• 1 small onion or shallot
• 4 cloves garlic
• 2 tsp dried sage
• ½ tsp red pepper flakes (optional)
• ½ cup fresh parsley
• ½ cup fresh chives
• 1 tsp fresh rosemary
• 2 tsp lemon zest
• Juice of 1 lemon

Directions

1. Butterfly turkey breast so it is in 1 evenly thick layer. You can ask your butcher to do this for you as well.
2. In a food processor, blend olive oil, onion, garlic, red pepper flakes, sage, parsley, chives, rosemary, lemon zest, and lemon juice into a paste.
3. Pat turkey dry, and lay out flat. Spread herb paste onto the inside of the turkey breast. Roll up turkey breast tightly like a jelly roll to form a log. Using butchers’ twine or tooth picks secure the turkey breast to hold its shape and keep from unrolling in the oven. Brush any leftover herbs on the outside of the turkey. Allow to sit in fridge for at least 2 hours or overnight.
4. Place seam side down on in a baking pan, cover with foil. Bake at 325 degrees F for 40 -45 minutes. Remove foil and bake for an additional 20 minutes, until internal temperature of the thickest part reads 145 degrees F on a kitchen thermometer.