If you’re looking for a gorgeous centerpiece meal that’s 100% carnivore-approved, this Carnivore Turkey Roulade with savory beef and bacon stuffing is about to become a favorite. It’s tender, juicy, beautifully rolled, and slices into perfect spirals packed with rich flavor. I’ve made this roulade many times for holidays and special dinners, and every time someone says, “I didn’t know carnivore meals could look this good!” Trust me you’ll love how simple yet impressive this one is.

Why You’ll Love Carnivore Turkey Roulade With Savory Beef & Bacon Stuffing

This roulade brings together lean turkey and rich, fatty stuffing for perfect carnivore balance. It looks elegant but is surprisingly easy to make. The stuffing keeps the turkey moist, flavorful, and satisfying.

Simple Ingredients

A small, friendly note: Carnivore recipes shine when each ingredient does its job. These simple components create big flavor without complicating the meal.

Turkey Breast: Forms the base of the roulade and slices beautifully after roasting.
Ground Beef: Adds savory richness and moisture to the stuffing.
Bacon: Brings salt, depth, and built-in fat for a juicy texture.
Egg: Helps bind the stuffing so it rolls neatly inside the turkey.
Grated Parmesan Cheese (Affiliate): Adds umami, richness, and a gentle melt that enhances the meaty stuffing.
Butter: Used for brushing and roasting to keep everything tender.
Salt: Enhances the natural flavors in both the turkey and stuffing.

Recipe Timing & Yield

Servings: 4
Prep Time: 20 minutes
Cook Time: 55–65 minutes
Total Time: 1 hour 20 minutes

What Is Needed

1 large turkey breast (2–2.5 lbs), butterflied
½ lb ground beef
4 slices bacon, finely chopped
1 egg
¼ cup finely grated Parmesan cheese
2 tbsp butter, melted
1 tsp salt (or to taste)

Instructions

Preheat the oven to 375°F: Set a roasting rack or pan out so you’re ready to transfer the roulade as soon as it’s rolled. Having everything staged keeps the process smooth.

Butterfly the turkey breast:

Place the turkey breast on a cutting board with the smooth (presentation) side down.
To butterfly: Place your non-cutting hand flat on top to steady it. Slice horizontally through the thickest part of the breast, stopping just before cutting through the opposite side.
Open it like a book. If one side is noticeably thicker, make shallow angled cuts to help it spread more evenly.
Cover with parchment and gently pound using a meat mallet or rolling pin. Work from the center outward so you don’t tear the edges. Aim for an even ½–¾ inch thickness.
Technique note: A smooth, even surface prevents gaps in the stuffing layer and ensures tidy spirals when sliced.

Brown the butter:

Place the butter in a small skillet over medium heat.
Let it fully melt, then continue cooking. The butter will foam; this is good.
Watch the bottom: once the milk solids turn golden and smell nutty, remove it from the heat immediately.
Pour into a heat-proof bowl to stop the cooking.
Technique note: Browned butter adds deep flavor and caramel notes that lightly infuse both the turkey and stuffing.

Prepare the stuffing:

Combine ground beef, bacon, egg, salt and grated Parmesan cheese.
For crispy bacon, cook it first until golden and slightly crunchy. Cool before adding.
Mix gently with your hands; overmixing makes the stuffing dense.
Technique note: Keeping the stuffing loose allows steam to flow through the roulade, helping the turkey cook evenly.

The ground beef stuffing is placed into the roulade raw, and it cooks fully as the turkey roasts. As long as the roulade reaches an internal temperature of 165°F, both the turkey and the stuffing are fully cooked and safe.

Assemble the roulade:

Lay the butterflied turkey breast flat with the cut side up.
Lightly drizzle browned butter over the surface for built-in moisture.
Spread stuffing in a thin, even layer, keeping a clean border around edges.
Technique note: A thin stuffing layer is crucial too thick and the roulade will bulge or split while rolling.

Roll and tie:

Roll tightly starting from a long edge, using one hand to keep the roll firm and the other to guide stuffing inward.
Tie with kitchen twine every 1½–2 inches.
Tuck in loose ends if needed to create a neat cylinder.
Technique note: Consistent tying prevents uneven cooking and keeps the roulade from unraveling.

Brush and roast:

Place the roulade seam-side down in a roasting pan. Brush generously with browned butter.
Put into the preheated oven and roast for 55–65 minutes.
Technique note: Browning early helps form a flavorful crust while the inside stays tender.

Baste halfway through:

At around 30 minutes, spoon the pan juices or leftover browned butter over the top.
Technique note: Turkey breast is naturally lean basting once locks in moisture and gives the roulade a glossy, golden finish.

Rest and slice:

Remove from oven and let rest for at least 10 minutes.
Technique note: Resting allows the meat fibers to relax and prevents juices from spilling out when slicing. Use a sharp slicing knife for clean spirals.

Top Tips

Be precise when butterflying. A clean, even cut makes rolling easier and ensures the roulade cooks evenly from end to end.
Pound gently, not aggressively. You want to flatten without tearing let the weight of the mallet do most of the work.
Brown your butter correctly. Remove it from the heat as soon as the milk solids turn golden. Over-browned butter can turn bitter.
Cook bacon first for crunch. Crisp bacon adds texture and prevents the inside of the roulade from feeling too soft.
Keep stuffing thin and even. A thin layer prevents blowouts and helps create perfect spirals when sliced.
Tie every 1–2 inches. More ties = more stability, especially if the turkey breast is large.
Baste once for moisture. Turkey breast dries quickly; a mid-cook baste makes a noticeable difference.
Let it rest before slicing. This is what keeps the roulade moist and slices picture-perfect.
Slice with a very sharp knife. A dull knife will press and squeeze instead of slicing cleanly.

Recipe Variations

Use ground pork or a pork-and-beef blend for an extra rich stuffing.
Add diced chicken liver for nutrient density.
Wrap the roulade in bacon before roasting for even more flavor.

Recommended Equipment

Cutting board
Chef’s knife
Parchment paper
Meat mallet
Mixing bowl
Kitchen twine
Roasting pan

Make Ahead Tips

You can assemble the roulade up to 24 hours in advance. Keep it wrapped tightly in the fridge and roast just before serving.

How to Store and Reheat

Store leftovers in an airtight container for up to 4 days.
Reheat slices gently in a skillet with a little butter or in the oven at 300°F.

What To Serve With This Recipe

Carnivore-friendly sides like soft scrambled eggs, seared shrimp, roasted bone marrow, or a simple bowl of broth pair beautifully.

What Foods Are Carnivore Approved?

The carnivore diet (Affiliate) centers around nutrient-rich animal foods like beef, pork, poultry, seafood, eggs, dairy (if tolerated), and animal fats such as tallow, butter, and lard. Keeping to these staples makes meal planning simple and satisfying.

Want the complete guide? Get the full Carnivore Approved Foods List right here on OvenSpot!

What You Need to Know About This Recipe

Turkey roulade has long been a holiday classic because it cooks faster and more evenly than a whole bird. This carnivore version keeps that tradition but uses an all-meat stuffing that adds moisture and flavor without breaking carnivore guidelines. It’s a beautiful, sliceable main dish that’s surprisingly easy to pull off.

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