Carnivore Turkey Roulade
A tender, juicy turkey roulade rolled with a rich carnivore-friendly stuffing of beef, bacon, and egg. Simple, beautiful, and incredibly satisfying.
Equipment
- Cutting board
- Chef’s knife
- Parchment paper
- Meat mallet
- Mixing bowl
- Kitchen twine
- Roasting pan
Ingredients
- 1 large turkey breast 2–2.5 lbs, butterflied
- ½ lb ground beef
- 4 slices bacon finely chopped
- 1 egg
- 1/4 cup Parmesan cheese
- 2 tbsp butter melted
- 1 tsp salt or to taste
Instructions
- Preheat the Oven: Heat your oven to 375°F. Set out your roasting pan or rack so it’s ready when the roulade is assembled having your setup in place keeps the process easy.
- Butterfly the Turkey Breast: Place the turkey breast on a cutting board, smooth side down. Lay your non-cutting hand flat on top to steady it, then slice horizontally through the thickest part of the breast, stopping just before cutting all the way through. Open it like a book. If one side is thicker, make a few light angled cuts so it lies more evenly. Cover the turkey with parchment and gently pound it from the center outward using a meat mallet or rolling pin until it’s about ½–¾ inch thick. Technique Note: A smooth, even surface prevents gaps in the stuffing and creates beautiful spirals when sliced.
- Brown the Butter: Add the butter to a small skillet over medium heat. Let it melt and continue cooking it will foam as it browns. Watch the bottom of the pan: once the milk solids turn golden and smell nutty, remove the pan from the heat immediately and pour the butter into a heat-safe bowl. Technique Note: Browned butter adds rich, caramelized flavor to both the turkey and the stuffing.
- Prepare the Stuffing: In a bowl, combine the ground beef, egg, salt, bacon and grated Parmesan cheese. For crispier bacon, cook it first until golden and slightly crunchy, then cool before adding. Mix gently with your hands just until combined. Technique Note: A loose, lightly mixed stuffing allows steam to circulate through the roulade, helping the turkey cook evenly. Technique note: Parmesan melts slightly as it cooks, helping bind and flavor the filling.
- 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, cut side up. Drizzle a little browned butter over the surface for moisture and flavor. Spread the stuffing in a thin, even layer leaving a clean border around the edges. Technique Note: A thin layer of stuffing is key. Too much will cause the roulade to bulge or split as it cooks.
- Roll and Tie: Starting from a long side, roll the turkey tightly, keeping the stuffing tucked in as you go. Use kitchen twine to tie the roulade every 1½–2 inches. Tuck in any loose ends so you have a neat, compact cylinder. Technique Note: Even tying keeps the roulade firmly shaped and ensures uniform cooking.
- Brush and Roast: Place the roulade seam-side down in a roasting pan. Brush generously with more browned butter. Roast for 55–65 minutes. Technique Note: Brushing with browned butter before roasting helps the roulade brown beautifully and adds flavor to the crust.
- Baste Halfway Through: At around the 30-minute mark, spoon pan juices or leftover browned butter over the top. Technique Note: Turkey breast is lean, so a single baste helps lock in moisture and gives the roulade a glossy, golden finish.
- Rest and Slice: Remove the roulade from the oven and let it rest for at least 10 minutes before slicing. Technique Note: Resting keeps the juices inside the meat, so your slices stay tender and the spirals look clean and defined.
Notes
- Make sure the stuffing layer isn’t too thick to avoid tearing while rolling.
- Let the roulade rest before slicing for clean, even spirals.