December 10th, 2021
Rolled Turkey Breast with Herb Stuffing
A roasted boneless and rolled turkey breast is the perfect addition for Christmas, Thanksgiving or any celebration table. So easy to make and a meal that everyone will enjoy, whether following a low card diet or not.
Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.
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Christmas is the time to enjoy a perfect roasted rolled turkey breast. Supermarkets often have a whole section in their freezers dedicated to turkey in various forms toward the end of the year. The whole turkeys are usually much too big unless you have a really large family or you don’t want any other meat!
A rolled turkey on the other hand, makes your Christmas table complete, without weeks worth of leftovers. Choosing a shop-bought turkey roulade is not that easy on a keto diet. With my easy Keto Rolled Turkey recipe, you can have an amazing homemade version.
Why You Will Love this Recipe
Low carb – There is no carb-heavy stuffing needed to make a tasty rolled turkey.
Everyday ingredients – Made with everyday ingredients found in most keto pantries.
Quick and easy – There is very little hands-on preparation, and even that is really simple.
Thermomix and Air Fryer instructions! – If you choose to follow the Thermal method, the turkey is steamed in the Thermomix, which keeps the meat tender and juicy. It is then basted and can be baked in either an oven or an air fryer. Simple!
The Ingredients
Scroll to the bottom of this post for the amount of each ingredient needed to make this easy keto rolled turkey.
Turkey breast fillets – For this recipe, you need boneless breast fillets that weigh about 2kgs (4.5 lbs), with the skin left on.
Fresh herbs – Fresh herbs have a more delicate flavour than dried, and it is really best to use fresh herbs when roasting.
Minced garlic – freshly minced garlic will give you the best flavour.
Lemon zest – if you don’t have a zester, you can use a fine grater instead. Make sure you don’t get any of the white pith, as that part can be very bitter! The lemon zest adds a touch of freshness as well as flavour, so don’t be tempted to omit it.
Avocado oil – using avocado or extra-virgin olive oil makes this herb oil dairy-free.
Turkey or Chicken Broth – adding broth to the pan juices gives you a rich and flavourful gravy.
Glucomannan powder or xanthan gum – these thickening agents will usually be part of your keto pantry staples.
How to Make A Keto Rolled Turkey
Scroll to the bottom of this post for the full, detailed instructions to make this easy keto rolled turkey.
To Make The Turkey Roll
Step 1. Prepare a herb oil by blending the garlic, herbs, lemon zest and some of the oil.
Remove the skin from the breast and set it aside. Use a sharp knife to slice into the thick part of the breast, and open it outwards to make a large flat surface. Cover with a sheet of clingfilm and pound out into a large rectangle.
Place the turkey skin and the pounded turkey breast on some cling film. Spread the herb oil over it and season liberally.
Step 2. Roll the turkey tightly into a long cylinder and roll tightly enclosing in the plastic. Twist each end of the clingfilm and roll the turkey on the bench to shape into a tight cylinder. Place into the fridge and chill for a minimum of 3 hours or preferably overnight.
Step 3. After the chilling time, remove the plastic wrap and using kitchen twine, tie the breast at 1.5-inch intervals. Tuck two of the sprigs of thyme under the twine in the centre. Season generously with salt and pepper; set aside.
Step 4. Place the turkey onto the baking tray. Baste with some of the remaining oil and bake for 60 minutes, basting 2-3 times after the first 30 minutes.
Bake until an internal temperature of 65.5°C/150°F is reached. Transfer the turkey to a plate and leave to rest covered for 10 minutes before slicing.
An alternate method for air fryer turkey breast. Place the trussed and rolled turkey into a pan or foil cradle that fits your air fryer. Place into the air fryer basket. Bake skin-side down at 170°C for 20 minutes. Turn over and baste with the juices. Bake for a further 15-20 minutes or until an internal temperature of 65.5°C/150°F is reached.
To Make The Gravy
Pour any pan juices into a small saucepan. Add the broth and glucomannan powder. Bring to a simmer and whisk until it thickens to a perfect keto gravy.
Great Keto Sides
A low carb rolled turkey can be enjoyed for Christmas, Thanksgiving and any time of the year with this easy recipe! Here are just a few of my favourite keto sides to serve with your stuffed turkey breast.
FAQs and Hot Tips
The Thermal method takes a lot longer than the conventional. Why would I want to cook it this way?
Steaming the turkey cooks it gently and keeps all the juices in, making it more tender and less likely to be dry. You still get the browned skin from baking or air frying it after steaming, so it’s the best of both!
Can the turkey be cooked from start to finish in an Air fryer?
Making a keto air fryer turkey roll is definitely possible. Use a baking tin or pan in the basket for the basting and pan juices to collect in and bake it the same as you would for the oven. The important part is making sure the internal temperature reaches the safe temp of 150°F / 65.5°C.
Do I leave the meat thermometer in the roll while it is in the oven or Thermomix?
Many meat thermometers are specially designed to be oven-safe, so they can be left in the meat while it is roasting. These would be safe to leave in the steaming attachment of the Thermomix as well.
I hate turkey. Can I make this with chicken?
Make a super-simple boneless rolled roast chicken breast if you prefer.
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Rolled Turkey Roulade
This delicious Rolled Turkey Breast Roulade is so easy and so very delicious!
Calories: 302kcal
GO TO COLLECTIONS
Servings: 8 serves
Tap or hover over number to scale ingredientsIngredients
Rolled Turkey
- ½ cup fresh parsley leaves finely chopped
- 2 cloves garlic finely minced
- 2 teaspoons fresh thyme two small sprigs, plus 2 extra sprigs for baking
- 1 teaspoon fresh rosemary finely chopped
- 1 teaspoon lemon zest finely minced
- 3 tablespoons avocado or extra-virgin olive oil
- 2 kg turkey breast boneless, skin on (4.5lb)
- Salt flakes and black pepper
Turkey Gravy
- 1 cup turkey or chicken broth
- ½ – 1 teaspoon glucomannan powder or xanthan gum
Instructions
CONVENTIONAL METHOD
- Place the parsley, garlic, thyme, rosemary, lemon zest, and two tablespoons of avocado oil into a food processor. Pulse until finely chopped. Set aside.
- Remove the skin from the breast in one piece. Set aside. Use a sharp knife to slice into the thick part of the breast, careful to not slice all the way through. Open the breast outwards to make a large flat surface. Cover with a sheet of clingfilm and pound out into a large rectangle about 1-inch thick.
- Place several long sheets of clingfilm slightly overlapped on the workbench. Place the turkey skin, skin-side down into the centre of the plastic and stretch out evenly. Lift the turkey on top and spread the herb oil over the turkey. Season liberally with salt and pepper.
- Roll the turkey tightly into a long cylinder. Stretch the skin evenly over the roll. Tuck the ends under. Place seam-side down and roll tightly enclosing in the plastic. Twist each end of the clingfilm and roll the turkey on the bench to shape into a tight cylinder. Place into the fridge and chill for a minimum of 3 hours or preferably overnight.
- Preheat the oven to 180°C/375°F. Line baking tray with baking paper.
- After chilling the turkey, remove the plastic wrap and using kitchen twine, tie breast at 1.5-inch intervals. Tuck two of the sprigs of thyme under the twine in the centre. Season generously with salt and pepper; set aside.
- Place the turkey onto the baking tray. Baste with some of the remaining oil. Bake for 60 minutes, basting 2-3 times after the first 30 minutes. Bake until an internal temperature of 150°F / 65.5°C is reached. Transfer the turkey to a plate and leave to rest covered for 10 minutes before slicing.
- Pour any pan juices into a small saucepan. Add the broth and glucomannan powder. Bring to a simmer and whisk until it thickens to a gravy. Add more glucomannan, if needed. Season to taste.
THERMAL METHOD
- Place the parsley, garlic, thyme, rosemary, lemon zest, and two tablespoons of avocado oil into the mixing bowl. Chop for 10 seconds, Speed 5. Scrape down the sides of the bowl and repeat until finely chopped. Set aside.
- Rinse the mixing bowl lightly.
- Remove the skin from the breast in one piece. Set aside. Use a sharp knife to slice into the thick part of the breast, careful to not slice all the way through. Open the breast outwards to make a large flat surface. Cover with a sheet of clingfilm and pound out into a large rectangle about 1-inch thick.
- Place several long sheets of clingfilm slightly overlapped on the workbench. Place the turkey skin, skin-side down into the centre of the plastic and stretch out evenly. Lift the turkey on top and spread the herb oil over the turkey. Season liberally with salt and pepper.
- Roll the turkey tightly into a long cylinder. Stretch the skin evenly over the roll. Tuck the ends under. Place seam-side down and roll tightly enclosing in the plastic. Twist each end of the clingfilm and roll the turkey on the bench to shape into a tight cylinder. Place into the fridge and chill for a minimum of 3 hours or preferably overnight.
- After chilling, remove the cling film and using kitchen twine, tie breast at 1.5-inch intervals. Tuck two of the sprigs of thyme under the twine in the centre.
- Season generously with salt and pepper; and place the unwrapped turkey roll in the deep tray of the steaming attachment. Baste with some of the remaining oil, and put the lid in place.
- Add 1000g of water to the bowl, and assemble the steaming attachment.
- Steam for 45 min/120°C/speed 2.
- Preheat the oven to 375°F / 180°C when there is 20 minutes left on the steaming time. Line baking tray with baking paper and set aside until needed.
- After the turkey roll is steamed, discard the steaming water and carefully transfer it to the prepared baking tray. Bake for 20-30 minutes until browned and an internal temperature of 150°F / 65.5°C is reached. Transfer the turkey to a plate and leave to rest covered for 10 minutes before slicing.
- Add the pan juices to the Thermomix bowl along with the broth and glucomannan powder. Cook for 4 minutes, 175° F / 80° C, Speed 2. If the gravy is not thickened to your liking by this stage, add more glucomannan, and cook for a further 2 minutes, 175° F / 80° C, Speed 2. Season to taste.
AIR FRYER METHOD
- After steaming the rolled turkey in the Thermomix, remove the cling film and using kitchen twine, tie breast at 1.5-inch intervals. Tuck two of the sprigs of thyme under the twine in the centre.
- Place the trussed and rolled turkey into a pan or foil cradle that fits your air fryer. Place into the air fryer basket. Bake skin-side down at 170°C for 20 minutes. Turn over and baste with the juices. Bake for a further 15-20 minutes or until an internal temperature of 65.5°C/150°F is reached.
- Follow the conventional or Thermal method for preparing the gravy.
Notes
Although the Thermal method takes longer than the conventional, steaming the turkey cooks it gently and keeps all the juices in, making it more tender and less likely to be dry. You still get the browned skin from baking or air frying it after steaming, so it’s the best of both!
Making a keto airfryer turkey roll is definitely possible. Use a baking tin or pan in the basket for the basting and pan juices to collect in and bake it the same as you would for the oven. The important part is making sure the internal temperature reaches the safe temp of 150°F / 65.5°C.
Many meat thermometers are specially designed to be oven-safe, so they can be left in the meat while it is roasting. These would be safe to leave in the steaming attachment of the Thermomix as well.
Your Own Notes
Nutrition
Serving: 1serve | Calories: 302kcal | Carbohydrates: 1g | Protein: 54g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 517mg | Potassium: 632mg | Fiber: 1g | Sugar: 1g | Vitamin A: 390IU | Vitamin C: 6mg | Calcium: 44mg | Iron: 2mg | Magnesium: 65mg | Net Carbs: 0g
Tried this recipe?Mention @meganellam or tag #madcreations!
Megan Ellam is an Australian keto recipes blogger and author of amazing keto cookbooks such as Slow Cook Keto, Keto Loco, The Healthy Family Keto Cookbook and Every Day Keto.
Megan has been following a ketogenic diet since being diagnosed with insulin resistance in early 2017.
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29 Comments
This is really amazing! I will definitely make it again!
Good to hear!
Planning to make this perfect for the Holidays but will sub chicken, this will be perfect main dish for our dinner.
I hope you enjoyed it Jeannie
An easy swap too Jeannie
How delicious – I love turkey, and all of the fresh herbs make this extra special.
Glad you enjoyed it Alex
Sweet
just coming back to let you know that everyone loved it at dinner last night!
That is so great to hear Nancy
Awesome to hear Nancy!
This rolled turkey breast was so delicious! I loved how easy it was and it turned out great!
Woohoo! Thanks for adding it to your menu Kayla
Yay!
I will definitely add this roasted boneless and rolled turkey breast on my menu this coming Christmas.:) I’m sure me and my fam will enjoy this. Thanks and Happy Holidays!:)
I hope you all love it Jerika
Happy Holidays to you too Jerika!
This is a perfect way to have turkey without cooking a whole bird! Can’t wait to try this!
I agree Marcellina
So hearty and flavorful! Yummy!
It is so good isnt it Addie!
This rolled turkey was delicious. I made it and brought it to a family potluck and it was the first thing to go. Everyone was raving about it. Great recipe.
Yay! That is fabulous to hear Oscar!
Found via DietDoctor. Tried this Christmas and was great -really moist. Perfect size too.
That is so cool to hear Ema. I am so happy you tried it and loved it. I also hope you find more great recipe to enjoy here.