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Sliced turkey roulade garnished with sprigs of fresh thyme with blurred rustic ramekins in the background
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5 from 64 votes!

Rolled Turkey Roulade

This delicious Rolled Turkey Breast Roulade is so easy and so very delicious!
Prep Time20 mins
Cook Time1 hr
chilling time3 hrs
Total Time4 hrs 20 mins
Course: Main Course
Cuisine: Australian Keto
Diet: Diabetic
Recipe Category: Low Carb
Servings: 8 serves
Calories: 302kcal
Author: Megan Ellam

Ingredients

Rolled Turkey

  • 1 cup fresh parsley leaves finely chopped
  • 3 cloves garlic finely minced
  • 2 tablespoons fresh thyme two small sprigs, plus 2 extra sprigs for baking
  • 1 teaspoon fresh rosemary finely chopped
  • Zest of 1 lemon finely minced
  • 3 tablespoons 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 parsley, garlic, thyme, lemon zest, and two tablespoons of oil into a food processor. Pulse until finely chopped. Set aside.
  • Remove skin in one piece. Set aside. Butterfly the breast careful not to slice all the way through. Cover with clingfilm and pound into a large rectangle about 2.5cm (1 inch) thick.
  • Overlap several long sheets of clingfilm slightly. Place turkey skin, skin-side down into centre and stretch out evenly. Lift breast on top and spread with herbs. Season to taste.
  • Roll tightly into a long log. Stretch skin evenly along log and tuck ends under. Twist each end of clingfilm enclosing turkey. Roll back and forth to tighten the log. Chill for 3 hours or overnight.
  • Preheat oven to 170°C fan/190°C static (375°F). Line a baking tray.
  • Remove clingfilm; tie with kitchen string every 5cm (2inch). Transfer skin-side up to wire rack over a lined baking tray. Insert a probe if you have one. Baste with oil. Bake 60 minutes, basting 2-3 times after the first 30 minutes. Roast to internal temp of 74°C (165°F). Rest for 10-15 minutes loosely covered before slicing.
  • Pour any pan juices into a small saucepan. Add broth and glucomannan. Bring to a simmer and whisk until it thickens. Season to taste.

THERMAL METHOD

  • Place parsley, garlic, thyme, lemon zest, and two tablespoons of oil into the mixer; chop 10 sec/speed 5. Scrape down sides of bowl and repeat. Set aside. Follow steps 2-4 above.
  • Remove clingfilm; tie with kitchen string every 5cm (2inch). Transfer skin-side up to steaming dish. Baste with oil.
  • Add 1 litre water to mixer; lock steamer into position; steam 45 min/120°C/speed 2.
  • Preheat oven to 180°C fan/200°C static (400°F). Line a baking tray. Transfer turkey to baking tray. Bake 20-30 minutes until browned and an internal temp of 74°C (165°F). Rest 10-15 minutes loosely covered before slicing.
  • Discard water from mixer. Add pan juices, broth and glucomannan; cook 4 min/80°C/speed 2. Extend time if needed. 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.

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