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Sliced turkey roulade garnished with sprigs of fresh thyme with blurred rustic ramekins in the background

Rolled Turkey Roulade

Megan Ellam
This delicious Rolled Turkey Breast Roulade is so easy and so very delicious!
5 from 45 votes!
Prep Time 20 mins
Cook Time 1 hr
chilling time 3 hrs
Total Time 4 hrs 20 mins
Course Main Course
Cuisine Australian Keto
Servings 8 serves
Calories 302 kcal

Ingredients
 
 

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.

Nutrition

Serving: 1serveCalories: 302kcalCarbohydrates: 1gProtein: 54gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 135mgSodium: 517mgPotassium: 632mgFiber: 1gSugar: 1gVitamin A: 390IUVitamin C: 6mgCalcium: 44mgIron: 2mgMagnesium: 65mgNet Carbs: 0g
Keyword air fryer turkey breast, boneless turkey breast roast, roasted turkey breast, rolled turkey, rolled turkey breast, stuffed turkey breast, turkey roulade
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