Turkey roulade with goat cheese and tarragon

By Mary Berg
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This recipe might seem a little long but it is one of the simplest make-ahead dinner party mains ever!  The method offers a detailed step-by-step guide to making a roulade which can be used for chicken, pork, or even beef!  Pair this delicious roast with a salad of arugula, pear, and walnuts and some nice crusty bread or with mashed potatoes and roasted veggies for a heartier meal.
If you’re grocery store only has boneless, skinless turkey breasts, that is totally fine but you might not get as golden of an exterior.

SERVES
6
 TO
8
TOTAL TIME

Ingredients

  • 2 boneless turkey breasts, about 650 – 800g each, butterflied
  • 300 grams plain goat cheese
  • 3 tablespoons finely chopped tarragon leaves
  • 1 lemon, finely zested
  • 2 tablespoons grainy mustard
  • 1 tablespoon Dijon mustard
  • 3 tablespoons unsalted butter
  • 1 sprig of tarragon
  • Salt and pepper, to taste

Directions

  1. For your turkey, either have your butcher butterfly it for you or give it a whirl at home!
  2. If your butcher has given you a hand, skip this step and move on to the filling.  If butterflying at home, place one breast skin side down on a large, sturdy cutting board with the pointed, thinner end towards you.  Holding a sharp knife parallel to the board, slice sideways into the thickest part of the breast about halfway down.  Cut along the length of the breast being careful not to cut all the way through.  Unfold this slice like a book so that the turkey breast is now larger and relatively even in thickness.  Set this aside and repeat with the second breast.  Place the butterflied breast in the fridge while you prepare the filling.
  3. For the filling, mix the goat cheese, finely chopped tarragon, and lemon zest in a medium bowl and season with salt and pepper to taste.  To make stuffing the roulade easier, you can now divide the goat cheese mixture in two onto two pieces of plastic wrap.  Roll each into a log about the same length as the turkey breasts (from the pointed thinner end to the top) and pop them in the fridge.  In a separate bowl, mix together the grainy and Dijon mustards.  Set aside.
  4. To stuff the turkey roulade, begin by laying out two pieces of plastic wrap on your work surface.  Grab some butchers twine and cut about ten 25 - 30 centimeter pieces.  Make sure the twine is cut long enough to tie around your butterflied turkey breasts.  Divide the strings between the pieces of plastic wrap and lay them out horizontally, spacing about five centimeter apart.  Remove the turkey from the fridge and place each skin side down (again, with the more pointed end toward you) on the string lined plastic so that the top and bottom string are near the top and bottom of each breast. 
  5. Spread each breast with half of the mustard mixture, making sure to cover the entire surface.  Season each with salt and pepper.  Unroll the goat cheese filling and place it vertically down the middle of each breast.  Fold one side of the breast over the goat cheese then the other and tie each piece of twine snuggly around the roulade to make a little roast.  Repeat with the second turkey breast and wrap both tightly in plastic wrap.  Pop these in the fridge until ready to roast (the prep up to this point can be done the morning of or night before you plan to serve).
  6. When ready to roast, arrange your oven rack to the bottom third of the oven and preheat to 425F.  Remove the turkey roulades from the fridge, unwrap, and place on a rack inside a roasting pan, allowing them to come up in temperature a bit while the oven preheats.
  7. Meanwhile, melt the butter with the sprig of tarragon in a small saucepan.  When the oven is preheated, brush some of the melted butter over top of the roulades and season with salt and pepper.  Pop the roulades in the oven and immediately drop the temperature to 350F.  Roast the roulades for 40-50 minutes or until the internal temperature of the turkey reaches 155-160F, basting with more melted butter about halfway through.  Remove the roulades from the oven, loosely cover with tin foil, allow to rest for 15-20 minutes.  Don’t worry if any of the goat cheese has snuck out of the roast during cooking.  Just plate it alongside the roulade or dot over your sides.  As the turkey rests, the internal temperature will continue to rise and the juices will redistribute giving you a nice and juicy roast.
  8. When ready to serve, remove all of the twine and slice into one centimeter slices.  Serve family style with some of your favourite easy sides! 

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