Preparation time is 30minutes
Cook time is 1hours
Total time is 1hours 30minutes
Serve is for 8 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
8
- 1 large turkey breast, roughly 600g with no bone or skin
- 100grams panko bread crumbs
- 4tablespoons butter
- 3 cloves garlic, peeled and diced
- 1 medium red onion, peeled and diced
- 1 medium celery, leaves removed and diced
- 1tablespoons thyme, chopped
- 1tablespoons rosemary, chopped
- 1tablespoons sage, chopped
- 2tablespoons canola oil
Nutrition per serving
820kJ / 196Cal
820 Kilojoules or 196 Calories
9% of daily energy intake*
Protein
2.1grams
Fat
12.5grams
Carbs
11.3grams
Sugars
1.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This turkey roulade has a lightly crisped centre packed with aromatic herbs.
Method
Step 1 of 5
Pre-heat the oven to 180°C/160°C fan-forced. Butterfly cut your turkey breast, cover with cling film and flatten using a meat tenderiser.
Step 2 of 5
Prepare a baking loaf tin by lining with some baking paper. Heat up a pan to a medium heat with half of the butter and fry the onion, garlic and celery for 3 minutes and remove from the heat.
Step 3 of 5
In a bowl, combine the crumbs with the rest of the ingredients except the oil and add the fried vegetables. Now take the flattened turkey breast and cover it fully with the herbed crumbs.
Step 4 of 5
Roll the turkey breast and tie with some oven suitable string. Cover the turkey fully on the outside the canola oil before baking for 60 minutes or until the turkey is cooked fully through.
Step 5 of 5
Once cooked, allow to stand for at least 15 minutes before serving.
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