Butter-Basted Turkey Roulade

A twist on the traditional Thanksgiving main, Meredith Hayden of Wishbone Kitchen reimagines the classic turkey. Her version is pounded thin and rolled up with butter and fresh herbs before roasting. The result is a flavorful bird that’s crispy-golden on the outside and juicy on the inside. Best of all, the recipe can easily be doubled to serve more guests.

Ingredients:

For the compound butter:

  • 16 Tbs. (2 sticks) (8 oz./250 g) 2 sticks salted butter
  • 1/2 cup (1/2 oz./15 g) fresh assorted herbs such as sage, thyme, parsley and/or chives
  • 2 cloves of garlic
  • 1 tsp. salt
  • 1/2 tsp. freshly ground pepper


For the turkey:

  • One 3-lb. (1.5-kg) boneless, skin-on turkey breast, butterflied and pounded to a thickness of 1/2 inch (12 mm)
  • Salt and freshly ground pepper
  • 2 cups (8 oz./250 g) cooked stuffing
  • 1/2 cup (4 fl. oz./125 ml) white wine or turkey stock

Directions:

To make the compound butter, in a food processor, add the butter, herbs, garlic, salt and pepper and pulse until combined. 

To make the turkey, place the turkey skin-side down on a large cutting board. Season the inside with salt and pepper. Spread half of the compound butter in an even layer inside the turkey, then top with an even layer of the stuffing, leaving a 1-inch (2.5-cm) border around the edges. Tightly roll the turkey breast into a log and secure with kitchen twine. Season the outside with salt and pepper and coat the skin with a layer of the compound butter. Reserve the remaining butter.

Transfer to the fridge and let rest, uncovered, overnight. This step is optional but encouraged so that the meat can absorb the salt to make it juicy and the skin crispy.

Remove the turkey from the fridge and let stand at room temperature for 30 minutes to 1 hour before roasting.

Preheat an oven to 425°F (220°C).

In a small saucepan over low heat, melt the reserved compound butter. Transfer to a bowl and set aside.

Transfer the turkey to a sheet tray lined with a wire rack. Add the wine to the base of the sheet tray to prevent the drippings from burning.

Roast the turkey until the skin is golden brown, about 45 minutes, basting with the melted butter every 15 minutes. Reduce the heat to 350°F (180°C) and continue to roast until the internal temperature reads 165°F (74°C), about 30 more minutes. 

Allow the turkey to rest for at least 10 minutes before slicing and serving. Serves 4.

Recipe courtesy of Meredith Hayden, founder of Wishbone Kitchen