Description
This smoked turkey roulade features a flavorful combination of seasoned turkey breast rolled with a savory spinach, mushroom, and cheese filling. Seared to lock in flavors and finished in the oven, this gluten-free main course is perfect for holidays or a healthy dinner option, delivering a moist and tender slice bursting with smoky and herbaceous notes.
Ingredients
Scale
Turkey and Seasoning
- 2 pounds boneless turkey breast, butterflied
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
Filling
- 1 cup baby spinach, chopped
- 1/2 cup mushrooms, finely chopped
- 1/3 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
Other
- 1 tablespoon Dijon mustard
- Kitchen twine for tying
Instructions
- Prepare the Turkey: Preheat your oven to 375°F. Place the butterflied turkey breast flat on a cutting board and gently pound it to achieve an even thickness for uniform cooking. Season both sides generously with salt, black pepper, smoked paprika, and garlic powder.
- Make the Filling: In a mixing bowl, combine the chopped spinach, finely chopped mushrooms, softened cream cheese, grated Parmesan cheese, fresh parsley, and fresh thyme leaves. Stir thoroughly until all ingredients are evenly mixed.
- Assemble the Roulade: Spread the Dijon mustard evenly across the surface of the seasoned turkey breast. Then, distribute the prepared filling evenly over the mustard-covered turkey, leaving a small border around the edges to ensure proper sealing when rolled.
- Roll and Tie: Carefully roll the turkey breast into a tight log shape, starting from one edge. Secure the roulade firmly with kitchen twine spaced about 1 to 2 inches apart to keep its shape during cooking.
- Sear the Roulade: Heat olive oil in an oven-safe skillet over medium heat. Sear the roulade on all sides until it develops a light golden-brown crust, which helps lock in juices and enhance flavor.
- Roast in Oven: Transfer the skillet with the roulade into the preheated oven. Roast for 35 to 45 minutes, or until the internal temperature reaches 165°F, ensuring the turkey is fully cooked but still juicy.
- Rest and Serve: Remove the roulade from the oven and let it rest for 10 minutes. Resting allows the juices to redistribute, making it easier to slice and keeping the meat moist. Slice into desired thickness and serve warm.
Notes
- Letting the roulade rest before slicing ensures the meat remains juicy and makes slicing easier.
- You can customize the filling by adding sun-dried tomatoes, feta cheese, or roasted peppers for different flavor profiles.
- For an extra smoky touch, consider adding more smoked paprika or substituting regular salt with smoked salt.
