Classic Kosher Turkey Roulade With Herb Stuffing

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I started making this turkey roulade about five years ago when I needed something fancy for Rosh Hashanah dinner but didn’t want the stress of roasting a whole bird. The idea came from my friend Sarah, who’d learned it from her French cooking class. She swore by the technique of butterflying and rolling the turkey, and honestly, I was skeptical at first. But once I tried it, I was completely sold.

Why Turkey Roulade Works Better Than Whole Bird

The beauty of a roulade is that it looks incredibly sophisticated but it’s actually more forgiving than roasting a whole turkey. You’re working with boneless meat, so there’s no guessing about doneness around the bone. The herb stuffing gets tucked right inside, which means every slice has that perfect spiral of seasoned bread and herbs. I use a mix of fresh sage, thyme, and parsley because they hold up well to the cooking time without getting bitter.

Mastering the Herb Stuffing Technique

Getting the butterfly technique right is the only tricky part, and your butcher can do it for you if you ask nicely. If you’re doing it yourself, just take your time with a sharp knife and don’t worry if it’s not perfectly even. The stuffing will help fill any gaps. I always save some of the herb mixture to rub on the outside of the roll too.

This works beautifully for any holiday meal where you want something special but manageable. The slices look gorgeous on the plate, and you can make the whole thing a day ahead if needed. I like to serve it with roasted root vegetables and a simple green salad. The pan drippings make an excellent gravy if you want to go that route.

Classic Kosher Turkey Roulade With Herb Stuffing - Jewish recipe
I started making this turkey roulade about five years ago when I needed something fancy for Rosh Hashanah dinner but didn't want the stress of roasting a whole bird. The idea came from my friend Sarah, who'd learned it from her French cooking class. She swore by the technique of butterflying and rolling the turkey, and honestly, I was skeptical at first. But once I tried it, I was completely sold. The beauty of a roulade is that it looks incredibly sophisticated but it's actually more forgiving than roasting a whole turkey. You're working with boneless meat, so there's no guessing about doneness around the bone. The herb stuffing gets tucked right inside, which means every slice has that perfect spiral of seasoned bread and herbs. I use a mix of fresh sage, thyme, and parsley because they hold up well to the cooking time without getting bitter. Getting the butterfly technique right is the only tricky part, and your butcher can do it for you if you ask nicely. If you're doing it yourself, just take your time with a sharp knife and don't worry if it's not perfectly even. The stuffing will help fill any gaps. I always save some of the herb mixture to rub on the outside of the roll too. This works beautifully for any holiday meal where you want something special but manageable. The slices look gorgeous on the plate, and you can make the whole thing a day ahead if needed. I like to serve it with roasted root vegetables and a simple green salad. The pan drippings make an excellent gravy if you want to go that route.
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Jewish
Calories: 385
Ingredients Method Notes

Ingredients
  

Turkey
  • 4-5 lb boneless turkey breast butterflied by butcher or yourself
  • 2 tsp kosher salt
  • 1 tsp black pepper freshly ground
  • 3 tbsp olive oil divided
Herb Stuffing
  • 6 cups day-old challah bread cut into 1/2-inch cubes
  • 1 large onion diced
  • 3 stalks celery diced
  • 3 cloves garlic minced
  • 2 tbsp fresh sage chopped
  • 2 tbsp fresh thyme leaves stripped
  • 1/4 cup fresh parsley chopped
  • 2 cups chicken stock kosher
  • 2 large eggs beaten
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

Prepare the Stuffing
  1. Preheat oven to 350°F. Spread challah cubes on a baking sheet and toast for 10-12 minutes until golden. Transfer to large bowl.
  2. Heat 2 tablespoons olive oil in large skillet over medium heat. Add onion and celery, cook 5-6 minutes until softened.
  3. Add garlic, sage, thyme, and parsley to skillet. Cook 1 minute until fragrant. Remove from heat.
  4. Pour vegetable mixture over toasted bread. Add chicken stock, beaten eggs, salt, and pepper. Mix gently until evenly moistened. Set aside to cool completely.
Prepare and Cook Turkey
  1. Increase oven temperature to 375°F. Place butterflied turkey breast skin-side down on cutting board. Cover with plastic wrap and pound to even 3/4-inch thickness.
  2. Season turkey with salt and pepper on both sides. Spread cooled stuffing evenly over meat, leaving 1-inch border on all sides.
  3. Starting from short end, roll turkey tightly around stuffing. Tie with kitchen twine at 2-inch intervals to secure.
  4. Heat remaining 1 tablespoon olive oil in large oven-safe skillet over medium-high heat. Sear roulade seam-side down first, then turn to brown all sides, about 8-10 minutes total.
  5. Transfer skillet to oven and roast 75-90 minutes, until internal temperature reaches 165°F in thickest part.
  6. Remove from oven and let rest 10 minutes before slicing. Remove twine and cut into 1-inch thick slices to serve.

Notes

Ask your butcher to butterfly the turkey breast for you, or do it yourself with a sharp knife by cutting horizontally through the thickest part, opening like a book. The roulade can be assembled up to 1 day ahead and refrigerated. Bring to room temperature 30 minutes before cooking. Leftover roulade makes excellent sandwiches and keeps in refrigerator for 3-4 days.
Nutrition Facts
8 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 16g 21%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 680mg 30%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 42g 84%
*Percent Daily Values are based on a 2,000 calorie diet.
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