Rolled Turkey Breast Joint with Stuffing

Ingredients

• 2.2 kgboneless turkey breast
• 200 gsage and onion stuffing (with dried cranberries, if using)
• 50 gbutter
• 1 tspgarlic
• 1 tspthyme
• 200 gstreaky bacon
• to tastesalt
• to tastepepper

Instructions

1. 1

   Bring to room temperature

   Take the 2.2 kg turkey breast and 50 g butter out of the fridge at least 40 minutes before cooking.

2. 2

   Prepare stuffing

   Heat the oven to 180°C fan. Make sage and onion stuffing with dried cranberries, or prepare a stuffing mix.

3. 3

   Mix herb butter

   Mash the softened butter with 1 tsp thyme and 1 tsp garlic using a fork.

4. 4

   Remove the skin

   Take the string off the turkey, then carefully loosen and cut away the skin. Set it aside for later.

5. 5

   Butterfly the breast

   Set the turkey flat on a chopping board. With a sharp knife, slice horizontally through the middle, starting at one side and stopping just before cutting all the way through. Open the breast out flat. If using an attached boneless double breast, open it further by slicing horizontally through the thickest part on each side, keeping the pieces connected for rolling.

6. 6

   Flatten the meat

   Cover the turkey with cling film and use a meat mallet to flatten any uneven areas.

7. 7

   Season the breast

   Season the flattened turkey with salt and pepper.

8. 8

   Set up the string

   Lay parchment paper on the work surface and arrange six lengths of string about 2 inches apart. Place the flattened turkey on top.

9. 9

   Add the bacon

   Arrange the 200 g streaky bacon rashers over the turkey breast.

10. 10

    Add the stuffing

    Spread a thin layer of stuffing down the centre so it is less likely to escape as you roll the turkey.

11. 11

    Roll the turkey

    Roll the breast away from you into a tight, neat parcel.

12. 12

    Tie the parcel

    Lay the reserved turkey skin over the roll, then tie the string to hold the parcel together.

13. 13

    Add lengthwise ties

    Tie two more lengths of string along the roll to help it keep its shape.

14. 14

    Butter and season

    Coat the roll with the garlic and herb butter, then season with salt and pepper.

15. 15

    Cover the tray

    Put the turkey in a baking tray and cover it loosely with foil.

16. 16

    Roast the turkey

    Roast at 180°C fan or 200°C conventional. For a total weight of 1.5–1.9 kg, cook for 1 hour 35 minutes; 2–2.4 kg, 1 hour 55 minutes; 2.5–2.9 kg, 2 hours 15 minutes; 3–3.4 kg, 2 hours 35 minutes; 3.5–3.9 kg, 2 hours 55 minutes; 4–4.4 kg, 3 hours 15 minutes; 4.5–4.9 kg, 3 hours 35 minutes; or 5–5.4 kg, 3 hours 55 minutes. These timings include the stuffing in the total weight. As a general calculation, allow 40 minutes per kg plus 20 minutes.

17. 17

    Baste during cooking

    Remove the foil and baste the turkey with oil or melted butter every hour during cooking.

18. 18

    Crisp the skin

    Leave the foil off for the final 30–40 minutes so the skin can crisp.

19. 19

    Check for doneness

    If checking with a meat thermometer, insert it into the centre of the roll; it should read 74°C. Alternatively, check that the juices run clear.

20. 20

    Rest before carving

    Transfer the turkey to a chopping board and cover loosely with foil. Leave it to rest for at least 30 minutes before slicing.

21. 21

    Carve the roll

    Remove the string and cut the turkey into slices as thick or thin as you like.

22. 22

    Serve with sides

    Serve with your usual roast dinner side dishes.

What is rolled turkey breast?

Rolled turkey breast is a boneless joint opened out, filled, rolled and tied before roasting. Stuffed and rolled joints are a practical alternative to roasting a whole bird, particularly when you want a carved centrepiece for a holiday or special meal.

This version layers streaky bacon and sage and onion stuffing inside the turkey, then uses the reserved skin and garlic and thyme butter on the outside. The bacon and stuffing add savoury flavour, while tying the parcel helps it hold together for roasting and slicing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 545 calories, 86g protein, 6g carbs, 15g fat.

The turkey supplies most of the protein, while the stuffing contributes most of the carbohydrates. Butter and streaky bacon account for much of the fat. Serve a slice with plenty of vegetables and a moderate portion of roast potatoes to round out the plate.

Prepare the turkey for rolling

Butterflying: Cut horizontally through the thickest part of the breast, stopping before the knife goes all the way through, then open it out flat. Flatten uneven areas gently with a mallet so the filling can be spread and the meat rolled evenly.

Double breast: If the boneless breast is attached in two lobes, open up the thickest parts while keeping the meat connected. This makes a broader surface for layering and rolling.

Keep the filling contained

Stuffing layer: Spread the stuffing in a thin strip down the centre rather than right to the edges. A modest layer is easier to enclose and less likely to spill out as the breast is rolled.

Rolling: Roll the turkey away from you into a snug parcel, then use the reserved skin and string to hold it together. The six crosswise ties and two lengthwise ties help the joint keep a tidy shape.

Build flavour on the outside

Bacon: Lay the rashers over the flattened turkey before adding the stuffing. They bring a smoky, savoury layer through the centre of the finished slices.

Herb butter: Mash the softened butter with garlic and thyme, then spread it over the tied roll and season. The recipe also calls for basting with oil or melted butter during roasting.

Roast by total weight

Timing: The stated cooking time is based on a 2.2 kg breast plus 200 g stuffing, or 2.4 kg in total. Use the total weight of the turkey and stuffing to choose the listed time range; the general guide given is 40 minutes per kg plus 20 minutes.

Foil: Keep the tray loosely covered at first, then uncover for the final 30–40 minutes to crisp the skin. Baste every hour after removing the foil, as directed in the method.

Check doneness and rest

Doneness: Insert a meat thermometer into the centre of the rolled joint and check for 74°C. The method also suggests checking that the juices run clear.

Resting: Leave the cooked turkey loosely covered for at least 30 minutes before carving. This gives the juices time to settle and makes the roll easier to slice neatly.

What to serve alongside

Roast sides: The recipe suggests serving the turkey with the usual roast dinner accompaniments. Roast potatoes and vegetables make a straightforward plate alongside the rich, savoury filling.

For a balanced serving, include vegetables and choose the amount of potatoes or other starchy sides to suit your meal.

Recipe notes & tips

• Let the turkey and butter sit out for at least 40 minutes before preparing the joint.
• Use a sharp knife for butterflying and stop before cutting through the breast completely.
• Keep the stuffing in a thin central layer to make rolling easier.
• Arrange the string before placing the turkey on the parchment so it is ready to tie.
• Weigh the turkey with its stuffing when selecting a cooking time.
• Rest the cooked roll for at least 30 minutes before removing the string and carving.

Variations

• Cranberry stuffing: Mix dried cranberries into the sage and onion stuffing before filling the breast.
• Different stuffing: Use another prepared stuffing mix in place of sage and onion.
• Herb change: Use a different dried herb in the butter if you want to change its flavour.
• Bacon-free: Leave out the streaky bacon for a simpler stuffed turkey roll.
• Extra roast sides: Serve with seasonal roasted vegetables and potatoes for a fuller roast dinner.

Common mistakes to avoid

• Cutting all the way through: Stop just before the knife reaches the other side so the breast opens out as one piece.
• Overfilling: A thick layer can fall out while rolling; keep the stuffing in a thin strip at the centre.
• Loose tying: Secure the roll with the crosswise and lengthwise strings so it holds its shape.
• Using the breast weight alone: Include the stuffing when choosing a time from the recipe's weight ranges.
• Skipping the rest: Cutting straight away can make neat slicing harder; rest the joint for at least 30 minutes.

How to store

Refrigerate leftover turkey in a covered container once cool, and use within 2 days. Reheat until piping hot throughout, taking care not to dry out the slices.

Frequently asked questions