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Emeril's Turkey Roulade

Don't let the fancy name fool you. This simple and quick-to-assemble turkey dish is a crowd-pleasing take on the usual turkey breast.

  • Prep:
  • Total Time:
  • Servings: 10
  • Yield: Serves 10
Emeril's Turkey Roulade

Source: Everyday Food, 2008



  1. Preheat oven to 400 degrees. Place turkey, skinned side up, on a work surface. Hold a sharp knife parallel to the cutting surface, and starting on the thicker side, cut the turkey almost completely in half without cutting all the way through; open like a book. With a meat mallet or small heavy skillet, pound turkey to a 1/2-inch thickness.

  2. Spread stuffing on turkey breast, leaving a 1/2-inch border all around. Starting at a long end, roll turkey over stuffing; pat and tuck turkey to form a uniform log.

  3. Place turkey roulade, seam side down, on a rimmed baking sheet. Lay bacon crosswise over turkey, overlapping slices slightly. Using kitchen shears, trim ends of bacon so slices extend 1/2 inch beyond roulade on each side; tuck ends under. Roast, until an instant-read thermometer inserted in thickest part registers 165 degrees, 45 minutes to 1 hour. Let rest 15 minutes; slice and serve, garnished with thyme, if desired.

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