Simply seasoned with salt, pepper, and orange-shallot butter, this rolled turkey breast from chef Amanda Freitag is a no-fuss Thanksgiving entree for smaller gatherings.
Preheat oven to 425 degrees.
Using a sharp boning knife, place knife close to bone and carefully remove breast from bone, keeping breast meat connected. Place deboned breast skin-side down on work surface. If necessary, carefully pound breast between plastic, keeping skin intact, to make even. (Turkey breast halves can also be made thinner by butterflying. To do so, hold the blade of the knife parallel to the board and, working from center, cutting along length of one breast half, but not all the way through, opening like a book.) Repeat process with remaining breast half. Season breast with salt and pepper; spread butter evenly over breast.
Begin by folding left and right sides in toward center and roll evenly until both sides meet. Turn rolled breast so skin side is facing up and adjust roulade shape as necessary. Using kitchen twine, tie at 2-inch intervals. Transfer to a roasting pan and season with salt and pepper.
Transfer roasting pan to oven and cook for 30 minutes. Decrease oven temperature to 350 degrees and continue cooking until internal temperature reaches 155 degrees on an instant-read thermometer, about 1 hour more. Remove turkey from oven and transfer to a cutting board. Let stand 10 minutes before slicing and serving.