Ready to Roast Turkey Roulade

We start with a house-brined, 5 pound boneless skin-on turkey breast, and pound it flat. Then we layer our house stuffing and herbs on the breast and gently roll it tight, tying it it to secure it. We lightly oil and season the outside and pack it into an oven-ready foil pan. 

Once in the oven, the turkey and stuffing cook and the outsides crisps and browns. Our roulade comes with easy to follow instructions.

Serve sliced for 4 - 6 people // DF