Turkey Roulade


  • 1 lb. ground turkey
  • ½ white onion, chopped
  • ½ cup chopped spinach
  • salt and pepper
  • 1 turkey breast with skin
  • 1 egg
  • 2 cup parmesan cheese, shredded
  • 1 Tbsp. vegetable oil


Combine ground turkey, onion, spinach, season with salt and pepper, and then combine together. Add to a skillet and cook through. Set aside and let cool.

Remove turkey skin from breast. Place turkey breast between two sheets of parchement paper. Pound breast with tenderizer until its ½ inch thick.

Take the cooked ground turkey and add it to a bowl with an egg and parmesan cheese. Stir to combine.

Lay out pounded turkey breast onto the turkey skin. Transfer ground turkey mixture and spread evenly on turkey breast. Begin to roll up the turkey breastl. Secure the roll with kitchen twine.

Heat 1 tbp oil at medium high heat into a nonstick skillet. Sear roulade until skin is lightly browned and crispy. Transfer toa  parchment line baking sheet, and bake at 300 degrees for about 1 hour and the internal temperature is 165 degrees.

Remove from oven, remove string, and slice into medallions. Serve and enjoy.


Chef Dean Lutrell shares a classic turkey dish. 


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