TerisKitchen.com



Home
INDEX TO ALL RECIPES Appetizer and Party Food Recipes Beef Recipes Bread Recipes Cake Recipes Cookie and Candy Recipes Dessert Recipes Egg Recipes Game Meat and Bird Recipes Grain Recipes Lamb and Veal Recipes Pasta Recipes Pie and Tart Recipes Pizza and Pizza Dough Recipes Pork Recipes Poultry Recipes Salad and Salad Dressing Recipes Sandwich and Wrap Recipes Sauce and Condiment Recipes Seafood and Fish Recipes Soup and Chowder Recipes Vegetable Recipes
INDEX TO ALL FEATURES Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Healthy Menus Grilling Recipes Recipes for Leftovers Comfort Food Recipes Potluck Recipes Easy Recipes for Elegant Entertaining Recipes and Tips for Preserving Foods Homemade Spice Blends Holiday Menus and Recipes Homemade Gifts from the Kitchen Shared Recipes
INDEX TO ALL RESOURCES Glossary of Cooking Techniques Cooking Tips The Well-Stocked Kitchen Pantry Recipe Abbreviations and Conversions Essential Cooking Tools
Featured Menus Healthy Menus Holiday Menus and Recipes
Contact



Featured Pages

Pennsylvania Dutch Recipes Italian Recipes Southern Recipes Quick and Easy Main Dish Recipes Healthy Recipes Shared Recipes Index to All Recipes and Features

Similar and Related
Recipes

How to Butterfly Meat or Poultry

Boneless Turkey Breast with Oyster and Spinach Stuffing

Boneless Turkey Breast with Mushroom Stuffing

Parmesan and Herb Stuffed Pork Loin Roast

Poultry Recipes

Easy Recipes for Elegant Entertaining

Rolled Turkey Breast with Fresh Herbs

Serves 6 to 8

Boneless turkey breasts are so versatile, especially when it comes to stuffing and rolling. It does not take much to add flavor, as in this easy recipe. This is one of those times that you really should use fresh herbs, but you can use any combination that suits your taste.

Ingredients

  • 1 boneless turkey breast, about 3 pounds, with or without skin
  • Salt and pepper to taste
  • 2 tablespoons minced fresh garlic
  • 1 tablespoon olive oil
  • Small bunch fresh sage leaves, about 10 leaves
  • 2 tablespoons fresh rosemary leaves
  • 2 teaspoons fresh thyme leaves
  • 1/2 tablespoon chopped fresh parsley
  • 4 tablespoons freshly grated Parmesan cheese
  • 1 cup dry red or white wine (can use chicken broth)

Preheat oven to 400° F. First butterfly the turkey breast (see the similar and related recipes) then pound, skin side down, to about 3/8-inch thickness. Brush the top side with the olive. Season with salt and pepper. Place the garlic and herbs evenly over all. Sprinkle with the grated cheeses. Roll from the short end; tucking in the ends as you roll. Secure with butcher's twine. Rub additional olive oil all over and season with more salt and pepper.

Heat an ovenproof skillet or sauté pan, large enough to hold the turkey roll, over medium-high heat. Add just enough oil to lightly cover bottom. Place the turkey in the hot pan, top side down, and sauté just until lightly browned, about 2 minutes. Turn the turkey over and place the pan in the oven. Roast for about 50 minutes or until an instant-read thermometer inserted in the center registers 165° F., basting occasionally with the pan juices. Remove from the pan, tent with foil and let rest.

Meanwhile, make the sauce. Place the turkey pan over medium-high heat. Add the wine, scrape up the browned bits, and cook until slightly reduced. Slice the turkey and serve with a little sauce drizzled on each slice.

Print Recipe

PA Dutch Hex Sign Photo
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying


This site may not be reproduced in whole or in part without written permission and appropriate credit given. Written, designed and maintained by Teri Ranck Foster. All rights reserved. Copyright Statement, Privacy Policy and Disclaimers.