Oven-Roasted Turkey Roulade

Oven-Roasted Turkey Roulade
Photo by Karl Petzke


  • 2 ½ cups canned low-salt chicken broth
  • ¼ cup pimiento-stuffed green Spanish olives
  • 1 2 1/2-pound turkey breast half (skin, bones and fillet removed), butterflied
  • 1 teaspoon grated lemon peel
  • ¼ cup celery
  • 2 tablespoons olive oil
  • 3 tablespoons fresh parsley
  • + 3 more ingredients
    • 10 garlic cloves
    • ½ cup fresh breadcrumbs made from crustless French bread
    • ½ teaspoon fresh rosemary

Preheat oven to 350°F. Combine garlic and oil in custard cup. Cover with foil; bake garlic until very tender, about 25 minutes. Pour oil into small bowl; reserve. Mash garlic; set aside. Increase oven temperature to 400°F. Mix breadcrumbs, celery, olives, parsley, lemon peel and rosemary in small...

View full recipe at Epicurious


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