Recipe Database
Turkey Roulade
Turkey Roulade

Ingredients for cooking the turkey roulade:

1 (4lb) Full turkey breast (Bone out/skin on)

1 tbsp sage

1 tsp parsley

Salt and pepper

Butcher paper

½ cup Chicken Stock (plus 1 cup for basting if needed)

½ cup White Wine

2 bay leaves

4 rosemary sprigs

Brine Ingredients:

1 gallon water

½ c salt

½ cup sugar

4 rosemary sprigs

4 thyme sprigs

1 Tbsp peppercorns

1 onion,  quartered

1 head garlic, quartered

2 bay leaves

Combine all the brining ingredients in a large container and submerge turkey. Brine at least 6 hours

Ingredients: Herb Pesto

¼ cup parsley

¼ cup sage

7 rosemary sprigs

1/3 cup walnuts

½ garlic clove

Salt and pepper

½ cup olive oil

Zest of a lemon

Prepare the pesto:

In a food processor, combine the herbs, garlic, walnuts, salt and pepper and pulse until minced. Add oil until a paste forms


Remove from the brine and pat dry

Spread the pesto under the skin on the outside and then again when you flip it over and spread all over the inside.

Roll the breast up like a jelly roll and then tie to secure with Butcher’s twine.

Place a cookie sheet on the counter and add the stock, wine, 2 bay leaves, and rosemary. Place a rack on top and put the turkey on the rack

Roast on the Big Green Egg at 400°F

40-50 minutes, basting often

Turkey is done when the thermometer reads 165 degrees

Remove and cover, letting it rest for 15 minutes.

Remove Butchers twine and slice.

Serve on a platter garnished with large sprigs of Sage