Turkey Roulade

stuffed turkey tenderloin

With the holidays approaching and many of us planning scaled down celebrations, a turkey roulade stuffed with Boursin cheese, roasted yellow peppers, sun-dried tomatoes and basil, is a wonderful choice for a memorable main course. The turkey is moist, flavorful and makes a beautiful presentation at your table.

The holidays will be different this year for most of us. Instead of hosting a large crowd of friends and extended family members at huge tables with an overflowing assortment of foods, you may be planning an intimate dinner for two or four. Even when scaling back, we will want to serve a special meal to observe the holidays. When presented on the plate, each slice of this turkey roulade is beautiful with colorful spirals of green, gold and red vegetables and herbs wrapped around soft melted cheese. Not only is it a pretty dish but an easy one as well. It can be assembled early in the day or even the day before and then baked in less than an hour. The turkey is wrapped with prosciutto during baking to ensure that the meat is moist, tender and flavorful. Serve with your favorite sides and you will have a delicious, if not necessarily traditional, holiday meal this year.

Turkey Roulade With Boursin Cheese, Roasted Pepper, Sun-dried Tomato and Basil

Turkey Roulade With Boursin Cheese, Roasted Pepper, Sun-dried Tomato and Basil

Serves 2 – 4 with leftovers, adjust the recipe accordingly

Preheat the oven to 375 degrees

  • 1 lb. turkey tenderloin* See Note below (For even easier prep, you could ask your butchers if they will butterfly the tenderloin for you)
  • 2 – 3 Tbsp. olive oil
  • salt and pepper to taste (remember that the prosciutto is salty)
  • 4-8 basil leaves, large enough to cover the entire tenderloin
  • 1 large yellow bell pepper
  • 1 container of spreadable Garlic and Herb Boursin cheese (any soft cheese could be substituted) brought to room temperature
  • 2 – 3 Tbsp. drained and chopped oil packed sun-dried tomatoes
  • 2 – 4 prosciutto slices, depending on size of tenderloin
  • 1 c. homemade turkey or chicken stock plus an additional 1 – 2 cups if making pan sauce
  • 1/2 c. white wine (optional, for a pan sauce)
  • 1 Tbsp. butter (optional, for pan sauce)
  • 1 Tbsp. flour (optional, for pan sauce)

*Note: A turkey tenderloin, sold separately in many supermarkets, is a thick strip of meat cut from between the bird’s breasts and weighs anywhere between eight ounces and a pound and will serve 2 with leftovers, depending on size. A boneless, skinless turkey breast half, which will serve 4 with leftovers, may be substituted, just increase the ingredients according to the size of the turkey breast as well as adjusting the cooking time.

Char the yellow bell pepper, either under the broiler, on top of a gas burner or on your grill, turning frequently, until mostly black and softened. Place the pepper in a paper bag, seal and let cool for about 10 minutes. Rub the blackened peel off, remove the top and bottom of the pepper then split open so that you have one continuous sheet of pepper. Remove the seeds and membranes then set aside until needed.

Use a long, thin knife to butterfly the turkey, carefully slicing it along the longer side, and unrolling it until it is a long, even strip and open like a book. (You can ask your butchers if they can preform this step for you, if you wish.) Cover with plastic wrap and flatten to an even thickness, about 1/4 inch. Remove the plastic wrap and rub the cut side of the turkey with a tablespoon of olive oil and season with salt and pepper. Cover the turkey with the basil leaves and then the sheet of roasted pepper. Spread the pepper with the soft cheese and top with the sun-dried tomatoes.

stuffed turkey ready to roll
Turkey With Herbed Cheese, Roasted Peppers, Sun-dried Tomatoes And Basil Ready To Roll And Bake

Pull together the two long sides to form a long roll. Cover each end with a piece of foil so that the cheese will not come out during baking. Use kitchen twine to tie the turkey tightly at 2 inch intervals crosswise and then once lengthwise to hold the foil in place. (At this point, the turkey can be wrapped tightly in plastic wrap and refrigerated overnight if prepping the day ahead.)

Heat about a tablespoon of oil in a sauté pan and brown the turkey on all sides. Place the turkey on a rack in a roasting pan, cover with the prosciutto slices and let rest 10 minutes. Add a cup of stock to the bottom of the roasting pan and place the turkey in the oven and bake for about 30 – 45 minutes or until the turkey reaches an internal temperature of 160 degrees. (If the pan seems dry during the baking time, add some water.) Transfer the turkey to a cutting board, cover loosely with foil and let rest for at least 10 minutes until the internal temperature reaches 165 degrees. Remove the prosciutto, cut and remove the strings and foil. Slice the turkey crosswise into thick slices. (The crispy prosciutto can be served on the side, if you wish.)

If you would like, use the drippings to make a pan sauce. Heat the drippings in the roasting pan, over medium high heat, until they start to sizzle. Add the wine and bring to a boil, scraping up the browned bits in the pan with a wooden spoon. Make a paste with a tablespoon of butter and a tablespoon of flour. Add a cup of stock to the roasting pan, bring to a boil and whisk in the butter/flour paste and cook until slightly thickened. Remove from the heat and spoon sauce onto each plate and top with turkey slices.


If you want something a little different from a whole roasted turkey, this turkey roulade is a nice option. Stuffed with herbed cheese, roasted yellow bell peppers, sun-dried tomatoes and basil then wrapped with prosciutto, you will surely enjoy this savory moist, tender and delicious turkey recipe. Turkey tenderloins and breasts are available throughout the year so you don’t have to think of preparing this dish only during the holidays. It is a healthy entrée that is quick and easy to prepare making it an all year round option for your family and friends.

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61 thoughts on “Turkey Roulade

  1. In general I’m a bit bored wit turkey, but your roulade with Boursin and sun dried tomatoes would have me queuing for more! Beautiful presentation too!

  2. Beautiful dish Karen! Love the flavor combination, especially the Boursin and sun dried tomatoes. Turkey breast can sometimes be dry but your method looks very moist and flavorful.

    1. Thank you Jan for your nice compliment about the turkey roulade. The Boursin, sun-dried tomatoes and peppers keep the turkey nice and moist from the inside and the prosciutto keeps it from getting dry from the outside, I’m glad you like the idea.

  3. This is dinner-party worthy! Really a nice recipe — looks terrific, and the flavor sounds excellent. And really not all that complicated to make. Good recipe — thanks.

  4. We are indeed have a small Thanksgiving this year — which I secretly welcome 😉 — and this recipe is a great idea! Festive, delicious and so pretty! Thank you. 🙂 ~Valentina

    1. Hi Valentina, I think a lot of us feel the same way. Small dinners this Thanksgiving but less stressful than trying to get a huge meal on the table for a lot of guests. Lets hope that next year we can return to normal. We can deal with a huge meal when the time comes as it is part of our foodie life. 😘 I’m glad you like the turkey roulade and thank you for your nice compliment.

    1. Thank you Jovina for your nice compliment. I believe you would enjoy the turkey with the cheese, roasted pepper, sun-dried tomatoes and basil in the stuffing…Mediterranean flavors we both enjoy in our cooking.

  5. Our posts this week seem to be on the same flavor concept! Love this – and have never seen or had a turkey tenderloin, but now I will look! And I was thrilled when Boursin started coming in shallot flavor instead of garlic!

    1. Hi David, I don’t think you will have a problem finding the tenderloins, I know Butterball has an all natural turkey breast tenderloin as well as Jennie-O. They work so well when you are just cooking for a couple of people. You are right, our tastes on many dishes are similar. 😊

  6. Looking yummy and I agree with Gary your food photography is outstanding!
    This all looks amazing! I’m pinning this my friend.
    Enjoy the rest of your Sunday and Happy Thanksgiving!

  7. Thank you Karen for a most interesting recipe ! Altho’ turkey in its various forms is freely available here, if not always at the supermarket but on on-line poultry shops . . . I simply have not been enthused enough to order it often. We may not celebrate Thanksgiving nor even necessarily have turkey for Yule . . . but this really would make an appetizing main course for friends . . . and we in Australia are able to open up to have quite a few soonest . . . Love the use of boursin and prosciutto and my basil plants at the kitchen door are beginning to smile . . . will be tried soonest . . .

    1. I’m happy to know that you like the recipe for the turkey roulade Eha. I think it makes a nice presentation when serving guest. If you have the opportunity to prepare it, I hope you will enjoy it as much as we have.

    1. Hi Judy, I’m sure it will be dinner for two or only immediate family for so very many of us this year. A turkey tenderloin is nice when you are not cooking for a crowd. Thank you as always for your nice compliment.

  8. Love this, Karen! A great recipe with great flavors! I keep trying to respond to yours posts. Unfortunately I can’t figure how to make it work. Will keep trying!!


    1. Hi Laura, I’m sorry that you are having problems responding to my posts but I do want you to know they are coming through. This comment even has your Gravatar which the other two did not. I’m happy to know that you like the turkey roulade recipe and appreciate how hard you have worked to let me know. Thank You!

  9. What a great idea for a scaled down Thanksgiving meal. We have to think differently this year and still make the best of it.

    1. Hi Gerlinde, Unfortunately, this will be a year that we are all having to come up with new ideas for our holidays. I’m glad that you like the turkey roulade for a scaled down dinner…thank you.

    1. Thank you Pam, I’m happy that you like the turkey roulade. I do think it makes a nice presentation when serving guests something that is easy but still special enough to serve for a holiday meal.

    1. Hi Beth, I do understand why a lot of people will roast a whole turkey…there is nothing better than a turkey sandwich after Thanksgiving. With the two of us, a whole turkey means we have too much left over. I’m happy that you like the idea if you want to scale down this year, thank you.

    1. Thank you Jeanie, I’m happy that you like the turkey roulade. The prosciutto as well as the stuffing does give the turkey a delicious flavor and keeps it moist.

    1. Hi Linda, It will be a much simpler meal for most of us, but I think we all still want it to be special. Thank you for your nice compliment. Are you staying in Maine through the winter or will you be going back to Houston?

    1. Thank you Giovanna. for your nice compliment about the turkey roulade. Knowing that most of us will be having very different and must smaller gatherings during the holidays this year, I thought the roulade would be a good dish to share with everyone. Let’s do hope that the new year will be a much better one for all of us.

  10. Nice one Karen, that filling would give amazing flavors and texture to that turkey. While turkey is not that exciting sometimes, this recipe is on the other side of that scale. Love it.

    1. So very true about turkey not usually being very exciting Raymond. I’m happy that you like the turkey roulade, it really is a nice dish and I thank you for your compliment.

  11. We will not be having a large dinner as our Covid numbers are exploding because people aren’t following the rules. It’s quite infuriating. This dish looks like a beautiful alternative to roasting a large bird and the perfect celebratory meal (yay!)

    1. Unfortunately I think most of us are having to deal with the same circumstances Eva. While we won’t be having large dinner celebrations during the holidays this year, we still want to make something special. I felt the turkey roulade would be a nice dish to serve as it does make a pretty presentation. Thank you, I’m glad you like it.

  12. Such a beautiful way to celebrate Thanksgiving on a smaller scale! I love this idea and it looks so delicious too. I love all of these flavors so I can tell this is going to be a home run. Thanks so much for the recipe, CoCo

    1. I’m so glad you like the turkey roulade Coco. I think it makes a nice presentation and believe that it is as good as it is pretty. Thank you for your nice compliment.

    1. Thank you for your wish and nice compliment Susan. The turkey roulade does make a nice dish to serve when you are having a small celebration like most of us will be having this year.

  13. That looks and sounds delicious, Karen! We’ll just be our family of 5 this year, so a small turkey for us, but I would like to try this recipe in the future! Have a Happy and Safe Thanksgiving! 🙂

    1. Hi Dana, I’m happy to know you like the recipe. Yes I do think the turkey roulade would be a nice dish throughout the year. Thank you for your nice wish and compliment.

  14. A great holiday alternative. Especially for a family of two. Turkey is not usually found in our markets, but we do have a specialty shop in Lund that sells nothing but turkey (from their farm). I’ll be checking with them to see if they sell or can special order the tenderloin. Thanks for the inspiration.

    1. I’m glad you like the idea of the turkey roulade when you want a nice meal for just the two of you. If the turkey farm can’t give you a tenderloin, perhaps they could butterfly half a turkey breast. It would just be a little more meat. I’m always happy when I can give inspiration to my friends, thank you.

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