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Citrus and Herb Stuffed Turkey Breast


Citrus and Herb Stuffed Turkey Breast

For a fresh take on Thanksgiving turkey, try a turkey roulade. Lemon and orange zest, mixed in with fresh herbs like rosemary, tarragon, marjoram, sage, and parsley, bring bright flavors to the holiday meal.

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  • ¼ Cup grapeseed oil
  • 3 cloves garlic, minced
  • 1 red onion, minced
  • 1 orange, zested
  • lemon, zested
  • 2 Tablespoons fresh rosemary leaves, minced
  • 1 Tablespoon fresh tarragon leaves, minced
  • ¼ Cup fresh marjoram leaves, minced
  • 4 fresh sage leaves, minced
  • 1 4-pound skin-on turkey breast
  • Kosher salt and freshly ground black pepper
  • ¼ Cup minced fresh flat-leaf parsley leaves


Preheat the oven to 350 degrees F.

In a large sauté pan, heat 1 to 2 tablespoons of the grapeseed oil over medium heat. Add the garlic and onions, and cook until the onions turn translucent, about 5 minutes, stirring frequently to prevent burning. Add the orange zest, lemon zest, rosemary, tarragon, marjoram, and sage, and cook for an additional 5 minutes to allow flavors to meld. Remove from the heat and let cool to room temperature.

Lay the turkey breast out on a plastic-wrap-covered cutting board and butterfly the flesh, leaving the skin as intact as possible, cutting so that it has a thickness of about ½-inch. Pound out the meat with a mallet, if needed, to flatten.
Evenly distribute the herb mixture on the inside of the turkey breast. Roll up the turkey folding in the edges as you go (like a pinwheel), enclosing the outside surface of the rolled turkey with the skin as thoroughly as possible, so that the fat from the skin will be released in the searing process.

Tie up the rolled turkey with a long piece of kitchen twine and use bamboo skewers to secure any areas that can't be easily tied. Sprinkle the rolled turkey with salt and pepper.

In a large sauté pan with an oven-safe handle, heat the remaining grapeseed oil over medium-high heat. Sear the turkey on all sides, and then place in the oven. Roast the turkey until fork-tender, with an internal temperature between 170 and 175 degrees F as measured with a meat thermometer, about 55 minutes to 1 hour.

Remove the turkey from the oven and let rest for 10 to 15 minutes before slicing.