Roast Boneless Turkey Breast Roll

Roast turkey breast roll
4-6 servings
120 minutes
10 m prep + 110 m cook

Roast Boneless Turkey Breast Roll

Boneless turkey breast rolls are the perfect turkey option if you are only cooking for a handful.

Ingredients

2kg turkey breast roll, boned and rolled
Butter
Salt and pepper
2 bacon rashers (optional)

Method

  1. Preheat the oven to 180°C. During the turkey breast roll out of the fridge and let it sit for about 20 minutes, bringing to room temperature.
  2. Line a baking dish with aluminum foil. Place the turkey in the dish, leaving the netting on. Brush with butter and season with salt and pepper.
  3. Loosely cover with aluminum foil and cook for 45 mins per kilo.
  4. Remove the loose covering aluminum foil from the turkey, rebaste with butter and cook for another 20 mins to brown the skin. Remove from oven and let it sit for 10 mins, then slice and serve.

Note: You can substitute the butter for two rashers of bacon to keep the turkey moist. Remove these for the last 20 mins of cooking.

Recipe by McLoughlin Butchers

Roast Boneless Turkey Breast Roll

Boneless turkey breast rolls are the perfect turkey option if you are only cooking for a handful.

Roast turkey breast roll
4-6 servings
120 minutes
10 m prep + 110 m cook

Ingredients

2kg turkey breast roll, boned and rolled
Butter
Salt and pepper
2 bacon rashers (optional)

Method

  1. Preheat the oven to 180°C. During the turkey breast roll out of the fridge and let it sit for about 20 minutes, bringing to room temperature.
  2. Line a baking dish with aluminum foil. Place the turkey in the dish, leaving the netting on. Brush with butter and season with salt and pepper.
  3. Loosely cover with aluminum foil and cook for 45 mins per kilo.
  4. Remove the loose covering aluminum foil from the turkey, rebaste with butter and cook for another 20 mins to brown the skin. Remove from oven and let it sit for 10 mins, then slice and serve.

Note: You can substitute the butter for two rashers of bacon to keep the turkey moist. Remove these for the last 20 mins of cooking.

Recipe by McLoughlin Butchers

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