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 choice if you are looking for a fast and easy alternative to turkey on the bone or feeding a smaller crowd.

Ingredients

2.3kg turkey breast roll, boned and rolled
Butter
Salt and pepper
2 bacon rashers (optional)

Method

  1. Preheat the oven to 180°C. While the oven is heating up, take the turkey 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. Please adjust cooking times at step 3 if you are cooking a smaller or larger piece.

Recipe by McLoughlin Butchers

Roast Boneless Turkey Breast Roll

Boneless turkey breast rolls are the perfect choice if you are looking for a fast and easy alternative to turkey on the bone or feeding a smaller crowd.

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

Ingredients

2.3kg turkey breast roll, boned and rolled
Butter
Salt and pepper
2 bacon rashers (optional)

Method

  1. Preheat the oven to 180°C. While the oven is heating up, take the turkey 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. Please adjust cooking times at step 3 if you are cooking a smaller or larger piece.

Recipe by McLoughlin Butchers

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