This moist, flavorful Turkey Roulade is a showstopping alternative to a whole roasted turkey for Thanksgiving! Here, I’ll be showing you how to make a turkey roulade.
This is a comprehensive guide to prep and assemble a full, on the bone turkey breast, and make it into a boneless, ready for roasting turkey roulade.
This year, like in years past, we won’t be prepping a whole turkey for our Thanksgiving spread. That’s a lot of food for just the two of us, too much clearly, and I’m not very fond of eating leftovers for a whole week. So the answer is to cook a smaller turkey dish, like a slow cooked turkey breast or oven roasted turkey breast or turkey legs even.
This year I’m making a Turkey Roulade with turkey breast! And here I’ll be showing you how to prep the turkey roulade.
Butterflying a turkey breast is a great cooking technique that allows you to stuff flatten or slice the breast for faster, juicier cooking. By cutting the thick breast meat almost in half horizontally, you open it up like a book to create a thinner, uniform piece that lends itself to a variety of preparations.
Learning how to properly butterfly a turkey breast can help you make impressive stuffed roulades, sautéed cutlets, or quicker roasted turkey breast meals. Follow this guide for expert tips on turkey breast butterflying.
Why Butterfly a Turkey Breast?
Butterflying a turkey breast has several advantages:
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Allows you to add delicious stuffings or fillings
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Cooks much faster than roasting a whole breast
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Creates an even thickness so it cooks evenly throughout.
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Provides more surface area for crisping the skin when cooked.
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Enables you to slice the breast into cutlets or smaller portions.
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Looks elegant when rolled up into a roulade.
So if you’re cooking turkey breast for a smaller gathering or want to infuse more flavor, opt for butterflying.
Step-by-Step Guide to Butterflying a Turkey Breast
With just a sharp chef’s knife and cutting board, you can easily butterfly a turkey breast:
1. Start with a boneless, skin-on breast
Buy a 2-3 pound boneless, skin-on whole turkey breast. Remove any netting or trussing.
2. Remove the skin
Place breast skin-side up. Slide your fingers under the skin to loosen it. Peel back and slice off the skin. Reserve if desired.
3. Turn breast over and slice horizontally
Turn breast over so the smooth side is down. Position your knife parallel to the board about 1/2 inch above it. Cut horizontally into the thickest part, stopping 3/4 inch from the edge.
4. Open up the breast
Gently open the breast at the cut. It should lay flat like an open book.
5. Pound the breast evenly
Cover with plastic wrap. Use a meat mallet to pound to a uniform 1/2 inch thickness.
6. Add filling and roll (optional)
For a roulade, spread on your favorite stuffing, leaving a 1 inch border. Roll up lengthwise.
7. Tie at intervals
Use butcher’s twine to tie the roulade closed at 1 inch intervals.
Delicious Turkey Breast Butterfly Uses
Once butterfly cut, here are some preparation ideas:
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Turkey Roulade – Spread with savory stuffing, roll up and truss. Roast or bake until cooked through.
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Turkey Cutlets – Pound into thin cutlets, sauté in olive oil for 2-3 minutes per side.
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Stuffed Turkey Breast – Stuff one side, top with other half, truss and roast.
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Turkey Saltimbocca – Layer thin slices with prosciutto and sage. Pan fry.
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Grilled Turkey Breast – Pound into 1⁄2 inch cuts, grill for 6-8 minutes per side.
Tips for Successful Butterflying
Follow these best practices when butterflying a turkey breast:
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Use an extremely sharp chef’s knife for clean cuts.
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Cut slowly; don’t force the knife. Let it do the work.
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Open the breast gently after horizontal cut to keep intact.
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Pound evenly to prevent uneven cooking. Thinner at edges.
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Don’t overstuff if making a roulade. Can cause leakage.
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Truss tightly when rolling to hold shape during cooking.
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Cook to 165°F minimum internal temperature for safety.
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Allow to rest at least 10 minutes before slicing for juicy meat.
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Save pan juices for gravy.
With this easy technique, you can create juicy, flavor-packed turkey breast meals for holidays and everyday!
Common Turkey Butterflying Questions
What’s the advantage of butterflying turkey breast?
It cooks faster, lets you add filling, browns better, and delivers more even cooking so the breast stays juicy.
Do you remove the skin when butterflying?
Yes, the skin should be removed first to allow full butterflying of the meat. You can place it back on after.
How thick should I pound the breast after butterflying?
Pound it to an even thickness of around 1⁄2 inch. Slightly thinner at the tapered ends.
Can I cook a butterflied breast whole or should I roll it?
You can cook it whole for faster roasting or slice into cutlets for sautéing. Rolling it is optional.
What temperature should I cook butterflied turkey breast to?
Cook to a minimum internal temperature of 165°F. Let rest at least 10 minutes before slicing.
Take your turkey breast meals to the next level with easy butterflying! Enjoy faster cooking, juicier meat, and more possibilities.
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Step five – Clean the skin
This is probably my least favorite step, but it’s a necessary one.
The turkey skin will have a lot of fatty sections, with some being thicker than others. You need to scrape off the fat WITHOUT tearing the skin. I use a knife held at a shallow angle and scrape the edge of the knife along the stretched out skin to remove as much of the fat as possible.
I am comfortable using the sharp edge of the knife to do this since I’ve done this many times before, and I can do it without accidentally tearing and cutting the skin. However, you can use the blunt edge of the knife to do this if you prefer.
After much of the fat has been removed, you will end up with a turkey skin that’s thinner than before, and can be stretched out tautly on your cutting board.
Step three – Remove the turkey tenderloin
Remember the tendon that you snipped off earlier? That tendon is connected to the tenderloin. So locate the tenderloin that’s sitting just under the turkey breast, connected to the breast meat via connective tissue.
Gently peel off the tenderloin. This tenderloin will NOT be used in the turkey roulade, so you can use the two pieces of tenderloin to make a quick stir fry for dinner, or use it for sandwiches.
How to Butterfly with Martha Stewart
FAQ
Do you cook turkey butterfly with string on?
An easier technique is to simply tie a string around the breasts like you would a galantine. Place the turkey in a roasting tray. Spread the remaining butter over the skin, season with salt and pepper, then drizzle with olive oil.
How to keep turkey butterfly moist?
How do you keep a turkey breast from drying out? Cooking the turkey breast on a wire rack, over a cooking pan that has liquid in it creates steam and helps keep the turkey breast moist. Also another way is covering the turkey breast with foil while cooking, prevents the turkey breast from overcooking or drying out.
How to stuff a turkey butterfly?
It really does look like a butterfly though admittedly a fleshy one. Spread the stuffing out first in the slight cavity in the centre of the butterfly and then outwards onto the wings though not going right up to the edge (or it will squodge out when cooking) but as evenly as possible over the whole joint.
Can You butterfly a turkey breast?
Butterflying turkey is simple to do, and once you master it, the technique can be applied to other meats such as chicken and beef. To butterfly, begin with a boneless, skinless turkey breast. Many already come rolled and tied or wrapped in string netting; the netting and string need to be removed, as well as the pop-up thermometer if there is one.
How do you butterfly a Turkey?
Butterflying a turkey takes some sharp tools, and a lot of power. So grab your best kitchen shears, cleavers, or knives, and let’s get started. Using a sharp knife or STRONG butcher shears (these Wusthof ones were great, but still required the cleaver!), cut along both sides of the spine of the turkey.
Does butterflying a turkey breast reduce cooking time?
Butterflying a turkey breast will generally reduce the overall cooking time, as it creates a larger surface area and more even thickness. Be sure to use a meat thermometer to check for doneness, as cooking times can vary depending on the size and cooking method used.
How long does it take to butterfly a turkey breast?
Butterflying a whole turkey breast typically takes about 10-15 minutes, depending on your experience level and the size of the breast. It’s important to take your time and work carefully to ensure an even cut and a beautiful presentation. Q: Can I butterfly a bone-in turkey breast?
How do you cut a turkey breast in a butterfly cut?
Now comes the moment of truth: the butterfly cut. Place the turkey breast skin-side down on your cutting board. Starting at the narrow end, make a horizontal cut through the meat, about halfway through its thickness. Imagine you’re opening a book, but instead of pages, you’re revealing a juicy turkey masterpiece.
Can You butterfly a frozen turkey breast?
Yes, you can butterfly a frozen turkey breast, but it’s much easier to do when the meat is thawed. Thawing the turkey breast will make the process safer and more manageable, as you’ll be able to use your hands to manipulate the meat more effectively. Q: How long does it take to butterfly a whole turkey breast?