There’s something quietly dramatic about setting a turkey roulade on the table. Instead of a towering whole bird, you slice into a golden, tightly rolled log of turkey and reveal spirals of creamy filling, bright flecks of cranberry, and ribbons of green spinach. The skin crackles softly as the knife glides through, and a wave of warm, herby aroma drifts up — garlic, rosemary, and roasted turkey all mingling together.
This high-protein turkey roulade is my answer to those holiday dinners where you want something impressive, but also lean, filling, and nutrient-dense. We start with turkey breast (naturally protein-packed), wrap it around a creamy Greek yogurt and cheese mixture, fold in sautéed spinach for color and fiber, and finish with a sprinkle of dried cranberries for just the right pop of sweetness. It’s elegant enough for Thanksgiving or Christmas, but simple enough that you don’t need to be a chef to pull it off.
Serve it in thick slices with your favorite sides and watch it disappear — and no one will guess it’s secretly a macro-friendly, high-protein centerpiece.
Instructions
1. Prep the Turkey Breast
- Preheat the oven to 350°F (175°C). Place a rack over a rimmed baking sheet or use a roasting pan with a rack.
- Remove the skin from the turkey breast carefully, keeping it in one piece if possible. Slide your fingers gently between the skin and meat until it releases. Set the skin aside on a plate; you’ll use it to wrap the roulade for extra juiciness and crispness.
- If your turkey breast has a visible tendon or extra fat, trim it away with a sharp knife.
- Butterfly the thickest parts of the turkey breast: open any very thick areas like a book so that the meat lays more evenly.
- Place the turkey breast between two large sheets of plastic wrap or parchment paper. Using the flat side of a meat mallet or rolling pin, pound the turkey to an even thickness of about ½ inch (1.25 cm). Work from the center outward so it doesn’t tear.
- Uncover the turkey, pat it dry with paper towels, and brush both sides with olive oil. Sprinkle both sides with poultry seasoning, garlic powder, 1½ tsp salt, and black pepper, rubbing the seasoning in so it sticks.
2. Make the High-Protein Filling
- In a medium skillet over medium heat, add a small drizzle of olive oil (or use cooking spray).
- Sauté the onion for 3–4 minutes, until it softens and turns translucent. Add the garlic and cook 30–60 seconds more, just until fragrant (don’t let it brown).
- Add the chopped spinach and cook, stirring, until wilted and most of the moisture evaporates, about 2–3 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine Greek yogurt, mozzarella, feta, rosemary, thyme, red pepper flakes (if using), remaining ½ tsp salt, and the slightly cooled spinach mixture. Stir until creamy and evenly combined.
- Fold in the chopped dried cranberries just until distributed — you want pops of sweetness, not a purple mixture.
3. Assemble the Roulade
- Lay a large sheet of parchment paper on your work surface.
- Spread the reserved turkey skin out on the parchment, smooth side down, and pat it very dry with paper towels (this is important for crispy skin).
- Arrange the seasoned turkey breast in a single even layer on top of the skin, overlapping pieces slightly if needed to create a rough rectangle.
- Spoon the filling over the turkey and spread it into an even layer, leaving about 1 inch (2.5 cm) border around the edges so it doesn’t squeeze out when rolling.
- Starting from a short side, roll the turkey up tightly into a log, keeping the filling tucked inside. As you roll, use the parchment to help lift and compress the turkey into a snug spiral.
- Wrap the skin around the outside of the roll as evenly as possible.
- Use kitchen twine to tie the roulade: slip pieces of twine underneath and tie them every 1½ inches (4 cm) along the length of the roll, plus one longer piece tied lengthwise if needed to keep the skin secure. The finished roll should be firm and uniform, like a neat log.
4. Roast the Turkey Roulade
- Place the turkey roulade seam-side down on the rack in your pan.
- Pour ½–1 cup chicken broth into the bottom of the pan (it should just cover the base, not touch the meat). This keeps the oven moist and gives you flavorful juices to spoon over later.
- Transfer to the oven and roast for 45–60 minutes, rotating the pan halfway through.
- Begin checking the internal temperature at about 45 minutes using an instant-read or probe thermometer. Insert it into the center of the roulade (through the meat, not just the filling). You’re looking for about 155°F (68°C) at this stage.
- When the roulade hits 155°F, remove it briefly, brush the skin with melted butter, and increase the oven temperature to 450–475°F (230–245°C).
- Return the roulade to the oven and roast for another 5–10 minutes, or until the skin is deep golden and crisp and the internal temperature reaches 162–165°F (72–74°C). The meat will finish cooking as it rests.
5. Rest, Slice & Serve
- Transfer the roulade to a cutting board and tent loosely with foil. Let rest for 10 minutes — the juices will redistribute, keeping it extra moist.
- Remove the twine, then slice into thick ½–¾ inch (1.25–2 cm) spirals using a sharp carving knife.
- Arrange on a platter, spoon some of the warm pan juices over the top, and garnish with fresh herbs and extra cranberries if you like. Serve hot.
Nutrition Facts (Per Serving)
Estimate for 1/8 of the roulade (about 3–3½ slices), including filling. Values will vary based on specific brands.
- Calories: ~420 kcal
- Protein: ~52 g
- Carbohydrates: ~6 g
- Fat: ~18 g
- Fiber: ~1 g
- Sugar: ~3 g
- Sodium: ~780 mg
Turkey Roulade with Cranberry Spinach
Turkey Roulade with Cranberry Spinach
Ingredients
Method
Prep the Turkey Breast
- Preheat the oven to 350°F (175°C). Place a rack over a rimmed baking sheet or use a roasting pan with a rack.
- Remove the skin from the turkey breast carefully, keeping it in one piece if possible. Slide your fingers gently between the skin and meat until it releases. Set the skin aside on a plate; you’ll use it to wrap the roulade for extra juiciness and crispness.
- If your turkey breast has a visible tendon or extra fat, trim it away with a sharp knife.
- Butterfly the thickest parts of the turkey breast: open any very thick areas like a book so that the meat lays more evenly.
- Place the turkey breast between two large sheets of plastic wrap or parchment paper. Using the flat side of a meat mallet or rolling pin, pound the turkey to an even thickness of about ½ inch (1.25 cm). Work from the center outward so it doesn’t tear.
- Uncover the turkey, pat it dry with paper towels, and brush both sides with olive oil. Sprinkle both sides with poultry seasoning, garlic powder, 1½ tsp salt, and black pepper, rubbing the seasoning in so it sticks.
Make the High-Protein Filling
- In a medium skillet over medium heat, add a small drizzle of olive oil (or use cooking spray).
- Saute the onion for 3–4 minutes, until it softens and turns translucent. Add the garlic and cook 30–60 seconds more, just until fragrant (don’t let it brown).
- Add the chopped spinach and cook, stirring, until wilted and most of the moisture evaporates, about 2–3 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine Greek yogurt, mozzarella, feta, rosemary, thyme, red pepper flakes (if using), remaining ½ tsp salt, and the slightly cooled spinach mixture. Stir until creamy and evenly combined.
- Fold in the chopped dried cranberries just until distributed — you want pops of sweetness, not a purple mixture.
Assemble the Roulade
- Lay a large sheet of parchment paper on your work surface.
- Spread the reserved turkey skin out on the parchment, smooth side down, and pat it very dry with paper towels (this is important for crispy skin).
- Arrange the seasoned turkey breast in a single even layer on top of the skin, overlapping pieces slightly if needed to create a rough rectangle.
- Spoon the filling over the turkey and spread it into an even layer, leaving about 1 inch (2.5 cm) border around the edges so it doesn’t squeeze out when rolling.
- Starting from a short side, roll the turkey up tightly into a log, keeping the filling tucked inside. As you roll, use the parchment to help lift and compress the turkey into a snug spiral.
- Wrap the skin around the outside of the roll as evenly as possible.
- Use kitchen twine to tie the roulade: slip pieces of twine underneath and tie them every 1½ inches (4 cm) along the length of the roll, plus one longer piece tied lengthwise if needed to keep the skin secure. The finished roll should be firm and uniform, like a neat log.
Roast the Turkey Roulade
- Place the turkey roulade seam-side down on the rack in your pan.
- Pour 1 1/2 cup chicken broth into the bottom of the pan (it should just cover the base, not touch the meat). This keeps the oven moist and gives you flavorful juices to spoon over later.
- Transfer to the oven and roast for 45–60 minutes, rotating the pan halfway through.
- Begin checking the internal temperature at about 45 minutes using an instant-read or probe thermometer. Insert it into the center of the roulade (through the meat, not just the filling). You’re looking for about 155°F (68°C) at this stage.
- When the roulade hits 155°F, remove it briefly, brush the skin with melted butter, and increase the oven temperature to 450–475°F (230–245°C).
- Return the roulade to the oven and roast for another 5–10 minutes, or until the skin is deep golden and crisp and the internal temperature reaches 162–165°F (72–74°C). The meat will finish cooking as it rests.
Rest, Slice & Serve
- Transfer the roulade to a cutting board and tent loosely with foil. Let rest for 10 minutes — the juices will redistribute, keeping it extra moist.
- Remove the twine, then slice into thick ½–¾ inch (1.25–2 cm) spirals using a sharp carving knife.
- Arrange on a platter, spoon some of the warm pan juices over the top, and garnish with fresh herbs and extra cranberries if you like. Serve hot.
Notes
-
Boost the protein even more:
- Use nonfat Greek yogurt and extra lean turkey breast, and add 2–3 tbsp finely grated parmesan to the filling. This keeps fat moderate while pushing protein even higher.
-
Make it ahead for stress-free holidays:
- Assemble the roulade (through tying it with twine), cover tightly, and refrigerate up to 24 hours before roasting. Let it sit at room temperature for 20–30 minutes, then roast as directed.
-
Vegan or vegetarian-style twist (conceptual):
- Substitute turkey breast with a flattened seitan roast or large tofu sheets, use dairy-free yogurt and vegan cheese, and follow a similar rolling/roasting concept with a shorter cook time and gentler heat.
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Flavor variations:
- Swap dried cranberries for dried cherries or apricots.
- Add lemon zest to the filling for brightness.
- Use smoked provolone or Gouda instead of mozzarella for deeper, smoky notes.
-
Juicy-not-dry insurance:
- Don’t skip the thermometer. Pulling the roulade right as it reaches temperature is the difference between ultra-juicy and dry turkey.
FAQs
1. Can I make this high-protein turkey roulade ahead of time?
Yes. You can assemble the roulade up to 24 hours in advance. Keep it tightly wrapped in the fridge, then bring it out 20–30 minutes before roasting to take off the chill. Roast as directed. Leftovers also reheat well with a splash of broth.
2. How do I reheat leftovers without drying out the turkey?
Place slices of roulade in a baking dish, add 2–3 tbsp chicken broth, cover with foil, and warm in a 300°F (150°C) oven until heated through. The gentle heat and extra moisture help keep the turkey juicy and tender.
3. Can I make this gluten-free?
Yes, this recipe is naturally gluten-free as long as your broth, dried cranberries, and seasonings are certified gluten-free. There’s no bread or flour in the filling, so it’s a great option for gluten-free guests.
4. How can I reduce the fat but keep it high in protein?
Use nonfat Greek yogurt, reduced-fat cheese, and trim any visible extra fat from the turkey breast. The turkey itself is very lean and protein-rich, so these swaps keep the protein high while lowering calories and fat.
5. Can I use chicken instead of turkey
You can, but you’ll need 2–3 large butterflied chicken breasts arranged in a rectangle to mimic one large turkey breast. Cooking time will likely be shorter (start checking around 30–35 minutes), as chicken breasts are smaller and thinner.
