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Mediterranean Turkey Roulade

Prep time 45 min
Cook time 50 min
Total time 1 hr 35 min

Prep time 45 min
Cook time 50 min
Total time 1 hr 35 min


Feeling fancy, or like you want to impress someone? Then this is the recipe for you! It’s fancy dinner time…

A roulade is a dish that’s been rolled with a filling, and in this case we are rolling turkey breast and filling it with a spinach and garbanzo bean mixture. Super healthy, super tasty and super impressive!

Serve this Mediterranean Turkey Roulade up with roasted veggies and salad for a lovely meal. Enjoy!

Serves 6
For the Sauce

3 roma tomatoes, chopped

¾ cup pimento-stuffed green olives, chopped

1 fennel bulb, halved and sliced

2 tablespoons fresh garlic, minced

1 tablespoon capers

1 tablespoon lemon zest

1 tablespoon fresh oregano, minced

black pepper, to taste

For the Stuffing

2 cups frozen spinach, chopped

2 teaspoons lemon zest

½ teaspoon red pepper flakes

sea salt and black pepper

1 can (15 oz) garbanzo beans, drained and rinsed, roughly chopped

1 egg, beaten

1 tablespoon fresh oregano, minced

For the Turkey

5 pounds boneless turkey breast, butterflied and flattened

For the Basting Ingredients

¼ cup lemon juice

2 tablespoons olive oil

1 teaspoon lemon zest

1 teaspoon dried rosemary, crushed


Preheat the oven to 425 degrees F. Lightly grease a 9”x13” casserole pan with olive oil.


For the Sauce: In a medium bowl, combine the sauce ingredients together. Spread over the bottom of the prepared casserole pan.


For the Stuffing: In a medium sized skillet, sauté the spinach, lemon zest and red pepper flakes for 3 minutes. Use a paper towel to squeeze out any remaining liquid. Transfer to a bowl and mix in the remaining stuffing ingredients.


For the Turkey: Lay the turkey breast flat and season with salt and pepper. Spread the stuffing in an even layer, then tightly roll the turkey. Tie the roll with kitchen twine, spaced about every 4 inches. Place the roulade in the casserole pan, on top of the sauce.


For the Basting Vinaigrette: In a small bowl whisk the vinaigrette ingredients together.


Roast the roulade in the preheated oven for 45 minutes, basting with vinaigrette every 10 minutes. The turkey is done with an instant read thermometer inserted into the center registers at 165 degrees F.


Let the roulade rest for 10 minutes, then slice and serve with the sauce. Enjoy!


Calories: 374
Fat: 12g
Carbohydrates: 19g
Sodium: 976mg
Fiber: 5g
Protein: 51g
Sugar: 3g

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