Rolled Herb-Roasted Turkey Breast

Rolled Herb-Roasted Turkey Breast

1-hour 25-Minuterecipe Serves 6
Fresh sage and rosemary are tucked beneath the turkey's skin to flavour the meat while it roasts. Chestnut and sausage stuffing is a perfect pairing with this seasoned turkey.
1-hour 25-Minuterecipe Serves 6


1 3/4 lbs
Turkey breast
Clove Garlic
2 tbsp
Fresh sage leaves
Fresh rosemary leaves
1 tbsp
Becel® Buttery Taste margarine
6 sml
1/2 med
Red Onion
1 cup
Reduced sodium chicken broth


Prep: 15-minute | Cook: 1-hour 10-Minute
  • 1

    Preheat oven to 325° F (160° C). Slice horizontally through turkey breast with knife parallel to cutting board, stopping 1 inch (2,5 cm) from opposite edge; open breast. Cut small slits evenly across inside turkey breast and insert garlic. Sprinkle inside of breast with 1/2 of the herbs. Roll up jelly-roll style starting from narrow end; secure with wooden toothpicks or kitchen string. Brush turkey with Becel® Buttery Taste margarine, then sprinkle with remaining herbs. Arrange turkey in roasting pan. Add carrots and onion. Roast 60 minutes or until meat thermometer inserted in thickest part of turkey reaches 165° F to 170° F (73° C to 77° C). Remove turkey and vegetables to platter. Cover with aluminum foil and let stand 15 minutes. Place roasting pan over 2 burners and add chicken broth to pan juices. Bring to a boil over high heat, scraping brown bits from bottom of pan. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until reduced by half. Slice the turkey and serve with roasted vegetables and pan juices.

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Last updated: August 28th, 2020

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