This delicious keto turkey roulade is perfect for when you want a turkey dinner but aren’t feeding a large crowd. It’s also great if your family prefers breast meat and doesn’t like eating off of the bone.
While I love a whole roasted turkey with all the trimmings, it’s not always a practical choice. Enter this keto turkey roulade. 😍
Perfect for smaller gatherings, this turkey roulade is also a great choice for families who are always fighting over the breast meat, or for the squeamish who don’t like dealing with bones or an entire turkey carcass when the meal is done.
Table of Contents
- What is a Roulade?
- Why a Turkey Roulade is a Great Idea
- How do You Make a Turkey Roulade?
- What to Serve with Keto Turkey Roulade
- More Keto Turkey Recipes
What is a Roulade?
A roulade is simply a rolled and stuffed meat or pastry. It’s a fancy word for pretty much any rolled up food item – it literally translates “to roll.”
This keto turkey roulade contains your favorite stuffing (I used my Keto HOP stuffing) rolled up inside of a boneless turkey breast – with delicious crispy skin on top!
Why a Turkey Roulade is a Great Idea
- It’s perfect for smaller groups when you don’t need an entire bird.
- It’s easy to carve and serve – just slice and go.
- It can be rolled in advance and cooked on the day.
- It takes up less oven space than a whole bird.
- It cooks in about 1 hour – no more getting up at 3 am to have it ready in time.
- There are no bones or carcass to deal with, making cleanup a breeze.
- This keto turkey roulade is delicious and easy to eat.
Before you panic, thinking that stuffing this keto turkey roulade is way too complicated, let me assure you that the process is actually pretty easy. I’ll lay out the steps with some photos for you below so you know what you are getting into before you commit to it.
How do You Make a Turkey Roulade?
Ok, I’m going to break down the steps for making this keto turkey roulade here with some in process photos included so you can refer to it as you’re following the actual recipe.
First you want to take your turkey breast out of the packaging, and lay out it flat on a cutting board or the sheet pan you are going to roast it on.
This turkey roulade recipe calls for a single turkey breast, but you can use a double if you are feeding a larger group – just be sure to double the amount of stuffing used and adjust your cooking time accordingly.
Next, you are going to use a sharp knife to cut a flap on both sides of the breast, so you can fold them over and lay it flat and at a (mostly) uniform thickness.
Start at about the center, and cut about halfway through the thickness of the meat, being sure not to cut too deep, or to cut all the way through the side. Do this from the center to the left, and again from the center to the right. To get it flat, you will likely have to trim a bit from the flaps after you fold them out, save those strips for later.
Brush or spray the surface of the meat with oil or melted butter, and season the meat generously with salt and pepper.
Spoon the prepared stuffing onto the flattened turkey breast and spread out evenly, pressing down slightly so it doesn’t all fall out when you’re rolling it.
NOTE: You will have extra stuffing to serve on the side since this keto turkey roulade only uses 2 cups. MAKE SURE you separate the 2 cups out first, and then don’t use the same spoon to put it onto the raw turkey back in the serving bowl. This avoids any risk of cross contamination.
Take any trimmings from when you cut it flat and place them over the stuffing on the tapered end of the breast. This will help you keep an even thickness across the entire roll.
If you don’t have any extra pieces, that’s ok – just omit this step.
Carefully roll the breast over the stuffing, using your fingers to keep the stuffing in place as you roll the meat over it. Roll left to right or right to left, not from top to bottom or it will be way too thick.
Once it’s skin side up, and use pressure with your hands to squeeze your turkey roulade into as uniform a shape as possible.
Cut twine into two pieces – one 6 feet long, and one 2 feet long. (Or use these handy reusable bands)
If using twine, be aware that you will use more twine than you think – be sure to cut a long piece for the rolling so that you don’t run out and have to wash your hands halfway through to cut more. I learned from experience on this and it was a huge hassle to wash my hands, then cut new twine and start again.
Also, I was fending off hungry cats the entire time. 🙄😂
If you do run out of twine, just tie it at that loop and start a new loop at the next 2 inch section. Alternatively, you can cut 6 pieces that are each about 15 inches long and tie each one into a knot separately. Or use the bands I linked to above – it’s what I would have used except they are still somewhere in storage and I didn’t have access to them.
Now that you have your twine ready, carefully turn your turkey roulade so it’s skin side down again, keeping it as tight as possible. Create a loop at the end of the 6 foot piece of twine and wrap it around the thickest end of the roll. Tight it tightly with a knot.
Carefully wrap the rest of the roll with the twine (moving the twine over and under – don’t turn the roll if possible.) leaving no more than 2 inches gap between the twine as you go. Once you get to the end, tie a knot in the last loop just like the first one, to secure the end tightly.
Now take the 2 foot length of twine and slide it lengthwise under the roll in the opposite direction of the other twine wrap. Pull both edges over the ends of the wrap and tie tightly in the middle.
Remember your keto turkey roulade doesn’t have to look perfect at this point, our goal here is just to hold this baby together while it cooks – then it gets cut off and nobody will see it.
If you’re still not confident in your ability to tie up this roulade, here is a handy YouTube video showing the tying of a roulade (not showing this recipe, but it will give you the idea and demonstrate a technique to use.)
The finished product should look something like this.
Now that you’re all tied up, press any loose pieces of meat and any stuffing that has fallen out back into the spaces and carefully turn the roll over so it’s skin side up again.
Carefully spread any skin that has bunched up to cover as much of the roll as possible, tucking it under the twine to hold it in place. Using pressure with your hands, squeeze the roll into as uniform a roll as possible.
Spray or brush with oil or melted butter, then season generously with salt and pepper.
Now we’re ready to roast your keto turkey roulade! Follow the instructions in the recipe card for time and temperature to get the best results.
I can’t recommend enough that you use an instant read thermometer to check the internal temperature so you strike the right balance between safe to eat, and still juicy and tender. Oven’s vary, as will the weight and thickness of your roll, so the only way to know for sure is to test it with a thermometer at the thickest point of the roll. They aren’t expensive, you can get one for as little as $10 on Amazon.
For safety purposes you should read between 155 and 160 when you remove it from the oven. It will continue to cook for several minutes after you remove it, so this will ensure that you are 100% safe from harmful bacteria.
If you overcook this turkey roulade a bit, it will still be delicious – and you can always slather it with gravy so nobody will notice. 😆
Once it’s removed from the oven, rest it for 15 minutes. You can loosely cover it with foil to keep it warm, but not too tight or the steam will cause the skin to lose its crispness.
After the 15 minutes are up, cut the twine and remove it carefully.
You can keep it warm until you are ready to serve it, then slice this keto turkey roulade right before serving into about 1 inch thick slices.
See, that wasn’t so bad, was it?!?!?
The great part is, once you’ve gotten the stuffing and rolling part over with – it’s all gravy (sorry, had to 😂)
Cleanup is a breeze now and you don’t have a huge turkey carcass to deal with after the meal. Although the upside to that is delicious broth and soups for days. (and days, and days, and days….) So maybe not such good thing? 🤷🏼♀️
I hope you’ll break out of your comfort zone and give this keto turkey roulade a try – it’s sooooo worth it!
As always, I’ll be waiting to hear what you think of it so be sure to rate and leave a comment – even if it’s not 5 stars I’m grateful for your feedback!
What to Serve with Keto Turkey Roulade
Here are a few suggestions on what you can serve with your keto turkey roulade:
- Better than Potatoes Cauliflower Puree
- Smoked Gouda and Bacon Cauliflower Mash
- Cheddar Leek Cauliflower Mash
- Creamed Kale with Bacon and Walnuts
- Instant Pot Brussels Sprouts with Balsamic Glaze
- Brussels Sprouts Slaw with Pomegranate
- Brussels Sprouts and Radicchio Gratin
- Cheesy Broccoli and Cauliflower Rice
More Keto Turkey Recipes
- Easy Roasted Turkey with Herbed Butter
- Porcini and Sage Roasted Turkey Breast
- Roasted Turkey with Apple Pan Gravy
- Best Keto Soups Using Leftover Turkey