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Herb Crusted Turkey Roll Roast

Wondering how to cook a moist and juicy turkey roll? This Herb-Crusted Turkey Roll Roast is easy and delicious and a great alternative to roasting a whole turkey.

Sliced turkey roll roast on a cutting board.

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Turkey is a classic holiday dish, but it can be difficult to cook. A turkey roll roast is a great way to get all the flavor of a roasted turkey without all the hassle. This dish is easy to make and can be served with a variety of sides, and it’s perfect for dinner or just slicing up for sandwich meat.

I also love making turkey rolls any time of the year because then I have oodles of leftover turkey to make all my favorite dishes. Scroll down to see some recommendations for using leftover turkey.

What you’ll love about Herb-Crusted Turkey Roll


  • The best turkey meat without all the fuss of cooking a whole bird!
  • It’s moist, juicy, and delish!
  • So much flavor from the dried herbs!
Roasted turkey roll ready for slicing.
Rest and slice!

What Is A Turkey Roll?

Turkey rolls are boneless turkey rolled into a roast. They can be a combination of white and dark meat or just one or the other. You’ll often find turkey rolls in the frozen section of your supermarket around the holidays.

I love turkey rolls. I get mine from a local butcher, and as you can see, it is a combination of dark and white meat. It comes wrapped up in a net to keep all the bits together and is juicy, flavorful, and delicious. It’s a great way to enjoy turkey without the hassle of dealing with carving or a carcass, and because they come in different sizes, you can get as much as you need for your guests.

Ingredients

  • Turkey roll roast – Look for one that’s at least about 2 pounds, but any size will work.
  • Butter – Softened; I use salted butter.
  • Dried sage – Fresh spices are always tastier!
  • Dried thyme
  • Garlic powder – Powder, not salt.
  • Onion powder – Powder, not salt.
  • Salt – I use kosher salt. Use half as much if you’re using table salt.
  • Pepper – Freshly ground black pepper.
Labeled ingredients to make Herb-crusted Turkey roll roast.

How To Make The Best Turkey Roll Roast

For a full list of ingredients and instructions, please scroll down to the recipe near the bottom of this page.

  1. Preheat your oven to 325-F.
  2. Unwrap the turkey roll and drain off any juices. Set the turkey roast into a baking dish or roasting pan large enough to hold it with some space around it.
  3. Mix the butter, sage, garlic powder, onion powder, thyme, salt, and pepper in a small bowl until well mixed.
  4. Use your fingers and loosen the netting (if there is one) around the turkey roll, and work the butter-herb mixture under the netting to coat the top of the turkey roast.
  5. Roast the turkey roll at 325-F until the internal temperature reaches 165-F with a digital meat thermometer.
  6. Rest the turkey roll for about 10 minutes, then cut away the netting, slice, and serve!

How Long Does It Take To Cook A Turkey Roll?

Rolled turkey breast, or in this case, a combination of dark and white meat, will take about 20 minutes per pound at 325-F. Always cook to temp, not to time. Use a digital meat thermometer to accurately cook your roast, or you risk under or over-cooking it. Don’t mess around with undercooked turkey!

Chef Jenn’s Tips

  • For more even cooking, bring the rolled turkey roast out of the fridge 30-40 minutes before roasting to let it warm up.
  • Save the pan juices to make gravy!
  • Let the roast rest for 10-15 minutes before slicing to ensure the meat stays moist and juicy.
  • Buy turkey rolls when they’re available around the holidays, and freeze them to use later in the year to get your turkey fix!
  • This roasted turkey roll recipe is a great keto option because it is naturally low in carbs.

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Do I Need To Brine A Turkey Roll Before Roasting?

That’s up to you and the product that you buy. Many turkey breast roasts are injected with a solution to help the meat stay moist – so they’re effectively pre-brined. If your product is not injected with a solution (sometimes called marinated, butter-infused, or flavored) you can brine the turkey by dissolving 1 cup kosher salt and 1/2 cup brown sugar in 2 cups boiling water. Add another gallon of cold water to that, submerge the turkey roll, and refrigerate it for 12-24 hours. Drain and roast as instructed.

A top-down shot of sliced turkey roll on a cutting board.

Make It A Meal

Wondering what to pair with turkey? Roasted turkey is the main attraction, and you can serve it for Thanksgiving or Christmas dinner, or anytime you’re in the mood for turkey. Pair sliced turkey with Maple Acorn Squash, Sweet Potato Casserole, or Smoked Mashed Potatoes along with your favorite veggies. I also love sliced turkey on this turkey sandwich recipe with a bowl of brothy soup, or diced up on a salad. Don’t forget a holiday cake like this Turkey Cake or cookie for dessert and go with these delish spice drop cookies!

Step By Step Process

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Sliced turkey roll roast on a cutting board.
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5 from 43 votes

Herb-Crusted Turkey Roll Roast

Moist, juicy, and full of flavor, the Herb-Crusted Turkey Roll Roast is perfect for Thanksgiving or Christmas dinner, or anytime you want delicious turkey.
Course Main Course
Cuisine American
Keyword boneless turkey, boneless turkey breast, roast turkey, turkey, turkey roast, turkey roll
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Servings 8 servings
Calories 176kcal
Author Chef Jenn

Ingredients

  • 2-3 pound turkey roll roast
  • 2 tablespoons butter softened
  • 1 tablespoon dried sage
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • Preheat your oven to 325-F.
  • Unwrap the turkey roll and drain off any juices. Set the turkey roast into a baking dish or roasting pan large enough to hold it with some space around it.
  • Mix the butter, sage, garlic powder, onion powder, thyme, salt, and pepper in a small bowl until well mixed.
  • Use your fingers and loosen the netting (if there is one) around the turkey roll, and work the butter-herb mixture under the netting to coat the top of the turkey roast.
  • Roast the turkey roll at 325-F until the internal temperature reaches 165-F with a digital meat thermometer.
  • Rest the turkey roll for about 10 minutes, then cut away the netting, slice, and serve!

Notes

Chef Jenn’s Tips

  • For more even cooking, bring the rolled turkey roast out of the fridge 30-40 minutes before roasting to let it warm up.
  • Save the pan juices to make gravy!
  • Let the roast rest for 10-15 minutes before slicing to ensure the meat stays moist and juicy.

Nutrition

Serving: 2slices | Calories: 176kcal | Carbohydrates: 1g | Protein: 34g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 102mg | Sodium: 229mg | Potassium: 9mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 107IU | Vitamin C: 0.2mg | Calcium: 35mg | Iron: 2mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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9 thoughts on “Herb Crusted Turkey Roll Roast”

  1. 5 stars
    I love turkey roll roasts so much better than making a whole turkey. It always feels like cheating, but it means you only get the bits of the turkey you actually want anyway. Love the herbs on this one, so much flavor!

    Reply
  2. 5 stars
    What a creative way to use the leftover turkey! Thanks for sharing I’ve been looking for a recipe like this and it turned out great. Can’t wait to try more of your ideas in the future.

    Reply
  3. 5 stars
    This easy recipe delivers a moist, flavorful turkey without the hassle. The herb butter mixture is genius, and the step-by-step guide ensures a perfect result every time. A must-try for a stress-free and delicious holiday meal!

    Reply
  4. 5 stars
    This herb-crusted turkey roll was absolutely delicious! The meat was so moist and juicy, and had so much flavor from the herb coating.
    The tip to save the pan juices to make gravy later was genius. The gravy came together beautifully and was the perfect finishing touch to go with the turkey. Thank you I’ll definitely make again!

    Reply

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