Rolled Turkey Breast with Lemon, Sage & Pine Nut Stuffing
A showstopping roasted turkey breast butterflied, stuffed with a savory herb and lemon filling, then wrapped in pancetta and roasted until golden. This elegant centerpiece delivers tender, juicy meat with crispy bacon outside and a fragrant herb-and-pine-nut core studded with toasted garlic and bright lemon zest. The flat-leaf parsley, sage, and breadcrumb stuffing is bound with egg for structure. A silky white wine and cream pan sauce finishes the plate. Perfect for small holiday gatherings or special dinners when you want turkey without cooking a whole bird. The pancetta wrapping keeps the breast moist while adding richness; the herb stuffing prevents the white meat from drying out. This version combines British technique with Mediterranean flavors, enhancing simple roasted poultry into an impressive plated dish.
Ingredients
- butter, for greasing
- 20 rasher pancetta
- 2 ¼ lb turkey breast, butterflied
- 1 ¾ tbsp butter
- 1 tbsp olive oil
- 2 large onions, halved and sliced
- 5 oz pancetta cubes, or bacon lardons
- 1 ¾ oz pine nuts
- 4 clove garlic, chopped
- 1 oz sage, leaves only, roughly chopped
- lemon zest, from 2 lemons
- 1 ½ oz flat-leaf parsley, roughly choppedcurly parsley1:1herbs
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- 3 ½ oz coarse white breadcrumbs
- 1 egg, beaten
- 1 ¼ cups dry white wine
- 1 ¼ cups chicken stock
- 9 ½ tbsp heavy cream
- flat-leaf parsley, handful, roughly choppedcurly parsley1:1herbs
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Instructions
- 1
Prepare the stuffing by heating butter and oil in a large frying pan, then soften the halved and sliced onions without browning for 10 minutes.
- 2
Transfer onions to a bowl. Fry the pancetta cubes in the same pan for 5 minutes until golden, then add the pine nuts, chopped garlic, sage leaves, and lemon zest.
- 3
Fry for 1 minute more until fragrant and pine nuts begin to brown. Stir in the chopped flat-leaf parsley, then tip into the bowl with onions.
- 4
Bind the mixture with breadcrumbs, beaten egg, and seasoning.
- 5
Butter a sheet of foil about 50 by 60 centimeters. Lay five long pieces of string over the foil like ladder rungs, then arrange the pancetta rashers in a lattice over the middle on top of the string.
- 6
Place the butterflied turkey breast skin-side down and slash each side several times. Cover with cling film and bash with a rolling pin until the meat is about 5 centimeters thick all over.
- 7
Trim the sides to create a roughly rectangular shape, being careful not to cut the skin. Lift onto the pancetta and fill any gaps with trimmings.
- 8
Season the meat, then press the stuffing along the middle. Pull up the sides at one end, tucking in the short end, then tie the string tightly. Repeat with all strings.
- 9
Wrap the roll tightly in foil and turn over so the pancetta is on top. Refrigerate if desired.
- 10
Heat the oven to 375°F (fan 350°F, gas 5). Sit the joint in a roasting tin and roast for 40 minutes per kilogram until a skewer inserted into the middle comes out very hot and juices run clear.
- 11
Unwrap for the last 10 minutes of cooking.
- 12
Lift the joint onto a board and rest, covered, for at least 10 minutes.
- 13
For the gravy, heat the roasting tin on the hob, splash in the white wine and any juices, then reduce by half.
- 14
Add the chicken stock and reduce by half again.
- 15
Pour in the heavy cream, bubble to a slightly reduced sauce, then season and stir in the parsley.
Tips
Bash the turkey breast evenly to 5 centimeters thickness so it cooks uniformly. Uneven meat leads to dry edges while the center stays undercooked. Use a rolling pin gently but firmly, working from the thickest parts outward.
Let the roasted joint rest at least 10 minutes before slicing. This allows carryover cooking and lets juices redistribute, ensuring moist, tender slices rather than dry turkey that loses its juices to the board.
Wrap the assembled roll for up to 2 days ahead. The flavors meld and the stuffing sets, making slicing cleaner. Cold rolls also cook more evenly than room-temperature ones, reducing the risk of overcooked exterior meat.
Good to Know
Wrapped roll keeps refrigerated for up to 2 days before roasting. Cooked turkey, wrapped and chilled, keeps for 3 days. Gravy keeps refrigerated for 3 days.
Assemble, wrap, and refrigerate the roll up to 2 days ahead. Bring to room temperature 30 minutes before roasting, or add 10-15 minutes to cooking time if roasting from cold.
Slice and serve warm with the white wine and cream gravy. Pairs with roasted root vegetables, steamed green beans, or a simple salad. Offer cranberry sauce or apple compote on the side.
Common Mistakes
Pound the breast unevenly to avoid dry outer edges while the center remains undercooked.
Skip the resting period to avoid losing juices when slicing, which leaves the meat dry.
Fail to cover the joint while resting to prevent heat loss and uneven carryover cooking.
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I prepare the rolled turkey the day before roasting?
Yes. Assemble and wrap the roll in foil, then refrigerate for up to 2 days. This allows flavors to meld and the structure to set for cleaner slicing. Bring close to room temperature before roasting, or add 10-15 minutes to the cooking time if roasting straight from cold.
What if I don't have a butterflied turkey breast?
Ask your butcher to butterfly it, or buy two thin boneless turkey breasts and lay them slightly overlapping to create a larger surface. If using a whole unbutterflied breast, the cooking time will increase; use a meat thermometer inserted into the thickest part to ensure it reaches 75C.
How long will leftover turkey keep and can I freeze it?
Refrigerate sliced turkey in an airtight container for up to 3 days. Freeze wrapped slices for up to 2 months; thaw overnight in the refrigerator before reheating gently. The gravy also freezes well for up to 1 month. Reheat covered in a low oven to avoid drying the meat.