Orange and sage turkey roulade has to be the most, succulent, super flavourful and easy to carve alternative to roasting a whole turkey. It makes for a perfect centrepiece, is ridiculously moist and entirely foolproof.
Sage, garlic and perfumed orange zest make up a paste with lashings of butter to bring it all together. What’s not to like.
The turkey we have used is a store bought rolled turkey thigh which is produced in Australia, and sold in our major supermarkets as a frozen Ingham brand product.
Normally this would not be our bent to buy frozen meat, but we were attracted to the fact that it was turkey thigh, which is always incredibly moist.
What we did was thaw it, and unwrapped it from its foil jacket and unfurled the thigh pieces then slathered it with the herby, garlic and orange butter paste then tied it up and slathered some more herby butter over the skin, and wrapped it in foil ready to roast.
This turkey was a revelation from the standout ease of preparing, the incredible succulence of the meat and the absolutely delicious paste that completely perfumed the meat. It was simply sensational!
We ate it fresh from the oven whilst photographing and the following day at breakfast as we wanted to see if the meat had ‘seized up’ so to speak from the overnight refrigeration. Nope, it was just as moist and flavourful cold, as it was hot.
This product is enough to feed four people as the only protein being served, or 6-8 people if other proteins are served.
The bonus to this product is the small price, just $10 in Woolworths for a kilo of meat which is great value.
For our money we favour the darker meat of the thigh which we always find to be more flavourful than the breast.
Turkey breast is also available frozen, and what you will need to do is cut ‘pockets’ horizontally with a sharp knife and slather the herby butter into the pockets.
preparing orange and sage turkey roulade
First up you’ll need some room temperature butter cut into smallish cubes. Next pop the butter into your food processor along with fresh sage leaves, rosemary, garlic, plenty of orange zest, salt and pepper and give it all a good whizz till blended.
Unwrap the turkey from its foil jacket and gently unfurl the turkey. Spread 3/4 of the butter mixture on the thigh pieces and reshape the roulade. Tie it with string and slather the last 1/4 of the butter over the skin.
Wrap the roulade in foil and roast for 50 minutes then unfurl the foil and roast for a further 40 minutes till the skin is golden brown.
prepare ahead of time
You can thaw and prepare the turkey roulade 2 days in advance of cooking and have them in the refrigerator ready to pop into the oven.
how many will one roll serve
To serve larger numbers simply roast 2,3 or 4 of the rolls rather than pfaffing around carving up a huge turkey.
The turkey rolls are around one kilo (2 pounds) in weight, and if this is your only protein allow 250g (9 ounces) per person. If you are serving other proteins such as ham, or seafood reduce the amount of turkey to around 100g (3 1/2 ounces) per person.
Watch How to Make Orange and Sage Turkey Roulade
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We would love to hear from you in the comments below when you make this absolutely delicious orange and sage turkey roulade.
This turkey roulade is a revelation from the standout ease of preparing, the incredible succulence of the meat and the absolutely delicious paste that completely perfumes the meat. It is simply sensational!
- 1kg (2 pounds) ready rolled turkey thigh roast, thawed
- 150g (5 1/2 ounces) salted butter at room temperature and cut into smallish cubes
- 20-25 large sage leaves
- 1/2 cup chopped Italian parsley
- 6 fat cloves of garlic
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon salt
- zest of 4 medium sized oranges
- preheat oven to 180c (355f) on bake, not fan
- place butter, garlic, zest, parsley, sage, salt and pepper into a blender and whizz till smooth
- unwrap the turkey and discard the foil
- place turkey on a board and remove the top pieces of thigh keeping the pieces in order so that you can put it back together - think of a jigsaw
- slather 3/4 of the butter mixture over the thigh pieces
- place thigh pieces back and tie firmly with string
- slather the last 1/4 of the butter mixture over the skin
- lay a large sheet of foil on the bench and place turkey skin side up on foil
- wrap snugly in the foil and place in a baking tin
- roast for 50 minutes then remove from oven
- unfurl the foil leaving the sides of the foil surrounding the turkey to hold the juices
- baste with juices and return to the oven for a further 40 minutes basting every ten minutes or so
- check internal temperature if you have a thermometerr and it should read 82c (180f)
- remove turkey from oven and allow to rest for 10 minutes loosely covered with the foil
- slice turkey with the string still on as it keeps it from falling apart
- serve and enjoy!
- the turkey thigh is still incredibly moist when cold and refrigerted so if you want to serve this cold go right ahead with confidence!