Orange and Sage Stuffed Turkey Roll Recipe – Easy

Our Orange and Sage Stuffed Turkey Roll Recipe is the answer when you don’t want to roast a whole turkey. It’s moist, succulent, super flavourful, and an easy carve alternative.

Golden brown, and perfumed with sage, garlic, orange zest, and lashings of butter bring it all together for this delicious Orange and Sage Stuffed Turkey Roll Recipe.

It makes a perfect centrepiece, is ridiculously moist, and is entirely foolproof. Best of all it solves the problem of finding someone to carve that knows their way around a turkey. Got to love that!

Do Yourself A Favour

Take the stress out of the holidays and give this a go. This turkey was a revelation from the standout ease of preparing, the incredible succulence of the meat and the absolutely delicious Turkey Butter that completely perfumed the meat. It was simply sensational!

At a Glance This Is What You Need To Make Orange and Sage Stuffed Turkey Roll Recipe

What Is Turkey Roll

Turkey roll is simply boned turkey thighs with skin on joined together, and tied with string to form a roll. There’s no waste, takes up far less space in the fridge, is extremely economical and takes all the stress out of dealing with a whole turkey.

Turkey rolls also known as Turkey Roulade are available ready-rolled as a turkey roast, or you can buy turkey thighs and join them together yourself very easily.

How to Make The Turkey Butter

Making the herby, garlic and orange butter seriously could not be easier. You simply throw everything into a food processor, or blender and whizz away. Job done!

1. Place turkey butter ingredients into a food processor
2. Blend until smooth

How Do You Cook A Frozen Turkey Roll

Normally, our bent is not to buy frozen meat, but we were attracted by the fact that it was thigh meat, which is always incredibly moist.

Australian supermarkets sell turkey roasts produced by either Ingham’s, or Steggle’s brands. Both are sold frozen.

The instructions for roasting are super simple. Thaw the roll, then unwrap it from its foil jacket and unfurl the pieces. Next up we slather it with a herby, garlic and orange butter paste. Tie it up with some string and wrap in foil and you are good to go. How easy is that.

Turkey Cooking Times

Our Turkey roll weighed 1 kilo (2.2 pounds). Preheat the oven to 180c (170c fan forced) (355f) and place the turkey roll on a rack along with 1/2 cup of water. Cook for 50 minutes then remove from oven. Unwrap the foil and baste with some of the cooking juices then return to the oven for 40 minutes. Allow to rest for 10 minutes before slicing

How Do You Know When A Turkey Roll Is Cooked?

Turkey is fully cooked when pierced and the juices run clear. The internal temperature if using a thermometer should be 82c (180f).

When testing the turkey pierce the thickest part of the turkey roll. If you don’t own a thermometer look for clear juices otherwise pop it back in the oven for a few more minutes and test again.

Step by Step Guide To Prepare Orange and Sage Stuffed Turkey Roll

3. Remove the turkey from the foil
4. Turkey roll is made up of several pieces of thigh meat, so lay the pieces out in order of how they are removed (think like a jigsaw)🤪
5. Slather 3/4’s of the turkey butter over the top of the thigh pieces (this becomes the inside of the roll)
6. Now it’s time to put the jigsaw back together
7. Use kitchen twine to secure the turkey pieces back into a roll shape
8. Place turkey roll on a large piece of foil and spread the skin with the remaining turkey butter

9. Wrap turkey snuggly in several layers of foil and place in a baking pan
10. Roast for 50 minutes then remove from oven and unfurl the foil leaving the sides of the foil surrounding the turkey to hold the juices
11. Baste with juices and return uncovered to the oven for a further 40 minutes until golden
12. Remove from oven and rest for ten minutes before carving

Hot Tip For Easy Carving Stuffed Turkey Roll

After the turkey has rested leave the kitchen twine secured and proceed to carve into slices. The twine holds the pieces together and allows the slice to hold it’s shape.

How Much Turkey Per Person

Allow 140-175g (5-6 ounces) per person if you are serving other proteins such as seafood, or ham. If this is your only protein allow 250 – 300g ( 9 – 11 ounces) per person.

To serve larger numbers simply roast 2,3 or 4 of the rolls rather than pfaffing around carving up a huge turkey. 

Can I Stuff My Turkey The Night Before

Yes you can. In fact you can go ahead and prepare the turkey roll up to two days ahead of roasting. This is one of the time saving things about making a turkey roulade. All of the work is done ready to pop it into the oven.

Vegetables To Serve With Stuffed Turkey Roll

Turkey loves company and these are some of our favourite sides to serve with turkey roulade. Note we’re heavy on the most essential vegetable sides…..Potatoes 👍

• Crispy Roast Potatoes | Easy
• Easy Crispy Hasselback Potatoes
• Whipped Creamy Mashed Potatoes
• Crispy Smashed Roast New Potatoes | Easy
• Pommes Anna – Potatoes Anna – Easy
• Candied Sweet Potatoes
• Orange Glazed Baked Sweet Potato Slices – Easy
• Indulgent Creamy Potato Bake
• Quick Steakhouse Creamed Spinach
• Quick Brussel Sprouts with Bacon Onion and Garlic

Watch How to Make Orange and Sage Stuffed Turkey Roll Recipe

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How Long is Leftover Turkey Good In The Fridge

Leftover turkey stored in the fridge lasts for 3-4 days. We ate it fresh from the oven whilst photographing, and the next 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.

Leftover turkey is great just cold on a sandwich, chopped and made into a pasta bake, served cold with salads or turkey, cranberry and brie wraps floats our boat.

Let’s face it turkey is usually served as the main event for the holiday eating feast. After you’ve planned, shopped, prepared, cooked, served, cleaned up we think you deserve a break and just eat your turkey cold with a glass of wine, or a beer and give yourself a well deserved ‘pat on the back’. Well done!

Don’t forget to rate this recipe and let us know what you thought when you make this fabulous Orange and Sage Stuffed Turkey Roll Recipe in the reviews below. 

Continue to Content

Yield: 4 serves

Orange and Sage Turkey Roulade

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

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!

Print

Ingredients

• 1kg ready rolled turkey thigh roast, thawed (2 pounds) or individual turkey thighs boned and skin on

Turkey Butter

• 150g salted butter at room temperature and cut into smallish cubes (5 1/2 ounces)
• 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

Instructions

1. preheat oven to 180c (355f) on bake, not fan

Make The Turkey Butter

1. for the Turkey butter place butter, garlic, zest, parsley, sage, salt and pepper into a blender and whizz till smooth

Prepare The turkey

1. unwrap the turkey and discard the foil
2. 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
3. slather 3/4 of the butter mixture over the thigh pieces
4. place thigh pieces back and tie firmly with string
5. slather the last 1/4 of the butter mixture over the skin
6. lay a large sheet of foil on the bench and place turkey skin side up on foil
7. wrap snugly in the foil and place in a baking tin
8. roast for 50 minutes then remove from oven
9. unfurl the foil leaving the sides of the foil surrounding the turkey to hold the juices
10. baste with juices and return to the oven for a further 40 minutes basting every ten minutes or so
11. check internal temperature if you have a thermometer and it should read 82c (180f)
12. remove turkey from oven and allow to rest for 10 minutes loosely covered with the foil
13. slice turkey with the string still on as it keeps it from falling apart
14. serve and enjoy!

Notes

• the turkey thigh is still incredibly moist when cold and refrigerted so if you want to serve this cold go right ahead with confidence!

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 670Total Fat 48gSaturated Fat 25gTrans Fat 1gUnsaturated Fat 21gCholesterol 282mgSodium 960mgCarbohydrates 21gFiber 5gSugar 12gProtein 44g

Nutritional information provided here is only intended as a guide.