Tuscan Turkey Breast Roulade

Servings: 12



  • ¾ lb. basil leaves — washed
  • ¾ lb. mint leaves — washed
  • ¾ lb. parsley leaves — washed
  • ¾ c. olive oil
  • ¾ c. roasted bell pepper — minced

Sweet and Sour Carrots

  • 1 ½ qt. carrots — peeled, cut into 2" pieces
  • 2 ¼ c. sugar
  • 2 ¼ c. apple cider vinegar
  • 1 ½ c. water
  • ¾ c. olive oil


  • 2 PERDUE® Boneless Skinless Raw RTC Turkey Breast Lobes Enhanced with 32% Turkey Broth Marination
  • ½ lb. soppressata — thinly sliced
  • ½ lb. provolone — thinly sliced
  • ½ lb. chimichurri (above)


Instructions for Chimichurri

  1. Blanch and shock herbs. Squeeze dry. Place into a food processor and blend with oil. Remove and mix in peppers. Set aside.

Instructions for Sweet and Sour Carrots

  1. In a rondeau, heat olive oil over medium heat. Add carrots and cook for 5 minutes. Try to avoid getting any color on carrots.
  2. In a sauce pot, mix sugar, vinegar and water. Bring to a boil. Once all is mixed in, add to the pot of carrots. Reduce heat to a simmer. Cook until the mixture becomes a syrup.

Instructions for Roulade

  1. Preheat convection oven to 350°F.
  2. Butterfly the turkey breast lobe, using a knife to slice horizontally and evenly almost all the way through the lobe, leaving about ½" uncut on one long side. Open the lobe with the knife.
  3. Layer with chimichurri, soppressata and provolone. Roll into a log and tie with butcher twine.
  4. Roast in the oven, cooking to an internal temperature of 165°F. Let rest for at least 15 minutes before slicing. Serve with sweet and sour carrots.