Recipes Ingredients Meat & Poultry Turkey Recipes Roasted Rolled Turkey Breast With Herbs 3.2 (111) 2 Reviews This spectacular entree has a delicious gravy and is just right for a special dinner. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on November 3, 2023 Rate PRINT Share Servings: 12 Jump to recipe Make this rolled whole turkey breast for a special dinner or a smaller holiday gathering. Perfect for white meat lovers, turkey breast is butterflied, spread with butter flavored with orange zest, fresh parsley, and sage, then rolled up, tied, and roasted. The result is an elegant entree with each slice showing off the delicious herb filling. Served with a rich gravy that also has flavors of orange, it's a main dish everyone will love—and ask you to make again. Bryan Gardner 8 Ways to Cook a Turkey, From a Traditional Roast to Modern Roulade Cook Mode (Keep screen awake) Ingredients 6 tablespoons unsalted butter, softened Zest of 1 orange 3 tablespoons fresh flat-leaf parsley leaves, finely chopped 1 ½ tablespoons fresh sage leaves, finely chopped Coarse salt and freshly ground black pepper 1 boneless, skin-on whole turkey breast, tenderloins removed, about 4 ¾ pounds 2 medium onions, sliced into ½-inch rounds 4 medium carrots, halved lengthwise 2 ¼ cups homemade stock or low-sodium canned chicken broth, divided ¼ cup freshly squeezed orange juice or white wine 1 ½ tablespoons instant flour, such as Wondra Directions Preheat oven and make butter: Preheat oven to 400°F. Combine butter, orange zest, parsley and sage in a medium bowl. Stir to combine; season with salt and pepper. Spread butter under skin of turkey breast, then use remaining butter on inside: Evenly distribute half of butter mixture under skin of turkey breast. Flip turkey breast and rub remaining butter evenly on inside of breast; season with salt and pepper. Even if you don't end up eating the skin, it's important to keep it on for roasting. It will bathe the turkey in flavor and will keep the breast from drying out. Roll into a log and tie: Starting with one short side, roll turkey breast into a log shape, tucking ends under to ensure even cooking. Using kitchen twine, tie breast at 1-inch intervals. Season generously with salt and pepper; set aside. Arrange onions and carrots in roasting pan: Arrange onion slices in bottom of 12-inch ovenproof sauté pan and scatter carrots around perimeter of pan. Add 1 cup chicken stock to pan. Add rolled turkey breast to pan and roast: Place turkey breast, seam-side down, on top of onions. Transfer sauté pan to oven and cook, basting turkey and vegetables every 15 minutes with pan juices, until turkey reaches an internal temperature of 150°F and juices run clear, about 1 hour 30 minutes. After an hour, tent turkey with foil to avoid overbrowning. Remove turkey breast to cutting board and cover: Transfer turkey breast from pan to cutting board and cover loosely with foil. Let stand 15 minutes before slicing. Discard vegetables and fat: Meanwhile, remove and discard vegetables from sauté pan. Transfer pan juices to a fat separator; discard fat. Make gravy and serve: Place pan over medium-high heat and add orange juice, scraping up any brown bits from bottom of pan. Return defatted pan drippings to pan and stir to combine. In small jar with tight-fitting lid, combine remaining 1 1/4 cups chicken stock with flour and shake to combine. Slowly add chicken stock mixture to pan, whisking to incorporate. Continue to cook until thickened, about 8 minutes. Season with salt and pepper. Slice turkey breast and serve with gravy. Other Rolled and Stuffed Turkey Breast Recipes to Try: Stuffed Turkey Breast Tuscan-Roast Turkey Breast Rolled Turkey Breast with Sausage-Pecan Stuffing Kale- and Sausage-Stuffed Turkey Breast Roast Turkey Roulade With Thyme, Honey, and Pecans Rate It PRINT Updated by Victoria Spencer Victoria Spencer Victoria Spencer is an experienced food editor, writer, and recipe developer. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. She has been working in food media for over 20 years.