Seder Menu: Boneless Turkey Breast Rolls

Author: Canadian Living

These elegant spirals of white meat with a watercress filling are a reputation-making entr? Single turkey breasts are more commonly available than whole breasts; they also roll more easily and cook more quickly. Serve with Parsley Mashed Potatoes and your family's favourite vegetable.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2003


  • 1 bunch watercress
  • 1 cup parsley leaf
  • 4 cloves garlic minced
  • 1/3 cup vegetable oil
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon pepper
  • 1 tablespoon chopped fresh rosemary (or 1 tsp/5mL dried)
  • 1 teaspoon grated lemon rind
  • 1 tablespoon lemon juice
  • 2 single boneless turkey breasts (about 1-1/2 lb/750 g each)
  • 1 1/2 cup chicken stock (approx)
  • 1 teaspoon potato starch
  • 1 tablespoon lemon juice


In saucepan of boiling water, blanch watercress for 15 seconds; drain and chill in cold water. Drain in sieve, pressing out water. Coarsely chop to make about 1 cup (250 mL).

In food processor, whirl together watercress, parsley, half each of the garlic and oil, and 1 tsp (5 mL) each of the salt and pepper until slightly chunky paste; set aside.

In small bowl, whisk together remaining garlic, oil, salt and pepper, rosemary and lemon rind and juice; set aside.

With sharp knife held horizontally at thick long side of breast, cut each turkey breast in half to within 1 inch (2.5 cm) of opposite edge; open like book. Cover with waxed paper; pound lightly to 1/2-inch (1 cm) thickness.

Brush each breast with 1 tbsp (15 mL) of the oil mixture; spread each with half of the watercress mixture. Starting at skinless edge, roll up. Tie at 3-inch (8 cm) intervals with string. Place, skin side up, on greased rack in roasting pan. Brush with remaining oil mixture. (Make-ahead: Cover with plastic wrap and refrigerate for up to 1 day.)

Roast in 350°F (180°C) oven until juices run clear when turkey is pierced, about 45 minutes. Broil until tops are evenly browned, about 5 minutes. Transfer to platter and tent with foil; let stand for up to 30 minutes before slicing.

Gravy: Meanwhile, skim fat from pan juices; bring to boil. In bowl, whisk stock with potato starch; whisk into pan juices. Simmer over medium heat, stirring occasionally, until thickened, about 5 minutes. Stir in lemon juice; thin with additional stock, if desired. Strain; serve with turkey.

Nutritional facts <b>Per serving:</b> about

  • Sodium 641 mg
  • Protein 22 g
  • Calories 195.0
  • Total fat 11 g
  • Cholesterol 51 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g


  • Iron 13.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Seder Menu: Boneless Turkey Breast Rolls