Stuffed Turkey Roll
, Updated Oct 11, 2025
This post may contain affiliate links. Please read our disclosure policy.
This easy Turkey Roll recipe makes for a quick and delicious alternative to traditional roast turkey. Tender, prosciutto-wrapped turkey with a delicious filling of chorizo, sausage, breadcrumbs and cranberries.
If the thought of wrestling a whole turkey fills you with dread, meet your new holiday hero. This Stuffed Turkey Roll has all the flavor and flair of a festive roast — minus the stress. Wrapped in prosciutto and bursting with a savory-sweet stuffing, it looks impressive, slices beautifully, and can be prepped up to two days ahead.
It’s the kind of centerpiece that makes guests say “wow” before they even taste it (bonus: it is actually easy and fun to make). What’s more you can prepare it up to two days ahead and it roasts in about an hour. Now that’s what I call a stress-free Thanksgiving dinner!
Here’s what you will need
- Prosciutto slices to wrap the turkey roll
- One large boneless turkey breast or turkey breast pieces
- Fresh breadcrumbs – I blitzed some of my sourdough bread but you can use whatever you have at hand
- Sage leaves and dried mixed herbs (I used Herbes de Provence)
- Salt, pepper and onion powder
- Dried cranberries add a lovely hint of sweetness
- Shallots or an onion
- Chorizo – sweet cooking chorizo
- Sausage meat or pork two sausages with the casing removed
What’s a Turkey Roll?
A Turkey Roll, also known as turkey roulade or rolled turkey breast, is a boneless turkey breast that’s been butterflied, filled, and rolled up before roasting. It’s a brilliant alternative to a full-sized bird as it is faster to cook, easier to carve, and just as impressive.
To calculate how long to cook itWeigh your stuffed turkey breast and cook for approximately 20 minutes per pound (450g).
The turkey roll needs to register a temperature of 160°C / 70°C on a meat thermometer with the juices running clear. The temperature will continue to rise slightly when you rest the roll.
How to Make Turkey Roll
Prepare the stuffing
- Blitz your bread, sage leaves, cranberries, shallots and salt and seasoning in a food processor or mini chopper (love this gadget!).
- Heat butter and oil in a large skillet over medium heat. Pan fry your stuffing for a few minutes until golden then stir in the chorizo (cooking chorizo can be purchased already cubed). Leave to cool.
- Add the sausage meat and crumble it into the stuffing. I had to use my hands here as the wooden spoon just wouldn’t work!
Butterfly the turkey breast
- Use a knife to slice into the side of each turkey breast without cutting all the way through.
- Open up the turkey (this is why it is called butterflying), lay flat and cover with cling film. Use a rolling pin to gently pound the turkey flat.
Assemble the roll
- Cover your worktop with plastic wrap or parchment paper. Overlap the prosciutto slices to create the cover for the turkey roll.
- Top with the turkey, overlapping any gaps and pound flat once more if needed. Spread the stuffing evenly over the turkey.
- Use the plastic wrap to help you roll the turkey into a log (Swiss roll style).
- Tie the roll with kitchen string at intervals (take a look at this video demonstrating how to tie a roasting joint if you need help).
Cook the roulade
- Spread onion and potato slices over the bottom of a large roasting pan and place the turkey roll over them.
- Cook, loosely covered with foil, in a 200°C (400°F) preheated oven for 40 minutes then uncover and continue to cook for a further 20 minutes or until an instant read thermometer inserted into the middle of the roll registers 160°F / 70°C. The juices should run clear. Rest for 20 minutes loosely covered with foil before slicing.
Recipe Notes and Tips
- Prep Ahead: Cover the assembled turkey roll with plastic wrap, place in an airtight container and keep in the fridge for up to two days.
- Serving Suggestions: Cut and remove the string before slicing and serving with gravy, my incredible Goose Fat Roast Potatoes and Braised Red Cabbage.
- Storing Instructions: Only slice as much of the turkey roll as you need to serve straight away. Wrap leftovers tightly in foil or transfer slices into an airtight container and store in the fridge for up to 3 days. If you’ve saved the pan juices, pour them over the top to keep the meat moist.
- To Reheat: Place slices in an ovenproof dish, splash with a little broth or gravy, and cover with foil. Warm gently in a low oven (300°F / 150°C) until piping hot. Avoid microwaving as it can dry out the turkey.
HAVE YOU MADE MY TURKEY ROLL RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Stuffed Turkey Roll
Video
Ingredients
For the stuffing
- 2 cups (100g) fresh breadcrumbs , I used stale sourdough
- 3 large shallots , roughly chopped
- 1 ½ cups (250g) chorizo , diced
- ½ up (60g) dried cranberries
- 8 sage leaves
- 1 tsp garlic powder
- 1 tsp dried mixed herbs
- ½ tsp salt
- 2 pork sausages (200g / 7oz), casing removed
- 1 tbsp butter
- 1 tbsp olive oil
Turkey roll
- 10-12 large prosciutto slices
- 4 large turkey breast pieces , approx 2.8lbs / 1.3kg
Instructions
Make the filling
- Blitz your bread, sage leaves, cranberries, shallots and salt and seasoning in a food processor or mini chopper.2 cups (100g) fresh breadcrumbs, 3 large shallots, 1 ½ cups (250g) chorizo, ½ up (60g) dried cranberries, 8 sage leaves, 1 tsp garlic powder, 1 tsp dried mixed herbs, ½ tsp salt
- Heat butter and oil in a large skillet over medium heat. Pan fry your stuffing for a few minutes until golden then stir in the chorizo. Leave to cool.1 tbsp butter, 1 tbsp olive oil
- Add the sausage meat and crumble it into the stuffing. I had to use my hands here as the wooden spoon just wouldn’t work!2 pork sausages
- Use a knife to slice into the side of each turkey breast without cutting all the way through. Open up the turkey (this is called butterflying), lay flat and cover with cling film. Use a rolling pin to gently pound the turkey flat.4 large turkey breast pieces
Assemble
- Cover your worktop with cling film or parchment paper. Overlap the prosciutto slices to create the cover for the turkey roll.10-12 large prosciutto slices
- Top with the turkey, overlapping any gaps and pound flat once more if needed. Spread the stuffing evenly over the turkey. Use the cling film to help you roll the turkey into a log (Swiss roll style). At this point you can wrap and keep in the fridge for up to two days.
- Tie the roll with kitchen string at intervals.
Cook the roulade
- Spread onion and potato slices over the bottom of a large roasting pan and place the turkey roll over them or place over a rack.
- Cook, loosely covered with foil, in a 200°C (400°F) preheated oven for 40 minutes then uncover and continue to cook for a further 20 minutes or until an instant read thermometer inserted into the middle of the roll reads 70°C (160°F). The juices should run clear.
Rest, slice and serve
- Rest for 20 minutes loosely covered with foil. Cut and remove the string before slicing and serving with your favourite sides.
Notes
- To Store: Once cooled completely, wrap the turkey roll tightly in foil or transfer slices into an airtight container. Store in the fridge for up to 3 days. If you’ve saved the pan juices, pour a little over the top before sealing — it keeps the meat beautifully moist.
- To Reheat: Place slices in an ovenproof dish, splash with a little broth or gravy, and cover with foil. Warm gently in a low oven (300°F / 150°C) until piping hot. Avoid microwaving whole slices for too long — it can dry out the turkey.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
So delicious and easy! I made this for Christmas instead of cooking a turkey. TONS of flavour! I made it the day before and added some more chicken broth and covered in tinfoil for 20 minutes @ 330F to reheat it. It was a huge hit! Followed the recipe to a T – perfect!
Wonderful, thanks for your comment and happy holidays ❤️