Turkey Roulade With Swiss Chard

Total Time:
1 hr 20 min
20 min
1 hr

8 servings

  • Kosher salt
  • 1/2 cup arborio or other medium-grain rice
  • 2 bunches (about 2 pounds) Swiss chard, stems removed
  • 12 ounces pancetta, finely chopped
  • 2 cloves garlic
  • 1/2 teaspoon chopped fresh rosemary
  • 1/4 teaspoon red pepper flakes
  • 4 ounces gruyere cheese, cut into 1/4-inch cubes
  • 1/2 cup finely chopped scallions
  • 1/2 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • Grated zest of 1 lemon
  • 1/2 teaspoon freshly grated nutmeg
  • Freshly ground pepper
  • 4 large eggs, beaten
  • 1 skin-on, boneless turkey breast half (3 to 4 pounds)
  • 3 tablespoons extra-virgin olive oil
  • 3 cups white wine
  • Bring a large pot of salted water to a boil. Add the rice and cook until tender, about 15 minutes. Strain the rice and transfer to a large bowl, then bring a fresh pot of water to a boil. Drop the chard into the boiling water and cook until tender, about 7 minutes. Drain and rinse with cold water to stop the cooking, then squeeze dry and chop. Mix the chard and pancetta into the rice.

  • Chop the garlic, rosemary, red pepper flakes and 1/2 teaspoon salt into a fine paste using a knife or a mini chopper. Add to the chard-rice mixture along with the cheese, scallions, basil, parsley, lemon zest, nutmeg and 1/4 teaspoon pepper. Add the eggs and stir to combine.

  • Preheat the oven to 400 degrees. Remove the skin from the turkey breast in one piece and reserve. Place the meat smooth-side down on a cutting board and butterfly it: Slice down the middle of the breast with a sharp knife, but do not cut all the way through. Open the turkey like a book.

  • Sprinkle the meat with a teaspoon of cold water and cover with plastic wrap. Using the flat side of a mallet, or a rolling pin, pound the meat into a 1/2-inch-thick rectangle. Season with salt and pepper, then pile the chard stuffing down the center of the rectangle, packing it into a tight log. Fold the meat over the filling, overlapping the sides slightly. Stretch the turkey skin over the roulade to cover the seam and tie the roll at 2-inch intervals with kitchen twine. Fold in the ends and tie the roll lengthwise to seal.

  • Place the meat skin-side up on a rack in a shallow baking dish. Brush with the olive oil and season with salt and pepper. Pour the wine and 2 cups water into the dish and roast until a thermometer inserted into the roll registers 160 and the skin is golden and crisp, 50 minutes to 1 hour.

  • Transfer to a cutting board and let rest 15 minutes. Meanwhile, strain the pan juices. Remove the twine and slice the roll into 3/4-inch-thick pieces. Serve with the pan juices.

  • Photograph by Steve Giralt

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    This recipe is featured in:

    Top Turkeys for Thanksgiving