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- 1 tablespoon olive oil plus more for pan
- 1 cup flat-leaf parsley chopped
- 3 cloves garlic finely chopped
- 1 tablespoon fresh sage chopped
- 1 tablespoon lemon zest
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 1-pound skinless turkey breasts boneless
- Preheat oven to 375 degrees. Line a rimmed baking sheet with foil and brush with oil.
- In a small bowl, combine parsley, garlic, sage, lemon zest and olive oil and stir to combine. Add a pinch of salt and pepper to taste. Set aside.
- Lay turkey breast flat on a cutting board, smooth side facing up. Lay a knife (a large one works best) parallel to the board, against breast center. Slice lengthwise, essentially cutting breast in half to make it flatter. But don’t cut all the way through — leave the other long side attached, so you can open it like a book and lay it flat.
- Spread half the herb mixture on each breast. Spread over 3/4 of the flattened breasts.
- Starting at the side of the breast with the filling, roll breast lengthwise and place on the prepared baking sheet seam side down. (If you’re worried about the breast falling apart, try tying it together with kitchen twine or securing the seam with toothpicks.) Brush tops of breasts with oil and sprinkle with salt and pepper.
- Bake for 40 to 50 minutes, until the center temperature reads 165 degrees. (No thermometer? Just make sure meat is fully cooked and showing no pink.)
- To serve, slice at a diagonal to show the awesome swirl.