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• My Juicy Turkey Roulade Will Be A Showstopper This Thanksgiving
• Ingredients & Substitutions
• How To Make A Turkey Roll
• My Recipe Tips
• Turkey Roulade (Turkey Roll) Recipe card
• Serving Ideas
• Recipe Reviews

My Juicy Turkey Roulade Will Be A Showstopper This Thanksgiving

I’ve cooked turkey breast in many ways, but this year I wanted to create something new and different with it. Enter this turkey roulade . While it takes a little effort to roll, it’s honestly no more than prepping a whole roasted turkey … and a lot more unique. Here’s why you’ll want this turkey roll front and center with your Thanksgiving recipes this year:

• Stuffed with bold, festive flavor – The combo of Gruyere and dried cranberries adds melty, buttery richness and just enough sweetness against the savory turkey. I tested a few filling variations, and this one was our family fave!
• Super juicy results – I was surprised at how juicy it turned out, considering I didn’t use much butter or oil! It does dry out like any turkey breast if you reheat it too much, but fresh out of the oven? So incredibly juicy.
• It’s a show-stopping centerpiece – The stuffed turkey roll slices into beautiful spirals, with golden, crisp skin on the outside and bits of cranberry and cheese inside. It’s so pretty, and perfect for a smaller gathering.

If you want something a little unexpected (but still totally festive) for the holidays this year, make this turkey roulade recipe with me!

Ingredients & Substitutions

Here I explain the best ingredients for my turkey roulade recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Boneless Turkey Breast – I got a 4-pound skin-on turkey breast, and after removing the tenderloins, it yielded about 3.5 pounds. Oh, and if you’re doing grocery delivery, make sure to request one whole piece. I once got two separate halves; I could still roll them together, but the skin didn’t fit all the way around.
• Olive Oil – I brush this on to help the seasoning stick and add a little moisture. Avocado oil or any neutral cooking oil works.
• Seasonings – I used poultry seasoning , garlic powder , salt, and pepper for a classic savory base that lets the filling shine. You can also use Italian seasoning if you don’t have poultry seasoning. And if your turkey breast comes brined, skip the extra salt.
• Gruyere Cheese – It melts beautifully and gives the stuffing a rich, nutty flavor. Fontina or mozzarella are great if you prefer something milder.
• Dried Cranberries – I originally tried to stuff this with my fresh cranberry relish , but it leaked out too easily, and lost all its color and flavor from the turkey juices. Dried cranberries worked a lot better, and retain their color and flavor. Cooked cranberry sauce might also work, but I suspect it would be somewhere in between — better than the relish but not as good as dried cranberries.
• Water – I add a little to the bottom of the pan to keep the turkey moist while it roasts. Chicken broth works, too, and gives the drippings more flavor if you plan to make gravy with them later. (See my tips below!)
• Unsalted Butter – I brush it on at the end to crisp the skin. I tried it without, but this small step makes a big difference.

How To Make A Turkey Roll

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

Making a turkey roulade is actually very easy, and the filling in my recipe doesn’t require any special prep. The main thing is to get the process down to prepare and roll it up, which is exactly what I’ll walk you through here…

Prep The Turkey Breast:

• Separate the skin. Carefully slide your fingers between the skin and the meat to loosen it, working slowly so it doesn’t tear. Once it’s fully separated, lift it off in one piece and set it aside for later.
• Trim the tendon. Open the turkey breast halves like a book and use a sharp knife to cut out the white tendon from the center.

• Remove the tenderloins. Flip the turkey breast over and pull off the smaller tenderloin pieces from the underside. They should remove easily without needing a knife. I usually save them to make turkey soup or turkey salad !
• Butterfly the thick parts. You’ll notice one part of each turkey breast half is thicker than the rest. Make a horizontal cut at that spot and open it like a book. See my picture below with a knife to help you see where to cut!

• Pound thin. Place one turkey breast half between two large sheets of plastic wrap. Use the flat side of a meat mallet to pound to an even thickness. Repeat with the other half.
• Season the turkey. Brush both sides of the turkey breast halves with olive oil, then sprinkle with poultry seasoning, garlic powder, salt, and pepper. Flip and repeat.

Assemble The Turkey Roulade:

• Lay out the skin. Pat the skin dry with paper towels and stretch it out on a large piece of parchment paper. Place the seasoned turkey pieces side by side over it. They’ll make a cute heart shape at this step!
• Add the filling. Sprinkle the Gruyere on first, then the cranberries.

• Roll it up. Start rolling from one end, keeping it tight as you go through both halves.
• Tie it. Use kitchen twine to tie the roll tightly every 1.5 inches, plus one tie going lengthwise. My roll usually ends up about 12″ long and 4″ wide. I try to stretch the skin more as I tie, to keep the skin covering as much of the turkey roll as possible.

Roast In The Oven:

• Bake the turkey roulade. Place it on a rack over a baking sheet ( this is the set I use ) seam side down. Pour a little water or broth underneath to keep it moist while it cooks. Pop it in the oven and let it roast, rotating the pan partway through so it browns evenly.
• Crisp the skin. Brush the melted butter all over the skin, then crank up the heat to get that golden, crispy finish.
• Let it rest. The roasted turkey roll will get more juicy during this step.
• Slice. Transfer the roulade to a cutting board and slice into spirals, as shown below.

My Recipe Tips

• Drying the skin really well is the key to getting it crispy. It mostly browns on top, not underneath the roll. You can try flipping it to crisp the other side, but I find the roll too fragile and not worth the risk.
• Stretch the skin well so that it can wrap around the roll. I always feel like it’s too small or can’t stretch any more, and then it does. If you don’t stretch it enough, it won’t fit all the way around.
• I leave a 1-inch border when adding the filling. This keeps it from spilling out the sides as you roll and helps everything stay neatly tucked inside.
• You can use either a sheet pan with a rack or a roasting pan here. I usually go with this sheet pan + rack set , which fits the roll perfectly and it’s just my go-to pan for so many things. But a traditional roasting pan like this works, too.
• If you don’t have a rack at all, you can use a bed of onions. Just cut several into large squares and pile them into a baking dish, then place the turkey roulade on top. The onions act like a rack!
• If you want gravy, use broth at the bottom of the pan rather than water. You can then follow my gluten-free gravy recipe using the drippings mixed with the broth in the sheet pan.
• A probe thermometer is super helpful for juicy, perfectly cooked turkey. I take it out when it’s just underdone at 155 degrees F so I can brush on the butter and turn up the heat to brown the skin. After that, I stop at 160-162 degrees F because the internal temp keeps rising as it rests and goes above 165 on its own.
• Make sure to stick your thermometer deep into the center of the turkey roll. I stuck it sideways the first time, thinking I want to avoid the filling, and ended up with the center undercooked. Now I put it right in the center instead, but check a few spots when it hits the right temperature, just to confirm I’m not measuring the filling.
• Don’t skip the resting step. This helps your stuffed turkey roulade finish cooking without drying out the meat, and the juices settle inside instead of spilling out when you slice.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 4 lb Boneless turkey breast (with skin) ▢
• 2 tbsp Olive oil ▢
• 2 tsp Poultry seasoning ▢
• 3/4 tsp Garlic powder ▢
• 3 1/2 tsp Sea salt ▢
• 3/4 tsp Black pepper ▢
• 2 cups Gruyere cheese (shredded) ▢
• 3/4 cup Dried cranberries ▢
• Water (or chicken broth; for the bottom of the pan) ▢
• 1 tbsp Unsalted butter (melted) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 350 degrees F (177 degrees C).
2. Carefully remove the skin from the turkey breast, making sure not to tear it. Set aside.
3. Cut away the tendon from the center of the turkey breast. Pull away the turkey tenderloins and save for another use. Butterfly the thickest part of the turkey breast and open it up to lay flat. Lay the turkey breast halves between large pieces of plastic wrap, and use the flat side of a meat mallet to pound to an even thickness, about 3/8 inch thick. See my post above for pictures of this step.
4. Brush the turkey breast halves with half of the olive oil. Sprinkle them with half of the poultry seasoning, garlic powder, salt, and pepper. Flip and repeat with the remaining oil and seasonings on the other side.
5. Pat both sides of the turkey skin as dry as possible with paper towels. Stretch it as wide as you can on a large piece of parchment paper. Lay the turkey breast halves side by side over the skin.
6. Sprinkle the shredded cheese over the turkey breast halves, followed by the dried cranberries. For both, leave a 1-inch border without filling, which will prevent it from falling out when rolling.
7. Starting with one of the turkey breast halves, roll up the turkey roulade as tightly as you can, continuing with the 2nd turkey breast half. Don’t roll the skin. Once fully rolled, wrap the skin tightly around the entire roll. My roll usually comes out to about 12 inches long X 3.5-4.5 inches wide X 3-4 inches tall. Slide long pieces of butcher twine underneath the roll, perpendicular to it, and tie tightly at 1.5-inch intervals. Tie once in the long direction as well.
8. Carefully place the turkey roulade on a rack over a small baking sheet , or in a roasting pan with a rack . Pour a little water or broth into the bottom of the pan underneath the rack, so that it covers the bottom.
9. Roast the turkey roll in oven for 45-65 minutes , rotating the pan around 25-30 minutes in, until the internal temperature reaches 155 degrees F (68 degrees C). Towards the end of the time, melt the butter.
10. Brush the melted butter over the top of the roll, all over the skin. Increase the heat to 475 degrees F (246 degrees C). Roast for 5-10 more minutes , until the internal temperature reaches 162-163 degrees F (72- 73 degrees C) and the skin is golden brown.
11. Remove the turkey roulade from the oven, tent the top with foil, and let it rest for 10 minutes . The internal temperature should reach at least 165 degrees F.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 3 1/2-inch slices, or 1/8 of the entire turkey roll

• Tips: Check out my recipe tips above to help you roll your turkey roulade with confidence, keep the filling inside, and get that crispy golden skin just right.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3-5 days.
• Reheat: Warm gently in the oven with some broth, which helps the turkey stay juicy. I try to avoid the microwave because it dries out fast.
• Freeze: Wrap the turkey roll tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge and reheat in the oven to bring back that crispy skin.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Turkey Roulade

Serving Ideas

If you’re wondering what to serve with this turkey roll recipe, here are a few of my favorite sides to turn it into a full Thanksgiving meal:

• Casseroles – You can’t go wrong with classics like green bean casserole or sweet potato casserole . They both feel extra festive and pair perfectly with the sweet-savory filling in the turkey roulade.
• Easy Sides – I kept it simple with mashed cauliflower and roasted green beans in my picture above. If you want extra sweetness and moisture in addition to the berries inside, spoon my homemade cranberry sauce or cranberry orange relish over the roll.
• Salad – I’ve paired this turkey roll with my fall salad before, but my Thanksgiving salad is also a great match.

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

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The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Turkey Roulade (Turkey Roll)

Make my turkey roulade the star of your holiday dinner! This juicy turkey roll is stuffed with sweet cranberries and melty cheese.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/turkey-roulade/

Ingredients

• 4 lb Boneless turkey breast (with skin)
• 2 tbsp Olive oil
• 2 tsp Poultry seasoning
• 3/4 tsp Garlic powder
• 3 1/2 tsp Sea salt
• 3/4 tsp Black pepper
• 2 cups Gruyere cheese (shredded)
• 3/4 cup Dried cranberries
• Water (or chicken broth; for the bottom of the pan)
• 1 tbsp Unsalted butter (melted)

Instructions

1. Preheat the oven to 350 degrees F (177 degrees C).
2. Carefully remove the skin from the turkey breast, making sure not to tear it. Set aside.
3. Cut away the tendon from the center of the turkey breast. Pull away the turkey tenderloins and save for another use. Butterfly the thickest part of the turkey breast and open it up to lay flat. Lay the turkey breast halves between large pieces of plastic wrap, and use the flat side of a meat mallet to pound to an even thickness, about 3/8 inch thick. See my post above for pictures of this step.
4. Brush the turkey breast halves with half of the olive oil. Sprinkle them with half of the poultry seasoning, garlic powder, salt, and pepper. Flip and repeat with the remaining oil and seasonings on the other side.
5. Pat both sides of the turkey skin as dry as possible with paper towels. Stretch it as wide as you can on a large piece of parchment paper. Lay the turkey breast halves side by side over the skin.
6. Sprinkle the shredded cheese over the turkey breast halves, followed by the dried cranberries. For both, leave a 1-inch border without filling, which will prevent it from falling out when rolling.
7. Starting with one of the turkey breast halves, roll up the turkey roulade as tightly as you can, continuing with the 2nd turkey breast half. Don’t roll the skin. Once fully rolled, wrap the skin tightly around the entire roll. My roll usually comes out to about 12 inches long X 3.5-4.5 inches wide X 3-4 inches tall. Slide long pieces of butcher twine underneath the roll, perpendicular to it, and tie tightly at 1.5-inch intervals. Tie once in the long direction as well.
8. Carefully place the turkey roulade on a rack over a small baking sheet , or in a roasting pan with a rack . Pour a little water or broth into the bottom of the pan underneath the rack, so that it covers the bottom.
9. Roast the turkey roll in oven for 45-65 minutes , rotating the pan around 25-30 minutes in, until the internal temperature reaches 155 degrees F (68 degrees C). Towards the end of the time, melt the butter.
10. Brush the melted butter over the top of the roll, all over the skin. Increase the heat to 475 degrees F (246 degrees C). Roast for 5-10 more minutes , until the internal temperature reaches 162-163 degrees F (72- 73 degrees C) and the skin is golden brown.
11. Remove the turkey roulade from the oven, tent the top with foil, and let it rest for 10 minutes . The internal temperature should reach at least 165 degrees F.

Maya’s Recipe Notes

Serving size: 3 1/2-inch slices, or 1/8 of the entire turkey roll

• Tips: Check out my recipe tips above to help you roll your turkey roulade with confidence, keep the filling inside, and get that crispy golden skin just right.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3-5 days.
• Reheat: Warm gently in the oven with some broth, which helps the turkey stay juicy. I try to avoid the microwave because it dries out fast.
• Freeze: Wrap the turkey roll tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge and reheat in the oven to bring back that crispy skin.

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)