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Turkey Roulade with Basil Pea Pesto

Course: Main Course
Cuisine: Healthy Cooking
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 6
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  • 1 large skin-on turkey thigh deboned ( about 1 kg)
  • 6 Parma ham slices optional
  • sea salt and pepper to taste
  • 1 lb fresh green beans steamed, to serve

For the Basil Pea Pesto:

  • 2 cups/240gr fresh/frozen peas steamed
  • handful of fresh basil leaves
  • zest of 1 organic lemon
  • 1/4 to 1/3 cup extravirgin olive oil depending on pesto smoothness
  • 1 garlic clove optional
  • sea salt and black pepper to taste


  • Preheat oven to 375F/190C.
  • Place the deboned turkey leg between two sheets of plastic wrap and pound lightly with a flat meat tenderizer to an even thickness of about 1 inch. Set aside while you prepare the stuffing.
  • Place all the pesto ingredients in a large powerful blender and blend until smooth but still chunky. Season and set aside until needed.
  • Arrange the turkey leg on a flat clean surface and layer the parma ham over the top (if using).
  • Spread about 3 spoons of pesto on top, leaving out about 1 inch of the edges.
  • Roll the turkey tightly but gently over itself, making sure the filling doesn't escape. Secure your turkey roulade with meat netting, or use a kitchen string.
  • Give the roulade a quick seal and sear all sides on a screaming hot cast iron skillet. This will help seal all the meat juices while you cook the turkey in the oven.
  • Transfer the turkey in the oven and bake until an instant-read meat thermometer inserted in the thickest part registers 165°F, about 45 mins-1 hour.
  • Remove the turkey from the oven, transfer to a cutting board, cover with aluminum foil, and let rest for 5 mins.
  • Cut the roulade into thick slices, spoon over the pan juices and serve with your favorite greens and extra pea pesto on top.