STEP 1: PREHEAT THE OVEN

Begin by preheating your oven to 375°F (190°C). This ensures your turkey cooks evenly and develops a lovely golden color.

STEP 2: PREPARE THE TURKEY

Lay the boneless turkey breast skin-side down on a large cutting board. Using a sharp knife, butterfly the turkey by slicing it horizontally through the thickest part, stopping just before cutting all the way through. Open it up like a book and cover it with plastic wrap. Gently pound it to an even thickness of about ¾ inch. This helps the turkey cook evenly and makes it easier to roll.

STEP 3: SEASON THE TURKEY

Season both sides of the turkey breast generously with salt and pepper. This foundational seasoning enhances the turkey’s natural flavors.

STEP 4: MAKE THE FILLING

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add the chopped mushrooms and cook until they release their moisture and begin to brown, about 5-6 minutes. Stir in the minced garlic and spinach, cooking until the spinach is wilted. Remove from heat and let cool slightly.

In a mixing bowl, combine the sautéed vegetables with the breadcrumbs, dried thyme, dried rosemary, beaten egg, and Parmesan cheese (if using). Mix until well combined. This mixture will be the flavorful filling for your turkey roulade.

STEP 5: STUFF THE TURKEY

Spread the filling evenly over the turkey breast, leaving about a 1-inch border around the edges. Carefully roll the turkey away from you, starting from the edge closest to you, to form a tight log. Use kitchen twine to tie the roulade at 1-inch intervals to secure the filling inside.

STEP 6: SEAR THE ROLLADE

In a large oven-safe skillet, heat a bit more olive oil over medium-high heat. Once hot, add the turkey roulade seam-side down and sear for about 4-5 minutes until golden brown. Turn it carefully to sear all sides, which adds flavor and creates a beautiful crust.

STEP 7: BAKE

Once seared, transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C). This ensures that the turkey is fully cooked while remaining juicy.

STEP 8: REST AND SLICE

Remove the turkey roulade from the oven and let it rest for 10 minutes. This resting period allows the juices to redistribute, keeping the turkey moist. After resting, carefully slice the roulade into 1-inch thick slices to reveal the beautiful filling.