Rick Rodgers’s Rolled Herbed Turkey Breast

Preparation info
  • Serves:

    6 to 8

    • Difficulty


    • Ready in

      1 hr 10

Appears in
Rose's Celebrations

By Rose Levy Beranbaum

Published 1992

  • About

You will need a second oven to bake this turkey breast at the same time as the turkey with sausage and chestnut stuffing.


In a small bowl, combine the parsley, shallots, sage, salt and pepper.

On a flat surface, place one of the boned turkey breasts, boned side up. Using a sharp knife, butterfly the breast by making 2 or 3 horizontal cuts into the thickest parts of the meat, cutting toward the edges and leaving the piece closest toward the edge attached. Open each piece like a book. Cover the breast with a