# Turkey Breast Roulade, Roasted with Bacon, Garlic, Tomatoes and Basil

Recipe by [Lucas Moreau](https://fridge.menu/en/u/lucasmoreau)

A turkey breast brined, stuffed with garlic cream cheese, sun-dried tomatoes, herbs and pine nuts, then rolled in bacon and roasted.

Servings: 8 · Prep 25 min · Cook 120 min · Meat

Contains: milk, nuts

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Turkey Breast Roulade, Roasted with Bacon, Garlic, Tomatoes and Basil](https://image.fridge.menu/adaptations/2l1ubyea/7c16be1687c66fd75549e3fa64e246d0679c1554be6f5fc8ed543d7228e149f7.jpg)

## Ingredients

- 1.4 kg Turkey breast
- 150 g [Garlic cream cheese](https://fridge.menu/en/i/cream-cheese)
- 50 g [Sun-dried tomatoes](https://fridge.menu/en/i/sun-dried-tomatoes) — finely chopped
- 2 clove [Garlic](https://fridge.menu/en/i/garlic) — finely grated
- 1 tsp [Rosemary](https://fridge.menu/en/i/rosemary) — finely chopped, fresh
- 1 bunch [Basil](https://fridge.menu/en/i/basil) — finely chopped, fresh
- 30 g [Pine nuts](https://fridge.menu/en/i/pine-nut) — roughly chopped
- 25 g [Butter](https://fridge.menu/en/i/butter)
- 150 g [Bacon](https://fridge.menu/en/i/bacon)
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — fresh
- 200 ml [Stock](https://fridge.menu/en/i/stock) — for the tin
- 300 ml [Water](https://fridge.menu/en/i/water)
- 3 tbsp [Salt](https://fridge.menu/en/i/salt)
- 2 tbsp [Sugar](https://fridge.menu/en/i/sugar)
- 2 kg [Potatoes](https://fridge.menu/en/i/potato)
- 150 g [Salad leaf mix](https://fridge.menu/en/i/greens)
- 300 g [Tomato](https://fridge.menu/en/i/tomato) — cut into wedges
- 1 bunch [Basil](https://fridge.menu/en/i/basil) — fresh
- 0.5 pcs [Lemon](https://fridge.menu/en/i/lemon) — zest and juice
- 3 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — fresh

## Steps

1. For the brine, mix the water, salt and sugar, stirring until fully dissolved. (2 min)
2. Place the turkey breast on a board, smooth side down. Make two cuts along the breast from the middle inwards so it can be opened out and butterflied. (60 min)
3. Place the breast in the brine so the meat is covered, and chill in the fridge for 1 hour. (60 min)
4. Mix the garlic cream cheese, sun-dried tomatoes, garlic, rosemary, basil and pine nuts in a bowl. Add a little oil from the sun-dried tomatoes so the filling becomes creamy and easy to spread. (3 min)
5. Take the breast out of the brine and pat it thoroughly dry with kitchen paper. Spread the filling over the meat and roll it tightly. Secure with cocktail sticks so the roll does not open, and turn it over. (5 min)
6. Brush the roll with a thin layer of butter and wrap it in bacon so the rashers overlap one another.
7. Place in a greased tin and pour in the stock. Roast in a preheated oven at 180°C (conventional) for 1 1/2 hours or until the breast reaches an internal temperature of 73°C, basting with the liquid from the tin roughly every 15 minutes.
8. Boil the potatoes in lightly salted water until just tender, drain, spread on a baking tray lined with parchment and crush with the bottom of a glass. (20 min)
9. Take the meat out of the oven and let it rest on a board or plate, covering with foil if you like. Coat the potatoes with the juices and fat from the turkey and roast at 220°C with fan for about 15 minutes while the meat rests. (15 min)
10. Make a dressing from the lemon juice, zest, oil, salt and pepper. Arrange the salad with the pine nuts, tomatoes and basil and drizzle with the dressing. (3 min)
11. Slice the turkey breast and serve with the salad and crushed potatoes. (2 min)

## What was changed

The second roasting temperature was rounded to to match the oven scale step.

Published 2026-10-08

https://fridge.menu/en/r/roasted-turkey-breast-with-bacon-2l1ubyea

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