Ingredients
2 boneless, skinless turkey breasts
Kosher salt
Freshly ground black pepper
4 tablespoons butter
1 cup panko breadcrumbs
¼ cup thyme leaves
3 tablespoons sage
2 cups parsley leaves
6 cloves garlic
½ teaspoon red pepper flakes
¼ cup vegetable oil
Directions
1. Butterfly breasts crosswise, being sure not to cut all the way through. Place a piece of plastic wrap over one open breast, and pound to a rectangle about 12 inches by 14 inces (¼ inch thick). Season with salt and pepper. Repeat with remaining breast. You want your turkey to be uniform in thickness, this will make it easier to roll.
2. Melt butter in a large skillet, add panko and toast until golden brown. Transfer to a food processor, then add thyme, sage, parsley, and garlic and process until finely chopped. Season with red pepper flakes, salt, and pepper.
3. Pat the turkey breast dry, sprinkle half of the garlicherb mixture evenly over the breast and begin to roll up tightly like a jelly roll. Secure the roll with kitchen twine. Repeat with the second breast.
4. Rub the roulades all over with vegetable oil and transfer to parchment lined baking sheets. 5. Bake at 375 degrees until an instant read thermometer inserted into the thickest part of the roulade reads 160 degrees, about 1 hour. Let cool 20 minutes before slicing.