This is a delicious way to make a boneless turkey breast that is a little bit fancy, but quite simple really.

This recipe uses a low fodmap pesto – here and some aged cheese grated over the pesto before rolling it up. It is then skewered and rubbed with melted ghee, rosemary, salt and pepper before roasting. This is also exceptional the next day served chilled. You can slice it very thin after chilling, and it is delicious on salads!

Turkey Roulade

Ingredients:

1 approximately 4 pound boneless turkey breast

1/4 cup of pesto (here’s my low fodmap recipe)

1/2 cup of packed shredded aged cheese like Parmigiano Reggiano or an aged Romano

2 Tablespoons of crushed dried rosemary

2 Tablespoons of ghee

salt and pepper to taste

Skewers like kabob skewers

Directions:

Butterfly the boneless turkey breast so it lies in a flat rectangle. Leave the skin attached. Place the turkey on a cookie sheet, and pound it with a meat mallet until it is in a rectangle about 14 by 8 inches.

With the skin side down, spread the turkey with the pesto and shredded cheese. Starting at a short side, roll the turkey up into a tight roll. Take your kabob skewers and poke them through the turkey roast starting at the seam and all the way through to hold your spiral together.

Now, melt the ghee and stir in the rosemary, salt and pepper. Brush the melted ghee mixture all over the roast. Place the turkey roast in a roasting pan, skin side up, and roast at 350 degrees F. for 1 1/2 to 2 hours depending on the weight of the roast or until the internal temperature measures 365 degrees F. Remove the roulade from the oven and let set 15 minutes before carving into slices. Enjoy and happy eating!