Turkey Roulade

You can also make this with a skin-on turkey breast. Pound the breast and then increase the cooking time to about 1 1/4 – 1 1/2 hours, until cooked through.


  • 6 pieces bacon, chopped
  • 1/2 red onion, chopped
  • 5 ounces white mushrooms, chopped
  • 3 cloves garlic, chopped
  • 8 ounces spinach leaves
  • 2 teaspoons coconut flour
  • 1 teaspoon Celtic sea salt
  • 2 turkey tenderloins, pounded thin
  • 2 tablespoons ghee or palm shortening, melted
  • Sea salt and freshly ground black pepper


  1. Place bacon in a large skillet over medium heat. Cook bacon until crispy. Remove bacon from pan with a slotted spoon (leave the bacon fat in the pan). Saute onion in bacon fat until just turning golden brown on the edges, about 5 minutes. Add mushrooms and cook until they release their moisture, about 5 minutes. Stir in garlic and cook for 30 seconds. Add spinach and cook until wilted and the spinach has released its moisture, about 3-4 minutes. Stir in cooked bacon. Stir in coconut flour (this helps absorb any excess moisture). Season with sea salt.
  2. Pound turkey with a meat pounder (or the back of a big, sturdy pot) until about 1/4″ thick. Spread half of the spinach mixture over the turkey and then carefully roll the turkey. Set turkey seam-side down in a baking dish lined with parchment paper. Tie turkey together with kitchen twine every few inches down the roulade. Repeat with remaining turkey and filling. Brush both roulades with melted ghee and season with sea salt and pepper.
  3. Bake at 350F for 25-30 minutes until turkey is cooked through. Let turkey rest for 10 minutes before slicing.


Keywords: turkey roulade