techniques

How to Roll and Tie a Turkey Breast Roast

All you need to professionally roll and tie a turkey breast roast is a knife, some kitchen twine, and this step-by-step demonstration of the technique
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Zach DeSart

A rolled and stuffed piece of meat is wonder- fully old-school—and not as intimidating to prepare as you might think. Grab a knife and some kitchen twine, and you’re ready to roll.

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    Step 1

    Starting from the thick end of the breast, slice in half horizontally without cutting all the way through. Open the breast like a book.

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    Zach DeSart
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    Step 2

    Mound the stuffing down the center, leaving borders at the top and bottom so it stays inside.

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    Zach DeSart
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    Step 3

    Lift the right half of the breast on top of the stuffing. Fold the other half over so it slightly overlaps the bottom piece.

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    Step 4

    Lift turkey breast, skin side up, onto lengths of pre- cut kitchen twine, spaced about 1" apart. Tie closed snugly but not too tight; meat contracts and bulges as it cooks.

Alison Roman is a former senior food editor for Bon Appétit and columnist for the New York Times cooking section. She is the author of bestselling cookbooks Nothing Fancy, Dining In, and Sweet Enough and the host and producer of CNN’s (More Than) A Cooking Show with Alison Roman, the creator of a bi-weekly ... Read More
Senior food editor, emeritus
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