Turkey Roulades with Mushrooms

I particularly enjoy making Turkey Roulades with Mushrooms in Creamy Sauce during fall and winter, when hearty mushroom dishes are especially comforting.

However, this is an easy recipe to make all year round. The creamy sauce and wild mushrooms make it cozy during colder months, while serving the turkey with fresh arugula keeps the meal light enough for spring and summer.

This is also a lovely recipe for using fresh wild mushrooms when they are available. Their earthy flavor works especially well with turkey and the delicate cream sauce.

You can find everything you need for this turkey recipe at almost any supermarket.

Look for a large piece of fresh turkey breast that can be sliced into thin pieces. If the turkey breast is particularly thick, you can ask the butcher to slice it thinly, or carefully slice it horizontally at home.

For the mushrooms, I recommend using fresh wild mushrooms when available. They have delicious earthy flavor, but regular mushrooms can also be used if that is what you have.

Full cream, vegetable, or chicken stock, white wine, olive oil, onion, paprika, oregano, and spring onion are all easy ingredients to find.

I also recommend choosing fresh arugula and a good crusty bread. Both are simple additions, but they make the finished dish much more enjoyable.

Yes. This turkey roulade recipe is quite flexible, although I recommend keeping the turkey, mushrooms, and creamy sauce because they are what give the dish its characteristic flavor.

If you cannot find wild mushrooms, you can use cremini, baby bella, or button mushrooms. You can also combine several types of fresh mushrooms for more flavor.

Vegetable stock can be replaced with chicken stock. I often use chicken stock when I want a slightly richer sauce.

If you do not want to use white wine, simply replace it with a little more stock. The wine adds acidity and depth to the sauce, but the recipe will still work without it.

You can use reduced-fat cream instead of full cream, although I prefer full cream because it gives the sauce a richer and smoother texture.

Fresh spring onion can be replaced with chives or fresh parsley. For serving, baby spinach or a simple green salad can be used instead of arugula.

Absolutely. This is one of those turkey recipes that works equally well for a simple family dinner or a meal with guests.

For a light starter, serve Mediterranean Tomato Salad, Portuguese Mixed Salad, or another fresh vegetable dish.

For a family dinner, serve the turkey roulades with crusty bread and fresh arugula. I especially like this combination because the bread absorbs the creamy sauce beautifully.

For a more substantial meal, you can add Simple Oven Baked Fries or Baby Baked  Potatoes, or steamed vegetables. These sides all work well with the creamy sauce.

For a dessert, you can serve Port Wine Poached Pears, Portuguese Orange Cake – Bolo de Laranja, or Easy Blueberry Crostata.

Here are my pro tips on how to make this recipe perfect:

1. Choose a large piece of turkey breast. A larger piece is easier to slice into thin, even pieces for rolling.
2. Flatten the turkey evenly. If some areas are much thicker than others, they will cook at different speeds.
3. Do not overfill the roulades. A small amount of mushroom filling is easier to roll and helps prevent it from escaping during cooking.
4. Cook the mushrooms until their moisture evaporates. This is important because watery mushrooms can make the roulades difficult to roll and can thin the sauce.
5. Brown the turkey well. A golden exterior adds much more flavor to the finished dish.
6. Let the white wine simmer. This gives the alcohol time to cook off while leaving the sauce with a pleasant depth of flavor.
7. Keep the cream sauce at a gentle simmer. Avoid boiling it aggressively; gentle heat gives you a smoother sauce.
8. Taste the sauce before serving. The stock, wine, cream, and mushrooms all have different levels of seasoning, so adjust the salt and pepper at the end.
9. Add the spring onion at the end. Fresh spring onion gives the rich sauce a little freshness and a pleasant crunch.
10. Serve with bread. I highly recommend serving these turkey roulades with good crusty bread because the creamy mushroom sauce is too good to leave behind.

What are turkey roulades?

Turkey roulades are pieces of turkey breast that are flattened, filled or layered with other ingredients, rolled into a cylinder, and cooked. They can be served whole or sliced into attractive rounds.

How do I keep turkey roulades tender?

The most important thing is not to overcook the turkey. Flattening the turkey evenly and cooking the roulades gently in the sauce also helps keep the meat tender.

What mushrooms are best for turkey roulades?

I prefer fresh wild mushrooms because they have a deep, earthy flavor. Cremini, baby bella, and button mushrooms are also excellent alternatives.

Can I use frozen mushrooms?

If using frozen mushrooms, cook them until excess moisture has evaporated before adding them to the turkey.

Can I use chicken instead of turkey?

Yes. Chicken breast can be prepared in much the same way. Slice it thinly, flatten it evenly, and adjust the cooking time according to the thickness of the roulades.

Can I make the turkey roulades ahead of time?

You can prepare the turkey roulades and mushroom mixture ahead of time and keep them refrigerated until you are ready to cook. I recommend making the creamy sauce close to serving time for the best texture.

Can I make this recipe without wine?

Yes. Replace the white wine with additional vegetable or chicken stock. The wine adds acidity and depth, but it is not essential.

Why is my creamy mushroom sauce too thin?

The mushrooms may have released too much moisture, or the sauce may not have simmered long enough. Let it cook gently for a few more minutes until it reaches the consistency you like.

How do I know when turkey breast is cooked?

The thickest part of the turkey should reach 165°F (74°C). A kitchen thermometer is the most reliable way to check without overcooking the meat.

Turkey Roulades with Mushrooms in Creamy Sauce pair beautifully with drinks that complement the earthy mushrooms and rich cream sauce without overpowering the delicate turkey.

For a Portuguese pairing, Vinho Verde is a lovely choice. Its freshness and acidity help balance the creamy sauce and keep the meal from feeling too heavy.

A dry Portuguese white wine also works particularly well, especially one with enough acidity to contrast with the cream and mushrooms.

If you prefer red wine, choose a light-bodied Portuguese red rather than a very heavy wine. A lighter red allows the turkey and mushrooms to remain the focus.

For a non-alcoholic option, sparkling water with lemon is simple and refreshing. The acidity cuts through the creamy sauce nicely. Freshly brewed unsweetened iced tea is another good option if you want something different from water.

I store leftover Turkey Roulades with Mushrooms in Creamy Sauce in a covered container in the refrigerator for up to 3 days.

Because the sauce contains cream, keep the leftovers refrigerated and do not leave the finished dish at room temperature for an extended period.

To reheat, place the turkey and sauce in a skillet over low heat. Add a small splash of stock or water if the sauce has become too thick, and heat gently until warmed through. I recommend reheating the roulades slowly rather than using very high heat. This helps prevent the turkey from becoming dry and keeps the creamy sauce smooth.

I prefer making only as much as we are likely to eat because the turkey is at its best when freshly cooked.