Pair with 2022 Pinot Meunier

Turkey roulade is delicate but not neutral, especially when layered with spring. The wine’s freshness lifts the savory flavors, while its red fruit notes add a subtle contrast to the herbaceous filling. The tannins are typically softer than Pinot Noir, so the pairing stays elegant and doesn’t overpower the lean texture of the turkey.

Ingredients

2 boneless, skinless turkey breasts (about 2–2½ lbs total)

2 tablespoons olive oil

1 small shallot, finely minced

1 garlic clove, minced

1 tablespoon fresh parsley, chopped

1 tablespoon fresh chives, chopped

1 teaspoon fresh tarragon, chopped

1 teaspoon lemon zest

½ teaspoon kosher salt

½ teaspoon cracked black pepper

Kitchen twine

Optional for serving: light turkey or chicken jus, squeeze of lemon

Method

Preheat oven to 375°F. Butterfly each turkey breast and gently pound to an even ½-inch thickness between parchment.

In a small bowl, combine olive oil, shallot, garlic, parsley, chives, tarragon, lemon zest, salt, and pepper.

Spread the herb mixture evenly over the turkey. Roll tightly from the long side into a log. Tie with kitchen twine at 1–2 inch intervals.

Sear roulades in a hot oven-safe skillet for 2–3 minutes per side until lightly golden. Transfer to oven and roast 18–25 minutes, until internal temperature reaches 160°F. Rest 10 minutes before slicing.

Slice into medallions and finish with a spoonful of warm jus and a small squeeze of lemon.