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Turkey Roulade with Figgy Port Wine Sauce

Photo: Melina Hammer; Styling: Iain Bagwell
Hands-on time 1 hr, 10 mins
Total time 1 hr, 45 mins
Yield Makes 6 to 8 servings
Thick slices of bacon and spinach are rolled into turkey breasts and baked to perfection for Turkey Roulade. A Figgy Port Wine Sauce completes this holiday dish.


  • 8 thick bacon slices, chopped
  • 2 shallots, minced
  • 4 garlic cloves, minced
  • 1/4 teaspoon dried crushed red pepper
  • 2 (20-oz.) packages fresh baby spinach
  • 1 (6- to 7-lb.) bone-in turkey breast
  • 6 (6-inch) fresh rosemary sprigs
  • Kitchen string
  • 1/2 cup finely chopped dried golden figs
  • 1 cup port
  • 3 tablespoons olive oil
  • 1/2 cup red wine vinegar
  • 1 cup chicken broth
  • 2 tablespoons plum jam
  • 1 tablespoon cold butter

How to Make It

  1. Cook bacon in a Dutch oven over medium heat 10 to 15 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 3 Tbsp. drippings in Dutch oven. Sauté shallots and next 2 ingredients in hot drippings 1 to 2 minutes or until tender. Add spinach, in batches, and sauté 5 minutes or until wilted. Drain mixture, and coarsely chop. Stir together bacon and spinach mixture in a large bowl; add salt and pepper to taste. Cool 10 minutes.

  2. Remove bone from turkey. Butterfly turkey breasts by making a lengthwise cut in 1 side, cutting to but not through the opposite side; unfold. Place breasts between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or the flat side of a meat mallet. Sprinkle both sides with desired amount of salt and pepper, and place, skin sides down, on work surface.

  3. Spoon half of spinach mixture on 1 breast, leaving a 1/2-inch border. Roll up, jelly-roll fashion, starting with long skinless side. Place 3 rosemary sprigs on breast, and tie with kitchen string, securing at 2-inch intervals. Repeat procedure with remaining breast, spinach mixture, and rosemary sprigs.

  4. Preheat oven to 425°. Bring figs and port to a boil in a medium saucepan over high heat. Reduce heat to medium-low; simmer, stirring occasionally, 5 minutes or until figs are tender. Remove from heat.

  5. Cook turkey in hot olive oil in a 12- to 13-inch nonstick ovenproof skillet over medium-high heat 2 minutes on each side or until browned. If necessary, turn turkey so that rosemary sides are up. Transfer skillet to oven, and bake at 425° for 25 to 30 minutes or until a meat thermometer inserted into thickest portion registers 165°.

  6. Transfer turkey to a wire rack. Discard fat in skillet. Add fig mixture and vinegar to skillet, and cook over medium-high heat, stirring constantly, 4 to 5 minutes or until thickened. Stir in broth, and simmer, stirring occasionally, 5 to 8 minutes or until reduced by half. Stir in plum jam, and cook, stirring constantly, 1 minute. Whisk in butter and salt and pepper to taste.

  7. Remove and discard kitchen string from turkey. Cut turkey into 1/2-inch-thick slices, and serve with fig mixture.