Recipe: Turkey Braciole by Chef Ben Kelly

Turkey Braciole by Chef Ben Kelly

For 4 to 6 people

Preparation time: 20 minutes

Cooking time: 45 minutes to 1 hour plus 10 minutes rest


  • 2 boneless, skinless turkey breasts, butterfly-shaped and lightly mashed
  • 2 tablespoons grated parmesan
  • 2 tablespoons grated provolone cheese
  • 2 tablespoons chopped parsley
  • 2 tablespoons basil chiffonade
  • 1 tablespoon olive oil
  • 2 tsp minced garlic
  • 2 tablespoons chopped pistachios
  • 2 tablespoons fresh breadcrumbs
  • Salt and pepper to taste


  1. Combine Parmesan, provolone, parsley, basil, olive oil, garlic, pistachios and breadcrumbs in a medium bowl. Mix well.
  2. Lay the two turkey breasts flat on your work surface, so that they overlap slightly.
  3. Drizzle with olive oil and season with salt and pepper.
  4. Spread the cheese and herb mixture over the turkey breasts.
  5. Roll the turkey breasts into a roulade and tie them with butcher’s twine to hold them in place.
  6. Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons of olive oil to the skillet.
  7. Season the turkey breasts with salt and pepper, then sear in the pan on each side until browned.
  8. Roast the turkey in a 375°F oven for 45 minutes to 1 hour, or until the internal temperature reaches 165°F.
  9. Remove the turkey from the oven and let it rest for 10 minutes before slicing and serving.