Kosher Turkey Roll With Mushroom Gravy

Turkey roll
Turkey roll Flickr/Yutaka Seki
Prep: 30 mins
Cook: 2 hrs
Total: 2 hrs 30 mins
Servings: 8 servings
Yield: 1 turkey roll
Nutrition Facts (per serving)
240 Calories
9g Fat
14g Carbs
24g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 240
% Daily Value*
Total Fat 9g 12%
Saturated Fat 2g 11%
Cholesterol 59mg 20%
Sodium 259mg 11%
Total Carbohydrate 14g 5%
Dietary Fiber 2g 5%
Total Sugars 4g
Protein 24g
Vitamin C 3mg 17%
Calcium 37mg 3%
Iron 2mg 9%
Potassium 373mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tired of chicken? Is turkey too dry for you? Or maybe meat is too high in cholesterol? Try turkey roll instead. It's made from ground sage, rosemary, garlic, and spices that form a paste that is then spread onto a butterflied turkey breast. The turkey breasts are then tolled tightly into a roulade, wrapped with turkey skin, and slow-roasted until juicy. It's a nice twist on a traditional turkey preparation for holidays and special religious occasions. You can make one from scratch or buy one commercially prepared; this recipe calls for the latter.

Susan Portman's recipe for Kosher Turkey Roll with Mushroom Gravy solves all these issues. In addition, this turkey dish heats up well on the plata (hot plate), so it works well for Jewish Sabbath and holiday lunch meals.

Susan Portman is a mother of three, grandmother of nine, American immigrant to Israel, and a talented artist. As the hundreds of guests who have been to her home would attest, Susan also knows how to cook the most delicious Jewish Sabbath and holiday dishes and serve them with a unique aesthetic touch. Susan cooks like an artist and, fortunately for us, she has volunteered to share her collection of tried-and-true kosher recipes with my readers.


For the Turkey

  • 1 (2-pound)  turkey roll

  • 2 tablespoons olive oil

  • 1 tablespoon garlic, chopped

  • 1 onion, chopped

  • 2 stalks celery, chopped

  • 2 bay leaves

  • 3 whole allspice berries

  • 1 teaspoon paprika

  • 1/4 cup ginger ale

For the Gravy

  • 6 to 8 fresh mushrooms, sliced

  • 1 to 2 tablespoons all-purpose flour

  • 1 teaspoon chicken soup powder or bouillon

  • 1 teaspoon sugar

  • 1/4 cup dry red wine

Steps to Make It

Prepare the Turkey Roll

  1. Preheat oven to 350 F. 

  2. Sauté the garlic in olive oil.

  3. Place turkey roll in a small Pyrex dish with a tight lid. Smear oil and the sautéed garlic over turkey roll.

  4. Add onion, celery, bay leaves, and allspice.

  5. Pour ginger ale over the turkey roll to help tenderize the meat.

  6. Cover tightly and bake for 2 to 3 hours or until turkey roll is cooked through.

  7. Cool turkey to room temperature, then refrigerate several hours or overnight.

  8. Remove turkey from vegetables and drippings. Slice turkey and place in covered ovenproof serving dish. Strain drippings of vegetables into a saucepan to make the gravy.

Make the Gravy

  1. Heat the strained drippings in the saucepan over low heat. Add the mushrooms and sauté until tender. 

  2. Make a loose paste with a little water and flour and whisk it into the gravy.

  3. Add soup powder, sugar, and wine. (If using sweet red wine instead of dry, there is no need to add sugar.)

  4. Cook over medium heat, stirring, until sauce is thickened and flavors are combined.

  5. Pour gravy over sliced turkey roll and heat turkey in gravy.

  6. Serve warm and enjoy!

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