Turkey Roll Ups (Costco Copycat Recipe) (2024)

FAQs

What is turkey roll made of? ›

Rolled turkey is comprised of two turkey breasts bound together using bacon and string before roasting. Two 900g turkey breasts should sufficiently feed six of you, but if there's a smaller number of guests, you can easily use it for leftovers the next day too.

Yes, it is safe to freeze meat or poultry directly in its supermarket wrapping, but this type of wrap is permeable to air. Unless you will be using the food in a month or two, overwrap packages with airtight heavy-duty foil or freezer wrap. This should protect the product from freezer burn for longer storage.

With just 3 ingredients, it covers your protein, healthy fat and carbs in one bite. I first started bringing these turkey roll ups to work to tide me over between meals and meetings. But, I also found that they worked as great snacks for my kids too!

Place in a covered roasting pan or baking dish and bake/roast at 325F for 30-40 mins per lb. The internal thermometer should read 170F - 180F (77C - 82C). Remove from the oven, tent, and let rest for 15 min. Transfer to a cutting board, remove twine, and cut crosswise into 1" thick slices.

For example, Chicken & Swiss Roller party platters are $0.83 per pinwheel, while from the deli section you get 12 sandwich spirals for about $1.23 each. But the benefit is that you can pick them up in a pinch. Serving sizes are recommendations.

Store in a lunch box in the fridge up to 24 hours. Or, wrap tightly in plastic wrap and place into a storage container and store in the fridge for up to 3 days. You can also place the wrapped turkey wraps into a freezer bag.

USDA recommends using cooked turkey within 3 to 4 days, kept refrigerated (40°F or less). Refrigeration slows but does not stop bacterial growth. Turkey can be frozen for 3 to 4 months. Although safe indefinitely, frozen leftovers can lose moisture and flavor when stored for longer times in the freezer.

Before finishing the roll-up, place a small dollop of your chosen spread on the edge of the wrap. This helps the tortilla stick to itself so the pinwheel stays rolled. If you're struggling to make this work, you can use toothpicks to secure the pinwheels; just make sure you remove the toothpicks before eating them!

Cover the pinwheels tightly with plastic wrap.

This will prevent the tortillas and the filling from drying out. Dry tortillas can crack when sliced and a dry filling won't be as satisfyingly creamy.

Sage, rosemary, garlic and spices are ground together to form a deeply fragrant, flavorful spice paste which is then spread on the butterflied turkey breast. The turkey breasts are then rolled tightly into a roulade and wrapped with the turkey skin and slow roasted until perfectly cooked and juicy.

How do you keep turkey wraps from getting soggy? ›

Airtight food storage containers are the ideal option, as they prevent air and moisture from seeping in and causing the wrap to become soggy or stale. Reusable food containers are also a great choice, as they are eco-friendly and can be used again and again to store wraps and other types of food.

Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese. Top each tortilla evenly with crumbled bacon, tomato, and avocado slices. Roll each tortilla up tightly; cut in half across the middle with a slightly diagonal cut.

Well, now that I have had the experience of making a whole turkey and a turkey roll for Christmas. It's clear to me that a turkey roll is definitely a lot more stress-free. Easy to carve, quicker to cook, don't have to deal with bones, cheaper to prepare etc.

Layer the bottom halves of the buns with lettuce, followed with slices of tomato and turkey. On each sandwich, spread 1 tbsp of mayo on top of the turkey. Follow with the slices of onion, a slice of cheddar cheese and finish with the top bun.