Pan-Seared Turkey Breast with Sage and Mashed Potato Roulade

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy pan-seared turkey breast wrapped around creamy mashed potatoes, flavored with fresh sage for a festive and elegant presentation. This American-inspired Thanksgiving recipe, ready in about 40 minutes, pairs boneless turkey breast, mashed potatoes, fresh sage leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 American cuisine 320 cal/serving

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Ingredients

1 lb, butterflied boneless turkey breast
1 cup mashed potatoes
8 large fresh sage leaves
2 tbsp olive oil
2 tbsp unsalted butter
1 tsp, divided salt
1/2 tsp, divided black pepper
6-8 toothpicks

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Instructions

Step 1: Lay out 1 lb butterflied boneless turkey breast on a cutting board and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Spread 1 cup creamy mashed potatoes evenly over the turkey breast, leaving a 1-inch border around edges.
Step 3: Arrange 8 large fresh sage leaves evenly over the mashed potatoes.
Step 4: Roll the turkey breast tightly into a roulade, tucking in ends, and secure with 6-8 toothpicks.
Step 5: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium-high heat until butter foams.
Step 6: Add the roulade and sear on all sides for about 3 minutes per side until golden brown and crisp.
Step 7: Reduce heat to medium-low, cover skillet, and cook for an additional 10-12 minutes, turning occasionally, until internal temperature reaches 165°F.
Step 8: Remove roulade from skillet and let rest for 5 minutes before slicing into 1-inch rounds. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper if desired, and serve warm.