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Virtual events › Turkey Roulade
Turkey Roulades with Mashed Potatoes
From $119 per person, and it falls as the group grows.
Under 5 guests: $695 flat (5-seat minimum).
Virtual event rate includes personal chef, dedicated event planner, ingredient delivery, and gratuity.
Turkey breast filled with breadcrumbs, garlic, and herbs, rolled up and cooked to tender perfection. Paired with creamy mashed potatoes and gravy, this dish is the perfect choice for a comforting, festive meal. Pair with the mulled wine to complete your dish.
Adjustments are free — tell your planner and the kits change.
Beverage pairing: Mulled Wine (+30 min) Gift pairing: Rockoly Apron
From the moment you book to the moment the chef says hello.
When you book
A $250 deposit reserves the date and comes off the total in full. Dates 2 weeks out book instantly; sooner than that, ask and we can often expedite.
Within a day
Every event gets a dedicated planner, at no cost. They shape it around your team — the menu, the timings, dietary needs, and the parts that make it yours.
As soon as you like
We send every guest a short form to fill in themselves, so you never chase anyone for a home address. Prefer to handle it yourself? Send us the list instead.
14 days before
That is the deadline for free standard shipping anywhere in the US. International delivery is available to most countries at additional cost, and those addresses are due earlier.
The day before or the day of
Not a box packed a week ago: each guest's ingredients are bought fresh at a local store — Whole Foods first choice, or the best grocer near them — and delivered to their door, so what they cook with is fresh on the day.
Event day
One link, no software to install. Your planner is on hand in the background if anything needs sorting mid-event.
A breakdown of how the 90 min runs.
0:00 – 0:07
Meet your chef and host, run through the ingredients and equipment, and say hello to the team.
0:07 – 0:20
Prep and portion everything before the cooking starts — the step that makes the rest calm.
0:20 – 0:54
The chef leads the dish step by step, at a pace the whole group can follow, with tips as you go.
0:54 – 1:07
While something rests or bakes, the host runs a short icebreaker or trivia round.
1:07 – 1:20
Bring it together, plate it up and learn how a chef would serve it.
1:20 – 1:30
Eat what you made, take the team photo, and ask the chef anything.
Default video platform
Zoom
Everything else is in the box we ship to each guest.
Ingredients ship free in the US
Plans move. Every window below is counted back from your event date, and applies to virtual events like this one.
Cancellation
Refund of amounts paid, less any documented nonrecoverable costs already incurred.
Your choice: a 50% refund of the recoverable event amount, or a Rockoly credit for 100% of it.
Payments are nonrefundable. The event may still be eligible for rescheduling.
Rescheduling
One complimentary reschedule is permitted.
A rescheduling fee of 10% of the Event Subtotal or $250, whichever is greater.
A rescheduling fee of 25% of the Event Subtotal or $500, whichever is greater.
Headcount is confirmed 10 business days out, and credits last 12 months. The full terms — including no-shows, weather and what counts as a nonrecoverable cost — are in our Event Terms & Conditions.
Rolling and tying the turkey is the bit that looks professional and is actually the easiest part once someone shows you the butterfly cut. The real skill is not overcooking it — turkey breast has no fat to protect it, and Chef Emily pushed everyone to pull it earlier than felt right and let it rest. Mine was still juicy the next day, which has never happened before.
Nico
Good alternative to a whole roast if you're cooking for a few people — you get the same flavours without a bird that takes four hours and feeds twelve. We've since made it for a small Christmas rather than doing the full thing, and nobody complained.
Cameron
Clear and easy to follow given the number of components, and well sequenced — the potatoes go on while the roulade rests, so everything lands at once rather than in stages. The mash gets made properly with warm milk rather than cold, which is a small thing that stops it seizing up, and I hadn't known it.
Parker
I'd never rolled and tied anything and expected it to be the hard part. It isn't — string, a few loops, and it holds. The nervous part is judging when it's cooked through without drying out, and having someone talk you through that in real time is the reason to do this live rather than from a video.
Theo
Dates, headcount, dietary needs, a menu change — tell us what you need and a planner comes back with a quote for your team.
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