Cranberry Hazelnut Turkey Roulade Recipe

If you’re on the hunt for a show-stopping main dish that’s both cozy and a bit special, you’re going to love this Cranberry Hazelnut Turkey Roulade Recipe. It’s packed with layers of flavor — juicy turkey, sweet tart cranberries, crunchy toasted hazelnuts, and fresh sage all rolled up and glazed with a spiced apple cider reduction. Trust me, this isn’t your everyday turkey dish; it’s a game-changer for holidays or any time you want to impress without sweating it. Keep reading, and I’ll walk you through every step so you nail it perfectly in your own kitchen.

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Ingredients You’ll Need

The magic of this Cranberry Hazelnut Turkey Roulade Recipe lies in how these ingredients come together — fresh turkey, soft bread rolls, sweet-tart dried cranberries, and crunchy hazelnuts create a stuffing that’s pure delight. Using fresh sage gives it that herby warmth, while the spiced cider glaze ties everything together with a touch of sweetness and spice.

• French-style rolls: These provide a great soft base for the stuffing, soaking up juices without falling apart.
• Dried cranberries: Look for plump, chewy ones to provide that perfect tart contrast in every bite.
• Toasted hazelnuts: Toast them at home if you can; it amps up the nuttiness and crunch.
• Fresh sage leaves: Fresh is the key here — it adds an earthy, slightly peppery note that’s irresistible.
• Italian seasoning: A blend of herbs that enhances the stuffing with familiar savory flavors.
• Chicken stock/broth: Adds moisture and savory depth to the stuffing.
• Unsalted butter: Melts into the stuffing for richness and helps everything bind together.
• Turkey breast halves: Skin-on but de-boned, so we can keep it juicy and shape the roulade.
• Kitchen twine: Crucial for holding the roulade tight during cooking.
• Apple cider, honey, brown sugar, apple cider vinegar, pumpkin pie spice, cracked black pepper, salt: These ingredients combine for a spiced cider glaze that’s sweet, tangy, and just a bit spicy.

Variations

Over time, I’ve loved putting little twists on this Cranberry Hazelnut Turkey Roulade Recipe to suit different occasions or dietary needs. Feel free to get creative and tailor it to your style — it’s quite forgiving!

• Nut-free version: Swap hazelnuts for toasted pumpkin seeds or omit them altogether if allergies are a concern; the cranberry and sage combo still shines.
• Herb variations: Try adding rosemary or thyme instead of sage, or a mix of all three for a herby punch that changes with the seasons.
• Stuffing upgrades: Incorporate diced apples or sautéed mushrooms into the stuffing for an extra layer of flavor and texture.
• Glaze tweaks: If you want to dial down the sweetness, reduce the brown sugar or honey, or add a splash more vinegar for brightness.

How to Make Cranberry Hazelnut Turkey Roulade Recipe

Step 1: Prepare the Spiced Cider Glaze

Start by whisking together apple cider, honey, brown sugar, apple cider vinegar, pumpkin pie spice, cracked black pepper, and a pinch of salt in a saucepan. Bring this mixture to a boil over medium-high heat, then reduce the heat and let it simmer gently for 15-20 minutes. Stir occasionally until it’s reduced by about half and slightly thickened. You’ll notice the aroma fills your kitchen with warm, comforting scents — this glaze sets the tone for the whole dish! Once ready, strain it into a clean container and let it cool completely. This step is key to achieving that luscious, sticky glaze without any bits.

Step 2: Make the Cranberry Hazelnut Stuffing

While the glaze simmers, tear your french-style rolls into small pieces and toss them in a mixing bowl with dried cranberries, toasted hazelnuts, fresh sage, Italian seasoning, salt, and black pepper. Pour in the chicken broth and melted butter, then use your hands to mix and moisten everything thoroughly. This texture is what makes the stuffing so rich but still light — it’s soft but holds together well when rolled inside the turkey. Set that aside while you prep the turkey.

Step 3: Butterfly and Pound the Turkey Breasts

Preheat your oven to 375°F and arrange a wire rack on a foil-lined baking sheet. Now, here’s a trick I learned: carefully separate the turkey skin from the meat without tearing it — this skin will wrap around your roulade to keep it juicy. Then, butterfly each turkey breast by slicing horizontally but not all the way through, so it opens like a book. Place each butterflied breast between plastic wrap and gently pound it to an even thickness with a meat mallet. This helps the turkey cook evenly and roll smoothly. Don’t rush this part; patience here makes slicing easier later on.

Step 4: Assemble and Secure the Roulades

Lay one flattened turkey breast on your workspace, season lightly with salt and pepper, then spread about half of the prepared stuffing on top, leaving a small border around the edges. Roll it up tightly, tucking in any gaps or holes as you go — don’t stress if it’s not perfect! Then, gently stretch and smooth the reserved turkey skin over the roulade, wrapping it like a cozy blanket. Tie the roulade neatly with kitchen twine in four spots to hold it in shape. Repeat these exact steps with the second breast and stuffing. The twine is essential to keep things tight and ensure it fries evenly. Your hands-on work here guarantees those beautiful medallions later!

Step 5: Roast and Glaze the Turkey Roulades

Place your roulades on the wire rack and brush a generous amount of the spiced cider glaze all over, making sure to get under the twine and sprinkle a bit more cracked black pepper on top. Insert an oven-safe digital thermometer into the center of one roulade — this makes monitoring the perfect doneness a breeze. Roast for 45 minutes to 1 hour, or until it reaches 160°F inside (which is perfectly safe and will keep the meat juicy). If the skin starts to brown too quickly, cover loosely with foil halfway through cooking. The aroma while it roasts is pure heaven!

Step 6: Rest, Glaze, and Slice

Once out of the oven, let your roulades rest for 10-15 minutes tented with foil — this step is crucial for juicy slices. Remove the twine carefully, give the roulades another brush with the reserved spiced cider glaze for that extra glossy finish and punch of flavor. Then slice into beautiful medallions and get ready for some serious compliments.

How to Serve Cranberry Hazelnut Turkey Roulade Recipe

Garnishes

I love garnishing the medallions with a few fresh sage leaves or a sprinkle of chopped toasted hazelnuts — it adds an earthy crunch and pops of color. A drizzle of any extra spiced cider glaze is an absolute must; it adds that warm sticky sweetness that ties the whole plate together beautifully.

Side Dishes

This roulade pairs wonderfully with creamy mashed potatoes or a buttery parsnip puree to soak up all that glaze. Roasted Brussels sprouts or a simple green bean almondine complement the nutty notes in the stuffing. For a festive touch, add a cranberry-orange sauce or a rustic wild rice pilaf alongside.

Creative Ways to Present

For holiday dinners, slice the roulade into elegant medallions and fan them out on a large serving platter lined with fresh herbs. You can drizzle the glaze artistically and scatter whole toasted hazelnuts around. If you’re hosting a buffet, arrange individual slices on toast points or crostini for an upscale appetizer twist.

Make Ahead and Storage

Storing Leftovers

Leftover roulade wraps up beautifully in airtight containers and stays fresh in the fridge for up to 3 days. I find slicing the roulade before storing saves time the next day for easy reheating — just cover it well so it doesn’t dry out.

Freezing

I’ve frozen unroasted roulades successfully — just assemble as usual, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. When you want to cook, thaw fully in the fridge overnight before roasting as directed. Freezing cooked roulade sliced is possible too, but texture is best when fresh.

Reheating

To reheat, I pop slices into a low oven (about 300°F) covered with foil to warm gently without drying out. You can brush a little leftover glaze on top before warming, which keeps it moist and flavorful. Microwave works in a pinch but watch closely to avoid rubbery texture.

FAQs

Final Thoughts

I absolutely love how this Cranberry Hazelnut Turkey Roulade Recipe comes together — it feels like a special occasion dish but is surprisingly doable with the right guidance. Every time I make it, the combination of juicy turkey, sweet-tart stuffing, and that irresistible spiced glaze wins over my family and friends. If you want a recipe that’s as stunning on the plate as it is comforting in every bite, this one’s definitely worth trying. Trust me, once you make it, you’ll find yourself reaching for it again whenever you want that perfect balance of cozy and elegant.

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