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Cranberry Hazelnut Turkey Roulade Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 62 reviews
  • Author: Julia
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 45 minutes
  • Yield: Serves 8
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Description

This Turkey Roulade with Cranberry Hazelnut Stuffing is a festive and flavorful main dish featuring tender turkey breast rolled around a savory-sweet stuffing of cranberries, toasted hazelnuts, and fresh sage. Wrapped in turkey skin and oven-roasted to perfection, it is finished with a spiced cider glaze that adds a delightful tangy sweetness, making it perfect for holiday dinners or special occasions.

Ingredients

Scale

Stuffing

  • 6 ounces french-style rolls
  • 1/2 cup dried cranberries
  • 1/2 cup toasted hazelnuts, chopped
  • 1 tablespoon chopped fresh sage leaves
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chicken stock/broth
  • 3 tablespoons unsalted butter, melted

Turkey Roulade

  • 2 turkey breast halves (about 2 – 2 1/4 lbs. each), skin-on but bones/ribs removed
  • Kitchen twine, to secure roulades
  • Pinch salt and black pepper for seasoning

Spiced Cider Glaze

  • 3/4 cup apple cider
  • 1/4 cup honey
  • 2 tablespoons brown sugar
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon pumpkin pie spice
  • 1/4 teaspoon cracked black pepper
  • Pinch salt

Instructions

  1. Prepare the spiced cider glaze: In a saucepan, whisk together apple cider, honey, brown sugar, apple cider vinegar, pumpkin pie spice, cracked black pepper, and a pinch of salt. Bring the mixture to a boil over medium-high heat, then reduce to medium-low or low and simmer gently for 15-20 minutes, stirring occasionally, until the liquid reduces by nearly half and thickens slightly. Strain the glaze into a clean container and let it cool completely before use.
  2. Make the stuffing: Tear the french-style rolls into small pieces and place them in a bowl. Add dried cranberries, toasted chopped hazelnuts, chopped fresh sage, Italian seasoning, salt, and pepper. Toss to combine. Pour in the chicken stock and melted butter, then mix thoroughly with your hands to moisten the bread pieces well. Set aside.
  3. Preheat oven and prepare baking setup: Set your oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top to allow air circulation during roasting.
  4. Prepare the turkey breasts: Lay one turkey breast on a cutting board. Carefully separate the skin from the meat without tearing, reserving the skin to wrap the roulades later. Butterfly the breast by slicing through the thickest part horizontally, but not cutting all the way through, effectively opening it like a book. Repeat with the second breast.
  5. Pound the turkey breasts: Place each butterflied breast between two pieces of plastic wrap and gently pound with a meat mallet to an even thickness, making the meat thinner and uniform. Set aside.
  6. Assemble the roulades: Place one pounded breast flat on the board. Season lightly with salt and pepper. Evenly spread half of the stuffing over the meat, leaving a small border around the edges. Carefully roll the breast upwards, tucking any small tears or holes inside. Place the roulade seam side down.
  7. Wrap in turkey skin and secure: Stretch the reserved turkey skin over the roulade to cover it as much as possible. Cut four lengths of kitchen twine and tie them around the roulade to hold it firmly during roasting. Repeat with the second breast and stuffing.
  8. Glaze and bake: Place the roulades on the wire rack-lined baking sheet. Brush a third of the spiced cider glaze under and over the roulades, getting under the twine as well. Sprinkle with an additional pinch of black pepper. Insert an oven-safe digital thermometer into the center of one roulade. Roast in the preheated oven for 45 minutes to 1 hour or until the thermometer reads 160°F (71°C). If the skin darkens too much, tent with foil.
  9. Rest and serve: Remove roulades from the oven and let rest loosely covered with foil for 10-15 minutes. Remove the kitchen twine, brush with the remaining glaze, then slice into medallions and serve with extra glaze on the side.

Notes

  • This turkey roulade combines a tart cranberry and nutty hazelnut stuffing with the subtle herbal notes of sage and Italian seasoning for a balanced, flavorful centerpiece.
  • The spiced cider glaze adds a pleasantly sweet and tangy finish that complements the savory roulades perfectly.
  • If the turkey skin is difficult to separate or wrap, you can substitute with bacon strips or prosciutto for added flavor and moisture.
  • Use a digital thermometer to ensure perfect doneness without overcooking the turkey, maintaining juicy, tender meat.
  • Letting the roulades rest after roasting helps redistribute juices for better slicing and serving.

Nutrition

  • Serving Size: 1 slice (approx. 1/8 of roulade)
  • Calories: 745
  • Sugar: 15 g
  • Sodium: 480 mg
  • Fat: 30 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 17 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 4 g
  • Protein: 60 g
  • Cholesterol: 180 mg

Find it online: https://lazydayrecipes.com/cranberry-hazelnut-turkey-roulade-recipe/