Description
A savory and elegant Turkey Roulade recipe featuring a flavorful stuffing of whole wheat bread, fresh herbs, and dried cranberries, rolled inside a thinly pounded turkey breast, baked to perfection, and finished under the broiler for crispy skin. Perfect for special occasions or festive meals, served with a rich pan gravy.
Ingredients
Scale
Turkey Roulade
- 1 large boneless turkey breast half with skin (about 2 1/2 lbs)
- 1-1/4 teaspoon kosher salt
- 6 to 8 pieces cooking twine
- 1 teaspoon salted butter (softened)
- 1 piece Reynolds Wrap® Heavy Duty Foil
Stuffing
- 5 ounces whole wheat french bread (cut into small cubes)
- 1/2 tablespoon butter
- 1/2 medium onion (minced)
- 1 large stalk celery (minced)
- 4 fresh sage leaves (minced)
- 1/4 cup chopped parsley
- 1/2 teaspoon turkey or poultry seasoning
- 1/4 teaspoon kosher salt and fresh pepper (to taste)
- 1 large egg (beaten)
- 3/4 cups chicken broth
- 2 tablespoons dried cranberries (chopped)
Gravy
- 2 cups turkey or chicken broth
- 2 leaves fresh sage
- 3/4 teaspoon turkey or poultry seasoning
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Prepare the bread cubes: Stale cubed bread works best; cut the bread the night before and let it harden. If using fresh bread, preheat the oven to 250°F and bake the bread cubes on a large baking sheet for about 30 minutes, stirring halfway until fully firm.
- Make the stuffing base: In a large, deep nonstick skillet over medium heat, melt butter then add minced onion, celery, parsley, sage, turkey or poultry seasoning, 1/4 teaspoon salt, and pepper. Sauté on medium-low for 8-10 minutes until soft. Remove from heat, cool slightly, then transfer to a large bowl.
- Combine stuffing ingredients: To the cooled vegetable mixture, add toasted bread cubes, chopped dried cranberries, chicken broth, and beaten egg. Mix thoroughly to combine.
- Prepare the turkey breast: Remove the skin from the turkey breast and set aside, keeping it in one piece. Trim fat and remove the tenderloin. Butterfly the turkey breast open on a plastic cutting board, cover with plastic wrap, and pound to about 1/4 inch thickness into a rectangle.
- Season and stuff: Season both sides of the pounded turkey breast with kosher salt. Spread the stuffing evenly over the turkey breast, leaving a 3/4 inch border around the edges.
- Roll and tie: Roll the turkey breast jelly-roll style over the stuffing. Place the reserved turkey skin over the rolled breast. Cut 4-6 pieces of cooking twine long enough to tie the roulade securely, trim any excess, and tie firmly. Spread softened butter on top.
- Bake the roulade: Preheat the oven to 375°F and position the rack in the center. Place the roulade in a baking pan, cover tightly with Reynolds Wrap® Heavy Duty Foil, and bake until the center of the stuffing reaches an internal temperature of 165°F, about 45 to 55 minutes.
- Broil for crispy skin: Remove the foil and broil on high for 5-7 minutes until the skin turns golden and crispy. Let the roulade rest for 5 minutes before slicing.
- Make the gravy: In a pot, combine turkey or chicken broth, fresh sage leaves, turkey or poultry seasoning, all-purpose flour, and any pan drippings from the roulade. Bring to a simmer over medium-high heat, whisking well. Cover and simmer over low for 8-10 minutes until thickened. Discard the herbs.
- Serve: Remove the twine from the roulade, slice into 12 slices, and serve warm with the prepared gravy.
Notes
- Stale bread works best for the stuffing; if using fresh bread, dry it in the oven to firm it up.
- Butterflying the turkey breast ensures even thickness for rolling; if unfamiliar, gently slice the breast horizontally but not completely through, then open it like a book.
- Use a meat thermometer to ensure the roulade is safely cooked to 165°F in the center.
- Allow the roulade to rest before slicing to retain moisture and maintain shape.
- Nutritional info provided is without the skin, based on a 2.5 lb skinless turkey breast.
Nutrition
- Serving Size: 2 slices with 1/3 cup gravy
- Calories: 484 kcal
- Sugar: 2.5 g
- Sodium: 1700 mg
- Fat: 12.5 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 68.5 g
- Cholesterol: 130 mg
