Description
This Turkey Roulade recipe features a tender boneless turkey breast stuffed with flavorful whole wheat bread, fresh herbs, and dried cranberries. The roulade is oven-baked to perfection, then broiled to achieve a golden, crispy skin. Served with a savory sage-infused gravy, this dish is a festive and elegant centerpiece perfect for holiday dinners or special occasions.
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)
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 cup chicken broth
- 2 tablespoons dried cranberries (chopped)
Gravy (makes 2 cups)
- 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)
Other
- 1 piece Reynolds Wrap® Heavy Duty Foil
Instructions
- Prepare the Cranberry Stuffing: Stale cubed bread works best; cut bread the night before to harden. If bread is fresh, preheat oven to 250°F and bake bread cubes on a baking sheet for about 30 minutes, stirring once halfway, until completely firm. In a large nonstick skillet over medium heat, melt 1/2 tablespoon butter, then add minced onion, celery, parsley, sage, turkey or poultry seasoning, 1/4 teaspoon salt, and pepper. Sauté on medium-low heat until vegetables are soft, about 8-10 minutes. Remove from heat and let cool.
- Mix the Stuffing: Transfer sautéed vegetables to a large bowl. Add toasted bread cubes, chopped cranberries, chicken broth, and beaten egg, mixing well to combine all ingredients thoroughly.
- Prepare the Turkey Breast: Remove the skin from the turkey breast and set aside intact. Trim fat and remove the tenderloin. Place the turkey breast on a plastic cutting board and butterfly it open to create a flat piece. Cover with plastic wrap and gently pound with a meat mallet or rolling pin to about 1/4 inch thickness in a rectangular shape.
- Assemble the Roulade: Season both sides of the pounded turkey breast with kosher salt. Spread the prepared stuffing evenly over the turkey, leaving a 3/4 inch border on all edges. Carefully roll the turkey and stuffing into a jelly roll style, then place the reserved skin on top.
- Secure and Prepare for Baking: Cut 4 to 6 pieces of cooking twine long enough to tie the roulade securely, trimming excess twine. Tie the turkey roll carefully to maintain its shape. Spread softened butter on top of the tied roulade.
- Bake the Roulade: Preheat the oven to 375°F and position an oven rack in the center. Place the roulade in a baking pan and cover tightly with Reynolds Wrap® Heavy Duty Foil. Bake until the internal temperature of the center of the stuffing reaches 165°F, about 45 to 55 minutes.
- Broil for Crispy Skin: Remove foil and broil the roulade on high for 5 to 7 minutes until the skin is golden and crispy. Remove from oven and let rest for 5 minutes.
- Prepare 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 continuously to avoid lumps. Cover and simmer on low heat for 8 to 10 minutes until the gravy thickens, then discard the sage leaves.
- Serve: Remove the twine from the roulade, slice into approximately 12 slices, and serve warm with the prepared gravy poured over or on the side.
Notes
- For best stuffing texture, use stale cubed bread. Baking fresh bread cubes at 250°F for 30 minutes will dry them out appropriately.
- The nutritional information provided is based on serving without the skin on a 2.5 lb skinless turkey breast.
- You can butterfly the turkey breast by slicing it horizontally almost through, then opening like a book.
- Yield is for 6 servings, with each serving consisting of 2 slices of roulade and 1/3 cup gravy.
- Use a meat thermometer to ensure the internal temperature reaches 165°F for safe consumption.
Nutrition
- Serving Size: 2 slices roulade with 1/3 cup gravy
- Calories: 336
- Sugar: 2.5 g
- Sodium: 797 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 19.5 g
- Fiber: 2 g
- Protein: 49 g
- Cholesterol: 135.5 mg
