Turkey Roulade with Cranberry Stuffing and Golden Skin Recipe

I absolutely love sharing this Turkey Roulade with Cranberry Stuffing and Golden Skin Recipe because it feels like a special occasion on a plate but is totally doable for any weeknight dinner. The savory turkey breast wrapped around a cozy, herby cranberry stuffing, all sealed with that irresistibly crispy golden skin—it’s a showstopper every time I make it. You’ll find it’s the kind of dish that impresses guests without stressing you out in the kitchen.

This recipe shines especially during fall and holiday seasons when those cranberry and sage flavors really sing. But honestly, it’s perfect whenever you want something comforting yet elegant. Plus, the practical tips I’ve learned over the years will make sure your roulade comes out perfectly tender and flavorful, every time you try it.

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Ingredients You’ll Need

I’ve found that fresh, quality ingredients really shine in this Turkey Roulade with Cranberry Stuffing and Golden Skin Recipe, and each one plays an important role in bringing the dish to life. Using stale bread for the stuffing makes all the difference in texture, so plan ahead if you can!

• Boneless turkey breast half with skin: The star of the show—boneless makes it easy to roll and the skin is key for that golden finish.
• Kosher salt: Essential for seasoning both the turkey and the stuffing just right.
• Cooking twine: You’ll need this to secure the roulade so everything stays neatly rolled during cooking.
• Salted butter: Adds richness to the stuffing and helps brown the skin beautifully.
• Whole wheat French bread: Stale or toasted, it’s perfect for absorbing the broth and flavors in the stuffing.
• Butter (for sautéing): For gently cooking the aromatics without browning them too fast.
• Onion and celery: Classic savory veggies that build a flavor base in the stuffing.
• Fresh sage leaves: A fragrant herb that pairs wonderfully with turkey and cranberries.
• Chopped parsley: Adds a fresh, green note and brightens the stuffing mix.
• Turkey or poultry seasoning: Enhances the turkey’s natural flavor with warm spices.
• Freshly ground pepper: Adds a subtle kick and depth.
• Large egg: Helps bind the stuffing together so it holds inside the roulade.
• Chicken broth: Moistens the stuffing and keeps it juicy inside the turkey.
• Dried cranberries: Sweet tartness that pops in every bite.
• Reynolds Wrap® Heavy Duty Foil: Vital for covering the roulade during baking to lock in moisture.
• Additional turkey or chicken broth and fresh sage: For making the gravy with rich pan drippings.
• All-purpose flour: To thicken that luscious gravy perfectly.

Variations

I love experimenting with this turkey roulade to keep it fresh for different occasions—feel free to make it your own by swapping or adding ingredients to match your taste or dietary needs.

• Gluten-Free Variation: I’ve swapped the bread cubes for gluten-free bread, and it still turns out deliciously moist and flavorful.
• Nutty Twist: Adding chopped toasted pecans into the stuffing gives a wonderful crunch that my family goes crazy for.
• Seasonal Herbs: In spring, I sometimes swap out sage for fresh thyme or rosemary, which gives an herbal brightness that’s just lovely.
• Vegetarian-Friendly Stuffing: Preparing the stuffing separately without turkey broth makes a great side dish if you want a meatless option alongside.

How to Make Turkey Roulade with Cranberry Stuffing and Golden Skin Recipe

Step 1: Prep Your Bread and Aromatic Base

The stuffing’s texture is everything here, so start by cubing your bread. If it’s fresh, I like to bake it low and slow at 250°F for about 30 minutes to get those cubes nicely dried out—this helps them soak up the moist ingredients without turning mushy. While that’s going on, sauté your minced onion, celery, parsley, and sage gently in butter to soften and release their fragrant flavors without browning them. This will be the flavorful heart of your stuffing.

Step 2: Make the Cranberry Stuffing Mixture

Once your aromatics have cooled a bit, mix them with the toasted bread cubes and chopped dried cranberries. Adding in beaten egg and chicken broth helps bind everything together while keeping it nice and moist. Season with turkey seasoning, salt, and pepper to get that comforting savory-sweet balance. Trust me, the cranberries add this lovely pop of bright flavor that makes every bite interesting.

Step 3: Prepare and Butterfly the Turkey Breast

Carefully remove the skin from the turkey breast in one piece—this will become your golden wrapping later. Trim any excess fat and set the tenderloin aside. To butterfly, slice horizontally down the side of the breast but don’t cut all the way through; then open it like a book. I cover the turkey with plastic wrap and gently pound it to about 1/4 inch thick. This step ensures even cooking and makes rolling so much easier. Season the flattened turkey well with kosher salt on both sides.

Step 4: Assemble and Roll Your Roulade

Spread the cranberry stuffing evenly over the pounded turkey, leaving a small border all around. Roll it tightly jelly-roll style, then lay the reserved skin over the top. This skin “caps” the roulade, locking in moisture and giving you that gorgeous golden finish. Use 4 to 6 lengths of cooking twine to secure the roulade firmly, trimming any excess twine for a neat, tidy bundle.

Step 5: Bake and Broil for Perfect Skin

Spread the softened butter over the skin for extra crisping. Then, place the roulade in a baking pan and cover tightly with heavy-duty foil to keep it moist. Bake in a preheated 375°F oven for about 45 to 55 minutes, until the internal temperature in the center of the stuffing hits 165°F—this is key for both safety and juiciness. At the end, take off the foil and switch to broil for 5 to 7 minutes to crisp up that skin until golden and irresistible. Keep an eye on it here to make sure it doesn’t burn.

Step 6: Make the Gravy and Slice

While the roulade rests for about 5 minutes, pour pan drippings into a saucepan and whisk in broth, turkey seasoning, and fresh sage. Simmer gently with flour to thicken into a rich gravy. Discard sage leaves when done. Remove the twine and slice your roulade into pretty medallions—12 slices usually work well—and serve drizzled with this delicious gravy.

How to Serve Turkey Roulade with Cranberry Stuffing and Golden Skin Recipe

Garnishes

I like to finish this roulade with a simple sprinkle of fresh chopped parsley to add a burst of color and freshness right on top. Sometimes, I’ll add a few whole fresh sage leaves on the platter for that earthy, fragrant touch that sets the mood for the whole meal.

Side Dishes

My go-to sides with this are classic mashed potatoes or creamy polenta, which soak up the gravy beautifully. Roasted root vegetables like carrots and parsnips or a bright green salad also create a lovely balance so the meal feels hearty but bright.

Creative Ways to Present

For holidays, I’ve rolled this roulade onto a large serving board surrounded by seasonal fruit like sliced apples and fresh cranberries—it looks stunning and makes slicing feel extra special. Cutting the roulade into thick medallions and stacking slightly can create a layered look that’s beautiful on a family-style platter.

Make Ahead and Storage

Storing Leftovers

After your feast, any leftovers can be wrapped tightly with plastic wrap or stored in an airtight container in the fridge for up to 3 days. I’ve found slicing before storing helps with quicker and more even reheating later.

Freezing

If you want to freeze, wrap the roulade tightly in foil and then plastic wrap or freezer bags to prevent freezer burn. It freezes well for up to 2 months. When thawing, plan ahead and thaw overnight in the fridge for the best texture.

Reheating

To reheat, I like wrapping slices in foil and warming gently in a 325°F oven for about 15 to 20 minutes to keep the skin tender without drying out the meat. Reheat gravy separately on the stovetop and drizzle warm over the slices for best flavor and moisture.

FAQs

Final Thoughts

When I first made this Turkey Roulade with Cranberry Stuffing and Golden Skin Recipe, I was amazed at how a few simple techniques could elevate a humble turkey breast into something truly memorable. It’s become a family favorite that everyone looks forward to every year, and I hope you’ll enjoy making it as much as I do. Whether it’s for a festive holiday or a cozy weekend dinner, this recipe has that wonderful balance of flavor, texture, and comforting vibes that make any meal feel special. Give it a try—you won’t be disappointed!

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