Description
This Turkey Roulade recipe features a succulent boneless turkey breast stuffed with a savory whole wheat bread stuffing infused with herbs and dried cranberries. The roulade is rolled tightly, baked to perfection, and finished under the broiler for a golden, crispy skin. Served with a rich homemade gravy, this elegant dish is perfect for holiday dinners or special occasions, combining moist turkey with flavorful stuffing in every slice.
Ingredients
Scale
Turkey and Seasoning
- 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)
- Kosher salt and freshly ground black pepper (to taste)
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
- Freshly ground black 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)
- Pan drippings from turkey roulade
Other
- 1 piece Reynolds Wrap® Heavy Duty Foil (for covering during baking)
Instructions
- Prepare bread cubes: Use stale cubed bread for the stuffing, ideally cut the bread the night before and let it dry. If bread is fresh, preheat the oven to 250°F and bake the bread cubes on a large baking sheet for about 30 minutes, stirring halfway through until the bread is completely firm.
- Cook the vegetable mixture: In a large, deep nonstick skillet over medium heat, melt 1/2 tablespoon butter. Add the minced onion, celery, parsley, sage, turkey or poultry seasoning, 1/4 teaspoon kosher salt, and fresh pepper. Sauté on medium-low heat for about 8-10 minutes until the vegetables are soft. Remove from heat and let cool a few minutes.
- Make the stuffing: Transfer the cooked vegetables to a large bowl. Add the toasted bread cubes and chopped dried cranberries. Pour in 3/4 cup chicken broth and add the beaten egg. Mix well to combine all ingredients evenly.
- Prepare the turkey breast: Remove the skin from the turkey breast and set it aside, keeping it in one piece for later. Trim excess fat and remove the tenderloin from the turkey breast. Place the turkey breast flat on a plastic cutting board and butterfly it open to create an even thickness (see notes). Cover the opened breast with plastic wrap and pound it gently to about 1/4 inch thickness in a rectangular shape.
- Season and stuff: Season both sides of the pounded turkey breast with kosher salt. Spread the prepared stuffing evenly over the flattened turkey, leaving a 3/4-inch border around all edges.
- Roll and tie: Roll the turkey breast jelly-roll style around the stuffing. Place the reserved skin on top of the rolled breast. Cut lengths of cooking twine to tie the roulade securely with 4 to 6 pieces of twine, trimming any excess. Spread 1 teaspoon softened salted butter on top.
- Bake the roulade: Preheat oven to 375°F and set the oven rack in the center position. Transfer the tied roulade to a baking pan and cover tightly with Reynolds Wrap® Heavy Duty Foil. Bake in the oven until the internal temperature reaches 165°F in the center of the stuffing, about 45 to 55 minutes.
- Broil for crispy skin: Remove the foil and broil the roulade on high for 5 to 7 minutes, or until the skin is golden and crisped. Allow the roulade to rest for 5 minutes before slicing.
- Make the gravy: Combine 2 cups turkey or chicken broth, 2 fresh sage leaves, 3/4 teaspoon turkey or poultry seasoning, 1/4 cup all-purpose flour, and any pan drippings from the roulade in a pot. Whisk well and bring to a simmer over medium-high heat. Cover and simmer on low for 8 to 10 minutes or until the gravy thickens. Discard the sage leaves before serving.
- Serve: Remove the twine from the roulade. Slice the roulade into 12 even slices and serve with the homemade savory gravy.
Notes
- Stale cubed bread is preferred for stuffing; baking fresh bread cubes beforehand ensures they dry properly for optimum stuffing texture.
- Butterflied turkey breast means slicing it horizontally almost through to open flat like a book, then flattening it with a mallet for even stuffing and rolling.
- Nutrition information is calculated without the skin, based on a 2.5 lb raw 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: 7 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 68.5 g
- Cholesterol: 140 mg
