Turkey Roulade with Herb-Cranberry Stuffing and Golden Skin Recipe

I absolutely love this Turkey Roulade with Herb-Cranberry Stuffing and Golden Skin Recipe because it’s not only a feast for the eyes but also for the palate. The juicy turkey breast rolled up with a savory herb and tangy cranberry stuffing makes it perfect for special dinners, holidays, or when you want to impress guests without fuss. It’s that beautiful combination of flavors and golden crispy skin that always has my family asking for seconds.

When I first tried this roulade, I was surprised by how the turkey skin crisps up so beautifully under the broiler, locking in moisture while the stuffing remains vibrant and flavorful. You’ll find this recipe works wonderfully for making ahead and even reheats so well, making your life easier on big occasions. Trust me, Turkey Roulade with Herb-Cranberry Stuffing and Golden Skin Recipe will quickly become your go-to for elegant but manageable cooking.

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Ingredients You’ll Need

The ingredients for this Turkey Roulade with Herb-Cranberry Stuffing and Golden Skin Recipe come together to balance savory herbs with a touch of sweetness from cranberries, plus that hearty texture from whole wheat bread. Using slightly stale bread for the stuffing really helps bind everything without becoming soggy.

• Boneless turkey breast with skin: The star of the show – makes rolling easier and provides that glossy golden skin.
• Kosher salt: Essential for seasoning both the turkey and the stuffing properly.
• Cooking twine: Keeps the roulade tight and evenly shaped while cooking.
• Salted butter: Adds richness both in the stuffing and brushed on the skin before roasting.
• Whole wheat french bread: Use stale or toasted cubes for the best stuffing texture.
• Onion and celery: Classic aromatics that soften into flavorful bites.
• Fresh sage and parsley: Herbs brighten the stuffing and complement the turkey’s flavor.
• Turkey or poultry seasoning: Enhances the savory profile with traditional herbal notes.
• Egg: Helps bind the stuffing ingredients together so they don’t fall apart.
• Chicken broth: Keeps the stuffing moist and flavorful without making it soggy.
• Dried cranberries: Chopped for bursts of sweet-tart contrast in every bite.
• Reynolds Wrap® Heavy Duty Foil: For covering the roulade to keep moisture in while roasting.
• Additional turkey or chicken broth with fresh sage and flour: For making a smooth, delicious homemade gravy from pan drippings.

Variations

I love how adaptable this Turkey Roulade with Herb-Cranberry Stuffing and Golden Skin Recipe is. Feel free to play around with the herbs or stuffing add-ins to make it your own—cooking is all about what excites your taste buds!

• Herb changes: Sometimes I swap sage for rosemary or thyme depending on what’s fresh or in my garden, which changes the aroma pleasantly.
• Stuffing swaps: Try adding chopped nuts like pecans or walnuts for crunch, or even some cooked sausage for a richer stuffing.
• Cranberry alternatives: If you’re not a fan, dried cherries or apricots also add a wonderful sweet note.
• For gluten-free: Substitute the bread cubes with gluten-free bread or cooked quinoa for the stuffing texture.

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

Step 1: Prep and Toast the Bread for the Stuffing

Stale cubed bread works best here, so if you don’t have it on hand, cut your bread the night before and let it dry out. If your bread is fresh, preheat your oven to 250°F and bake the cubes on a large sheet pan for about 30 minutes, stirring halfway through, until they’re completely firm. This step ensures your stuffing won’t be mushy—it gives a perfect, slightly crunchy texture once baked inside the roulade.

Step 2: Make the Herb-Cranberry Stuffing

In a large, deep skillet over medium heat, melt the butter then add the minced onion, celery, parsley, sage, poultry seasoning, and a pinch of salt and pepper. Sauté on medium-low until everything softens and smells incredible—about 8 to 10 minutes. Let it cool slightly, then mix in the toasted bread cubes, chopped dried cranberries, beaten egg, and chicken broth. The broth and egg bind the stuffing while the cranberries give it that sweet-tart pop I love.

Step 3: Prepare the Turkey Breast

Remove the skin from the turkey breast very carefully, keeping it in one piece, and set it aside for later. Trim any excess fat and take off the tenderloin. Place the turkey breast on a cutting board and butterfly it open—I like to carefully slice it horizontally almost through so it opens like a book. Then, cover the turkey with plastic wrap and gently pound it to about 1/4 inch thick in a rough rectangle. This thin, even layer will help you roll it up tightly and cook evenly.

Step 4: Assemble and Roll the Roulade

Season both sides of your flattened turkey breast with kosher salt. Spread the stuffing evenly over it, leaving about a 3/4-inch border around the edges so none spills out when you roll. Carefully roll it up like a jelly roll, then lay the reserved turkey skin over the top—it adds moisture and gives you that beautiful golden skin at the end. Tie the roulade securely with 4 to 6 pieces of cooking twine to hold everything in place during cooking. Trim any excess twine for a neat finish.

Step 5: Roast and Crisp the Turkey

Preheat your oven to 375°F with the rack in the center. Spread softened butter over the top of the roulade for extra richness and color. Place it in a baking pan and cover tightly with heavy-duty foil. Roast for 45 to 55 minutes—or until the internal temperature of the stuffing reaches 165°F. Then, uncover and broil on high for 5 to 7 minutes to crisp up that skin into a glowing golden finish. Let it rest for 5 minutes before slicing so all the juices settle in.

Step 6: Make the Gravy

While the roulade rests, whisk together the pan drippings, broth, flour, fresh sage leaves, turkey seasoning, and salt and pepper in a small pot. Bring to a simmer over medium-high heat, whisking constantly to avoid lumps. Cover and reduce heat to low, letting the gravy thicken for about 8 to 10 minutes. Remove the sage leaves before serving. This homemade gravy takes the dish from great to unforgettable.

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

Garnishes

I like to garnish this turkey roulade with a few fresh sage leaves or chopped parsley sprinkled on top for a fresh, vibrant look. A few extra dried cranberries scattered around the serving plate add a festive touch and hint at the flavors inside. It’s simple but makes the whole presentation pop.

Side Dishes

My favorite sides to serve alongside are creamy mashed potatoes or roasted root vegetables like carrots and parsnips. A green vegetable like sautéed green beans with toasted almonds balances the plate with crunch and color perfectly. Sometimes I add a tangy, crisp salad to contrast the richness of the roulade and gravy.

Creative Ways to Present

For holiday dinners, I’ve wrapped the roulade in fresh herbs before tying the twine, which not only smells amazing but looks stunning when sliced. Another fun idea is serving slices on individual plates with a drizzle of cranberry sauce around the edge for a splash of color. These little details always make guests feel like it’s a special occasion.

Make Ahead and Storage

Storing Leftovers

I tightly wrap leftover slices in plastic wrap and store them in an airtight container in the fridge for up to 3 days. The roulade keeps its moisture really well, so reheated slices still taste fresh and delicious. This has saved dinner plenty of times for me!

Freezing

I’ve frozen both the uncooked roulade (wrapped tightly in foil and then plastic wrap) and cooked sliced leftovers. Uncooked, it freezes well for up to 3 months—just thaw overnight in the fridge before baking. Leftover cooked slices freeze best when separated by parchment paper and stored in freezer bags.

Reheating

I find reheating slices in a low oven (around 300°F) covered loosely with foil keeps them juicy. You can also microwave gently covered for about 1 to 2 minutes depending on thickness. Reheat your gravy on the stove and pour it over to keep everything moist and tasty.

FAQs

Final Thoughts

This Turkey Roulade with Herb-Cranberry Stuffing and Golden Skin Recipe is one of those dishes that somehow manages to feel elegant and special but is totally doable in a home kitchen. Every time I make it, I’m reminded how simple flavors can come together to create something memorable. I really recommend you give it a try—it will wow your family and friends, and you’ll enjoy every step of making it as much as eating it!

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