Description
This succulent Turkey Roulade with Cranberry Hazelnut Stuffing is a perfect elegant main course featuring tender turkey breasts rolled with a flavorful mixture of dried cranberries, toasted hazelnuts, and fresh sage. The roulades are wrapped in turkey skin for moisture and a beautiful presentation, then roasted and glazed with a sweet and tangy spiced apple cider glaze. Ideal for festive dinners or special occasions, this recipe yields juicy, aromatic slices rich in holiday flavors.
Ingredients
Scale
Stuffing Ingredients
- 6 ounces french-style rolls
- 1/2 cup dried cranberries
- 1/2 cup toasted hazelnuts, chopped
- 1 tablespoon chopped fresh sage leaves
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chicken stock or broth
- 3 tablespoons unsalted butter, melted
Turkey and Roulade Ingredients
- 2 turkey breast halves (about 2 to 2 1/4 lbs each), skin-on but bones and ribs removed
- Kitchen twine, to secure roulades
- Pinch of salt and black pepper (extra for seasoning)
Spiced Cider Glaze Ingredients
- 3/4 cup apple cider
- 1/4 cup honey
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon cracked black pepper
- Pinch of salt
Instructions
- Prepare the spiced cider glaze: Combine all glaze ingredients (apple cider, honey, brown sugar, apple cider vinegar, pumpkin pie spice, cracked black pepper, and a pinch of salt) in a saucepan. Bring to a boil over medium-high heat, then reduce to low and simmer gently for 15-20 minutes, stirring occasionally, until the glaze reduces by nearly half and thickens slightly. Strain into a clean container and cool completely.
- Make the stuffing: Tear the french rolls into small pieces in a bowl. Add dried cranberries, toasted hazelnuts, fresh sage, Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper; toss to combine. Add chicken stock and melted butter, then use your hands to mix thoroughly and moisten the bread evenly. Set aside to absorb flavors.
- Preheat the oven and set up roasting tray: Preheat the oven to 375°F (190°C). Line a baking sheet with foil and place a wire rack on top.
- Prepare the turkey breasts: On a cutting board, carefully separate the skin from each turkey breast without tearing to reserve it for later wrapping. Butterfly each breast by slicing through the thickest part without cutting all the way through, opening them like a book. Place each between plastic wrap and gently pound with a meat mallet to an even thickness.
- Assemble the roulades: Lay one butterflied turkey breast flat, season lightly with salt and pepper, then spread half of the stuffing evenly over the meat, leaving a small border. Carefully roll the turkey breast upwards to enclose the stuffing, folding any gaps inward. Place the roulade seam-side down.
- Wrap roulades in skin and secure: Stretch and smooth the reserved turkey skin over each roulade to cover fully. Use kitchen twine, tying four pieces evenly around each roulade to secure its shape during roasting.
- Apply initial glaze and prepare for roasting: Place the roulades on the wire rack. Brush about one-third of the cooled glaze on top, working some glaze under the twine. Sprinkle with additional black pepper.
- Roast the roulades: Insert an oven-safe digital thermometer into the center of one roulade. Roast in the preheated oven for 45 minutes to 1 hour, until the internal temperature reaches 160°F (71°C). If the skin darkens too much, tent with foil to prevent burning.
- Rest and finish: Remove roulades from the oven, cover lightly with foil, and let rest for 10-15 minutes. Remove kitchen twine, brush with the reserved glaze once more, then slice gently into medallions for serving.
Notes
- This recipe yields juicy, flavorful turkey roulades perfect for holiday or celebratory meals.
- Be careful when separating the skin from the turkey breast to avoid tearing, as it helps seal in moisture during roasting.
- The spiced cider glaze adds a sweet and slightly tangy finish that complements the savory stuffing beautifully.
- Use a digital thermometer to ensure the turkey is perfectly cooked and safe to eat without drying out.
- Leftover glaze can be served at the table as an extra drizzle over slices.
Nutrition
- Serving Size: 1/8 of recipe (approximately 6 oz slice)
- Calories: 745
- Sugar: 18g
- Sodium: 450mg
- Fat: 34g
- Saturated Fat: 9g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 54g
- Cholesterol: 140mg
