Description
This Turkey Roulade recipe features a succulent, boneless turkey breast stuffed with a savory whole wheat bread stuffing enhanced with fresh herbs and dried cranberries. Rolled, tied, and baked to perfection with a crispy skin finish, it is served with a rich, homemade gravy made from pan drippings. Perfect for a special holiday or family dinner.
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)
- 1/4 teaspoon kosher salt and fresh pepper (to taste) for stuffing mixture
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 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
Other
- 1 piece Reynolds Wrap® Heavy Duty Foil
Instructions
- Prepare Bread Cubes: Use stale cubed bread if possible. If the 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.
- Sauté Vegetables and Herbs: In a large deep nonstick skillet over medium heat, melt the butter. Add the minced onion, celery, parsley, sage, turkey or poultry seasoning, 1/4 teaspoon salt, and pepper. Sauté on medium low heat until soft, about 8-10 minutes. Remove from heat and let cool for a few minutes.
- Make the Stuffing: Transfer the sautéed vegetable mixture to a large bowl. Add the toasted bread cubes and chopped cranberries. Pour in the chicken broth and beaten egg. Mix well to combine thoroughly.
- Prepare the Turkey Breast: Remove the skin from the turkey breast carefully, keeping it in one piece and set aside. Trim off any excess fat and remove the tenderloin. Place the turkey breast on a plastic cutting board and butterfly it open by slicing it horizontally nearly through, opening it like a book (see notes).
- Pound Turkey Breast: Cover the butterflied turkey breast with plastic wrap and pound it gently to an even thickness of about 1/4 inch in a rectangular shape.
- Season and Stuff: Season both sides of the pounded turkey breast evenly with kosher salt. Spread the prepared stuffing evenly onto the turkey breast, leaving about a 3/4 inch border around all edges.
- Roll and Tie: Roll the turkey breast jelly roll style, starting from one edge. Place the reserved turkey skin on top of the rolled breast. Cut the cooking twine into 4 to 6 pieces long enough to tie the roulade securely. Tie the roulade evenly with the twine and trim any excess. Spread softened butter on top of the skin.
- Preheat Oven: Preheat the oven to 375°F and position the oven rack in the center.
- Bake the Roulade: Transfer the tied roulade to a baking pan. Cover tightly with Reynolds Wrap® Heavy Duty Foil. Bake in the center of the oven until the internal temperature of the stuffing reaches 165°F, about 45 to 55 minutes.
- Broil the Skin: Remove the foil and broil on high for 5 to 7 minutes until the skin is golden and crispy. Remove from oven and allow the roulade to rest for 5 minutes.
- Make the Gravy: In a pot, combine the turkey or chicken broth, fresh sage leaves, turkey or poultry seasoning, all-purpose flour, and any pan drippings. Whisk well and bring to a simmer over medium-high heat. Then cover and simmer on low heat for 8 to 10 minutes, or until thickened. Discard the herbs before serving.
- Slice and Serve: Remove the twine from the roulade. Slice into 12 even slices and serve with the prepared gravy.
Notes
- Stale bread works best for the stuffing to absorb flavors and prevent sogginess; if using fresh bread, bake it low and slow to dry it out.
- Butterflying the turkey breast involves slicing it horizontally almost through and opening it flat like a book for even stuffing and rolling.
- Nutritional information is calculated without the turkey skin and based on a 2.5lb 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: 125 mg
