If you’re looking for a show-stopping dish that’s perfect for Thanksgiving or any festive occasion, you’re going to absolutely love this Turkey Roulade with Cranberry Stuffing Recipe. It’s tender, juicy, packed with savory herbs, and the cranberry stuffing adds a lovely touch of sweetness and texture. When I first tried rolling up the turkey breast instead of roasting it whole, I discovered just how juicy and flavorful turkey can be — plus, it makes carving and serving so much easier. Stick with me, and I’ll walk you through every delicious step so you can nail this at home.

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Why You’ll Love This Recipe

Juicy & Flavorful: Rolling the turkey breast keeps it extra moist and infuses it with the aromatic cranberry stuffing.
Perfect Portion Size: Ideal for smaller gatherings without sacrificing all the holiday flavors.
Easy to Carve: Slices look beautiful and cook evenly, making for stress-free serving.
Versatile & Crowd-Pleasing: Cranberry-laced stuffing pairs wonderfully with classic sides and elevates your table.

The image shows several slices of cooked chicken layered neatly on a white plate, each slice displaying a golden brown, slightly charred outer skin with a smooth, juicy inner layer of pale meat. The chicken slices are arranged in a row, and beneath them, there is a visible layer of a creamy filling with a light yellow color. Around the plate, a few green leaves add a touch of color against the white marbled texture beneath the plate. The overall presentation is clean and appetizing. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic in this Turkey Roulade with Cranberry Stuffing Recipe happens by combining savory herbs, hearty whole wheat bread, and a touch of sweet tartness from dried cranberries. I always suggest using fresh herbs when possible for that vibrant flavor punch, and don’t skip the fresh sage — it adds an earthiness that really makes the stuffing shine.

Boneless turkey breast half with skin: Look for a nice-sized piece, about 2 1/2 lbs, that’s well-trimmed for easy rolling.
Kosher salt: Essential for seasoning and drawing out the turkey’s natural flavor.
Cooking twine: You’ll need about 6 to 8 pieces to secure the roulade tightly so it keeps its shape.
Salted butter (softened): Adds richness when you spread it inside the turkey before stuffing.
Whole wheat French bread (cut into small cubes): Using whole wheat bread gives the stuffing a rustic texture and nutty taste.
Butter: For sautéing vegetables and bringing all those stuffing flavors together.
Onion (minced): Adds sweetness and depth to your stuffing mix.
Celery (minced): Gives a lovely crunch and classic stuffing flavor.
Fresh sage leaves (minced): My absolute favorite herb here — aromatic and perfect with turkey.
Chopped parsley: Adds a fresh, green note that brightens the stuffing.
Turkey or poultry seasoning: Essential spice blend that ties everything together.
Freshly ground black pepper: For balancing the flavors with a hint of spice.
Large egg (beaten): Acts like glue to bind the stuffing ingredients.
Chicken broth: Adds moisture so your stuffing isn’t dry but perfectly tender.
Dried cranberries (chopped): The secret sweet-tart surprise everyone will ask about.
Reynolds Wrap® Heavy Duty Foil: Use this to wrap and roast your roulade securely.
Additional turkey or chicken broth: For making the gravy that’s just irresistible.
Fresh sage leaves: For flavoring the gravy.
All-purpose flour: To thicken the gravy to a silky consistency.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to shake things up depending on seasons and who I’m cooking for. This Turkey Roulade with Cranberry Stuffing Recipe is very forgiving — you can customize it easily with your favorite herbs or even switch up the bread. Play around with flavors and find your perfect combo!

Add Sausage or Mushrooms: For extra umami, I sometimes mix cooked Italian sausage or sautéed mushrooms into the stuffing—my family goes crazy for this twist.
Make it Gluten-Free: Swap out whole wheat French bread for gluten-free cubes or crushed gluten-free crackers to keep this recipe friendly for everyone.
Make it Vegan-Friendly: While the roulade itself is turkey-based, the stuffing can be adapted with vegetable broth, vegan butter, and flax egg if you want a vegetarian stuffing on the side.
Seasonal Herbs: Try rosemary or thyme instead of sage for a slightly different herbal profile that still works beautifully.

How to Make Turkey Roulade with Cranberry Stuffing Recipe

Step 1: Prepare and Season Your Turkey Breast

Start by laying your boneless turkey breast flat on a clean surface. If it’s uneven, gently pound it with a meat mallet or rolling pin to get uniform thickness—this makes rolling it so much easier! Next, sprinkle your kosher salt evenly over the turkey’s surface, and let it rest for about 10 minutes while you prep your stuffing. This little patience pays off — it seasons the meat deeply and helps keep it juicy.

Step 2: Make the Cranberry Stuffing

In a skillet, melt 1/2 tablespoon butter over medium heat. Sauté the minced onion and celery until they’re soft and fragrant—about 5 minutes. Stir in the minced fresh sage, chopped parsley, and seasonings including salt, pepper, and poultry seasoning. Then toss in the cubed whole wheat bread and chopped dried cranberries. Pour in the beaten egg and chicken broth, mixing everything until it’s just moistened but not soggy. This balance is key to stuffing that stays flavorful yet not mushy inside the roulade.

Step 3: Roll and Tie the Turkey

Spread a thin layer of softened salted butter over the turkey breast to keep it rich and moist. Then evenly spread the cranberry stuffing all over the turkey, pressing it gently to form an even layer. Starting from the longer side, roll your turkey tightly but gently into a log shape. Use your cooking twine to tie the roulade at even intervals—this is important, as it keeps everything neatly packed and ensures even cooking. Trust me, taking this extra time here is worth it!

Step 4: Roast and Rest

Preheat your oven to 350°F (175°C). Place the roulade seam-side down on a heavy-duty foil-lined baking dish. Loosely cover with foil and roast for about 1 hour, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. Halfway through, baste with a little chicken broth to keep it moist. Once it’s done, remove the foil and let the roulade rest for at least 10-15 minutes before slicing — this resting step lets all those lovely juices redistribute, making every slice juicy and tender.

Step 5: Make the Gravy

While your roulade rests, pour the roasting drippings and 2 cups of turkey or chicken broth into a saucepan. Add fresh sage leaves and turkey seasoning and bring to a simmer. In a small bowl, whisk together 1/4 cup all-purpose flour with some cold water to make a slurry. Slowly whisk this into your simmering broth to thicken. Season with salt and pepper to taste. This homemade gravy is the perfect finishing touch — silky, flavorful, and full of herb goodness.

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Pro Tips for Making Turkey Roulade with Cranberry Stuffing Recipe

Pound Evenly: I learned that gently pounding the turkey breast to an even thickness ensures it rolls smoothly without tearing.
Don’t Overstuff: Keep stuffing in a thin, even layer so the roulade seals nicely and cooks evenly.
Use a Meat Thermometer: This tool takes the guesswork out of cooking poultry perfectly every time.
Rest Before Slicing: Resting the roulade means juicy slices instead of dry turkey—don’t skip this step!

How to Serve Turkey Roulade with Cranberry Stuffing Recipe

On a white plate, there are two thick slices of roasted meat with a brown crust and a light creamy sauce on top, sprinkled with small black pepper bits. Beside the meat, there is a neat pile of bright green beans with a shiny surface. A silver fork and knife rest on the right side of the plate. The plate is placed on a white marbled surface, with a few green leaves nearby and a small bowl with light creamy sauce at the top right corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to garnish my turkey roulade slices with a sprinkle of chopped fresh parsley and a few whole cranberries scattered around the plate for a festive touch. A little drizzle of fresh sage gravy completes the look and flavor. It’s these simple garnishes that make the dish feel extra special when you serve it.

Side Dishes

This roulade pairs beautifully with classic sides like roasted garlic mashed potatoes, maple-glazed carrots, and green bean almondine. I also love serving it alongside a crisp autumn salad with toasted pecans and vinaigrette to lighten the plate. Trust me, your guests will rave about this combination.

Creative Ways to Present

For holiday dinners, I sometimes slice the roulade into medallions and arrange them in a fanned-out pattern on a large platter with grapes and fresh herbs tucked in between. It’s a gorgeous centerpiece that feels elegant and makes serving easier. You could also prepare individual roulades for each guest if you want to totally impress!

Make Ahead and Storage

Storing Leftovers

I like to slice leftover roulade and store it in an airtight container in the fridge for up to 3 days. Keeping it tightly covered helps the turkey retain moisture, so each reheated serving tastes just as good the next day.

Freezing

This Turkey Roulade with Cranberry Stuffing Recipe freezes really well. I wrap the fully cooked roulade tightly in plastic wrap and then foil before freezing. When you’re ready to enjoy it again, thaw overnight in the fridge and then gently reheat in the oven to preserve juiciness.

Reheating

To reheat, I place slices in a baking dish, splash a bit of chicken broth or gravy on top, cover with foil, and warm them in a 325°F oven until heated through. This prevents drying out and keeps the meat tender and delicious.

FAQs

Can I use a whole turkey breast instead of half for this roulade?

Yes, you can certainly use a whole boneless turkey breast. Just be sure to adjust the amount of stuffing and cooking time accordingly, as a larger roulade will take longer to cook through. Using a meat thermometer is especially helpful here to ensure it reaches a safe internal temperature of 165°F.
What can I substitute if I don’t have fresh sage?

If fresh sage isn’t available, dried sage will work—just use about one-third the amount called for fresh since dried herbs are more concentrated. You can also try rosemary or thyme for a lovely variation that complements turkey well.
Is there an easy way to roll and tie the turkey properly?

Definitely! Lay the turkey breast flat and spread the stuffing evenly. Then, start rolling tightly but gently from the long side like a jelly roll. Use kitchen twine to tie at 1-2 inch intervals, snug enough to hold the shape but not so tight that the meat tears. This ensures even cooking and a neat presentation.
Can I prepare this recipe ahead of time?

You can absolutely prepare the roulade up to the rolling and tying stage the day before, then refrigerate it wrapped tightly. Bring it to room temperature before roasting for best results. The stuffing can also be made a day ahead, saving you time on the big day.

Final Thoughts

I can’t tell you how many times this Turkey Roulade with Cranberry Stuffing Recipe has wowed my family and friends. It feels like a festive feast in a neat little package, and the balance of succulent turkey with tangy, herb-filled stuffing is just irresistible. If you want to impress without fussing over a whole bird, this roulade is your new best friend. So grab your ingredients, roll up your sleeves, and let’s make something delicious you’ll want to serve again and again!