Description
This Turkey Roulade Recipe features a tender boneless turkey breast stuffed with a flavorful whole wheat bread and cranberry stuffing, rolled and roasted to perfection. Enhanced with fresh herbs and a homemade gravy, it makes an ideal main dish for Thanksgiving or any holiday gathering, especially suitable for smaller groups.
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)
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 cup 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)
Additional
- 1 piece Reynolds Wrap® Heavy Duty Foil
Instructions
- Prepare the Turkey Breast: Begin by carefully laying your boneless turkey breast flat on a cutting board. Using a sharp knife, slice the breast horizontally to create a large, even flattened piece, suitable for rolling. Pat dry and sprinkle evenly with kosher salt, allowing the flavors to penetrate.
- Make the Stuffing: In a skillet, melt 1/2 tablespoon butter over medium heat. Add the minced onion and celery, sautéing until they are soft and translucent, about 5 minutes. In a large bowl, combine the toasted whole wheat bread cubes, sautéed vegetables, minced fresh sage, chopped parsley, turkey seasoning, kosher salt, and pepper. Stir in the beaten egg, chicken broth, and chopped dried cranberries until the mixture is evenly moistened and cohesive.
- Stuff and Roll the Turkey: Spread the stuffing mixture evenly over the flattened turkey breast, leaving a small border around the edges. Starting from one end, carefully roll the turkey breast tightly into a roulade. Secure the rolled turkey with cooking twine at 1-2 inch intervals to maintain its shape during cooking.
- Sear the Roulade: Preheat your oven to 350°F (175°C). In a skillet, melt 1 teaspoon of softened salted butter over medium-high heat. Place the turkey roulade seam-side down and sear until golden brown on all sides, approximately 3-4 minutes per side, to lock in juices and develop flavor.
- Roast the Roulade: Transfer the seared roulade to a roasting pan and cover loosely with heavy-duty aluminum foil. Roast in the preheated oven for about 60 minutes, or until the internal temperature reaches 165°F (74°C) when checked with a meat thermometer. Remove from oven and let rest for 10 minutes before slicing.
- Prepare the Gravy: While the turkey rests, prepare the gravy by placing 2 cups of turkey or chicken broth, fresh sage leaves, and turkey seasoning in a saucepan over medium heat. In a small bowl, mix the all-purpose flour with a few tablespoons of cold water to create a smooth slurry. Slowly whisk the slurry into the simmering broth. Continue stirring until the gravy thickens, about 5 minutes. Season with kosher salt and freshly ground black pepper to taste.
- Serve: Remove the cooking twine from the roulade and slice into 2-inch thick pieces. Serve hot slices with the homemade sage-infused gravy spooned over the top or on the side for dipping.
Notes
- This Turkey Roulade with Cranberry Stuffing and gravy is the perfect Thanksgiving or Holiday meal for a smaller gathering.
- Ensure the turkey is rolled tightly and secured well with twine to hold its shape during roasting.
- Use a meat thermometer to avoid overcooking and maintain moistness.
- The whole wheat bread adds a nutty flavor and extra fiber to the stuffing.
- Allow the roulade to rest after roasting; this helps retain juices and makes slicing easier.
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: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 68.5 g
- Cholesterol: 110 mg
