Tuesday, December 5, 2023

Turkey Roulade (Filled Turkey Breast)


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This Turkey Roulade with Cranberry Stuffing and gravy is the very best Thanksgiving or Vacation meal for a smaller amassing.

Stuffed Turkey Breast with Cranberry Stuffing with green beans.

Turkey Roulade

This Filled Turkey Breast with Cranberry Stuffing sometimes called a Turkey Roulade is superb while you don’t wish to make an entire fowl, akin to for a smaller circle of relatives Thanksgiving or Friendsgiving. I in most cases make this Dry Brine Turkey once I host a big Thanksgiving, but if I’ve buddies over, or simply need Thanksgiving any time, I like making this smaller turkey breast. Serve this dish along with your favourite Thanksgiving facets like Inexperienced Bean Casserole, Spinach Gratin, or Scalloped Potato Gratin.

Stuffed Turkey Breast with Cranberry Stuffing up close

Can You Make Turkey Roulade Forward?

You’ll get ready the filled turkey an afternoon forward and bake proper ahead of consuming. Butterfly the turkey breast after which roll it up with stuffing. Then, I position the outside again on and tie it with string. The surface makes the turkey even juicier, however you’ll be able to discard it after cooking in the event you favor.

Stuffed Turkey Breast with Cranberry Stuffing ingredient shot.


(see complete recipe with measurements underneath)

Turkey Breast:

  • A big boneless turkey breast part with pores and skin
  • kosher salt
  • A number of items of cooking cord
  • Slightly of salted butter, softened


  • Entire wheat French bread, lower into small cubes
  • Butter
  • Part a medium onion, minced
  • One huge stalk of celery, minced
  • A couple of recent sage leaves, minced
  • Chopped parsley
  • Turkey or poultry seasoning
  • A pinch each and every of kosher salt and recent pepper
  • One huge egg, crushed
  • Hen broth
  • A handful of dried cranberries, chopped
  • A work of professional quality foil


  • Turkey or rooster broth
  • A few recent sage leaves
  • Turkey or poultry seasoning
  • All-purpose flour
  • Kosher salt and freshly flooring black pepper, to style

How To Make Turkey Roulade

For the Cranberry Stuffing:

  1. Stale cubed bread works best possible for this recipe. You’ll get ready the bread cubes prematurely and allow them to sit down out to harden.
  2. If the usage of recent bread, dry out the bread cubes within the oven. Position them on a baking sheet and bake till they’re company, stirring every now and then for even drying.
  3. In a big skillet, soften the butter over medium warmth. Upload onion, celery, parsley, sage, turkey or poultry seasoning, a small quantity of salt, and pepper. Sauté till the greens are comfortable.
  4. Take away the skillet from warmth, let the mix cool quite, then switch it to a big bowl. Mix with the dried bread cubes and cranberries. Stir within the broth and egg till neatly combined.

For The Turkey Breast:

  1. Moderately take away the outside from the turkey breast, preserving it intact for later use. Trim any extra fats and take away the tenderloin.
  2. Butterfly the turkey breast on a reducing board. Then, quilt it with plastic wrap and flatten it to a fair thickness in an oblong form.
  3. Season each side of the turkey with salt. Unfold the stuffing over the turkey, leaving a border across the edges.
  4. Roll the turkey breast in a jelly roll taste, striking the reserved pores and skin on best.
  5. Use cooking cord to tie the rolled turkey breast, trimming any extra cord. Practice a skinny layer of butter at the best.
  6. Preheat your oven. Position the turkey breast on a baking pan and canopy it tightly with foil. Cook dinner within the oven till the stuffing reaches a secure inside temperature.
  7. After cooking, discover the turkey and broil to brown the outside. Let it relaxation in brief ahead of making the gravy.
  8. For the gravy, mix all elements in a pot, together with any drippings from the turkey. Carry to a simmer, whisking repeatedly. Let it simmer till thickened, then take away the herbs.
  9. To serve, take away the cord from the turkey breast and slice it. Serve with the gravy.

turkey breast pounded thinturkey breast with stuffingturkey breast stuffed and tiedturkey breast in baking dish with foil.

Easy methods to Butterfly the Turkey Breast for Roulade:

  1. Use a pointy paring knife and your arms to take away the outside from the breast, booking the outside. Flip the turkey over so the facet that had pores and skin faces down and lay it flat at the reducing board.
  2. Conserving the blade of the knife parallel to the board about midway down, slice into the thickest portion of the breast. Reduce alongside the period of the breast however now not right through.
  3. Spread in order that the turkey opens like a ebook. Quilt with a work of plastic wrap and pound with a meat mallet till the turkey is of uniform thickness (about 1/4 inch).

How do you stay a turkey breast from drying out?

Protecting the baking dish with foil, makes the turkey breast further juicy with quite a lot of pan drippings to make gravy. The foil makes the turkey juicy whilst additionally growing pan drippings for the turkey gravy that might another way dry up. As soon as the turkey is cooked, I take away the foil and brown the outside below the broiler for a couple of mins. The cranberry stuffing within the turkey additionally assists in keeping it from drying out.

Stuffed Turkey Breast with Cranberry Stuffing

Extra Stuffing Recipes You’ll Love:

Prep: 30 mins

Cook dinner: 1 hour

Overall: 1 hour 30 mins

Yield: 6 servings

Serving Dimension: 2 slices with 1/3 cup gravy

For the Cranberry Stuffing:

  • Stale cubed bread works best possible right here, you’ll be able to lower the bread the night time ahead of and let it sit down to harden.

  • In case your bread is recent, preheat the oven and bake the bread cubes on a big baking sheet at 250°F for roughly half-hour, stirring part method till the bread is totally company.

  • In a big, deep nonstick skillet over medium warmth, upload the butter; when melted upload onion, celery, parsley, sage, turkey or poultry seasoning, 1/4 teaspoon salt and pepper and saute on medium low till comfortable, about 8-10 mins.

  • Take away from warmth and let cool a couple of mins then switch to a big bowl and upload the toasted bread and cranberries. Upload broth, egg and blend neatly.

For The Turkey Breast:

  • Take away the outside from the turkey breast and put aside preserving the outside in a single piece and reserve for later.

  • Trim the fats and take away the tenderloin.

  • Position the turkey breast on a plastic reducing board and butterfly it open (see notes).

  • Then quilt the breast with plastic wrap and pound it to about 1/4” thickness in a rectangle form.

  • Season each side of the turkey with salt. Unfold the stuffing onto the pounded turkey breast leaving a three/4 inch border round all of the edges.

  • Roll it jelly roll taste and best with the outside.

  • Reduce cooking cord lengthy sufficient to tie the breast with 4 to six items of cord.  Bring to a halt further cord. Unfold the butter on best.

  • Preheat oven to 375°F. Set the rack to the middle of the oven.

  • Switch to a baking pan and canopy tight with Reynolds Wrap® Heavy Accountability Foil. Cook dinner within the heart of the oven till an inside temperature within the heart of the stuffing reaches 165 levels, about 45 to 55 mins.

  • Discover the foil, then broil on excessive 5 to 7 mins till the outside is golden. Permit it to chill 5 mins whilst you are making the gravy.

  • Mix all of the gravy elements in a pot at the side of any pan drippings and produce to a simmer, whisking neatly over medium-high warmth.

  • Quilt and simmer over low warmth for 8 to ten mins  or till thickened. Discard the herbs.

  • Bring to a halt the cord at the breast and slice into 12 slices. Serve with gravy.

Remaining Step:

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*Dietary data with out the outside in accordance with a 2.5lb (uncooked) skinless turkey breast.
Yield: 6 servings, Serving Dimension: 2 slices with 1/3 cup gravy. Issues 6G, 4B, 4P

Energy: 336calories, Overall Fats: 7 Saturated Fats: 2, Ldl cholesterol: 135.5 Sodium: 797.
Carbohydrates: 19.5 Fiber: 2 Sugar: 2.5 Protein: 49

Serving: 2 slices with 1/3 cup gravy, Energy: 484 kcal, Carbohydrates: 19 g, Protein: 68.5 g, Fats: 12.5 g, Saturated Fats: 4 g, Sodium: 1700 mg, Fiber: 2 g, Sugar: 2.5 g


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