Turkey Roulade Recipe
This Turkey Roulade, filled with a delightful cranberry stuffing and served with rich gravy, makes an ideal centerpiece for a cozy Thanksgiving or festive holiday gathering with loved ones.
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Ingredients
- 1 large boneless turkey breast half with skin
- 6 to 8 pieces cooking twine
- 1 teaspoon salted butter
- 5 ounces whole wheat french bread
- 1/2 tablespoon butter
- 1/2 medium onion
- 1 large stalk celery
- 4 fresh sage leaves
- 1/4 cup chopped parsley
- 1/2 teaspoon turkey or poultry seasoning
- 1/4 teaspoon kosher salt and fresh pepper
- 1 large egg
- 3/4 cups chicken broth
- 2 tablespoons dried cranberries
- 1 piece Reynolds Wrap® Heavy Duty Foil
- 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
- 1-1/4 teaspoon kosher salt
Instructions
- 1
Stale bread cubes are ideal for this recipe; consider cutting the bread the night prior and allowing it to sit out to dry out.
- 2
If you’re working with fresh bread, preheat your oven to 250°F. Spread the bread cubes out on a large baking sheet and toast them for about 30 minutes, stirring halfway through, until they are completely dried and firm.
- 3
In a large, deep nonstick skillet set over medium heat, melt the butter. Once melted, add in the onion, celery, parsley, sage, turkey or poultry seasoning, along with 1/4 teaspoon of salt and pepper. Sauté on medium-low heat until the vegetables are tender, approximately 8-10 minutes.
- 4
Take the skillet off the heat and let the mixture cool for a few minutes. Then, transfer it to a large bowl and incorporate the toasted bread and cranberries. Pour in the broth and crack in the egg, mixing everything thoroughly.
- 5
Carefully remove the skin from the turkey breast, ensuring it remains in one piece, and set it aside for later use.
- 6
Trim away any excess fat and detach the tenderloin from the breast.
- 7
Place the turkey breast on a plastic cutting board and butterfly it open (see notes for guidance).
- 8
Next, cover the breast with plastic wrap and gently pound it to an even thickness of about 1/4 inch, shaping it into a rectangle.
- 9
Season both sides of the turkey breast with salt. Evenly spread the stuffing mixture over the flattened turkey, leaving a 3/4 inch margin around the edges.
- 10
Roll the turkey up tightly, like a jelly roll, and place the reserved skin on top.
- 11
Cut lengths of cooking twine, enough to tie the roulade with 4 to 6 pieces. Trim any excess twine. Spread butter over the top of the roulade.
- 12
Preheat your oven to 375°F, positioning the rack in the center.
- 13
Place the roulade in a baking pan and cover it securely with heavy-duty aluminum foil. Bake in the center of the oven until the internal temperature of the stuffing reaches 165°F, which should take about 45 to 55 minutes.
- 14
After the cooking time, remove the foil and switch the oven to broil. Broil on high for 5 to 7 minutes until the skin turns a golden brown. Let it rest for 5 minutes while you prepare the gravy.
- 15
In a pot, combine all the ingredients for the gravy along with any drippings from the baking pan. Bring the mixture to a simmer over medium-high heat, whisking well.
- 16
Cover the pot and let it simmer on low heat for 8 to 10 minutes or until it thickens. Discard any herbs used.
- 17
Cut the twine from the roulade and slice it into 12 pieces. Serve with the prepared gravy.
Nutrition Information
Notes & Tips
- *Nutritional info without the skin based on a 2.5lb (raw) skinless turkey breast.
- Yield: 6 servings, Serving Size: 2 slices with 1/3 cup gravy. Points 6G, 4B, 4P