Description
This Turkey Roulade recipe features a boneless turkey breast rolled with a savory stuffing of whole wheat bread, fresh herbs, and dried cranberries, creating a flavorful and moist centerpiece perfect for Thanksgiving or any holiday gathering. Served with a homemade turkey gravy, this elegant dish delivers rich taste with a beautiful presentation for smaller groups.
Ingredients
Scale
Turkey Roulade
- 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)
- 1 teaspoon salted butter
Other
- 1 piece Reynolds Wrap® Heavy Duty Foil
Instructions
- Prepare the Turkey Breast: Lay the turkey breast flat, skin side down, on a clean work surface. Use a meat mallet or the back of a knife to gently flatten the meat to an even thickness. Season both sides with kosher salt. Spread softened butter evenly over the surface to enhance moisture and flavor.
- Make the Stuffing: In a skillet, melt 1/2 tablespoon butter over medium heat. Add minced onion and celery and sauté until softened, about 5 minutes. Transfer to a mixing bowl and combine with whole wheat bread cubes, minced fresh sage, parsley, turkey seasoning, kosher salt, and pepper. Add the beaten egg and chicken broth, mixing well to moisten the bread. Stir in chopped dried cranberries.
- Assemble the Roulade: Spread the prepared stuffing evenly over the flattened turkey breast, leaving a small border around the edges. Carefully roll the turkey breast tightly into a cylinder shape, enclosing the stuffing. Tie securely with cooking twine at 1 to 2-inch intervals to hold the roulade together during cooking.
- Roast the Roulade: Preheat the oven to 350°F (175°C). Place the roulade seam side down on a foil-lined roasting pan. Cover loosely with foil and roast for about 45 minutes.
- Finish Cooking and Brown: Remove the foil and continue to roast the roulade for another 15 to 20 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crisp. Remove from the oven and let rest for 10 minutes before slicing to allow juices to redistribute.
- Prepare the Gravy: While the roulade rests, pour turkey or chicken broth into a saucepan. Add fresh sage leaves and turkey seasoning, bringing to a simmer over medium heat. In a small bowl, blend the all-purpose flour with enough cold water to make a smooth slurry. Remove sage leaves from broth and stir in the flour slurry gradually, whisking constantly to avoid lumps. Cook until thickened. Season gravy with salt, pepper, and a teaspoon of butter for richness.
- Serve: Slice the turkey roulade into 6 equal portions and serve with the warm sage gravy spooned over or on the side. Enjoy as a festive main course ideal for holiday gatherings.
Notes
- This Turkey Roulade with Cranberry Stuffing and gravy is the perfect Thanksgiving or Holiday meal for a smaller gathering.
- Use a meat thermometer to ensure the roulade is cooked safely to an internal temperature of 165°F (74°C).
- Letting the roulade rest before slicing helps keep the meat juicy.
- For easier carving, tie the roulade tightly and make sure the stuffing is evenly distributed.
- If preferred, dried cranberries can be substituted with chopped dried cherries or apricots.
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: 140 mg
