Description
A succulent turkey roulade stuffed with savory Italian sausage stuffing, baked to perfection and slathered with flavorful garlic butter. This elegant yet approachable roast is perfect for holiday dinners or special family meals, offering juicy turkey breast rolled with herb-infused stuffing that keeps every bite moist and delicious.
Ingredients
Scale
Turkey
- 1 3-pound skinless boneless turkey breast
- 6 tablespoons unsalted butter, softened
- Kosher salt to taste
- Ground black pepper to taste
- 1 teaspoon garlic powder
Sausage Stuffing
- ½ pound Italian sausage, casings removed
- 2 tablespoons unsalted butter
- ½ cup finely diced yellow onion
- ½ cup finely diced celery
- 1 cup chicken broth, plus more as needed
- 1 (6-ounce) box herb stuffing mix (such as Pepperidge Farm brand)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees F to prepare for cooking the roulade.
- Make the Stuffing: In a large skillet over medium-high heat, cook the Italian sausage, breaking it into crumbles. Push the sausage to one side of the skillet. In the same skillet, melt 2 tablespoons of butter and sauté the onions and celery for about 5 minutes until softened and fragrant. Mix the cooked sausage with the vegetables. Add the stuffing mix and about 1 cup chicken broth, stirring gradually until moist. Add more broth if the mixture is too dry.
- Butterfly the Turkey: Place the turkey breast flat on a cutting board. Carefully slice it in half horizontally, stopping about ¾ inch from the edge, then open it like a book. Place plastic wrap over it and pound with a meat mallet to about ½ inch thickness. Season with kosher salt and pepper, about ¼ teaspoon each.
- Assemble the Roulade: Spread the prepared stuffing evenly over the flattened turkey breast, leaving about a ⅓ inch border around the edges. Depending on the turkey size, you might not use all the stuffing. Carefully roll the turkey tightly starting from the longer side. Tie it tightly with kitchen twine at intervals to secure.
- Prepare the Butter Rub: In a bowl, mix the remaining softened butter with 1 teaspoon kosher salt, ½ teaspoon ground black pepper, and 1 teaspoon garlic powder. Rub half of this butter mixture thoroughly all over the turkey roulade, reserving the rest for later.
- Bake the Roulade: Transfer the roulade to a baking pan. Bake in the preheated oven for 55 to 60 minutes. During the last 20 minutes, increase the oven temperature to 400 degrees F and drizzle the remaining melted butter over the roulade. Ensure the internal temperature reaches 165 degrees F at the thickest part.
- Rest and Serve: Remove the roulade from the oven and let it rest for 15 minutes. Remove the kitchen twine, slice into portions, and serve immediately for best flavor and juiciness.
Notes
- Turkey Breast: Use a boneless turkey breast roast, usually around 3 pounds, for ease of rolling and even cooking.
- Cooking Time: Avoid overcooking to keep the turkey moist. A 3-pound breast typically requires 55 to 60 minutes total baking time.
- Make Ahead: Assemble the roulade a day in advance after the stuffing cools. Wrap tightly in plastic and refrigerate. Before cooking, let it sit at room temperature for 30 minutes and add a few extra minutes to cooking time as needed to reach 165°F.
- Storage: Leftovers keep well refrigerated for up to 3 days or frozen for up to 3 months when stored properly.
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 110 mg
