Description
This Turkey Roulade recipe features a flavorful boneless turkey breast stuffed with a savory whole wheat bread and dried cranberry filling. Wrapped and roasted to perfection, it is accompanied by a rich homemade gravy, making it an excellent choice for Thanksgiving or holiday meals for smaller gatherings.
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 cups 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 (additional, for gravy)
Others
- 1 piece Reynolds Wrap® Heavy Duty Foil
Instructions
- Prepare the Turkey Breast: Rinse and pat dry the boneless turkey breast. Using a sharp knife, carefully butterfly the breast by cutting horizontally almost through the meat, then open it like a book to create an even flat surface. Pound gently to even thickness if necessary and season both sides with 1-1/4 teaspoons kosher salt.
- 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. In a large bowl, combine the sautéed vegetables with cubed whole wheat bread, minced sage leaves, chopped parsley, turkey seasoning, 1/4 teaspoon kosher salt, black pepper to taste, beaten egg, chicken broth, and chopped dried cranberries. Mix until well incorporated. Let the mixture sit for a few minutes to allow the bread to absorb the liquids.
- Stuff and Roll the Turkey: Spread the stuffing evenly over the flattened turkey breast, leaving a small border around the edges. Carefully roll the turkey breast tightly to enclose the stuffing, skin side out. Secure the roulade with 6 to 8 pieces of cooking twine at even intervals to hold it together during cooking.
- Brown the Rouleade: Preheat oven to 350°F (175°C). In a roasting pan, melt 1 teaspoon softened butter over medium heat on the stovetop. Add the roulade and brown it evenly on all sides; this should take about 4-5 minutes per side. This step helps to lock in juices and adds flavor.
- Roast the Turkey Roulade: After browning, wrap the roulade loosely with a piece of heavy-duty foil to prevent drying. Place it in the preheated oven and roast for about 60 minutes, or until the internal temperature reaches 165°F (74°C). Remove foil during the last 10 minutes to allow skin to crisp up if desired.
- Prepare the Gravy: While the roulade roasts, prepare the gravy. In a saucepan, melt 1 teaspoon butter over medium heat. Sprinkle in 1/4 cup all-purpose flour and whisk to form a roux, cooking for 2-3 minutes without browning. Gradually whisk in 2 cups turkey or chicken broth, then add fresh sage leaves and 3/4 teaspoon turkey seasoning. Simmer and stir until thickened, about 5-7 minutes. Season with salt and pepper to taste. Strain sage leaves before serving.
- Rest and Slice the Roulade: Once cooked, remove the roulade from the oven and let it rest for 10-15 minutes, still tied, to redistribute juices. Remove cooking twine carefully. Slice the roulade into approximately 6 servings.
- Serve: Plate the turkey roulade slices and drizzle generously with the prepared gravy. Serve with your choice of sides for a complete holiday meal.
Notes
- This Turkey Roulade with Cranberry Stuffing and gravy is perfect for Thanksgiving or holiday meals, especially for smaller gatherings.
- Ensure to check the internal temperature of the turkey roulade reaches 165°F to ensure it is fully cooked and safe to eat.
- Allowing the roulade to rest before slicing helps retain its juiciness.
- You can prepare the stuffing a day ahead to save time on the cooking day.
- For an even richer flavor, use homemade turkey broth for the stuffing and gravy.
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: 130 mg
