Description
This Turkey Roulade recipe features a juicy boneless turkey breast rolled with a flavorful cranberry and whole wheat bread stuffing, tied with cooking twine, and cooked to perfection. Served with a savory turkey gravy, it makes an ideal centerpiece for Thanksgiving or any special occasion for a small gathering.
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 and fresh 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 (softened) (for roux)
Other
- 1 piece Reynolds Wrap® Heavy Duty Foil
Instructions
- Prepare the Turkey Breast: Remove the turkey breast from packaging and pat dry. Using a sharp knife, butterfly the turkey breast to lay it flat, creating an even surface for stuffing. Season the inside and outside with 1-1/4 teaspoon kosher salt evenly.
- Make the Stuffing: In a skillet, melt 1/2 tablespoon butter over medium heat. Add minced onion and celery; sauté until soft and translucent, about 5 minutes. In a large bowl, combine the sautéed vegetables, whole wheat bread cubes, minced sage, chopped parsley, poultry seasoning, salt, pepper, beaten egg, chopped dried cranberries, and 3/4 cup chicken broth. Mix thoroughly to moisten the bread but keep some texture.
- Assemble the Roulade: Spread the stuffing evenly over the buttered side of the flattened turkey breast, leaving a slight border around edges. Carefully roll the turkey breast tightly from the long side, enclosing the stuffing. Secure the roulade with 6 to 8 pieces of cooking twine spaced evenly, ensuring it holds its shape during cooking.
- Sear the Roulade: Preheat the oven to 350°F (175°C). In a large oven-safe skillet, melt 1 teaspoon of softened salted butter over medium-high heat. Place the roulade seam side down and sear on all sides until golden brown, about 2-3 minutes per side.
- Bake the Roulade: Transfer the skillet with the seared roulade to the preheated oven. Bake uncovered for approximately 50-60 minutes, or until the internal temperature reaches 165°F (74°C). Remove from oven and tent with Reynolds Wrap® Heavy Duty Foil; let rest for 10-15 minutes before slicing.
- Prepare the Gravy: While the roulade rests, prepare the gravy. In a saucepan over medium heat, melt 1 teaspoon of butter. Add all-purpose flour to make a roux and stir continuously for 2-3 minutes until golden and slightly nutty. Gradually whisk in 2 cups turkey or chicken broth, stirring to avoid lumps. Add fresh sage leaves and 3/4 teaspoon poultry seasoning. Simmer for 5-7 minutes until thickened. Season with kosher salt and freshly ground black pepper to taste. Strain out sage leaves before serving.
- Serve: Remove the twine from the roulade and slice into 1-inch thick pieces. Serve warm with cranberry stuffing inside and a generous drizzle of turkey gravy over the top.
Notes
- This Turkey Roulade with Cranberry Stuffing and gravy is perfect for Thanksgiving or any holiday meal when serving a smaller group.
- Allowing the roulade to rest after baking helps retain juices and makes slicing easier.
- Use a meat thermometer to ensure safe internal temperature and prevent overcooking.
- For a gluten-free option, substitute the whole wheat bread with gluten-free bread and use gluten-free flour for the 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: 145 mg
