Rolled Stuffed Turkey Breast

Name: Rolled Stuffed Turkey Breast
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 8 serving
Ingredients: 1 tablespoon butter; 1 tablespoon olive oil; 2 shallots; 1 tablespoon butter; ½ cup panko; ½ cup chicken/turkey broth; 1 cup green apple; ⅓ cup dried cranberries; ¼ cup pecans; 2 tablespoon maple syrup; 1 teaspoon rosemary; ½ teaspoon dried sage; salt and pepper; 2 lb boneless turkey breast; 1 teaspoon salt; ½ teaspoon black pepper; 1 tablespoon olive oil; 1 cup chicken/turkey broth; 1 cup boiling water

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4.7

156 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings
8
Calories
256 kcal
Course
Main Course
Cuisine
Australian

Rolled Stuffed Turkey Breast

Carmen Warren

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This Rolled Stuffed Turkey Breast, also known as a Turkey Roulade, is a beautiful centerpiece for a smaller Thanksgiving or Christmas meal. Juicy, easy to make, and quicker to cook than a traditional turkey, this stuffed turkey breast will feed 6-8 people. If you're looking for a show-stopping holiday dish, look no further than rolled stuffed turkey breast. This elegant main is sure to impress your guests and is much easier to make than it looks.

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Ingredients

Servings

For the stuffing

1 tablespoon butter
1 tablespoon olive oil
2 shallots finely minced
1 tablespoon butter
½ cup panko (see note 1)
½ cup chicken/turkey broth (see note 2)
1 cup green apple peeled & chopped
⅓ cup dried cranberries
¼ cup pecans finely chopped (see note 3)
2 tablespoon maple syrup
1 teaspoon rosemary finely chopped
½ teaspoon dried sage
salt and pepper

For the Turkey:

2 lb boneless turkey breast (see note 4)
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1 cup chicken/turkey broth (see note 2)
1 cup boiling water

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Instructions

Preheat the oven to 350ºF/175ºC.

Make the stuffing

Melt the butter and all of the oil together in a skillet, add the minced shallots and cook until they soften.1 tbsp / 2 tablespoon butter1 tbsp olive oil2 shallots
Remove from the heat and add the remaining butter, panko, and broth; stir well to combine. There should be very little liquid left as it will soak into the breadcrumbs.1 tbsp butter½ cup / 30 g panko½ cup / 120 ml chicken/turkey broth
Stir in the chopped apples, pecans, cranberries, maple syrup, and herbs. It should be a rough paste consistency. Season generously with salt and pepper. Set aside to cool completely.1 cup / 125 g green apple¼ cup / 25 g pecans⅓ cup / 40 g dried cranberries2 tbsp maple syrup1 tsp rosemary½ tsp dried sage salt and pepper

Butterfly the turkey breast (or ask your butcher)

Place the raw boneless turkey breast on a chopping board. Keeping the knife flat and parallel to the board, start cutting horizontally through the length of the turkey breast, gently opening the breast like you are opening a book; just don't cut all the way through. You should have one large piece of turkey, and the skin side should now be on the chopping board. (see pictures in the post for visuals)2 lb / 900 g boneless turkey breast

Fill and roll the turkey

Sprinkle the salt and pepper over the cut side of the turkey.1 tsp salt½ tsp black pepper
Spread the stuffing over the middle section of the breast, then carefully roll the turkey up so the skin is on the outside and the stuffing is sandwiched inside.
Tie the turkey breast with kitchen string at 1 ½-inch intervals. Tie it as tightly as possible to ensure it stays rolled up and roasts evenly.

Cook the rolled turkey breast

Place the rolled turkey breast onto a rack in a roasting pan, ensuring that the skin is facing up and the seam is at the bottom.
Pat the skin dry with paper towels, then drizzle the skin all over with olive oil.1 tbsp olive oil
Pour the broth and water into the roasting pan (do not pour over the turkey) and roast for between 40-50 minutes, until the skin is golden brown and the internal temperature is 150º F. (The exact time will depend on the size of your turkey and how tightly you rolled it)1 cup / 235 ml chicken/turkey broth1 cup / 235 ml boiling water
Remove the turkey from the oven, cover it with foil, and let it rest for 15-20 minutes.
Serve in thick slices and drizzle with any pan juices if desired.

Notes

You can use Panko or make your own breadcrumbs from stale bread. Standard breadcrumbs are too fine for this recipe.
Chicken or turkey broth is perfect here, but you can sub in vegetable broth.
Sub in walnuts or pine nuts if you can't find pecans.
If you buy your turkey breast from a butcher, ask him to butterfly it for you as it saves time and effort.

Nutrition Information

Show Details

Calories 256kcal (13%) Carbohydrates 15g (5%) Protein 26g (52%) Fat 11g (17%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.1g Cholesterol 70mg (23%) Sodium 706mg (29%) Potassium 370mg (11%) Fiber 1g (4%) Sugar 10g (20%) Vitamin A 123IU (2%) Vitamin C 1mg (1%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 256 kcal

% Daily Value*

Calories	256kcal	13%
Carbohydrates	15g	5%
Protein	26g	52%
Fat	11g	17%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Trans Fat	0.1g	5%
Cholesterol	70mg	23%
Sodium	706mg	29%
Potassium	370mg	8%
Fiber	1g	4%
Sugar	10g	20%
Vitamin A	123IU	2%
Vitamin C	1mg	1%
Calcium	38mg	4%
Iron	1mg	6%