Turkey Roulade Recipe

Name: Turkey Roulade Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Ingredients: 1 large boneless turkey breast half with skin; 5 ounces whole wheat French bread; 2 cups turkey or chicken broth; 1-1/4 teaspoon kosher salt; 1/2 tablespoon butter; 2 leaves fresh sage; 6 to 8 pieces cooking twine; 1/2 medium onion; 3/4 teaspoon turkey or poultry seasoning; 1 teaspoon salted butter; 1 large stalk celery; 1/4 cup all-purpose flour; 4 fresh sage leaves; Kosher salt and freshly ground black pepper; 1/4 cup chopped parsley; 1/2 teaspoon turkey or poultry seasoning; 1/4 teaspoon kosher salt and fresh pepper; 1 large egg; 3/4 cups chicken broth; 2 tablespoons dried cranberries; 1 piece Reynolds Wrap® Heavy Duty Foil

User Reviews

5.0

21 reviews

Excellent

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
6 servings
Calories
484 kcal
Course
Dinner
Cuisine
American

Turkey Roulade Recipe

Iris Warren

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This Turkey Roulade with Cranberry Stuffing and gravy is the perfect Thanksgiving or Holiday meal for a smaller gathering.

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Ingredients

Servings

1 large boneless turkey breast half with skin ((about 2 1/2 lbs))
5 ounces whole wheat French bread (cut into small cubes)
2 cups turkey or chicken broth
1-1/4 teaspoon kosher salt
1/2 tablespoon butter
2 leaves fresh sage
6 to 8 pieces cooking twine
1/2 medium onion (minced)
3/4 teaspoon turkey or poultry seasoning
1 teaspoon salted butter (softened)
1 large stalk celery (minced)
1/4 cup all-purpose flour
4 fresh sage leaves (minced)
Kosher salt and freshly ground black pepper (to taste)
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)
1 piece Reynolds Wrap® Heavy Duty Foil

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Instructions

Stale cubed bread works best here, you can cut the bread the night before and let it sit to harden.
Remove the skin from the turkey breast and set aside keeping the skin in one piece and reserve for later.
If your bread is fresh, preheat the oven and bake the bread cubes on a large baking sheet at 250°F for about 30 minutes, stirring half way until the bread is completely firm.
Trim the fat and remove the tenderloin.
In a large, deep nonstick skillet over medium heat, add the butter; when melted add onion, celery, parsley, sage, turkey or poultry seasoning, 1/4 teaspoon salt and pepper and saute on medium low until soft, about 8-10 minutes.
Place the turkey breast on a plastic cutting board and butterfly it open (see notes).
Remove from heat and let cool a few minutes then transfer to a large bowl and add the toasted bread and cranberries. Add broth, egg and mix well.
Then cover the breast with plastic wrap and pound it to about 1/4” thickness in a rectangle shape.
Season both sides of the turkey with salt. Spread the stuffing onto the pounded turkey breast leaving a 3/4 inch border around all the edges.
Roll it jelly roll style and top with the skin.
Cut cooking twine long enough to tie the breast with 4 to 6 pieces of twine. Cut off extra twine. Spread the butter on top.
Preheat oven to 375°F. Set the rack to the center of the oven.
Transfer to a baking pan and cover tight with Reynolds Wrap® Heavy Duty Foil. Cook in the center of the oven until an internal temperature in the center of the stuffing reaches 165 degrees, about 45 to 55 minutes.
Uncover the foil, then broil on high 5 to 7 minutes until the skin is golden. Allow it to cool 5 minutes while you make the gravy.
Combine all the gravy ingredients in a pot along with any pan drippings and bring to a simmer, whisking well over medium-high heat.
Cover and simmer over low heat for 8 to 10 minutes or until thickened. Discard the herbs.
Cut off the twine on the breast and slice into 12 slices. Serve with gravy.

Notes

*Nutritional info without the skin based on a 2.5lb (raw) skinless turkey breast.
Yield: 6 servings, Serving Size: 2 slices with 1/3 cup gravy. Points 6G, 4B, 4P

Nutrition Information

Show Details

Serving 2slices with 1/3 cup gravy Calories 484kcal (24%) Carbohydrates 19g (6%) Protein 68.5g (137%) Fat 12.5g (19%) Saturated Fat 4g (20%) Sodium 1700mg (71%) Fiber 2g (8%) Sugar 2.5g (5%)