Turkey Roulade Recipe
User Reviews
5
Turkey Roulade Recipe
Description
This Turkey Roulade begins by removing the skin from the turkey breast, then butterflying and pounding the breast to an even thinness suitable for rolling. The stuffing is prepared by sautéing celery, onions, and herbs, then combining this mixture with seasoned toasted whole wheat bread cubes soaked in turkey broth, beaten egg, and chopped dried cranberries.
The stuffing is spread on the flattened turkey breast, which is then rolled up, tied with cooking twine, and roasted. This method ensures a juicy turkey breast with a flavorful, moist interior. The leftover skin can be reserved or discarded depending on preference.
The roulade can be sliced for serving and accompanies gravy or sauces well. It is a substantial main dish suitable for festive meals or family dinners.
The recipe notes recommend using stale bread or baking fresh bread cubes before assembling the stuffing to achieve optimal texture.
Ingredients
- 1 large turkey breast about 2 1/2 lbs, boneless half with skin
- 5 ounces whole wheat French bread (cut into small cubes)
- 2 cups turkey broth or chicken broth
- 1-1/4 teaspoon kosher salt
- 1/2 tablespoon butter
- 2 leaves sage fresh
- 6 to 8 pieces cooking twine
- 1/2 medium onion (minced)
- 3/4 teaspoon turkey seasoning or poultry seasoning
- 1 teaspoon butter softened, salted
- 1 celery minced, large stalk
- 1/4 cup all-purpose flour
- 4 sage minced, fresh leaves
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1/4 cup parsley chopped
- 1/2 teaspoon turkey seasoning or poultry seasoning
- 1/4 teaspoon kosher salt to taste
- 1/4 teaspoon black pepper to taste
- 1 egg beaten, large
- 3/4 cups chicken broth
- 2 tablespoons dried cranberries (chopped)
- 1 piece Reynolds Wrap® Heavy Duty Foil
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
- Use stale bread cubes or bake fresh bread cubes at low heat to dry them before mixing into the stuffing to improve texture.
- Butterfly and pound the turkey breast evenly for easier rolling and uniform cooking.
- This recipe yields about six servings, with each serving being two slices accompanied by about one-third cup of gravy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 484 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
