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Turkey Roulade

If you have a smaller crowd, I recommend trying this roulade. It takes a little prep the day before, but it's delicious, and you'll have no waste. Add a couple of turkey drumsticks, and you can easily serve 6 to 8 people.
Servings 6 servings

Ingredients

  • 3 pounds boneless turkey breast, skin on
  • 2 tbsp butter, softened, divided
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 3 ounces ground sausage (optional)
  • 1/2 tsp dried sage
  • 1/3 cup dried cranberries
  • 2 cups bread stuffing
  • 1/4 tsp salt
  • 1 cup reduced sodium chicken broth
  • 1 tbsp olive oil

Instructions

Day Ahead

  • In a medium skillet, melt remaining 1 tablespoon of butter. Add celery and onion and saute for 1 to 2 minutes. If using, add sausage and cook another minute. Sprinkle sage evenly over mixture, stir to combine, and cook until sausage is cooked through, about 10 minutes.
  • Place bread stuffing into a medium mixing bowl. Transfer sausage mixture to bread stuffing bowl. Add cranberries and mix until combined. Add broth gradually (you may need less, or more) and mix until moist.
  • Lay turkey breast out flat on clean surface, skin side down. Pound it with a meat hammer until about 1 inch thick. Rub 1 tablespoon of butter under skin and spread evenly.
  • Place 4 to 5 pieces of poultry string under the breast. With turkey breast skin-side down, spread the stuffing evenly onto the turkey breast. Starting on the long side, tightly roll the turkey breast. Begin tying the roulade at the center, then at each end. (If skin loosens, stretch it over the roll before tying.)
  • Wrap the roulade tightly in plastic wrap and refrigerate overnight.

To cook

  • Remove the roulade from the refrigerate and let it rest for 10 minutes. Preheat the oven to 375 degrees F.
  • Lightly rub the olive oil over the surface of the roulade. Place the roulade onto a baking dish.
  • Roast until an instant-read thermometer registers 160 degrees to 165 degrees, about 1 hour to 1 hour 15 minutes. Cover loosely with foil and let rest for 10 minutes.
  • Before slicing, snip off poultry string. Slice into 1-2 inch thick slices and place onto serving platter.