Turkey Roulade
Make Turkey Roulade your new Thanksgiving tradition! Boneless turkey breast gets flattened and rolled with sausage stuffing inside. The turkey turns out incredibly moist and is infused with your favorite Thanksgiving flavors. It takes far less time than traditional turkey and will make Thanksgiving day easy and delicious!
Servings: 10 people
Equipment
- 1 roasting pan and rack insert
Ingredients
Turkey
- 1 boneless turkey breast, skin on, 5-6 pounds
- 6 tablespoons unsalted butter, softened
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon sage
- ½ teaspoon parsley
- ½ teaspoon thyme
Sausage stuffing
- ½ pound pork sausage, casings removed
- 3 tablespoons unsalted butter
- ½ cup minced yellow onion, about ½ medium onion
- ½ cup minced celery, about 1 ½ ribs
- ½ cup minced carrot, about 1 medium carrot
- 1 teaspoon thyme
- 1 teaspoon parsley
- 1 teaspoon rosemary
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons apple cider vinegar
- 1 ¾ cup chicken broth
- 1 (6-ounce) box stuffing mix
Instructions
- Preheat an oven to 350 degrees Fahrenheit and prepare a roasting pan by placing a wire rack inside.
- Butterfly the turkey breast by laying the breast skin side down on a cutting board. Cut the turkey horizontally stopping about 1 inch before reaching the other end. Do not cut the breast completely in half. Open the breast like a book. Use the flat side of a meat mallet to pound the turkey into a consistent ½-inch thickness.
- In a small bowl, mix the butter, salt, pepper, sage, parsley, and thyme. This is the rub for the outside of the turkey.
- For the sausage stuffing melt the butter in a large skillet over medium-high heat. Cook the onion, celery, and carrot in the butter until the vegetables are tender, about 4-5 minutes.
- Add the pork sausage, thyme, parsley, rosemary, salt, and pepper to the skillet. Cook the sausage with the vegetables until the sausage is evenly browned, about 5-8 minutes.
- Pour the apple cider vinegar and chicken stock into the skillet and stir to combine. Reduce the heat to low, add in the stuffing mix, and stir until the stuffing has absorbed all the liquid.
- Return to the prepared turkey breast, and spread the stuffing onto the breast in an even layer.
- Roll the Turkey breast up around the stuffing, the skin of the breast should be on the outside of the turkey roulade.
- Tie the roulade with kitchen twine tightly, about 2 inches apart, down the turkey to secure it.
- Rub the outside of the roulade with the butter rub mixture. Place the log onto the wire rack inside the roasting pan.
- Bake the roulade for 60-90 minutes until the internal temperature of a meat thermometer reads 160 degrees Fahrenheit when inserted into the thickest part of the roulade. Remove it from the oven and let it cool for at least 5 minutes. Remove the kitchen twine and slice the roulade into 1 ½-2 inch slices to serve. Baking time will depend on how big the turkey is. Be careful not to overbake the roulade.
- When the roulade has temped out remove it from the oven and let it cool for at least 5 minutes. Remove the kitchen twine and slice the roulade into 1 ½-2 inch slices to serve.
Notes
You can use skinless turkey breast, the skin adds a nice finish and flavor to the roulade but isn’t necessary.
If the turkey is getting too dark but still not at the right temperature, cover it with foil. I check the temperature at 60 minutes and then every 10-20 minutes after that.
The boneless turkey breast I found is often called a sweetheart turkey, ask your local deli about getting a sweetheart turkey if you can't find boneless turkey breasts.
Nutrition
Calories: 325kcal | Carbohydrates: 17g | Protein: 23g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 1096mg | Potassium: 357mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1458IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg
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