Description

This Turkey Roulade recipe features a flavorful and moist turkey breast rolled with a savory whole wheat bread stuffing enriched with fresh herbs and dried cranberries. The roulade is oven-baked to perfection, covered in crispy skin and served with a rich herb-infused gravy made from the pan drippings. Ideal for a holiday feast or special dinner, this dish combines traditional comfort with elegant presentation.

Ingredients

Scale

Turkey and Seasoning

1 large boneless turkey breast half with skin (about 2 1/2 lbs)
1-1/4 teaspoon kosher salt
1 teaspoon salted butter (softened)
6 to 8 pieces cooking twine
kosher salt and freshly ground black pepper (to taste)

Stuffing

5 ounces whole wheat french bread (cut into small cubes)
1/2 tablespoon butter
1/2 medium onion (minced)
1 large stalk celery (minced)
4 fresh sage leaves (minced)
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)

Cooking and Gravy

1 piece Reynolds Wrap® Heavy Duty Foil
2 cups turkey or chicken broth
2 leaves fresh sage
3/4 teaspoon turkey or poultry seasoning
1/4 cup all-purpose flour
kosher salt and freshly ground black pepper (to taste)

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Instructions

Prepare Bread Cubes: Use stale cubed bread for the stuffing. If the bread is fresh, preheat the oven to 250°F and bake the bread cubes on a large baking sheet for about 30 minutes, stirring halfway through, until the bread is completely firm and toasted.
Sauté Vegetables and Herbs: In a large, deep nonstick skillet over medium heat, melt 1/2 tablespoon butter. Add minced onion, celery, parsley, sage, turkey or poultry seasoning, 1/4 teaspoon salt, and pepper. Sauté on medium-low heat until the vegetables soften, about 8-10 minutes. Remove from heat and let cool for a few minutes.
Mix Stuffing: Transfer the sautéed mixture to a large bowl. Add the toasted bread cubes, chopped dried cranberries, 3/4 cup chicken broth, and beaten egg. Mix thoroughly to combine all ingredients well.
Prepare Turkey Breast: Remove the skin from the turkey breast carefully in one piece and set aside. Trim excess fat and remove the tenderloin. Place the turkey breast on a plastic cutting board and butterfly it open by slicing horizontally without cutting all the way through.
Pound Turkey Breast: Cover the butterflied turkey breast with plastic wrap and pound it gently to about 1/4 inch thickness in a rectangular shape to ensure even cooking and easy rolling.
Season and Stuff: Season both sides of the pounded turkey breast with kosher salt. Spread the prepared stuffing evenly over the meat, leaving a 3/4 inch border on all sides.
Roll and Tie: Roll the turkey breast jelly-roll style, enclosing the stuffing. Place the reserved skin on top of the roulade. Use 4 to 6 pieces of cooking twine, cut to length, to tie the roulade securely, trimming any excess twine. Spread softened butter on top of the skin for crispiness.
Preheat Oven and Bake: Preheat the oven to 375°F and position the rack in the center. Place the roulade in a baking pan and cover tightly with heavy-duty foil. Bake until the internal temperature at the center of the stuffing reaches 165°F, approximately 45 to 55 minutes.
Broil for Crispy Skin: Remove the foil and broil on high for 5 to 7 minutes or until the skin is golden and crispy. Remove from oven and allow the roulade to rest for 5 minutes before slicing.
Make Gravy: Combine 2 cups turkey or chicken broth, 2 fresh sage leaves, 3/4 teaspoon turkey or poultry seasoning, 1/4 cup flour, kosher salt, freshly ground black pepper, and any pan drippings in a pot. Bring to a simmer while whisking frequently over medium-high heat. Cover and reduce heat to low, simmering for 8 to 10 minutes until thickened. Remove and discard the sage leaves before serving.
Slice and Serve: Cut off the twine from the roulade and slice into approximately 12 pieces. Serve warm topped with the prepared gravy.

Notes

Stale bread works best for the stuffing to ensure crispy texture; if using fresh bread, baking it first is essential.
Butterflied and pounded turkey breast ensures even thickness for rolling and cooking.
Nutritional information provided excludes the skin based on a 2.5 lb raw skinless turkey breast.
Cooking twine is important to keep the roulade securely rolled during baking.

Nutrition

Serving Size: 2 slices with 1/3 cup gravy
Calories: 484 kcal
Sugar: 2.5 g
Sodium: 1700 mg
Fat: 12.5 g
Saturated Fat: 4 g
Unsaturated Fat: 7.5 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 2 g
Protein: 68.5 g
Cholesterol: 130 mg