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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!
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Dinner, Main Course
Cuisine: American, Holiday, Thanksgiving
Keyword: roulade, thanksgiving, turkey, turkey roulade recipe
Servings: 10 people
Author: Alyssa Rivers

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 1 boneless 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 6 tablespoons unsalted butter,1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon sage, ½ teaspoon parsley, and ½ teaspoon thyme. This is the rub for the outside of the turkey.
  • For the sausage stuffing melt 3 tablespoons unsalted butter in a large skillet over medium-high heat. Cook ½ cup minced yellow onion, ½ cup minced celery, and ½ cup minced carrot, in the butter until the vegetables are tender, about 4-5 minutes.
  • Add the ½ pound pork sausage, 1 teaspoon thyme, 1 teaspoon parsley, 1 teaspoon rosemary, ½ teaspoon salt, and ½ teaspoon pepper to the skillet. Cook the sausage with the vegetables until the sausage is evenly browned, about 5-8 minutes.
  • Pour 2 tablespoons apple cider vinegar and 1 ¾ cup chicken broth into the skillet and stir to combine. Reduce the heat to low, add 1 (6-ounce) box 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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