This Thanksgiving Turkey Breast Roulade is a total showstopper! Golden brown, roasted turkey breast is rolled up around a sweet and savory chestnut and sausage cornbread filling and drizzled with a silky flavorful gravy. Gorgeous and delicious, this Roulade is the perfect main for the holidays!
Sound the alarm and gather the troops, because it is time for the center piece of your Thanksgiving table. The piece de resistance. The holy grail of turkey day. The actual turkey! Yay!
Oh, ohhh. And the gravy! Double Yay-Yay!!
I do still have more Thanksgiving NSN recipes for you, but I wanted to kind of skip forward to the main dish, because I know most of you preorder your turkey.
Or, you plan your entire meal around the gobble, gobble platter of yum.
So, I thought I would be oh so nice and share my go-to turkey recipe now, so you have plenty of time to prepare.
Thanksgiving Turkey Breast Roulade with Stuffing
Juicy, tender turkey breast rolled up tight around sweet, savory, earthy and rich stuffing.
This holiday turkey breast roulade is gorgeously golden brown on the outside and mouthwateringly juicy on the inside with flavorful, moist, perfectly cooked swirls of stuffing.
Generously drizzled with a silky, smooth, rich gravy, this turkey situation is like two-in-one holiday gift from the culinary Gods! I mean, this roulade is basically the two very best parts of Thanksgiving, literally all rolled into one!
If you are a whole turkey traditionalist, you might look at this royal roulade and think: ‘Where is the rest?’, ‘Where are the thighs and dark meat??’ Where is the wish bone???’ ‘Where is the crispy skin?*’ ‘Where is the BIG BIRD?!?’
My response? Let’s do something different this year! And, I promise you won’t be disappointed!’
This stuffing filled turkey roulade is elegant and refined. Not to mention, healthier for you. Which is perfect, because now you don’t have to feel so guilty when you want to indulge in more sides and dessert. Score!
And, in case that didn’t sell you, this stuffing filled Thanksgiving turkey breast roulade is also a lot more time efficient, as it can be prepared in advance AND only takes less than 2 hours to roast! Can I get a high five?!
*If having crispy turkey skin is a non-negotiable holiday tradition, I have included that option in the notes section of the recipe below!
What is a turkey roulade?
A turkey roulade is a dish made up of rolled turkey and a filling. The filling, or inside rolled layer, can be anything from stuffing as seen here, to thinly shaved meats (like proscuitto), vegetables and grated cheese.
A roulade is traditionally found in various European cuisines, and the term orginates from the French word ‘rouler’, which means ‘to roll’.
To serve, roulades are sliced into rounds to reveal the gorgeous filling.
What to serve with a turkey roulade?
What to serve with a turkey roulade will greatly depend on the filling and preparation of the roulade. However, you can serve any type of side with a roulade – from salads to carbohydrates.
If you were making an Italian roulade, or involtini, tomato sauce and pasta is a great choice.
Since this Thanksgiving roulade is already filled with stuffing, I would steer clear of more stuffing and opt to serve it with any other type of traditional (or non-traditional!) holiday side. Think: potatoes, rolls, casseroles, vegetables, etc.
How to roll a turkey roulade?
While a roulade does look impressive, it really is quite easy to roll together!
I put together a step-by-step How To Roll a Thanksgiving Turkey Breast Roulade photo collage below for you to reference.
As well, here are some tips and tricks on how to roll a perfect turkey roulade:
- Make sure you butterfly the turkey breast and use a mallet to gently pound the turkey breast to an even (3/4-inch) thickness.
- When stuffing the turkey roulade, make sure to leave a 1-inch border on all sides and make sure to not mound the stuffing or the turkey will be very difficult to roll. If you have any leftover stuffing, place it in a buttered baking dish and bake it alongside the turkey during the last 45 minutes-1 hour of roasting.
- Make sure you roll the turkey starting at one end, jelly roll style.
- Be sure to tie the rolled turkey roulade firmly with kitchen twine every 2 inches to form a compact cylinder.
How to roll a turkey roulade step-by-step in photos:
Make this your year to shine and be the hostess (or host) with the mostess! Think outside the traditional box and add this Thanksgiving Turkey Breast Roulade to your holiday menu!
Until next time, friends, cheers – to looking like a culinary rock star with an easy, yet elegant main that is guaranteed to please!
How to make an Easy Thanksgiving Turkey Breast Roulade recipe at home👇
This Turkey Breast Roulade utilizes THIS STUFFING. <— Click for the recipe
- ½ Recipe of Roasted Chestnut and Sausage Cornbread Stuffing -unbaked
- 1 (3 pound) Turkey Breast , boned and butterflied*
- 1 teaspoon salt , plus more to taste
- ½ teaspoon black pepper , plus more to taste
- 1 ½ TBS Butter - melted
- 1 TBS Olive Oil
- ¼ tsp Whole Black Peppercorns
- ¼ Yellow Onion – peeled and roughly chopped
- ½ Celery Rib (with leaves, preferably the inner part of Celery Stalk) – roughly chopped
- 1 large sprig Thyme
- 2 large sprig Parsley
- 1 Clove Garlic - smashed
- Gravy: (yield 1 1/3 Cups of Gravy)
- 1 quart low sodium Chicken Stock
- ½ Cup White Wine
- 2 TBS Apple Cider Vinegar
- 1 TBS + 1 tsp Potato Starch
- 1 TBS Heavy Cream (can substitute half and half)
- You will also need: Cheesecloth, Kitchen Twine
- Preheat oven to 325 degrees F. Place a baking rack on a sheet pan or into a roasting pan.
- Lay the butterflied turkey breast between two large pieces of plastic wrap on clean work surface. Use a mallet (or rolling pin) to slightly pound turkey breast to an even ¾’’ thickness. Remove plastic wrap and discard.
- Sprinkle turkey with salt and pepper. Spread the stuffing mixture, in a ½’’ thick layer, evenly over the turkey leaving a ¾-1’’ boarder on all sides. Be careful not to overstuff the turkey or you will have a difficult time rolling it up. Transfer any remaining stuffing to a buttered baking dish and follow baking instructions below, adding it to the oven alongside of the turkey in the last hour of cooking.
- Starting at the shortest end of the turkey breast, skin removed side down, roll the turkey up and over the stuffing, jellyroll style. Use your fingers to tuck in any stuffing that escapes on the sides as you roll. Firmly tie up the turkey roulade with kitchen twine every 2’’ to form a compact cylinder.
- Brush turkey with butter and season generously with salt and pepper
- Heat oil in a large skillet, Dutch oven, or roasting pan (something large enough to hold the roulade) over medium high heat. Once hot, add turkey seam side down to pan. Sear roulade on all sides until golden brown, about 5-6 minutes total. Check the side you are searing every minute, depending on how hot your pan is. You want to brown it on all sides, not burn it.
- Transfer the turkey roulade, seam side down, to the rack insert. **Keep the pan you seared the turkey in, you will use the brown bits stuck to the bottom to make your gravy**. Roast for about 1 hour to 1 hour 30 minutes, until a thermometer inserted into the center reads 160 degrees (be sure to test internal temperature in a few places. My turkey roulade took 1 hour, 25 minutes to reach 160 degrees F).
- Remove the turkey from the oven and tent with aluminum foil. Allow the turkey to rest at room temperature for 15 minutes before carving into ½- ¾’’ thick slices.
- While Turkey is roasting, prepare the gravy: Make a sachet by laying a large piece of cheese cloth on a clean work surface. Place all sachet ingredients in the middle of the cloth, bring up the sides and tie the top with kitchen twine to form a small bag. (See picture included in blog above).
- Add chicken stock and sachet to a small saucepan and bring to a simmer over medium-low heat. Cook until stock is reduced to 2 cups, about 25-30 minutes. Set aside.
- Place the pan you seared your turkey in over medium heat, add wine and vinegar. Cook until reduced by ½, scraping up brown bits left in the pan.
- Add the reduced stock and bring to a simmer. In a small mixing bowl combine potato starch with 2 tablespoons + 2 teaspoons of water to form a slurry. Whisk slurry mixture into stock. Continue simmering the gravy, stirring constantly, for 2-3 minutes, or until mixture has thickened to desired consistency. Season generously with salt and pepper, to taste.
- Turn heat down to low and stir in heavy cream. Keep gravy covered, over low heat and stir occasionally until ready to use.
- When ready to serve, remove the gravy from the heat and strain through a fine-mesh sieve. Taste and adjust for seasoning with salt and pepper.
- Serve Roulade with gravy and extra stuffing on the side.
Yield: 8-9 (1’’ wide) Roulade Slices
*Turkey Breast can be skinless or with skin still on depending on your preference. If you want the traditional crispy skin on the outside of your roulade carefully remove the skin before starting with step 1 and set it aside. Continue as instructed stuffing and rolling the roulade. BEFORE trussing the roulade take the turkey skin and wrap it around the roulade, encasing it. Then proceed with trussing the turkey roulade.
* To Use Extra Stuffing as a Side Dish: Butter a baking dish or shallow gratin dish. Transfer extra stuffing to prepared baking dish and cover with aluminum foil. Bake alongside turkey for 40 minutes. Uncover, brush with 1 tablespoon of melted butter and continue to bake until top is golden brown, about an additional 30-40 minutes.
-The turkey roulade can be prepared in advance through step 4. Simply wrap the roulade in plastic wrap and store it in the refrigerator overnight. Before brushing with butter, browning and roasting, allow the roulade to sit on the counter, at room temperature, for 30 minutes.
-Gravy adapted from Saveur.com
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