Skip the stress of roasting a whole bird and make this unexpectedly easy, incredibly flavorful Turkey Breast Roll! Featuring rolled turkey breast meat with a sweet, savory chestnut and sausage cornbread stuffing. Roasted until golden brown and served with a silky gravy made from pan drippings, this recipe for turkey roulade is beyond delicious! It’s the perfect show-stopping juicy, white meat entree for the holidays – and you can stuff it in advance!
Featured comment: Made this [stuffed turkey breast] last year, it was such a hit I️ was asked it to make it again. You won’t be sorry, it’s awesome.” – Valerie
Update: This post was originally published in November 2014. I made edits to post below to include more information about stuffed turkey breast.
Sound the alarm and gather the troops, because it is time for the center piece of your Thanksgiving table. The piece de resistance of turkey day. The actual turkey! Yay!
I still have more Thanksgiving recipes for you; however, I wanted to share the main dish (entree) first. I know some of you like to preorder your turkey breast. Or maybe you want to plan your entire holiday dinner around this golden brown turkey roll. Either way, I’m sharing my go-to turkey recipe now, so you have plenty of time to prepare.
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About this rolled turkey with stuffing
Juicy, tender turkey breast rolled up tight around sweet, savory, earthy and rich stuffing.
This holiday rolled and stuffed turkey breast is gorgeously golden brown on the outside and mouthwateringly juicy on the inside with flavorful, moist, perfectly cooked swirls of cornbread stuffing.
Generously drizzled with a silky, smooth, rich gravy, this turkey roll recipe is a two-in-one holiday gift from the culinary Gods! I mean, this turkey roulade is essentially the two very best parts of Thanksgiving literally all rolled into one!
Why you’ll love this turkey roulade recipe
If you are a whole turkey traditionalist, you might look at this royal roulade of turkey and think: ‘Where is the rest?’ ‘Where are the thighs and dark meat??’ Where is the wish bone???’ ‘Where is the crispy skin? (see below)‘ ‘Where is the BIG BIRD?!?’
My response? Let’s do something different this year – 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!
- Roasting a whole turkey is a process; however, this stuffing filled Thanksgiving turkey breast roulade is also a lot more time efficient! You can prepare it 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 see you. Don’t worry, I have included that option in the notes section of the recipe card below!
What is a turkey roulade?
A roulade of turkey, also known as a turkey roll, rolled turkey, or stuffed turkey breast, is a dish features a flavorful filling rolled up inside of a turkey breast. The filling, or the inside layer, can be anything from stuffing (or thanksgiving dressing) as seen here, to thinly shaved meats (like prosciutto), vegetables and even grated cheese.
A roulade is traditionally found in various European cuisines, and the term originates from the French word ‘rouler’, which means ‘to roll’.
To serve, roulades are traditionally sliced into thick rounds or coins to reveal the gorgeous filling.
Turkey roll ingredients
Surprisingly, you don’t need a ton of ingredients to make this ultra-flavorful turkey roulade recipe. Here’s what to grab:
- Turkey Breast – Make sure you grab a boneless breast so you don’t have to worry about de-boning it yourself. If that’s not an option, go to your butcher counter; they’ll remove it for you! You can keep the skin on if you like, or you can remove it.
- Substitution: This would also work well for a pork loin!
- Roasted Chestnut and Sausage Cornbread Stuffing – Please note that you’ll only need a half recipe to stuff the bird. Feel free to use the other half to bake separately as dressing!
- Substitution: You can use any prepared and unbaked stuffing/dressing recipe you like! Just make sure that the bread and aromatics are chopped into small pieces for easier rolling.
- Kosher Salt & Ground Black Pepper – For seasoning, to taste.
- Butter – For richness. You can use either salted or unsalted.
- Substitution: Feel free to use plant-based butter if you are dairy-free.
- Olive Oil – Regular cooking oil is all you need.
Turkey gravy ingredients
- Whole Black Peppercorns – For your flavor sachet. Whole spices (like peppercorns) retain much more of their essential oils and last almost indefinitely on the shelf, so feel free to splurge on that Costco-sized jar to save some $$$.
- Yellow Onion – For aromatic goodness.
- Substitution: You can also use white or red onions, shallots, or even leeks if needed. If you opt for leeks, make sure to wash them thoroughly after slicing as silt has a tendency to get between all the layers.
- Celery Rib – Make sure to use the inner part of the celery stalk that has all the flavorful leaves for the best results!
- Fresh Thyme & Parsley – For herbal flavor.
- Substitution: In a pinch, feel free to use about ⅓ as much dried herbs here. Just make sure to wrap your sachet extra well!
- Garlic – For allium-flavored goodness.
- Low Sodium Chicken Stock – A box of stock and pan juices (drippings) create the base of your turkey gravy.
- Substitution: You can also use bone broth or veggie stock instead.
- White Wine – For depth of flavor and acidity.
- Substitution: If you’re a booze-free household, feel free to swap in non-alcoholic wine or even white grape juice.
- Apple Cider Vinegar – For extra acidity and a slight hint of apple.
- Potato Starch – For thickening your gravy without any gluten!
- Substitutions: You can also use an equal amount of either cornstarch or Wondra superfine flour.
- Heavy Cream – For rich gravy deliciousness.
- Substitutions: You can substitute with half and half to save a few calories. You’re also welcome to use your favorite unsweetened, unflavored plant-based creamer to keep it dairy-free.
How to make a turkey roll?
While a roulade of rolled turkey does look impressive, it really is quite easy to roll together!
I put together a step-by-step photo collage showing you *exactly* how easy it is to roll a turkey breast with stuffing. Plus, here’s a few expert tips and kitchen tricks to help make the perfect stuffed turkey breast:
How do you roll a turkey roulade?
- Make sure you butterfly the turkey breast and use a meat mallet to gently pound the turkey breast to an even (3/4-inch) thickness.
- Be sure to leave a 1-inch border on all sides when stuffing the turkey breast. Also, be careful not to mound the stuffing or over-fill the turkey. Then it will be very difficult to roll the turkey.
- Make sure you roll the turkey starting at one end, jelly roll style.
- I highly recommend trussing your roulade of turkey. I like to firmly tie the rolled roulade with kitchen twine every 2-inches to form a compact cylinder.
- If you have any extra stuffing, place it in a buttered baking dish and bake it alongside the turkey during the last 45 minutes-1 hour of roasting.
Making this turkey roll recipe: step-by-step photos
FAQs: stuffed turkey roll
What is a “roulade” in cooking?
It’s essentially a savory swiss roll made of meat instead of cake and bread and/or meat stuffing instead of frosting. Jump up to “what is a turkey roulade” to learn more!
How do you butterfly a turkey breast for roulade?
Start by removing any packaging, netting, and the included thermometer (if there is one). Place the turkey breast skin side down on your cutting board with the narrowest side facing your dominant hand.
Use your non-dominant hand to hold the breast in place and use a sharp, thin blade (e.g. a boning knife) to begin slicing it in half like a hamburger bun. As you start making progress, use your non-dominant hand to lift the top meat flap up and expose your slicing surface.
Continue cutting until you’re about ¾ – ⅞ of the way through, leaving the last part connected like the binding of a book. Open up the breast like a book, then pound it out to an even thickness as shown in the photos below.
How do I keep my turkey breast from getting dry?
Since turkey breast is so lean, I *strongly* suggest brining it before cooking. At its most basic, a brine is simply a saline (salt water) solution, often flavored with sugar and spices.
You’ll want to dissolve roughly ¾ – 1 cup of kosher salt and about ½ cup of sugar (white or brown) for each gallon of water you use for a wet turkey brine. From there, feel free to add your own personal pizzazz! Peppercorns, citrus zest, dried cranberries, hard herbs like rosemary, and whole spices like cloves or allspice berries are all welcome additions.
Once the brine is made and cooled, submerge your turkey breast in it (it doesn’t have to be butterflied at this point) and refrigerate for 24-48 hours. Remove from the brine and dispose of the liquid, rinse the breast, then proceed with the recipe.
What is the best way to remove the kitchen twine after baking?
Simply use kitchen shears to snip the twine close to each knot, then gently pull it off and discard it!
What to serve with this roulade recipe?
What to serve with a turkey roulade will greatly depend on the filling and preparation of the turkey roll. Meaning, if you were making an Italian roulade (Involtini), then fresh tomato sauce and pasta is a great choice. However, you can serve any type of dish with a roulade – from salads to carbohydrates.
Since this Thanksgiving roulade already features stuffing, I would steer clear of more dressing recipes. Instead, opt to serve your stuffed turkey breast with different types of traditional (or non-traditional!) holiday or steakhouse side dishes. I love this thanksgiving roulade of turkey with classics, such as dinner rolls, potatoes, and roasted vegetables. But you do you! Below are some ideas to help inspire!
6 side dishes to serve with stuffed turkey breast
- Bread: Buttery bread, like fluffy dinner rolls, are a must for sopping up turkey gravy!
- Soups: Anything from creamy butternut squash soups or cheddar and apple soup to chunky minestrone or french onion.
- Rice: A nutty wild rice salad or even simple steamed brown rice works well with stuffed turkey roast.
- Potatoes: Stuffed turkey breast and potatoes are a classic duo. Everything from baked potatoes and rustic mashed potatoes to sweet potatoes and potatoes gratin.
- Casseroles: Hearty, cheesy casseroles, such as cheesy brussels sprouts and cauliflower casserole, are traditional pairing options for roulade stuffing.
- Vegetables: Throw your favorite veggies on a baking sheet, toss them with oil and seasonings and roast for an easy side vegetable side dish.
Storing turkey roll
Making rolled turkey in advance
Make-Ahead: The stuffing can be made up to 2 days in advance of assembling the roulade.
Feel free to assemble your turkey roulade (up through step 4) up to 2 days in advance of cooking it to make your holiday a little less stressful. Simply wrap the roulade in plastic wrap and store it in the refrigerator.
Alternatively, you can store your rolled turkey in the freezer. Simply assemble the roulade, wrap it well in plastic wrap and then place it in a zip-top bag, removing as much air as possible before popping it in the freezer for up to a month.To prepare it for cooking, defrost it overnight in the fridge.
To cook the roulade from the fridge, allow it to sit on the counter at room temperature for 30 minutes before brushing with butter, browning, and roasting.
The gravy can be made up to 5 days ahead of time; in total, it has a shelf life of a week in the refrigerator. It can also be frozen for up to a month.
Storing leftovers
Allow your leftover turkey roulade to cool completely to room temperature before storing in an airtight container. Store the turkey roll in the refrigerator for up to 3 days.
To reheat the stuffed turkey breast, place an individual slice of the roulade on an aluminum-lined baking sheet. Transfer to a 325°F oven and reheat for 10-12 minutes, or until warm throughout.
Make this your year to shine and be the hostess (or host) with the mostess! Think outside the traditional box and add this Thanksgiving rolled turkey breast to your holiday menu!
Until next time, friends, cheers! To looking like a culinary rock star with a beautiful turkey roll that will definitely please!
Cheyanne
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More holiday entrees!
How to stuff turkey breast 👇
This turkey roulade recipe utilizes This chestnut stuffing; however, you can substitute your favorite dressing.
And, if you have turkey and stuffing leftovers, I recommend making these muffins from leftover stuffing!
Thanksgiving Turkey Roll Recipe
Equipment
- Roasting Pan
- Meat Mallet OR Rolling Pin
- Kitchen Twine + Cheesecloth
- Small mixing bowl
Ingredients
Turkey Roulade
- ½ Recipe of Roasted Chestnut and Sausage Cornbread Stuffing - Prepared & Unbaked (SEE NOTES)
- 1 (3 pound) Turkey Breast - boned and butterflied (SEE NOTES)
- 1 teaspoon Kosher Salt - plus more to taste
- ½ teaspoon Ground Black Pepper - plus more to taste
- 1 ½ TBS Butter - melted (salted or unsalted)
- 1 TBS Olive Oil
Sachet:
- 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)
Instructions
- Preheat oven to 350 degrees F. Arrange oven rack to the middle position. Place a wire rack into your roasting pan OR line a baking sheet with aluminum foil and place an oven-proof rack over the top. Set aside.
- Pound out turkey breast: Lay the butterflied turkey breast between two large pieces of plastic wrap on clean work surface. Use a meat mallet (or rolling pin) to slightly pound turkey breast to an even ¾’’ thickness. Remove plastic wrap and discard.
- Add stuffing: Arrange the turkey breast so that it is skin-removed-side-down. Spoon the stuffing mixture in a ½-inch-thick layer over the breast, leaving a ¾ to 1-inch border on all sides of the turkey. (Tip 1: Don't over-stuff: Be careful not to overstuff the turkey or you will have a difficult time rolling it up. If you have leftover stuffing, transfer it to a buttered baking dish and bake it right alongside the turkey. See baking instructions below. )
- Roll and tie the turkey: Starting at the shortest end of the turkey breast, roll the turkey up and over the stuffing, jelly-roll 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.
- Season the roulade: Brush turkey with melted butter (or oil) and season generously with salt and pepper.
- Brown the roulade: Heat oil in a large skillet, Dutch oven, or roasting pan (something large enough to hold the roulade) over medium high heat. Once hot, place the turkey seam side down in the pan. Sear the roulade, rotating and turning frequently, until it is golden brown on all sides, about 5-6 minutes total. (Tip 2: Don't walk away when browning: Check on the turkey roll often when you are searing. You may need to rotate and roll the roulade often, depending upon how hot your pan is. Just take care not to burn it.)(Tip 3: Keep the pan you use to sear the turkey - you will use the sucs (French culinary term means dried and brown deposits at the bottom of the pan from sautéing) to the bottom to make the red wine gravy!
- Roast: Place the browned turkey roulade seam side down on the rack insert. Roast for about 1 hour to 1 hour 30 minutes, or until an instant read thermometer inserted into the thickest part of the center reads 160 degrees (be sure to test internal temperature in a few places. (Note: My turkey roulade took 1 hour, 10 minutes to reach 158 degrees F).(Tip 3: Don't over-cook the turkey! I recommend roasting your turkey roll until the thickest part of the roll reads 155-160 degrees F. The turkey breast will rise up to temperature as it rests - this is called carry over cooking.)
- Rest: Remove the turkey from the oven and loosely tent with aluminum foil. Allow the turkey to rest at room temperature for at least 15 minutes.
- While Turkey is roasting, start the gravy - make a sachet: 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 photo).
- Reduce stock: To a small saucepan, add the chicken stock and sachet. Bring to a simmer over medium-low heat. Cook until the stock is reduced to 2 cups, about 25-30 minutes. Set aside. Meanwhile, deglaze saute pan: Place the pan you use to sear the turkey over medium heat. Add the wine and vinegar to deglaze the pan, scraping up any brown bits left on the bottom. Cook until reduced by half. Add the reduced stock to the pan with the reduced wine and vinegar. Bring to a simmer. In a small mixing bowl combine the potato starch with 2 tablespoons of water to form a slurry. Whisk the slurry mixture into the 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: Snip and discard the kitchen twine from the turkey roll. Use a sharp slicing knife or carving knife to cut the turkey roll into ½- ¾’’ thick slices. Arrange on a serving platter and generously drizzle with gravy. Serve with extra stuffing on the side (if applicable). Enjoy!
Notes
- 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.
- For the filling made of Thanksgiving stuffing, make sure you prepare the stuffing recipe, but do NOT bake it! Meaning - follow the recipe for the stuffing from step 1 THROUGH step 6 (stop when you hit the "bake" step). The stuffing can be prepared up to 2 days in advance.
- This roulade only uses 1/2 of the recipe of stuffing. You can cut the ingredient measurements in half, or you can prepare the full recipe and serve the other half as a side dish! 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.
Nutrition
©No Spoon Necessary. All images and content are under copyright protection. Please do not use any images without prior permission. Do not publish this recipe without prior consent. If you want to reference this recipe, please link directly back to this post.
Did you make this turkey roulade recipe?
Amazing! I’d love to know how it turned out for you. Please let me know by leaving a star rating with a review. Or snap a photo and share it on Instagram; I love to see your delicious creations! Be sure to tag me @nospoonnecessary.
This looks delicious! So, is my understanding of the siding recipe correct? I’m just supposed to gather all the ingredients for the stuffing, and wrap them in the turkey breas? Or am I supposed to follow the stuffing recipe to a certain point?
Can’t wait to try it out!
Hi Joe,
Happy Holidays!
I went ahead and updated the recipe to hopefully be a little clearer about the stuffing. This roulade uses prepared and unbaked stuffing mixture. So, if you are looking at the chestnut stuffing recipe, you will want to follow recipe instructions 1 through 6. Stop once the stuffing is fully mixed together, right before baking. You can prepare (mix together) the stuffing recipe up to 2 days in advance. Let me know if you have any other questions! I’m always here to help! Cheers!! 🙂
Did I miss it, or is there no gravy recipe for this amazing sounding recipe? If there is none, can you tell me where I can find it?
Thanks
Hi Tracy,
You must have overlooked the gravy. It is included in the recipe – please see step number 9… It’s in bold. Cheers!
A roaring success! I just made this today for some friends since I was making a Thanksgiving dinner (late) in Italy, where a whole bird is hard to find, and storing it in smaller fridges and roasting it in even smaller ovens are near impossible. It came out of the oven and my friends were blown away, and they ate almost the whole thing! I will definitely remember this recipe and roulade tutorial for another time.
My only comments are that the turkey meat came out a bit dry (especially on top), and the strings were difficult to remove before serving. Do you have any suggestions? I did my best to watch the oven temperature and even covered the roulade with foil for a part of the cook time… :/
But again, overall it was a huge hit and delicious!
Hi Ian,
I’m so glad it was a roaring success!
Unfortunately, turkey breast can come out a bit dry if you overcook it (always remember to temp your turkey breast because no two ovens are alike – different ovens run at different temperatures). I normally dry brine my turkey breasts first. If yours came out dry, I would highly suggest doing that in the future as it’s super quick and easy to do!
As for the strings, they should be very easy to snip off using kitchen shears, and then you just gently pull the twine off the turkey.
Let me know if you have any additional questions or need more clarification on anything!! I am always here to help!
Cheers! 🙂
This was a great recipe. We may make this every Thanksgiving from now on.
Hi. This recipe sounds wonderful and we’re going to make it for Thanksgiving. Do we use one long piece of kitchen twine or individual, shorter pieces to make the knots. Thanks and Happy Thanksgiving!
Hi Sue,
I used individual pieces of twine. If you go back through the post, you will see I have photos of rolling the roulade and tying it for visual aid! Let me know if you have any other questions! Cheers and Happy Thanksgiving!
I am planning on feeding 7 adults, one child. Would you recommend making 2 roulades?
Hi Rachel,
Honestly, it depends how big of an appetite your guests have. If you are feeding 7 people with smaller appetites and you are making a bunch of sides, you should be able to get away with 1 roulade. Unfortunately, without knowing your guests personally, I can’t really answer that question. I suggest you follow your gut instinct! Sorry I couldn’t be more of a help with that question. If you have any other questions, please do let me know! Cheers and happy holidays! 🙂
Thank you. I think I will make two so we can have left overs 🙂 I have been looking on YouTube at videos of making Roulades. Do I need to pan sear prior to roasting? There seems to be many cooking options. Appreciate your time! Looking forward to trying this recipe
Hi again Rachel!
I do sear this roulade prior to roasting (step 6 in the recipe). I highly recommend searing the turkey first to develop that gorgeous golden brown color! The searing only takes about 6 minutes total, so I do recommend going ahead and doing that before roasting (you won’t regret it). 🙂
I’m always here to help, so do feel free to ask more questions should you have them! Cheers!
Okay, this is a winner and I am officially a fan of making a roulade! This turned out perfect. Moist turkey breast with delicious stuffing in every bite. For a holiday or special meal it is really a pretty dish too. Once you slice it and see the spiral inside… it’s a wow kind of dish. We really enjoyed this Turkey and Stuffing Roulade and I will definitely be making this for my guests at Christmas. Yay! If you want to see a picture of it I’m up on Instagram and put the hashtag of #nospoonnecessary and #ChefCheyanne to give you props for the recipe and technique. My husband really loved dinner tonight!
Hi Trish!
I love your idea to use the split ziplock to roll up the roulade! And, as a crispy skin fan, I adore that you kept the skin for encasing the roulade! I’m so thrilled you enjoyed this recipe as much as we do! Thank you so very much for coming back and letting me know how everything went over! I am on instagram and can’t wait to see your beautiful photo! If you could tag me @nospoonnecessary, I will be sent a notification and definitely won’t miss seeing it. Thank you again for stopping by and for the kind words! Comments like yours are the reason I blog! Cheers! 🙂
Making this today. I have a 4 person Christmas dinner this year and the thought of a whole turkey for just the 4 of us was too much food. This should fit the bill perfectly. As I’ve never done a roulade before I am trying it out now for just me and my better half. I found it easier than I thought to roll it up. I just thought of it as a sushi roll and used a gallon sized ziplock I split so it was a flat sheet of heavy duty plastic as a rolling guide. It rolled right up nice and tight. I also used your tip of wrapping it with it’s skin so we still have that yummy crispy skin with it. I loved your process and your description of how to do this and it truly worked well. I admire anyone who’s gone through culinary school and as a new reader to your blog, kudos to you! I’ll add to my comment and add a rating after it’s done cooking later tonight – before we fall into a turkey coma. Just wanted to say hi and thanks for the recipe!
This sounds wonderful, and I plan to try it this Thanksgiving. I purchased 2 seasoned butterball turkey breasts, one is savory herb and one cajun, because I have family members who like things spicy! : ) I do have a couple questions though….I generally brine my turkey. Do you think that’s necessary? Also, since turkey breasts can be dry, I was wondering about using a roasting bag to bake them. Have you ever used a roasting bag for the roulade? Thanks in advance for your response!
Hi Angela,
I’m a fan of spicy things as well, so using a Cajun turkey breast sounds wonderful! You can absolutely brine your turkey breasts and use a roasting bag if you would like! Both of those things will simply ensure a more juicy, moist turkey, so go for it! 🙂 Let me know if you have any other questions! Thank you so much for stopping by! I hope you have a beautiful Thanksgiving!
Sorry I’m clearly not seeing it- but could you send me the link to the stuffing recipe?
Hi Kate,
I have two stuffing recipes, but the specific stuffing I use for this roulade is this stuffing – https://www.nospoonnecessary.com/chestnut-sausage-cornbread-stuffing/
The other stuffing, in case you are interested, is this croissant stuffing – https://www.nospoonnecessary.com/croissant-caramelized-onion-sausage-pecan-stuffing/
Please let me know if you have any other questions, Kate!! Cheers and thank you so much for stopping by!
What a beautiful and classy recipe! I always want to leave on vacation for Thanksgiving because the food is so bland and boring. But this recipe totally makes up for it. I”m not sure I could easily do that rolling but it looks gorgeous the way you did it. I’ve made rouladen before (the German type, http://oldworldtaste.com/germanrouladen/) but this is such a new variation.
I just wanted to THANK YOU for this amazing recipe!! I usually work a 1/2 day on holidays and your recipe took the stress out of my day!! And allowed me to still create a traditional Turkey for our Thanksgiving Holiday! Side note: I usually hate stuffing like your boy…and this one hit the mark for me…I usually dont touch it! SO thankful for you…wonderful…food…creator…!
~Elaina, Poulsbo WA
Hi Elaina,
Thank you SO much for coming back and letting me know how it went! I am thrilled you and your family enjoyed the turkey.. AND the stuffing!! It is people like you who keep me blogging. Thank you for making my day with your kind comment!! Wishing you a wonderful holiday weekend! Cheers! 🙂
Hi, I am doing a roulade for the first time this Christmas. I have looked at numerous ideas and methods and have a question. On one site they said you can assemble your roulade the night before and refrigerate. I know that with a stuffed turkey that is an absolute no no! Is it safe with the roulade?
Thanks! Loved all your info.
Hi Paige,
I don’t know what roulade you are making, so it kind of hard to answer your question. But, I would NOT assemble the roulade in advance and let it sit overnight. Best of luck and thank you for stopping by!
The last step of the instructions you write:
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.
So do you think it is ok to stuff the roulade and store in fridge overnight? Or do you think there’s a potential for bacteria to ruin a beautiful roulade?
Hi Cici,
Since this recipe doesn’t deal with the whole bird (no dark meat or bones), the stuffing cooks through in exactly the same time it takes the turkey breast to reach doneness. So to answer your question, it should be fine to stuff the roulade in advance. However, if this makes you nervous, you can absolutely just prepare the stuffing and butterfly/season the turkey in advance, then roll them together the day of. I hope this answers your question! Please let me know if you have any other questions! Cheers and thank you so much for stopping by!
Where do you find a turkey breast? I couldn’t find one at my grocery store…
Hi Jessica! Most grocery stores should carry turkey breasts… if you can’t find one, I’m assuming they sold out. You could try a more specialty store, like Fresh Market, if you have one near you. Sorry I can’t be more help!! Good luck!! 🙂
I called around to my local stores, asked for the meat department, and then asked for a 3 lb boneless Turkey breast. They were able to hold it for me. It came frozen, wrapped with a sting wrap, and somewhat deconstructed. So thawing it out properly was the key.
So smart to call around and reserve the turkey breast!! And yes, properly thawing always helps. 😉 Cheers to you and your successful Thanksgiving!
Should I cover the breast when putting it in the oven?
Hi Courtney, I think you are asking if you should cover the roulade with aluminum foil while baking.. and the answer is no you do not, unless your oven runs hot. If you are worried, I would start to check the turkey towards the end of roasting, and if it is browned to your liking, go ahead and cover it (gently) with foil until it is finished roasting. I hope that answers your question!! If not, please let me know. Cheers!
For the stuffing, do you only go through step 6 of that recipe before spreading it on the turkey? I’m not sure if I bake it as part of that recipe first!
Thanks,
Adrian
Hi Adrian,
I think you are asking if the stuffing is ‘raw’ before being rolled into the turkey.. and the answer is yes. The stuffing is raw when you roll it into the turkey. So the turkey and stuffing bake together. You can take the remaining raw stuffing, transfer it to a baking dish and bake it along side the turkey. Let me know if I didn’t answer your question! I’m here to help! 😉 Cheers!
Perfect – thank you!
question about the temperature probe. should i put it in the middle of the roulade (all the way to the middle of the stuffing) or just past the turkey meat? if i put all the way in the middle and wait for that to reach 160 wont the turkey meat be way over cooked?
Hi Mike, great question!! You want to temp the turkey, not the stuffing. So you would need to make sure the probe is inserted into the turkey breast itself. I insert the probe lengthwise into the side of the turkey.. so, parallel to the inside stuffing. Let me know if that doesn’t make sense!! 😉 Cheers!
so, if the butterflied turkey breast is a 1/2 inch thick u r landing in the middle of that? seems youd want to be on the inside edge of where the stuffing meets the breast. im making the stuffing fresh so it will be hot, so i dont have to worry about the middle being warm. will try this tomorrow thanks for the recipe
Hi Mike, You are exactly right. You do want to temp on the edge of the breast. When you roll the roulade, you should be able to see exactly where the turkey breast is, so you just want to make sure you are temping into that, and not the stuffing. Hope you love the roulade as much as we do!! Let me know if you have any other question!
If I am making 2 breasts or even 3 how does baking time differ???
Hi Michelle,
The roasting times shouldn’t be any different, however make sure you select two (or three) turkey breasts that are the same weight, this will ensure the times are about the same. I would rotate the roasting pans during cooking and I would definitely make sure you use an instant read thermometer to check the internal temperature of the turkeys. Let me know if you have any other questions!! Thank you for stopping by! 🙂
Hi, I’m thinking of making this for Thanksgiving this year. I was wondering, with the roasting pan for searing the roulade, are you expected to have two of them? One pan for searing and one for actually putting into the oven? Or do you just put the rack insert into the oven (in which case all the drippings would drip directly into the oven so I’m guessing not). Please let me know!
Hi Calley,
If your roasting pan is okay for using on the stove, you can absolutely sear the turkey in that. Then remove the turkey and place the rack in the pan, then add the turkey to the rack. Otherwise, simply use a large skillet for searing the turkey and then transfer it to the rack inserted in a roasting pan. I hope that helps!! Feel free to leave me another comment if you have any more questions! I hope you and your family love this roulade as much as we do! Cheers!
3 pounds before or after it’s deboned?
Great question, Jae! After. Most grocers sell a boneless turkey breast for a reasonable price. Thank you so much for the question and stopping by! Let me know if i can clarify anything else! Cheers! 🙂