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!
½Recipe of Roasted Chestnut and Sausage Cornbread Stuffing -Prepared & Unbaked (SEE NOTES)
1(3 pound)Turkey Breast- boned and butterflied (SEE NOTES)
1teaspoonsalt- plus more to taste
½teaspoonblack pepper- plus more to taste
1 ½TBSButter- melted
¼tspWhole Black Peppercorns
¼Yellow Onion– peeled and roughly chopped
½Celery Rib(with leaves, preferably the inner part of Celery Stalk) – roughly chopped
Gravy: (yield 1 1/3 Cups of Gravy)
1quartlow sodium Chicken Stock
2TBSApple Cider Vinegar
1TBS + 1 tspPotato Starch
1TBSHeavy Cream(can substitute half and half)
Preheat oven to 325 degrees F. Place a baking rack on a sheet pan or into a roasting pan.
Pound out turkey: 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.
Add stuffing: Sprinkle turkey with salt and pepper. Spread the stuffing mixture, in a ½’’ thick layer, evenly over the turkey leaving a ¾-1’’ border 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.
Roll the turkey: Starting at the shortest end of the turkey breast, skin removed side down, 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 butter 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, 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.
Roast: 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).
Rest: 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 if using.
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 stuffing filling, 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.
Yield: 8-9 (1’’ wide) Roulade SlicesNutritional information is an approximation and based upon 6 servings.