Turkey Roulade Recipe
This Turkey Roulade with Cranberry Stuffing and gravy is the perfect Thanksgiving or Holiday meal for a smaller gathering.
Ingredients
6 servings
Instructions
- Stale cubed bread works best here, you can cut the bread the night before and let it sit to harden.
- If your bread is fresh, preheat the oven and bake the bread cubes on a large baking sheet at 250°F for about 30 minutes, stirring half way until the bread is completely firm.
- In a large, deep nonstick skillet over medium heat, add the butter; when melted add onion, celery, parsley, sage, turkey or poultry seasoning, 1/4 teaspoon salt and pepper and saute on medium low until soft, about 8-10 minutes.
- Remove from heat and let cool a few minutes then transfer to a large bowl and add the toasted bread and cranberries. Add broth, egg and mix well.
- Remove the skin from the turkey breast and set aside keeping the skin in one piece and reserve for later.
- Trim the fat and remove the tenderloin.
- Place the turkey breast on a plastic cutting board and butterfly it open (see notes).
- Then cover the breast with plastic wrap and pound it to about 1/4” thickness in a rectangle shape.
- Season both sides of the turkey with salt. Spread the stuffing onto the pounded turkey breast leaving a 3/4 inch border around all the edges.
- Roll it jelly roll style and top with the skin.
- Cut cooking twine long enough to tie the breast with 4 to 6 pieces of twine. Cut off extra twine. Spread the butter on top.
- Preheat oven to 375°F. Set the rack to the center of the oven.
- Transfer to a baking pan and cover tight with Reynolds Wrap® Heavy Duty Foil. Cook in the center of the oven until an internal temperature in the center of the stuffing reaches 165 degrees, about 45 to 55 minutes.
- Uncover the foil, then broil on high 5 to 7 minutes until the skin is golden. Allow it to cool 5 minutes while you make the gravy.
- Combine all the gravy ingredients in a pot along with any pan drippings and bring to a simmer, whisking well over medium-high heat.
- Cover and simmer over low heat for 8 to 10 minutes or until thickened. Discard the herbs.
- Cut off the twine on the breast and slice into 12 slices. Serve with gravy.
Nutrition per serving
484kcal
💰 Cost Estimate
Total Ingredients
$8140.00
$8140.00
Per Serving
$1357.00/serving
$1357.00/serving
🏠 Savings
~$16280.00 vs buying!
~$16280.00 vs buying!
📋 Price Breakdown (95% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| boneless turkey breast half with skin | 1 large | $64.00 |
| -1/4 teaspoon kosher salt | 1 | $36.00 |
| to 8 pieces cooking twine | 6 | $169.00 |
| salted butter | 1 tsp | $5.00 |
| whole wheat french bread | 5 oz | $164.00 |
| butter | 0.5 tbsp | $8.00 |
| onion | 0.5 medium | $25.00 |
| stalk celery | 1 large | $51.00 |
| fresh sage leaves | 4 | $4743.00 |
| chopped parsley | 0.25 cup | $153.00 |
| turkey or poultry seasoning | 0.5 tsp | $15.00 |
| kosher salt and fresh pepper | 0.25 tsp | - |
| egg | 1 large | $55.00 |
| chicken broth | 0.75 cups | $13.00 |
| dried cranberries | 2 tbsp | $179.00 |
| Reynolds Wrap® Heavy Duty Foil | 1 piece | $28.00 |
| turkey or chicken broth | 2 cups | $34.00 |
| leaves fresh sage | 2 | $2371.00 |
| turkey or poultry seasoning | 0.75 tsp | $22.00 |
| all-purpose flour | 0.25 cup | $5.00 |
| kosher salt and freshly ground black pepper | - | - |
*Estimated market prices, may vary by region
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