This Rolled Stuffed Turkey Breast, also known as a Turkey Roulade, is a beautiful centerpiece for a smaller Thanksgiving or Christmas meal. Juicy, easy to make, and quicker to cook than a traditional turkey, this stuffed turkey breast will feed 6-8 people.
If you're looking for a show-stopping holiday dish, look no further than rolled stuffed turkey breast. This elegant entree is sure to impress your guests and is much easier to make than it looks. Best of all, a rolled stuffed turkey breast is versatile enough to be served for any special occasion.
What is a Turkey Roulade?
A Turkey Roulade is a type of turkey roll. Traditionally it is made with turkey breast and is a great way to turn a single turkey breast into an elegant centerpiece for a celebratory meal like Thanksgiving or Christmas. It is made by rolling turkey breast meat around stuffing, and other ingredients, then cooking the roll in an oven.
Why make a Turkey Roulade/Turkey Breast Roll?
Because it tastes fantastic!
But if you need more reasons, it is just a single rolled and stuffed turkey breast, so it takes up less space in the oven and cooks much quicker than a whole turkey. Also, as it is far smaller than an entire bird, it is perfect for smaller gatherings or if you don't want turkey leftovers for days. (although, "hello turkey sandwiches"...I love you!)
It is also an impressive dish that will impress your guests but is very easy to make.
It is also a great option if you need extra turkey to feed a large crowd or if you want to serve a variety of meats on your holiday table.
Which turkey breasts to buy?
You want to use a large boneless turkey breast for this recipe. I prefer to buy one with the skin on, as it keeps the meat extra juicy. But you can use skinless if you prefer. If you buy your turkey breast from the butchers, you can ask them to butterfly it open for you. Or you can do this yourself at home. The picture below shows a butterflied chicken breast, but the method is the same.
What is the best way to cook a Rolled Turkey Breast?
Cooking the rolled turkey breast in the oven at a low temperature will give you a juicy turkey. Keeping the temperature lower ensures the roulade cooks more evenly so that the outside of the turkey doesn't dry out before the center is cooked.
Can you make a Roulade ahead of time?
Yes, you can make this rolled turkey breast ahead of time. Ensure that your stuffing is completely cooled before adding it to the turkey.
To make ahead, prepare the roulade according to the instructions but do not cook it. Instead, cover it and refrigerate it for up to 24 hours. When you're ready to cook your turkey, take it out of the fridge and let it come to room temperature for 30 minutes before baking.
How do you store leftover rolled turkey breast?
Leftover turkey roulade can be stored in the fridge for up to 3 days. Wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator. When you're ready to eat it, pour over a tablespoon or so of chicken/turkey broth and reheat it in the oven until warm.
Can you freeze Turkey Roulade?
Yes, you can freeze turkey roulade, either raw or cooked
Just wrap it tightly in plastic wrap and then in a ziplock bag. It will keep in the freezer for up to 3 months.
Raw: When you're ready to eat it, thaw it in the fridge overnight and cook according to the recipe.
Cooked: When you're ready to eat it, thaw it in the fridge overnight and reheat it in the oven until warm. (I suggest pouring over a tablespoon or so of chicken/turkey broth to prevent it from drying out in the oven).
What is the best way to slice Turkey Roulade?
The best way to slice turkey roulade is to let it rest for 10 minutes after coming out of the oven. This will help ensure that the juices stay inside the turkey and don't run all over your cutting board. Then, use a sharp knife to slice the roulade into 1-inch thick slices. This will help keep the roll intact and make it easier to serve.
What to serve with Turkey Roulade
If you're looking for the perfect side dish to accompany your Rolled Stuffed Turkey Breast, look no further! Here are a few ideas that will leave your guests delighted:
- For an elegant yet straightforward option, serve some roasted Brussels sprouts with lemon and parsley. Or try adding some chorizo and almonds to your Brussels. The salty, spicy crunch of the chorizo pairs perfectly with the delicate flavor of the turkey.
- If you want something a little more indulgent, try a serving of my French Mashed Potatoes; they are divine! Buttery and rich and perfect for serving with turkey!
- And if you're feeling adventurous, why not whip up some roasted parsnips with salted caramel? They are sure to be a hit at any dinner table.
- And in our house, no Christmas is complete without bacon-wrapped sausages and a big dish of stuffing!
If you make this Rolled Stuffed Turkey breast, don't forget to come back and comment. You can also tag me on social media.
Any questions about the recipe? Use the comments section below.
Rolled Stuffed Turkey Breast
For the stuffing
- 2 tablespoon butter
- 1 tablespoon olive oil
- 2 shallots, finely minced
- ½ cup panko - see note 1
- ½ cup chicken/turkey broth - see note 2
- 1 cup green apple, peeled & chopped
- ⅓ cup dried cranberries
- ¼ cup pecans, finely chopped -see note 3
- 2 tablespoon maple syrup
- 1 teaspoon rosemary, finely chopped
- ½ teaspoon dried sage
- salt and pepper
For the Turkey:
- 2 lb boneless turkey breast - see note 4
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup chicken/turkey broth - see note 2
- 1 cup boiling water
- Preheat the oven to 350ºF/175ºC.
Make the stuffing
- Melt half the butter and all of the oil together in a skillet, add the minced shallots and cook until they soften.
1 tablespoon butter
1 tablespoon olive oil
2 finely minced shallots
- Remove from the heat and add the remaining butter, panko, and broth; stir well to combine. There should be very little liquid left as it will soak into the breadcrumbs.
½ cup/30g panko
½ cup/120ml chicken broth
1 tablespoon butter
- Stir in the apples, pecans, cranberries, maple syrup, and herbs. It should be a rough paste consistency. Season generously with salt and pepper. Set aside to cool completely.
1 cup/125g peeled and chopped green apple
⅓ cup/40g dried cranberries
¼ cup/25g finely chopped pecans
2 tablespoon maple syrup
1 teaspoon rosemary, finely chopped
½ teaspoon dried sage
salt and pepper (to taste)
Butterfly the turkey breast (or ask your butcher)
- Place the raw boneless turkey breast on a chopping board. Keeping the knife flat and parallel to the board, start cutting horizontally through the length of the turkey breast, gently opening the breast like you are opening a book; just don't cut all the way through. You should have one large piece of turkey, and the skin side should now be on the chopping board. (see pictures in the post for visuals)
2lb/900g boneless turkey breast
Fill and roll the turkey
- Sprinkle the salt and pepper over the cut side of the turkey.
1 teaspoon salt
½ teaspoon black pepper
- Spread the stuffing over the middle section of the breast, then carefully roll the turkey up so the skin is on the outside and the stuffing is sandwiched inside.
- Tie the turkey breast with kitchen string at 1 ½-inch intervals. Tie it as tightly as possible to ensure it stays rolled up and roasts evenly.
Cook the rolled turkey breast
- Place the rolled turkey breast onto a rack in a roasting pan, ensuring that the skin is facing up and the seam is at the bottom.
- Pat the skin dry with paper towels, then drizzle the skin all over with olive oil.
1 tablespoon olive oil
- Pour the broth and water into the roasting pan (do not pour over the turkey) and roast for between 40-50 minutes, until the skin is golden brown and the internal temperature is 150º F. (The exact time will depend on the size of your turkey and how tightly you rolled it)
1 cup/235ml chicken broth
1 cup/235ml boiling water
- Remove the turkey from the oven, cover it with foil, and let it rest for 15-20 minutes.
- Serve in thick slices and drizzle with any pan juices if desired.
- You can use Panko or make your own breadcrumbs from stale bread. Standard breadcrumbs are too fine for this recipe.
- Chicken or turkey broth is perfect here, but you can sub in vegetable broth.
- Sub in walnuts or pine nuts if you can't find pecans.
- If you buy your turkey breast from a butcher, ask him to butterfly it for you as it saves time and effort.