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 main is sure to impress your guests and is much easier to make than it looks.
Melt the butter and all of the oil together in a skillet, add the minced shallots and cook until they soften.1 tbsp/ 2tablespoon butter1 tbsp olive oil2 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.1 tbsp butter½ cup/ 30g panko½ cup/ 120ml chicken/turkey broth
Stir in the chopped 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 green apple¼ cup/ 25g pecans⅓ cup/ 40g dried cranberries2 tbsp maple syrup1 tsp rosemary½ tsp dried sage salt and pepper
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)2 lb/ 900g boneless turkey breast
Fill and roll the turkey
Sprinkle the salt and pepper over the cut side of the turkey.1 tsp salt½ tsp 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 tbsp 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/turkey broth1 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.
Notes
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.