Turkey Roulade

Make Turkey Roulade your new Thanksgiving tradition! Boneless turkey breast gets flattened and rolled with sausage stuffing inside. The turkey turns out incredibly moist and is infused with your favorite Thanksgiving flavors. It takes far less time than traditional turkey and will make Thanksgiving day easy and delicious!

Close view of turkey roulade on a platter and sliced.

Reasons You’ll Love This Recipe

  • Make-Ahead Option: Assemble this turkey roulade the night before and pop it in the oven 2 hours before your guests arrive. This will make Thanksgiving dinner prep much easier!
  • Thanksgiving Meal Alternative: This turkey roulade takes far less time than a traditional whole turkey, and everyone will LOVE this alternative!
  • Moist and Flavorful: This all-in-one recipe combines both turkey and stuffing! The turkey stays moist, the outside gets crispy brown, and the stuffing adds classic Thanksgiving flavor!

Ingredients to Make Turkey Roulade

Roulade means “to roll” and the ingredients for this turkey roulade use a flat piece of meat and moist sausage stuffing. My homemade stuffing in this recipe is incredible! You could also try my Grandma’s Sausage Herb Stuffing.

Turkey

  • Boneless Turkey Breast:  You’ll need 1 large turkey breast. Make sure it is boneless and about 5-6 pounds. I prefer skin on!
  • Unsalted Butter: Unsalted butter allows you to control the salt flavor in the roulade.
  • Salt and Pepper: To season and enhance the flavor.
  • Sage, Parsley, and Thyme: Perfect seasonings to flavor the turkey.
Ingredients labeled to prep the turkey for the turkey roulade.

Sausage Stuffing

  • Pork Sausage: Casings removed or buy ground pork sausage!
  • Unsalted Butter: To help cook and soften the veggies.
  • Onion, Celery, and Carrot: Minced or diced small for the sausage. The classic combination of vegetables for stuffing.
  • Thyme, Parsley, Rosemary: Perfect seasonings to flavor the stuffing.
  • Salt and Pepper: To season and enhance the flavor.
  • Apple Cider Vinegar: Adds acidity to help brighten and enhance the flavors.
  • Chicken Broth: Adds moisture to the stuffing.
  • Stuffing Mix: One box of premade stuffing mix makes this so easy!
Ingredients listed to make the sausage stuffing for turkey roulade.

Turkey Roulade Recipe

My family went crazy over this turkey roulade and they asked if I could make it every year! It’s incredibly easy to assemble and the presentation is a show stopper, that I just might! Follow my step-by-step instructions to help you along the way.

  1. Prepare the Turkey: Preheat an oven to 350 degrees Fahrenheit and prepare a roasting pan by placing a wire rack inside. Butterfly the turkey breast by laying the breast skin side down on a cutting board. Cut the turkey horizontally stopping about 1 inch before reaching the other end. Do not cut the breast completely in half. Open the breast like a book. Use the flat side of a meat mallet to pound the turkey into a consistent ½-inch thickness.
  2. Mix Butter Rub: In a small bowl, mix the butter, salt, pepper, sage, parsley, and thyme. This is the rub for the outside of the turkey.
  3. Cook Veggies: For the sausage stuffing melt the butter in a large skillet over medium-high heat. Cook the onion, celery, and carrot in the butter until the vegetables are tender, about 4-5 minutes.
  4. Make Stuffing: Add the pork sausage, thyme, parsley, rosemary, salt, and pepper to the skillet. Cook the sausage with the vegetables until the sausage is evenly browned, about 5-8 minutes. Pour the apple cider vinegar and chicken stock into the skillet and stir to combine. Reduce the heat to low, add in the stuffing mix, and stir until the stuffing has absorbed all the liquid.

Assemble the Turkey Roulade

  1. Spread the Stuffing on Turkey: Return to the prepared turkey breast, and spread the stuffing onto the breast in an even layer.
  2. Roll, Add Butter Rub, and Tie: Roll the turkey breast up around the stuffing, the skin of the breast should be on the outside of the turkey roulade. Tie the roulade with kitchen twine tightly, about 2 inches apart, down the turkey to secure it. Rub the outside of the roulade with the butter rub mixture. Place the log onto the wire rack inside the roasting pan.
  3. Bake: Bake the roulade for 60-90 minutes until the internal temperature of a meat thermometer reads 160 degrees Fahrenheit when inserted into the thickest part of the roulade. Baking time will depend on how big the turkey is. Be careful not to over bake the roulade. Remove it from the oven and let it cool for at least 5 minutes. Remove the kitchen twine and slice the roulade into 1 ½-2 inch slices to serve.
First photo of the turkey breast butterflied and flattened.
Second photo of the butter rub.
Third photo of the veggies cooking in a pan.
Fourth photo of the stuffing in a pan.
Fifth photo of the stuffing spread on the flattened turkey breast.
Sixth photo of the turkey roulade rolled, buttered, and tied.
Seventh photo of the turkey roulade in a roasting pan to bake.

Turkey Roulade Tips

Don’t let this turkey roulade recipe intimidate you! Follow my step-by-step instructions and these tips to help you along the way.

  • Turkey Breast Tips: You can use skinless turkey breast, the skin adds a nice finish and flavor to the roulade but isn’t necessary. The boneless turkey breast I found is often called a sweetheart turkey, ask your local deli about getting a sweetheart turkey if you can’t find boneless turkey breasts. 
  • Make Ahead: You can prepare the roulade up to 24 hours in advance and store it in the fridge until you are ready to bake it. 
  • Stuffing: If you have a stuffing recipe that you prefer to use in this roulade, feel free to do so! As long as it’s not too chunky because you want to be able to spread it evenly and roll the roulade tightly around the stuffing. 
  • Foil: If the turkey is getting too dark but still not at the right temperature, cover it with aluminum foil. I check the temperature at 60 minutes then followed by every 10-20 minutes after that.
  • Make Gravy: If your roulade produces enough juice drippings from baking you can make my easy turkey gravy with it!
Top view of turkey roulade on a platter.

Storing Leftover Roulade

Follow my tips below for storing and reheating leftovers…if you’re lucky enough to have any!

  • In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days. 
  • To Reheat: Reheat portions in the microwave until warmed through.
  • In the Freezer: To store leftover turkey roulade in the freezer, make sure it’s completely cooled first. Place it in an airtight container and keep it frozen for up to 2 months. Thaw in the fridge overnight.
Close view of a slice of turkey roulade.

Perfectly Tasty Side Dishes

Because this turkey roulade already has stuffing inside, keep the sides simple! Here are some delicious ideas for you to make to complete this meal.

Print

Turkey Roulade

Make Turkey Roulade your new Thanksgiving tradition! Boneless turkey breast gets flattened and rolled with sausage stuffing inside. The turkey turns out incredibly moist and is infused with your favorite Thanksgiving flavors. It takes far less time than traditional turkey and will make Thanksgiving day easy and delicious!
Course Dinner, Main Course
Cuisine American, Holiday, Thanksgiving
Keyword roulade, thanksgiving, turkey, turkey roulade recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 10 people
Calories 325kcal
Author Alyssa Rivers

Equipment

  • 1 roasting pan and rack insert

Ingredients

Turkey

Sausage stuffing

Instructions

  • Preheat an oven to 350 degrees Fahrenheit and prepare a roasting pan by placing a wire rack inside.
  • Butterfly the turkey breast by laying the breast skin side down on a cutting board. Cut the turkey horizontally stopping about 1 inch before reaching the other end. Do not cut the breast completely in half. Open the breast like a book. Use the flat side of a meat mallet to pound the turkey into a consistent ½-inch thickness.
  • In a small bowl, mix the butter, salt, pepper, sage, parsley, and thyme. This is the rub for the outside of the turkey.
  • For the sausage stuffing melt the butter in a large skillet over medium-high heat. Cook the onion, celery, and carrot in the butter until the vegetables are tender, about 4-5 minutes.
  • Add the pork sausage, thyme, parsley, rosemary, salt, and pepper to the skillet. Cook the sausage with the vegetables until the sausage is evenly browned, about 5-8 minutes.
  • Pour the apple cider vinegar and chicken stock into the skillet and stir to combine. Reduce the heat to low, add in the stuffing mix, and stir until the stuffing has absorbed all the liquid.
  • Return to the prepared turkey breast, and spread the stuffing onto the breast in an even layer.
  • Roll the Turkey breast up around the stuffing, the skin of the breast should be on the outside of the turkey roulade.
  • Tie the roulade with kitchen twine tightly, about 2 inches apart, down the turkey to secure it.
  • Rub the outside of the roulade with the butter rub mixture. Place the log onto the wire rack inside the roasting pan.
  • Bake the roulade for 60-90 minutes until the internal temperature of a meat thermometer reads 160 degrees Fahrenheit when inserted into the thickest part of the roulade. Remove it from the oven and let it cool for at least 5 minutes. Remove the kitchen twine and slice the roulade into 1 ½-2 inch slices to serve. Baking time will depend on how big the turkey is. Be careful not to overbake the roulade.
  • When the roulade has temped out remove it from the oven and let it cool for at least 5 minutes. Remove the kitchen twine and slice the roulade into 1 ½-2 inch slices to serve.

Notes

You can use skinless turkey breast, the skin adds a nice finish and flavor to the roulade but isn’t necessary.
If the turkey is getting too dark but still not at the right temperature, cover it with foil. I check the temperature at 60 minutes and then every 10-20 minutes after that.
The boneless turkey breast I found is often called a sweetheart turkey, ask your local deli about getting a sweetheart turkey if you can’t find boneless turkey breasts. 

Nutrition

Calories: 325kcal | Carbohydrates: 17g | Protein: 23g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 1096mg | Potassium: 357mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1458IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg


Popular posts from this blog

‘Scientific Investigation and Discovery Ensures the Wine Industry Can Continue to Produce High Quality Wines,’ says Elizabeth Tomasino, Innovator of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Images Courtesy of Anita Oberholster, Tom Collins and Elizabeth Tomasino The Researchers Are Giving Wildfire-Plagued West Coast Wine Producers Hope. Smoke taint is one of the greatest threats to America’s West Coast wine regions, with wines from over half the vintages of the last decade affected. In the age of climate change , as wildfires become an increasingly regular part of life, the need for more research into the effects of smoke on grape growing and winemaking takes on new urgency. Enter three researchers: Anita Oberholster at the  University of California, Davis ; Tom Collins at  Washington State University  and Elizabeth Tomasino at  Oregon State University . Individually, Oberholster, Collins and Tomasino had already been working on topics related to smoke and wine, but when the three applied for and received a four-year Specialty Crop Research Initiative (SCRI) grant in 2020, they combined forces, bringing research experience from their respective states to the table
Read more

The House Is ‘Intrinsically Tied to Provence,’ says Cyprien Roy of Domaines Ott, European Winery of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Image Courtesy of Lucy Beaugard The Historic Rosé Producer Has Never Chased Trends. For many wine lovers in the United States and beyond, Domaines Ott rosé —in its iconic amphora-shaped bottle—influenced their impression of one of the essential products of Provence . The plurality of Domaines Ott is derived from three properties: historic Château Romassan in Bandol ; Clos Mireille, a former monastery at La Londe Les Maures; and the windswept flagship Château de Selle in Taradeau. “Domaines Ott has been producing rosé for more than 100 years,” says Cyprien Roy, communications manager at Maisons Marques & Domaines USA, Inc . representing Louis Roederer, owner of Domaines Ott. Though often credited for elevating the popularity of high-end Provençal rosé around the world, the company is “not in it for producing wines that are trendy,” says Roy. Domaines Ott was founded in 1912 by Marcel Ott, a young agronomist from Alsace who found enough viticultural inspiration in Provence t
Read more

DoorDash Reintroduces: Merchant Suite to Help Restaurants Unlock New Potentials for Growth

Image
  In the face of a tough economy, supply chain interruptions, and industry-wide obstacles, small and mid-sized restaurant owners are finding it more difficult to grow their businesses. These restaurants moved with agility during the pandemic, optimizing operating models to better support their communities and their bottom line, but many are still struggling to recover as the pandemic endures and we brace for the looming recession. Through collaboration with third-party partners like DoorDash, thousands of restaurants discovered a consumer appetite for on-demand delivery that drove new revenue. This shift not only helped keep smaller operators afloat, but it introduced them to new customers at a time where consumer engagement is crucial and demand for delivery continues to grow.  Restaurateurs have seen firsthand how much opportunity exists for their businesses and food delivery apps when they work together and know that the future of the industry is highly collaborativ
Read more

Reese’s Fudge

Image
An easy 3 ingredient no-bake fudge that has Reese’s Peanut Butter Cups inside. Reese’s fudge is creamy and delicious and only takes 20 minutes to throw together! It will have the whole family wanting more. Calling all peanut butter lovers! Here are a few more sweet treats I know you’ll love: peanut butter fudge , 3-ingredient peanut butter cookies , and of course – my tried and true peanut butter bars ! 3-Ingredient Reese’s Fudge Reese’s fudge is the king of easy desserts. And no baking is required! Could there be anything better? This fudge is packed with rich peanut butter chocolate flavor. It just melts in your mouth! Honestly, this turned out so much better than expected and I couldn’t stop eating it. Everyone that I gave the fudge to was obsessed with it as well. This is your sign to make some right now! Homemade fudge is the absolute best. With how simple it is to make, there’s really no reason not to! It only takes 3 ingredients. (Yes, you read that right!) Peanut butter
Read more

Hummingbird Cupcakes

Image
A bite-sized take on a classic Southern dessert, these hummingbird cupcakes are sure to win your heart! Filled with pecans, chopped fruit, and topped with smooth cream cheese frosting, you won’t be able to stop at one! One of the unique things about hummingbird cake is that it’s filled with coconut and pineapple! If you love tropical fruits, this is the dessert for you! A few more recipes I think you’ll love are this pineapple upside down cake , coconut cream cake , and key lime poke cake ! Hummingbird Cupcakes With Cream Cheese Frosting If you’ve never had hummingbird cake before, you’re in for a treat! There’s a reason it’s been popular since the 70s! It’s similar to carrot cake in terms of spice and texture, but filled with coconut and pineapple for a pop of tropical flavor. In cupcake form, it’s even better! These delicious spiced cupcakes are so good, you won’t be able to stop at one. All of the tasty mix-ins these cupcakes have make them so amazing! Plus, they’re supremely
Read more

Move Over, White Claw: Hard Seltzer Goes Craft

Image
Getty Images There was derision in certain drinking circles when hard seltzer first captured the beverage zeitgeist in the mid-2010s . Then, when it became apparent that the fizzy fruity category was going to become a permanent fixture in consumer fridges around 2018 , many makers raced to catch up with demand. These days it’s clear that there are two hard-seltzer options: larger national brands—like White Claw , Truly and High Noon —and craft producers and upstarts that offer smaller-batch offerings. Hard Seltzer Finds Its Footing in Craft Spaces Mirroring the craft beer industry of the last 20 years, a lot of the innovation in hard seltzer flavor is happening through the smaller producers. And their offerings give consumers a chance to drink local and taste a sense of place. “Honestly, I don’t see the big brands as competition,” says Nick Smith the owner of Lumpy Ridge Brewing Co. in Estes Park, Colorado . “We’re playing different games. I believe in what makes us craft an
Read more

‘We’re Trying to Create a Legacy Region,’ Says Austin Hope, Winemaker and President of Hope Family Wines, American Winery of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Image Courtesy of John Fedorowicz The Winery has Championed Paso Robles Since its Days as a Cow Town. Though today it’s a globally recognized wine country full of stylish tasting rooms and lined with vines as far as the eye can see, Paso Robles , California , was little more than a dusty cowboy town when Chuck and Marilyn Hope bought land to plant vineyards here in 1978. Four decades later, Hope Family Wines produces a wide range of internationally distributed brands that are respected for both quality and affordability as well as market-leading creativity. “We became one of the larger farmers in the area,” explains their son, Austin Hope, who went from a kid playing in vineyards to a visionary for the family’s wine portfolio almost 30 years ago. “There wasn’t anyone here at the time. We went through the whole cycle of the wine industry.” They grew Zinfandel during the height of the White Zin craze, empowered the region’s Bordeaux boom and were an early adopter of the Rhône g
Read more

‘In Wine, the Most Important Decisions are Long-Term Decisions,’ says Sebastian Zuccardi, Director of Winemaking of Zuccardi Valle de Uco, New World Winery of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Image Courtesy of ZUCCARDI VALLE DE UCO / WINESELLERS LTD Letting the land and fruit of Argentina’s Uco Valley speak through wine has been a painstaking process of research and study. “ Zuccardi Valle de Uco is Uco Valley ,” says Sebastian Zuccardi, director of winemaking and third generation of the Zuccardi family. The winery has focused on elevating the Uco Valley region while positioning itself as one of its most iconic wine producers. The Zuccardis’ innovative spirit guided them to the Uco Valley in the early 2000s. Since then, they have explored it thoroughly, from a macro to a micro perspective. As a result, their winery is currently praised for its wines made with grapes from acclaimed appellations such as Altamira, Gualtallary and San Pablo. “As a family,” says Zuccardi, “what we did well was create something with deep roots by first understanding the region, then purchasing land, learning more about the region and finally building a winery.” In 2009, Zuccardi and his tea
Read more

Cocktail Competitions Promise Opportunity. But Who Really Wins?

Image
  For major spirits companies, cocktail competitions have long been a way to get products into the hands of creative bartenders and customers. Events start at the local level and scale all the way up to international tournaments, with potential for major prizes, mentorship from past winners, and rapid career growth.  Despite the potential benefits of getting involved with these kinds of events, not every brand wants to (or is able to) host. Independent spirit brands like Good Vodka , a vodka made from coffee fruit, find competitions too expensive and time-consuming for their small teams, which instead builds relationships with bartenders by “doing the legwork from bar to bar, account to account,” explains co-founder Tristan Willey. Willey won an Old Forester Old Fashioned Competition while working at Nomad, in addition to serving as a judge for similar competitions. He notes that judging comes with its own challenges, like drinking many Bloody Marys in quick success
Read more

A Simple Scotch and Soda Is a Refreshing Classic

Image
Stocksy Learning how to make the best Scotch and soda might sound unnecessary. After all, it’s just a combination of Scottish whisky , sparkling water and ice. In a glass. Mixing up a Scotch and soda should be as easy as falling off the proverbial log. However, it turns out there are a number of considerations that go into making the ideal version of this drink, also known as the Scotch highball. The History of the Scotch and Soda Its precise origins are murky, but the combination of Scotch and soda was making the rounds in both Britain and the U.S. in the late 1800s. Cincinnati barman C.F. Lawlor includes a whiskey and soda drink called the Splificator in his pioneering 1895 book The Mixicologist , plus a “High Ball” cocktail that features brandy or whiskey and seltzer over ice. More proof linking the Scotch and Soda to this era is a 1927 letter written by bartender and author Patrick Gavin Duffy, which was published in the New York Times. In it, Duffy states that he rarely s
Read more