Description
A rolled and roasted turkey breast filled with herb stuffing, this turkey roulade is juicy, flavorful, and the perfect centerpiece for a festive meal without the stress of cooking a whole bird.
Ingredients
- Boneless Turkey Breast: 2 to 2.5 pounds – Lean, tender, and perfect for rolling
- Olive Oil: 2 tablespoons – Adds moisture and helps sear the roulade
- Butter: 2 tablespoons – Adds richness to the stuffing
- Yellow Onion: 1 small, finely chopped – Aromatic and flavorful base
- Celery: 1 stalk, finely chopped – Classic stuffing component
- Garlic: 2 cloves, minced – Adds savory depth
- Fresh Sage: 1 tablespoon, chopped – Infuses the stuffing with holiday aroma
- Fresh Thyme: 1 tablespoon – Brightens the flavor
- Breadcrumbs: 1 ½ cups – Creates the body of the stuffing
- Chicken Broth: ½ cup – Moistens the stuffing
- Salt: 1 teaspoon – Enhances the entire dish
- Black Pepper: ½ teaspoon – Adds a subtle kick
- Dijon Mustard: 1 tablespoon – Adds tang and keeps the turkey moist
- Kitchen Twine: For tying – Holds the roulade together
Instructions
- Preheat Your Equipment: Preheat oven to 375°F (190°C) and line a roasting pan with foil or parchment paper.
- Combine Ingredients: In a skillet, sauté onion and celery in butter until soft. Add garlic, sage, and thyme. Stir in breadcrumbs and chicken broth until moist. Season with salt and pepper. Let cool slightly.
- Prepare Your Cooking Vessel: Butterfly turkey breast and pound evenly to ½-inch thick. Spread Dijon mustard, then stuffing over the meat, leaving a 1-inch border.
- Assemble the Dish: Roll tightly and secure with kitchen twine. Season outside with salt and pepper.
- Cook to Perfection: Sear roulade in olive oil until golden on all sides. Transfer to roasting pan and bake 45–55 minutes, or until internal temp is 165°F.
- Finishing Touches: Let rest 10–15 minutes. Remove twine and slice into ½-inch rounds.
- Serve and Enjoy: Serve with pan juices, gravy, or cranberry sauce.
Notes
- Pound turkey evenly for a better roll and cook.
- Let stuffing cool before spreading to avoid steaming the meat.
- Rest the roulade before slicing to retain juices.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 2g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 95mg
Keywords: turkey roulade, stuffed turkey breast, holiday turkey recipe, thanksgiving main dish, rolled turkey breast