Description
This elegant Turkey Roulade with Cranberry Stuffing features tender rolled turkey breast filled with a zesty cranberry and citrus stuffing, served with a rich gravy. A showstopper for any holiday meal.
Ingredients
16 cups cubed crusty white bread (1/2-inch cubes), from 2 large round loaves
1 1/2 cups dried cranberries
2 tablespoons brown sugar
Zest and juice of 2 large oranges
Zest of 4 lemons
Zest of 2 medium grapefruit
12 tablespoons (1 1/2 sticks) unsalted butter
2 1/2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
2 medium onions, finely chopped
5 stalks celery, finely chopped
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 1/2 cups chicken or turkey stock
1/4 cup chopped fresh parsley
2 large eggs
One 5– to 6-pound boneless whole turkey breast, skin on, butterflied
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, at room temperature, plus more for the baking dish
2 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 cup white grape juice
2 cups chicken or turkey stock
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh thyme
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
Instructions
To make the stuffing, dry cubed bread in the oven, then combine it with soaked cranberries, brown sugar, citrus zest and juice, sauted onions, celery, garlic, herbs, stock, parsley, and eggs. For the roulade, pound a butterflied turkey breast thin, season it, and spread with about 5 cups of the stuffing, leaving a border. Roll it up tightly, tie with twine, and place it in a buttered baking dish with the remaining stuffing. Roast the roulade until it reaches 150 degrees F, adding the stuffing during the last 30 minutes of cooking. Increase the oven temperature to 475 degrees F for the final 5 minutes to brown everything. Let the roulade rest before removing the twine and slicing. Prepare the gravy by melting butter in the roasting pan, whisking in flour, then deglazing with white grape juice, and simmering with stock, herbs, and cream until thickened. Season to taste and serve with the roulade and stuffing.
Notes
If your bread doesn’t feel sufficiently dry after the initial oven step, you can leave it out at room temperature for a bit longer or return it to a very low oven for a short period.
For the most uniform roulade, use a meat mallet or even the bottom of a heavy skillet to gently pound the turkey breast to an even thickness.
The target internal temperature for the turkey breast is 150 degrees F. Resting will bring it up slightly, and you want to avoid a dry turkey.
Always allow your roulade to rest after cooking. This allows the juices to settle back into the meat, making it wonderfully moist.
If your gravy is too thick, whisk in a little more stock or water. If it’s too thin, simmer it a bit longer, or create a slurry of a teaspoon of flour or cornstarch with a tablespoon of water and whisk it in.
- Prep Time: 1 hour 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: N/A
- Fat: N/A
- Carbohydrates: N/A
- Protein: N/A