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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!
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.
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.
Don’t let this turkey roulade recipe intimidate you! Follow my step-by-step instructions and these tips to help you along the way.
Follow my tips below for storing and reheating leftovers…if you’re lucky enough to have any!
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.
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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.
Calories: 325kcalCarbohydrates: 17gProtein: 23gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 87mgSodium: 1096mgPotassium: 357mgFiber: 1gSugar: 3gVitamin A: 1458IUVitamin C: 2mgCalcium: 46mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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