Juicy Turkey Roulade Recipe – A Showstopping Holiday Main Dish

Introduction

If you’re looking for an elegant yet approachable main dish for the holidays or a special occasion, this Turkey Roulade is the perfect choice! This dish takes a simple boneless turkey breast and transforms it into a flavorful, juicy masterpiece stuffed with aromatic vegetables and herbs.

With its golden-brown exterior and tender, seasoned filling, this roulade makes a stunning centerpiece for Thanksgiving, Christmas, or even a fancy Sunday dinner. Plus, it cooks faster than a whole turkey, making it a fantastic option for smaller gatherings.

Why You’ll Love This Recipe

Key Benefits

• Easier than roasting a whole turkey – No need to wrestle with a giant bird
• Moist and flavorful – The stuffing adds extra moisture, and rolling the breast keeps it juicy
• Great for small gatherings – Serves 4-6 people without a ton of leftovers
• Customizable – Add your favorite stuffing ingredients, like sausage, nuts, or dried fruit

Taste & Texture

• The turkey is succulent and tender, thanks to a well-balanced cooking method
• The filling is savory and aromatic, featuring onions, carrots, and celery cooked in butter with fragrant herbs
• The exterior crisps up beautifully, especially if you broil it at the end for a golden-brown finish

Dietary Attributes

• Naturally gluten-free (just ensure your spices are certified GF)
• Low-carb and high-protein – Perfect for a keto-friendly holiday meal
• Can be made dairy-free by swapping butter for olive oil

Ingredients & Substitutions

Ingredient List

• 4 tablespoons butter, divided (or olive oil)
• 1 small onion, finely chopped
• 1 cup celery, diced small (about 2 ribs)
• 1 cup carrots, diced small (about 2 medium)
• ¼ teaspoon bay leaves powder
• ½ teaspoon dried thyme
• ⅓ teaspoon dried rosemary
• 1 teaspoon salt, divided (or to taste)
• ¼ to ½ teaspoon white pepper, divided
• 2 to 3 pounds boneless turkey breast

Notes on Quality

• Fresh turkey breast will have the best texture, but frozen and thawed works well too
• Use high-quality butter or olive oil for maximum flavor
• Fresh herbs can be used instead of dried; simply triple the amount

Possible Substitutions

• Swap white pepper for black pepper if needed
• Use fresh rosemary and thyme if available
• Add garlic or mushrooms to the stuffing for extra depth
• For a sweeter filling, toss in dried cranberries or diced apples

Step-by-Step Instructions

• Melt 2 tablespoons of butter (or olive oil) in a skillet over medium-high heat. Add the onions, celery, carrots, ⅓ teaspoon salt, a pinch of white pepper, bay leaves powder, thyme, and rosemary. Sauté until vegetables are soft and onions translucent. Set aside to cool.

• Butterfly the turkey breast: Place the breast on a cutting board with the smooth side facing down. Holding your knife parallel to the board, slice horizontally through the thickest part, stopping just before cutting through. Open the breast like a book.
• Cover the open breast with plastic wrap and use the flat side of a meat mallet to pound it to an even ½-inch thickness.
• Season the turkey breast with salt and pepper. Spread the cooled sautéed vegetable filling evenly over the turkey, leaving a 1-inch border around the edges.
• Starting at the short end, roll the breast tightly into a log. Secure with kitchen twine at 2 to 3-inch intervals, and add a final vertical loop to hold the filling in place. Trim any excess twine.
• Rub 2 tablespoons of butter over the turkey and sprinkle with a pinch of salt and pepper. Transfer to a baking pan and loosely tent with foil.
• Bake at 375°F (190°C) for 40 minutes with the foil on, then remove the foil and continue roasting for 10-20 minutes more, or until the internal temperature reaches 157-160°F (69-71°C).
• If using a skin-on breast, broil for the final 2-3 minutes for a crispy, golden-brown skin.
• Remove from the oven and let rest for 10-15 minutes before slicing and serving.

Expert Tips & Tricks

Best Practices

• Use an instant-read meat thermometer for perfect doneness
• Pound the turkey breast evenly to ensure uniform cooking
• Let the roulade rest before slicing to retain juices

Common Mistakes

• Overcooking can dry out the turkey; remove it from the oven once it hits 160°F
• Rolling too loosely can cause the filling to fall out, so roll it tightly and secure it well
• Skipping the foil in the first stage of roasting can make the turkey dry out too quickly

Time-Saving Tips

• Prepare the stuffing a day in advance
• Butterfly and season the turkey the night before for more flavor
• Use pre-cut mirepoix mix (onion, celery, carrot) to speed up prep time

Serving Suggestions

Pairings

• Serve with classic sides like mashed potatoes, roasted Brussels sprouts, or cranberry sauce
• Try it with a fresh green salad for a lighter option
• Add a side of Sheet Pan Gnocchi for a comforting meal

Presentation Ideas

• Slice the roulade into ½-inch thick rounds and fan them out on a platter
• Garnish with fresh rosemary sprigs and pomegranate seeds for a festive touch
• Serve with a drizzle of pan juices or a simple turkey gravy

Beverage Pairings

• Pair with a crisp white wine like Chardonnay or Sauvignon Blanc
• A light-bodied red wine like Pinot Noir complements the dish beautifully
• For a non-alcoholic option, try a spiced cranberry spritzer

Storage & Reheating

Leftover Storage

• Store leftovers in an airtight container in the fridge for up to 3 days
• Freeze sliced portions wrapped tightly in plastic wrap for up to 2 months

Reheating Methods

• Reheat in a 300°F oven, covered with foil, until warmed through
• Microwave slices on low power to prevent drying out

Frequently Asked Questions

Substitutions & Adjustments

Can I use chicken instead of turkey? Yes! Use a butterflied chicken breast and adjust cooking time accordingly.

What if I don’t have kitchen twine? You can use toothpicks to secure the roll instead.

Troubleshooting

My turkey roulade is dry. What happened? It may have been overcooked. Next time, check for doneness at 155°F since it continues cooking while resting.

The filling is falling out when slicing. How can I fix this? Let the roulade rest before cutting, and use a sharp knife for clean slices.

Variations & Customizations

Dietary Adaptations

• To make it dairy-free, swap butter for olive oil
• For a lower-sodium version, reduce the added salt and use salt-free seasoning blends

Flavor Twists

• Add chopped nuts like pecans or walnuts for a crunchy texture
• Mix in crumbled cooked sausage for a richer filling

Seasonal/Holiday Versions

• Add dried cranberries and orange zest for a festive Thanksgiving spin
• Incorporate stuffing mix instead of vegetables for a more traditional stuffing-filled roulade

Conclusion

This turkey roulade is the perfect way to impress your guests without the hassle of roasting a whole turkey. It’s easy, flavorful, and a great option for both holiday dinners and intimate gatherings. If you try this recipe, let me know how it turned out in the comments. You can also check out my other delicious recipes like Creamy Chicken Marsala for more comforting meal ideas.

For more recipe inspiration, follow along on Pinterest: Cooking With Callie

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