This year for Thanksgiving, try my Turkey Roulade with Sausage Stuffing! Roasting a whole turkey can be quite daunting, so I always prefer to make something smaller like this one.
It takes just 1 hour or less to cook in the oven, and it’s also make-ahead friendly. You can assemble it the night before and just pop it in the oven the day of. This will make Thanksgiving dinner prep a breeze!
If you have a small crowd or just want to change it up this year, you’ll love this Turkey Roulade recipe for Thanksgiving dinner!
Cooking a turkey roulade takes just 1 hour or less in the oven, and it always turns out moist and delicious. The key to keeping it moist and extra flavorful is rubbing it with seasoned butter, which is a similar technique I use in my Dutch oven chicken recipe.
The filling is a very simple stuffing. I use boxed stuffing, which I elevate using Italian sausage, onions, and celery. I know plain boxed stuffing can sometimes taste bland, but you don’t have to worry about any of that here!
Here’s the best part: It’s completely make-ahead friendly! Assemble the entire thing the day before and just pop it in the oven the next day.
If you’re looking for more easy turkey breast recipes, try my favorite Slow Cooker Turkey Breast or Brined Roast Turkey Breast recipes. To change it up, give my Brown Sugar Glazed Ham a try – it’s a showstopper!
This recipe only requires a few simple ingredients. Here are a few notes on the ingredients, which I hope will be helpful when you make your shopping list. As always, the quantities of the ingredients can be found in the recipe card below.
Believe it or not, making a turkey roulade is very easy! You need about 30 minutes of prep time, and about 1 hour of cook time. Here’s how to make it.
Thanksgiving is fast approaching which means it’s time to start planning the menu! For many families the centerpiece of the Thanksgiving meal is a big roasted turkey. However, preparing a whole turkey can be time-consuming and messy. If you’re looking for an easier alternative that’s just as delicious, consider making a turkey roulade this year!
A turkey roulade is essentially a turkey breast that has been boned, stuffed, rolled and tied into a log shape. It delivers all the great turkey flavor you want, while being much simpler to prepare. In this article, I’ll walk you through the complete process of how to make a juicy, flavorful turkey roulade step-by-step.
Overview of the Turkey Roulade Process
Here’s a quick overview of what’s involved in making a turkey roulade
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Remove the skin: Carefully detach the skin from the turkey breast while keeping it intact. Set aside.
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Bone the breast: Remove the breast meat from the bone using a sharp knife.
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Butterfly the meat: Slice the breast meat horizontally so it opens up into one flat, even piece.
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Prepare stuffing: Make your favorite stuffing or use store-bought.
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Spread on stuffing: Spread the stuffing evenly over the butterflied turkey breast.
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Roll up: Starting from one end, roll up the turkey breast around the stuffing into a tight log.
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Wrap in skin: Wrap the rolled breast in the reserved turkey skin.
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Tie: Tie kitchen string around the roulade at intervals to secure its shape.
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Season: Rub the skin with oil or butter and seasonings.
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Roast: Roast in the oven until cooked through and skin is browned.
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Make gravy: Make gravy from the tasty pan drippings.
Next, I’ll explain each step in more detail.
Step 1: Remove the Turkey Skin
The first step is removing the skin from the turkey breast in one intact piece. You’ll want to save this skin so you can wrap it back around the stuffed roulade later.
Start by purchasing a whole bone-in, skin-on turkey breast. Lay the breast skin side down on a cutting board. Using a very sharp knife, carefully detach the skin from the underside of the breast, working slowly to avoid tearing it.
Once the skin is completely freed, gently pull it off the breast meat. Lay the removed skin flat on the board. Use a knife to trim away any excess fat or tissue, but leave the skin as one whole piece. Rinse the skin and pat dry with paper towels. Set aside in the refrigerator until needed later.
Step 2: Bone the Turkey Breast
Now it’s time to remove the breast meat from the bone. This isn’t difficult, but take your time and work slowly.
Place the bone-in breast on the cutting board skin side down. Feel for the breastbone running down the center that separates the two halves. Starting at one side, make an incision along the breastbone all the way to the bottom, keeping the knife blade against the bone as you cut.
Once the breast meat is free on one side, release the other side from the bone in the same way. As you detach the meat, pull it gently away from the bone. Cut through any cartilage or connective tissue to completely free the breast halves.
Save the bone and turkey trimmings to make stock later. Rinse the boneless turkey breast halves and pat dry.
Step 3: Butterfly the Turkey Breast
Now we need to open up or “butterfly” the turkey breast halves into one large flat piece of even thickness.
Place a breast half on your cutting board. Hold your knife parallel to the board and make horizontal cuts into the thickest part of the breast, stopping before you cut all the way through. Repeat on the other breast half.
Open up the breast like a book. Use a meat mallet or rolling pin to gently pound and flatten the meat to an even thickness. Repeat with the other breast half.
Place the butterflied breast pieces on top of each other. They should now form one large, flat and uniform piece of turkey meat.
Step 4: Prepare the Stuffing
While traditional stuffing made from bread cubes and seasonings is delicious, you can get creative with the filling for your turkey roulade. Consider making stuffing with sage, mushrooms, sausage, dried fruit or other fun add-ins. Or skip the stuffing and use a flavorful herb paste instead.
If preparing homemade stuffing, make sure to cook it before using to avoid bacterial contamination. For added moisture, stir in some chicken or turkey stock. Allow the stuffing to cool completely before using.
You can also save time by using prepared stuffing from a bag, tub or freezer section. Just thaw it out first if frozen.
Step 5: Spread on the Stuffing
Now we’re ready to assemble the roulade!
Lay the butterflied turkey breast flat on your work surface. Spread your stuffing evenly over the meat, leaving about a 1-inch border along the edges.
Use an offset spatula or spoon to smooth and press down the stuffing without compressing it too much. Spread all the way to the edges of the butterflied breast.
Step 6: Roll Up the Turkey
Here comes the fun part! Start rolling up the turkey away from you, pressing gently to form a tight, compact log shape.
Position the stuffing-covered breast with one long side facing you. Fold in the left and right edges slightly to fully encase the stuffing. Begin rolling up the turkey from the bottom edge closest to you, applying even, gentle pressure as you roll.
Keep rolling into a tight log shape, squeezing gently to remove air pockets as you go. Roll all the way to the top. The stuffing should be completely sealed inside.
Step 7: Wrap in Turkey Skin
Take the reserved turkey skin you set aside earlier. Lay it flat on your work surface with the smoother inside facing up.
Place the rolled turkey log in the center of the skin horizontally. Wrap the skin fully around the roulade, overlapping the edges slightly. Press gently to adhere the skin. Twist the ends tightly to completely seal in the roulade.
Step 8: Tie Up the Roulade
To help the roulade hold its shape during cooking, tie kitchen string around it at intervals:
Cut eight 12-inch pieces of kitchen string or unwaxed dental floss. Wrap the first tie around one end of the roulade, knot securely, then make a loop and wrap around again. Repeat this double knot at the other end.
Space the remaining ties evenly down the length of the roulade, knotting them in the same way. Make sure ties are snug but not tight.
Trim away excess skin at the ends and any loose pieces. Your turkey roulade is fully assembled and ready for the oven!
Step 9: Season the Turkey Skin
For crisp, golden turkey skin, it’s important to season and moisten it before roasting.
Rub the skin all over with softened butter or olive oil. Generously sprinkle with salt, pepper and any other seasonings you enjoy. Herbs like sage, rosemary and thyme are excellent choices.
Pat the seasonings onto the skin with your hands to evenly distribute and help them adhere. This step really boosts the flavor.
Step 10: Roast the Turkey Roulade
Preheat your oven to 400°F. Place the seasoned roulade seam side down on a rack in a roasting pan.
Roast for 30 minutes, then reduce heat to 350°F and continue roasting until an instant-read thermometer inserted in the thickest part of the breast reads 165°F, about 1 hour more.
If the skin starts browning too quickly, tent foil loosely over the roulade. Total roasting time is around 1 1/2 hours.
Let the roulade rest for 10-15 minutes before removing string and carving into slices. Spoon over pan juices for added moisture and flavor.
Step 11: Make Turkey Gravy
The flavorful drippings left in the roasting pan are liquid gold for making gravy. Use this easy method:
- Skim off excess fat from drippings, reserving 2 tbsp.
- Whisk 2 tbsp flour into reserved fat in the hot pan to form a roux.
- Cook 1-2 minutes until slightly browned.
- Whisk in 1 1/2 cups turkey or chicken broth.
- Simmer until thickened, about 5 minutes.
- Finish with salt, pepper and herbs.
Pour the rich gravy over your carved turkey roulade and enjoy!
Turkey Roulade Tips
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For the most even shape, use turkey breasts of similar size.
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Chill the roulade overnight to help it hold its shape when cooking.
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Cook stuffing ahead of time to prevent bacterial growth.
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Tie kitchen string at equal intervals to get uniform slices.
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Let
Step 4 | Butter and cook
Make a mixture of softened butter, salt, pepper, and spices. Rub the assembled roulade with half of the butter mixture, saving the rest for later. This is key to keeping it extra flavorful and moist.
Transfer to a baking pan and cook in the oven for a total of 50 to 60 minutes, or until internal temperature reaches 165 degrees in the center. 15 minutes before the cook time is up, melt the remaining butter and drizzle it over the turkey, and increase the oven temperature to 400 degrees F – this will help with browning. For additional browning, broil for a few minutes. Let it rest for 15 minutes before slicing.
You can assemble the entire roulade the day before and simply bake it the next day. It’s that simple and easy!
Here’s how to make it ahead: Assemble as directed (wait for the sausage stuffing to cool down completely first). Then, tightly wrap it in plastic wrap. Refrigerate until ready to bake the next day. 1 hour prior, take it out of the fridge so it’s not so cold. Then, cook in the oven as directed, adding an extra few minutes if needed.
Prep ahead: You can also prep a few ingredients ahead. The stuffing can be made up to 2 days ahead. The turkey breast can be butterflied 1 day ahead.
Leftovers can be refrigerated for up to 3 days in a sealed container, or frozen for up to 3 months.
Step 2 | Butterfly turkey breast
To butterfly the turkey breast, lay it flat on a cutting board and carefully slice it in half horizontally, starting from the longer end. Cut the breast open, stopping about ¾ inch before reaching the other end. Open it like a book.
Then, place plastic wrap on top. Using a meat mallet, pound it thin to about a ½ inch thickness. Season with salt and pepper.
How to Make Turkey Roulade
FAQ
How to flatten turkey breast for roulade?
How long do you cook a rolled turkey for?
How do you cook a Turkey roulade?
Place it on the parchment paper-lined baking sheet. Brush the surface of the turkey roulade with oil and sprinkle the surface with kosher salt and black pepper (black pepper is optional). Place the baking tray (with the roulade) in the oven at 450°F, for about 10 – 15 minutes, until the surface turns golden brown in color.
How do you cook a Turkey Tenderloin in a roulade?
Step 1 – Carefully remove the turkey skin. Step 2 – Fillet both turkey breasts from the bone. Step 3 – Remove the turkey tenderloin. Step 4 – Butterfly the turkey breast meat to make it evenly thick. Step 5 – Clean the skin by removing excess fat. Step 6 – Prep the meat and skin for the roulade, including flavoring of the meat.
How do you make Turkey roulade kosher?
Remove the turkey roulade from the plastic wrap and pat it dry with paper towels until there’s no moisture on the surface. Place it on the parchment paper-lined baking sheet. Brush the surface of the turkey roulade with oil and sprinkle the surface with kosher salt and black pepper (black pepper is optional).
Can you roll up a turkey breast in a roulade?
Do NOT roll up the turkey breast in the skin, yet. Once you have rolled up the turkey breast, while keeping it as tight as possible, place it on the stretched out turkey skin with the seam side of the turkey roulade facing up, and then wrap the skin around the roulade.