Turkey Roulade with Bread Stuffing
An easy crowd pleasing option for your holiday dinner, whether you want extra white meat or are having a small gathering. Enjoy moist white turkey meat and stuffing in every bite!
I’m in turkey mode. We had a mini Thanksgiving celebration over the weekend when I made this turkey roulade… which you absolutely need in your life. I’ll come back to this soon…
I wanted to share some turkey or Thanksgiving facts for fun, but the numbers are all over the place. Regardless of who is right or wrong, they’re still impressive. One source suggested that 22 million turkeys are enjoyed on Thanksgiving … for reference, that’s somewhere between the populations of Florida and Texas (not combined). Another source suggested that the number is actually 44 million. What?! That’s basically 1 turkey for every 7-14 people in the US. When you look at it that way, it seems far more realistic. But still…
That’s a lot of turkey.
And of those people, supposedly the majority prefer white meat over dark. I’m totally in that group. Are you team white or dark or both?
The thing about turkeys is if you’re cooking a whole turkey, most try to bring the dark meat up to temperature and then dry out the white. Such a shame, right?
That’s also the problem with stuffing a bird. You add the stuffing and then the overall cook time rises because you have to get everything up to the proper temperature. So many different temperatures requiring so many different times and in one bird.
The best way to avoid these issues…
Part out your turkey and cook the pieces individually, as well as your stuffing.
Cook them in one amazing dish together.
I’ve been wanting to make a turkey roulade for YEARS. I was determined to make it happen this year and I’m SO glad I did.
This is hands down the only way I wan to cook and eat turkey from now on.
Not only is it seriously easy. Trust me… I even removed all of the bones from a whole turkey breast on my own. Super impressed with myself with that. I was intimidated but after I was done, I realized just how simple it really is (or was) to do!
If you want to debone your own turkey breasts, here’s the video I used as a guide. Don’t hesitate to ask your butcher to debone your turkey breast for you, if that’s what you prefer. No judging. The end result is what matters here.
This turkey roulade with classic bread stuffing will be your new go to turkey breast recipe!
Evenly cooked and perfectly moist, with a bite of white meat and stuffing in every bite! It doesn’t get much better than that.
Whether you’re looking to add additional white meat to your holiday dinner or are only cooking for a few, this turkey roulade should definitely be on the menu.
Yield: Serves 4
Prep Time: varies
Cook Time: 60 - 75 minutes
Turkey Roulade with Bread Stuffing
An easy crowd pleasing option for your holiday dinner, whether you want extra white meat or are having a small gathering.
- 2lb boneless turkey breast, skin removed and reserved
- 3-4C prepared stuffing, uncooked
- 1Tb olive oil
- Salt and pepper
- Butchers twine
- 3-4Tb unsalted butter, melted
- If necessary, remove bones from turkey. Alternatively, ask your butcher to do this for you.
- Preheat oven to 375°F. Prepare a roasting pan with a roasting rack, set aside.
- Butterfly turkey to an even thickness. Start from the center, using a sharp knife butterfly fatter portions to extend outwards. Cover with plastic wrap and pound down to an even thickness, being careful not to rip through the turkey.
- Spread moist prepared stuffing within an inch of the edge of the turkey breast. Tightly roll and wrap with skin. Tie tightly with twine every 1-2 inches and once lengthwise. Skin can be stretched further and repositioned as needed during the tying process.
- Heat a 12-inch skillet with olive oil over medium-high heat. Sear turkey on all sides. Transfer to the prepared roasting rack and pan. Brush well with melted butter and generally sprinkle with salt and pepper. Roast for 60-75 minutes or until the internal temperature reaches 150°F.
- Allow turkey to rest at least 10 minutes priot to slicing and serving. Remove twine with kitchen shears before serving.
Baked by Rachel original
Items used in this recipe:
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