Thanksgiving is looking very different this year for most families and a spread of sides, desserts, and a whole turkey is simply too much... Nonetheless, we are still looking to celebrate even though our gatherings are much smaller this year. A turkey roulade is a wonderful way to still have a beautiful turkey on the table and maybe skip a few sides. Roulade is a fancy shamncy way of saying something is being filled and rolled into a spiral. To make this work for a turkey, you will need a whole boneless turkey breast with the skin intact, which we are trimming and prepping to perfection with our Shun Cutlery Knives!
This roulade is filled with a very basic yet flavorful stuffing but feel free to replace it with your own stuffing recipe. Or if you’d really like to get creative use other ingredients like prosciutto, butter and herbs or maybe a healthy shmear cranberry sauce, more herbs and stuffing. The choice is yours, just make sure that you layer everything flat so that it is easier to roll.
For the Stuffing
- 3 tablespoons unsalted butter or olive oil
- 1 yellow onion, small dice
- 1 medium carrot, small dice
- 2 stalks celery, small dice
- 3 cloves garlic, minced
- 1/ 4 teaspoon rosemary
- 1/ 2 teaspoon oregano
- 1/ 2 teaspoon thyme
- Kosher salt, to taste
- Coarsely cracked black pepper, to taste
- 1/ 3 loaf of sourdough bread, cut into small cubes and toasted until dry (about 3 cups)
- 1 1/ 2 cups chicken stock
For the Roulade
- 4 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon finely minced rosemary
- 1/ 2 teaspoon finely minced thyme
- 1 boneless skin-on whole turkey breast (approximately 5 pounds), butterflied and flattened
In a large skillet, melt butter over medium-high heat and add onions, carrots, celery, garlic, and spices. Cook until lightly browned and the vegetables are tender. Remove from heat and add to a large mixing bowl.
To the mixing bowl add the toasted sourdough bread cubes and mix until well combined. Add stock, toss to combine and set aside.
In a small bowl, combine salt, black pepper, minced rosemary and minced thyme, mix well. Assertively season the butterflied turkey breast on all sides with the salt mixture. Add the stuffing in an even layer across 3/4th of the butterflied turkey breast. Roll the turkey breast into a spiral, making sure to keep the roulade taut and tie with butcher's twine into a uniform shape. (See video)
Tightly wrap the roulade in plastic wrap and refrigerate overnight.
Preheat the oven to 375°F. Prepare a roasting pan with aluminum foil and a rack. Underneath the rack you can add aromatic vegetables like onions, celery, carrots and garlic. You can use these roasted vegetables to make a gravy.
Remove the turkey roulade from plastic wrap, pat dry with paper towels and let it come to room temperature, about 45 minutes to 1 hour. Brush with canola oil and roast until the skin is dark golden brown and the internal temperature reaches 160°F. Carry over cooking will bring this up to 165°F while resting.
Remove from the oven, lightly cover with aluminum foil and allow to rest for 15-20 minutes. Carve and serve with all of your favorite holiday sides and gravy.