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Wednesday, November 29, 2023

Turkey Roulade (Stuffed Turkey Breast)


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This Turkey Roulade with Cranberry Stuffing and gravy is the right Thanksgiving or Vacation meal for a smaller gathering.

Stuffed Turkey Breast with Cranberry Stuffing with green beans.

Turkey Roulade

This Stuffed Turkey Breast with Cranberry Stuffing often known as a Turkey Roulade is nice once you don’t have to make a complete fowl, corresponding to for a smaller household Thanksgiving or Friendsgiving. I usually make this Dry Brine Turkey after I host a big Thanksgiving, however when I’ve mates over, or simply need Thanksgiving any time, I like making this smaller turkey breast. Serve this dish together with your favourite Thanksgiving sides like Inexperienced Bean Casserole, Spinach Gratin, or Scalloped Potato Gratin.

Stuffed Turkey Breast with Cranberry Stuffing up close

Can You Make Turkey Roulade Forward?

You’ll be able to put together the stuffed turkey a day forward and bake proper earlier than consuming. Butterfly the turkey breast after which roll it up with stuffing. Then, I place the pores and skin again on and tie it with string. The pores and skin makes the turkey even juicier, however you may discard it after cooking when you choose.

Stuffed Turkey Breast with Cranberry Stuffing ingredient shot.

Components

(see full recipe with measurements under)

Turkey Breast:

  • A big boneless turkey breast half with pores and skin
  • kosher salt
  • A number of items of cooking twine
  • A little bit of salted butter, softened

Stuffing:

  • Complete wheat French bread, lower into small cubes
  • Butter
  • Half a medium onion, minced
  • One massive stalk of celery, minced
  • Just a few contemporary sage leaves, minced
  • Chopped parsley
  • Turkey or poultry seasoning
  • A pinch every of kosher salt and contemporary pepper
  • One massive egg, overwhelmed
  • Rooster broth
  • A handful of dried cranberries, chopped
  • A bit of professional quality foil

Gravy:

  • Turkey or hen broth
  • A few contemporary sage leaves
  • Turkey or poultry seasoning
  • All-purpose flour
  • Kosher salt and freshly floor black pepper, to style

How To Make Turkey Roulade

For the Cranberry Stuffing:

  1. Stale cubed bread works finest for this recipe. You’ll be able to put together the bread cubes upfront and allow them to sit out to harden.
  2. If utilizing contemporary bread, dry out the bread cubes within the oven. Place them on a baking sheet and bake till they’re agency, stirring sometimes for even drying.
  3. In a big skillet, soften the butter over medium warmth. Add onion, celery, parsley, sage, turkey or poultry seasoning, a small quantity of salt, and pepper. Sauté till the greens are smooth.
  4. Take away the skillet from warmth, let the combination cool barely, then switch it to a big bowl. Mix with the dried bread cubes and cranberries. Stir within the broth and egg till effectively combined.

For The Turkey Breast:

  1. Fastidiously take away the pores and skin from the turkey breast, maintaining it intact for later use. Trim any extra fats and take away the tenderloin.
  2. Butterfly the turkey breast on a reducing board. Then, cowl it with plastic wrap and flatten it to a fair thickness in an oblong form.
  3. Season each side of the turkey with salt. Unfold the stuffing over the turkey, leaving a border across the edges.
  4. Roll the turkey breast in a jelly roll fashion, inserting the reserved pores and skin on high.
  5. Use cooking twine to tie the rolled turkey breast, trimming any extra twine. Apply a skinny layer of butter on the highest.
  6. Preheat your oven. Place the turkey breast on a baking pan and canopy it tightly with foil. Cook dinner within the oven till the stuffing reaches a secure inside temperature.
  7. After cooking, uncover the turkey and broil to brown the pores and skin. Let it relaxation briefly earlier than making the gravy.
  8. For the gravy, mix all elements in a pot, together with any drippings from the turkey. Deliver to a simmer, whisking continuously. Let it simmer till thickened, then take away the herbs.
  9. To serve, take away the twine from the turkey breast and slice it. Serve with the gravy.

turkey breast pounded thinturkey breast with stuffingturkey breast stuffed and tiedturkey breast in baking dish with foil.

The way to Butterfly the Turkey Breast for Roulade:

  1. Use a pointy paring knife and your fingers to take away the pores and skin from the breast, reserving the pores and skin. Flip the turkey over so the facet that had pores and skin faces down and lay it flat on the reducing board.
  2. Holding the blade of the knife parallel to the board about midway down, slice into the thickest portion of the breast. Minimize alongside the size of the breast however not right through.
  3. Unfold in order that the turkey opens like a e book. Cowl with a bit of plastic wrap and pound with a meat mallet till the turkey is of uniform thickness (about 1/4 inch).

How do you retain a turkey breast from drying out?

Overlaying the baking dish with foil, makes the turkey breast further juicy with numerous pan drippings to make gravy. The foil makes the turkey juicy whereas additionally creating pan drippings for the turkey gravy that will in any other case dry up. As soon as the turkey is cooked, I take away the foil and brown the pores and skin beneath the broiler for a couple of minutes. The cranberry stuffing contained in the turkey additionally retains it from drying out.

Stuffed Turkey Breast with Cranberry Stuffing

Extra Stuffing Recipes You’ll Love:

Prep: 30 minutes

Cook dinner: 1 hour

Whole: 1 hour 30 minutes

Yield: 6 servings

Serving Measurement: 2 slices with 1/3 cup gravy

For the Cranberry Stuffing:

  • Stale cubed bread works finest right here, you may lower the bread the night time earlier than and let it sit to harden.

  • In case your bread is contemporary, preheat the oven and bake the bread cubes on a big baking sheet at 250°F for about half-hour, stirring half method till the bread is totally agency.

  • In a big, deep nonstick skillet over medium warmth, add the butter; when melted add onion, celery, parsley, sage, turkey or poultry seasoning, 1/4 teaspoon salt and pepper and saute on medium low till smooth, about 8-10 minutes.

  • Take away from warmth and let cool a couple of minutes then switch to a big bowl and add the toasted bread and cranberries. Add broth, egg and blend effectively.

For The Turkey Breast:

  • Take away the pores and skin from the turkey breast and put aside maintaining the pores and skin in a single piece and reserve for later.

  • Trim the fats and take away the tenderloin.

  • Place the turkey breast on a plastic reducing board and butterfly it open (see notes).

  • Then cowl the breast with plastic wrap and pound it to about 1/4” thickness in a rectangle form.

  • Season each side of the turkey with salt. Unfold the stuffing onto the pounded turkey breast leaving a 3/4 inch border round all the perimeters.

  • Roll it jelly roll fashion and high with the pores and skin.

  • Minimize cooking twine lengthy sufficient to tie the breast with 4 to six items of twine.  Minimize off further twine. Unfold the butter on high.

  • Preheat oven to 375°F. Set the rack to the middle of the oven.

  • Switch to a baking pan and canopy tight with Reynolds Wrap® Heavy Responsibility Foil. Cook dinner within the heart of the oven till an inside temperature within the heart of the stuffing reaches 165 levels, about 45 to 55 minutes.

  • Uncover the foil, then broil on excessive 5 to 7 minutes till the pores and skin is golden. Permit it to chill 5 minutes when you make the gravy.

  • Mix all of the gravy elements in a pot together with any pan drippings and produce to a simmer, whisking effectively over medium-high warmth.

  • Cowl and simmer over low warmth for 8 to 10 minutes  or till thickened. Discard the herbs.

  • Minimize off the twine on the breast and slice into 12 slices. Serve with gravy.

Final Step:

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*Dietary information with out the pores and skin primarily based on a 2.5lb (uncooked) skinless turkey breast.
Yield: 6 servings, Serving Measurement: 2 slices with 1/3 cup gravy. Factors 6G, 4B, 4P

Energy: 336calories, Whole Fats: 7 Saturated Fats: 2, Ldl cholesterol: 135.5 Sodium: 797.
Carbohydrates: 19.5 Fiber: 2 Sugar: 2.5 Protein: 49

Serving: 2 slices with 1/3 cup gravy, Energy: 484 kcal, Carbohydrates: 19 g, Protein: 68.5 g, Fats: 12.5 g, Saturated Fats: 4 g, Sodium: 1700 mg, Fiber: 2 g, Sugar: 2.5 g

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