Roasted Turkey Roulade is a delicious dinner alternative to cooking a whole turkey. This easy turkey roll recipe is the perfect blend of sweet and savory flavors.
This recipe was originally posted in 2015 and has been updated to improve reader experience.
Roasted Turkey Roulade is the perfect Holiday meal. Your guests will be wowed by this culinary beauty.
We love that making this turkey roll recipe takes care of the turkey and stuffing without any tedious carving.
It’s impressive to look at and maybe looks a little intimidating to make, however, it really isn’t difficult at all! We’ll show you how!
Our turkey roll is savory with just a touch of sweet and this recipe makes enough extra stuffing that no one will leave your table hungry!
What is a Turkey Roulade?
A roulade is a technique in which ingredients are rolled. This recipe consists of a homemade stuffing rolled into a boneless turkey breast. Boneless Turkey Roll is another name for this recipe.
Why we love a Roulade
- A much more manageable size making serving easier.
- It also makes freezing much easier. To freeze we slice the roulade into serving-sized pieces and then lay them flat in between pieces of plastic wrap, foil, or waxed paper placed in a resealable storage bag or foil.
- They cook much quicker! Eliminating the bone speeds up the cooking.
- That leaves you with more oven time over the holidays!
- You can stuff them with your favorite stuffing recipe.
- Other filling ideas include wild rice or quinoa.
Once you try this technique, you’ll be hooked! We are, just take a look at our Lamb Roulade and our Pork Roulade!
Ingredients
- Turkey breast – Boneless and butterflied (see the note below)
- Onions – We used yellow onions but use your favorite
- Celery
- Butter – We used unsalted. If you use salted, just adjust your seasoning to use less
- Bread Cubes – I use pre-seasoned cubes. Use what you like, purchased, or homemade.
- Pine nuts – you can substitute with another chopped nut or leave them out.
- Turkey or chicken stock – Purchased or make your own. I explain how below.
- Dried cranberries – Craisins
- Brandy – A non-alcoholic substitute would be apple juice
- Egg – We use large eggs
- Fresh herbs – sage and rosemary. Thyme would be another great addition.
Butterflying Technique
The turkey breast is actually made up of two sides of meat separated by the breast bone.
- When you remove the breast bone, you can flatten the breast.
- The meat will resemble two ovals of meat joined together by the underlying skin.
- We don’t pound the meat to the same thickness. Where it was thicker, we sliced it to an even thickness and put the sliced pieces of meat over the skin that attached both sides of the breast meat. This created more of a rectangle shape which allowed us to roll the turkey breast evenly.
Note: When you buy a turkey breast make sure it’s the actual turkey breast. Some turkey breasts sold by your grocer are just made of turkey breast meat pieces and will not roll out.
Also, if it’s an actual turkey breast, look at the size. The boneless turkey breasts in the store can often include just one side and are under 2 pounds.
They will work but you’ll have a smaller turkey roll and a lot more dressing than you need. Our turkey breast was 5 pounds.
Tips for stuffing a Turkey Roulade
- With the skin side down, apply a 1/2-inch thick layer of the stuffing to the meat side.
- Leave 1/2-inch from the edge. Otherwise, the stuffing will just ooze out the sides. If it does, just stuff it back in.
- Roll the turkey breast as firmly as you can without losing all the filling and secure the turkey roll by tieing it with kitchen twine.
- A second pair of hands can be very helpful for holding it together while you tie it.
- Place the turkey breast seam side down over a baking rack sitting over a baking sheet or roasting pan.
- Baste with butter and season with salt and pepper.
- Bake.
Note: We were careful not to touch the spoon we used to apply the stuffing with the raw turkey meat so our bowl of stuffing was never contaminated with the raw poultry. We just spooned the stuffing onto the meat and spread it out with a spatula.
If you’re baking the dressing right away, that wouldn’t be an issue. However, if you plan on freezing the dressing unbaked, you wouldn’t want any food safety concerns.
How to make homemade Turkey Stock
It’s cheaper to buy an entire turkey and remove the breast yourself. That leaves you with all of those flavorful bones and any parts you don’t routinely bake anyway.
To make homemade turkey stock, put the bones in a large saucepan. I cut out the backbone, the breast bone, and had the giblets and neck bone that were in the cavity of the turkey.
- Cover the bones and any additional pieces mentioned above with water. Additionally, you can add onion, celery, and carrots for additional flavor.
- Bring to a low boil and then add salt, pepper, and optionally additional herbs, dry or fresh. Turn to a simmer and cook for about 2 hours.
- After simmer is complete, you can pour the stock through a strainer or just spoon out the bones and any additions you’ve made.
- I skim off any cooked herbs or cooked pieces but don’t cool and remove the fat. The fat in your homemade turkey stock adds flavor to the stuffing or makes amazing homemade gravy.
- Any leftover stock can be frozen.
If you have your butcher butterfly your turkey breast make sure to tell them that you want the bones.
Proper cooking tips
We placed our Turkey Roulade seam side down on a rack placed over a baking sheet. We brushed the skin with melted butter before placing it in the oven and basted it again about 20 minutes before it was fully cooked.
That keeps the skin supple and browns it beautifully. We didn’t have to cover it but if your turkey starts to get too dark, you can tent a piece of aluminum foil over the top.
You can cook your Turkey Roll on the grill. Use indirect heat which actually just turns your grill into an oven. This allows you to free up the oven for other dishes.
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The most important thing when cooking any poultry is that it’s cooked to the proper temperature to assure no food-born illnesses arise.
The USDA states turkey can be removed from the oven when it reaches an internal temperature of 165°F.
Since the meat is butterflied and we don’t have any bones to worry about. That makes it easier to get a good temperature reading with an instant-read thermometer.
We allow our turkey to rest for 15 to 20 minutes before slicing it. We actually allow any meat we cook to rest. That assures the juices can be reabsorbed making a juicy result.
There’s a detailed video in the recipe card.
This recipe will make more stuffing than what is needed for the turkey roll.
Leftover stuffing can be baked in a buttered dish for 40 to 45 minutes. Cover the stuffing with a lid or aluminum foil for the first 20 minutes and remove the covering for the remaining 20 minutes until browned.
Leftover dressing can also be frozen baked or unbaked in a covered airtight container.
Our favorite side dishes
Like we stated, one of the good things about this recipe is you don’t need a lot of additional dishes to go with it. Here are a few of our favorites.
I would love it if you enjoy this recipe that you will leave me a comment and rate the recipe with 5 stars! ⭐️⭐️⭐️⭐️⭐️
Pin this favorite Holiday recipe!
Some of our favorite Turkey Recipes
- Leftover Turkey Casserole
- How to Carve and Spatchcock a Turkey
- Turkey a la King
- Turkey Meatball Appetizer
- Hot Turkey Sandwich
We love turkey! You can find all of our Turkey Recipes here.
Roasted Turkey Roulade
Ingredients
- 3/4 cup dried cranberries
- 1/2 cup Brandy or Calvados or Apple Juice
- 4 tbsp butter unsalted
- 2 onions (medium) chopped
- 3 stalks celery 1/2-inch-diced
- 1 pound pork sausage ground
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh sage chopped
- 1/4 cup pine nuts toasted
- 12 oz cubed herb-seasoned stuffing mix
- 2 cups chicken stock * or turkey stock
- 1 extra-large egg beaten
- Kosher salt and freshly ground black pepper
- 5 lb Turkey Breast – 2 halves turkey breast, boned and butterflied (5 pounds) – Have your butcher do this.
- 3 tbsp butter unsalted, melted
Instructions
Stuffing
- Add the pinenuts to a small pan and cook over medium heat, stirring frequently. Watch very carefully because they will brown very quickly. Remove them from the pan once toasted so they stop browning.
- Put the dried cranberries in a small saucepan with the Brandy and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat to simmer for 2 minutes. Remove from the heat and set aside.
- Put the stuffing mix and turkey or chicken stock in a large bowl.
- Melt the butter in a large skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits, and saute until cooked and browned. Add the cranberries with the liquid, rosemary, sage, and pine nuts, and cook for 2 more minutes.
- Add the sausage mixture, egg, 1 teaspoon salt, and 1/2 teaspoon pepper to the stuffing mix and stir well.
- Preheat the oven or grill to 325 degrees F.
Assemble
- Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don't mound the stuffing or the turkey will be more difficult to roll.
- Cut several long pieces of kitchen twine. Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Don't use over-firm pressure or you will lose your stuffing. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder. This is easier with an extra person to tie while one holds the roll together.
- Place the stuffed turkey breast seam side down on a rack placed in a sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 1/2 to 2 hours, or until an instant-read thermometer registers 165 degrees F in the center. (I test in a few places after 1 1/4 hours.) Remove the turkey roll from the oven and cover the turkey with aluminum foil. Allow it to rest at room temperature for 15 to 20 minutes. Carve 1/2-inch-thick slices and serve warm.
Video
Notes
Nutrition
DRUM ROLL…OUR MOST POPULAR RECIPES!
Thank you from the bottom of my heart for spending some time with me today!
Amy Nash says
The step-by-step photos and video were so helpful! This turned out really incredibly delicious and I have never made a roulade before of any sort!
Julie Menghini says
Thank you, Amy! So glad that you enjoyed it. We love it too!
Michele says
Your directions were perfect! I made this over the weekend to rave reviews! Definitely a keeper
Julie Menghini says
Thank you, Michele!
MICHAELA KENKEL says
I had a small Friendsgiving gathering yesterday and I made this instead of the traditional bird. It was a giant hit! Everyone wanted the recipe! Thank you so much!
Julie Menghini says
I love Friendsgiving! I’m glad everyone enjoyed it!
Debi says
This is exactly how we make out turkey. Well, the stuffing is different. All the work on the front end, and when it’s done it’s so much easier.
Julie Menghini says
That’s the great thing, Debi, you can use your favorite stuffing.
Kathleen Pope says
This is so perfect especially this year, on my menu since we’ll have a much smaller Thanksgiving. All the best rolled into one!
Julie Menghini says
Thank you, Kathleen!
Kathryn Donangelo says
Yummmmmm this Roasted Turkey Roulade looks so delicious and I love how the center is filled with my favorite, stuffing!! I can’t wait to make this for Thanksgiving and I know it will be a hit! Also, thank you for the step-by-step video!
Julie Menghini says
Thank you, Kathryn!
Hadia says
Now this is a total showstopper, and a great alternative to the big bird. The video is such a great help. Thank you for sharing! Definitely on my to do list.
Lea Ann (Cooking On The Ranch) says
This looks so good I may have to make this before Thanksgiving. 🙂 It’s a wow.
Julie Menghini says
Thank you, Lea Ann!
Mike says
A great looking dish and is really Thanksgiving flavors all in one. Love to cook this outside to get some wood flavors
J Seaton says
Congrats on 35 years! Maybe that long, my wife and I will be able to collaborate together on such a challenging dish! Honestly, it looks amazing and impressive!
Julie Menghini says
It really was a lot of fun. We enjoy doing things like this together. At times it may have even been funny.
Dawn says
Happy Anniversary (a little bit late), Julie! I just adore hearing love stories! Wishing you both happiness always! ♡
Julie Menghini says
Thank you Dawn, me too! I’m hoping for at least another 35!
Salty Sweet Life says
Happy Anniversary, Julie and congratulations! This roulade is to die for–I’ll bet it would be an awesome alternative for a smaller Thanksgiving dinner. John did a great job!
Julie Menghini says
Thank you Tracey! It was delicious and fun to put together. It would make a great smaller Thanksgiving or a nice dish if entertaining.
thehealthyfoodblogger says
Congratulations on 35 years of marriage!
Julie Menghini says
Thank you!
Sarah 'n Spice says
Happy Anniversary! I love Ina and this recipe looks outstanding! Pinned 🙂
Julie Menghini says
Thank you Sarah! We had a wonderful Anniversary, and as my mother-in-law says, “signed up for another year”.
Arl's World says
Oh my Julie! This looks like the most delicious meal …the turkey looks so moist! Yummy! You always have such wonderful recipes …I have nominated you for the Real Neat Blog Award. If you would like to accept, you can find the information here: https://wp.me/p4bcab-1vP Happy FF!! 🙂
Julie Menghini says
Thank you so much Arl! We really had a lot of fun making it. I really appreciate the nomination. It means so much to me to be thought of by our wonderful community of bloggers! I’ll head over there and take a look at this wonderful award!
KCole's Creative Corner says
That turkey looks so moist and flavorful! I’ll take this over beef or chicken any day! Thanks for sharing, Julie! 😀
Julie Menghini says
Thank you so much! We had a great time making it and it made enough to feed an army!
Celebrating Sunshine says
Happy Anniversary! Your happiness shows on your smile, your writing and your recipes. This turkey here looks perfect! 🙂
Julie Menghini says
Thank you Ana! We had a great weekend, and actually everyday with that boy is a gift. The turkey was delicious and rather comical at times which made it so fun to make and yummy to eat!
Celebrating Sunshine says
Aww, that is so nice to be able to say after 35 years of marriage… I hope we get there too. 🙂
Julie Menghini says
Thank you Ana. I know you will! You’re like us. Just a couple of older lovebirds. 🙂
cookingwithauntjuju.com says
I enjoy love stories – I like to read about them, hear about them and watch lovey-dovey movies on TV. Congrats on 35 years – our 35th would have been 5 years ago 🙁 They were the best years of my life and I can tell they are the best of yours. Hears to many more – oh and tell John “thumbs up” on the turkey roulade – Ina’s recipes are always good even if you have to tweak them. He makes comments too – Ha!Ha! – I cannot get my family to do it, oh well… 🙂
Julie Menghini says
Thank you Judi! His comment was the first family comment! The rest of my family are in the wings some where. I love family stories too. I think it’s because I love family history! I enjoy a good movie too, and John will actually watch them with me. I wasn’t sure if Gene was with you any more. When I first started blogging I didn’t even question that he wasn’t, and knew you had the kind of relationship with him as I have with John. When I started thinking that he was no longer here, I was afraid to ask. I’m sorry that he’s not. I always say that I want to go 30 seconds before John. I will tell John that he got a thumbs up. He is becoming quite the foodie!
Sally says
Love the idea of that sumptuous calvados-laden stuffing.
Julie Menghini says
Thank you! It was delicious Sally! It didn’t taste boozy at all but what a way to revive dried fruit!
Freda @ Aromatic essence says
Anniversary wishes to you both Julie! The roulade looks inviting 🙂 I’m just like you , love the city life, and my hubby loves the country life
Julie Menghini says
Thank you Freda! It was a yummy dish that we both enjoyed. I think we are both pretty comfortable now with the city life and it’s conveniences. We love visiting the little towns and villages in Europe though and aren’t huge fans of their larger cities.
Freda @ Aromatic essence says
Yes Julie, little quaint towns have a charm of their own 🙂
Jess says
You and John are a wonderful example of marriage that’s worked Julie-congrats to you on your anniversary!
And I’ve always wanted to make a roulade; I smiled at the thought of you and your husband in the kitchen making it together. This is just a great post 🙂
Julie Menghini says
Thank you so much Jess! I’ve heard that we aren’t the norm. We didn’t know we were doing anything abnormal. Life goes by fast enough without all the pain and suffering of a bad relationship. Sometimes I think we just got lucky. I appreciate your stopping by!
Shari says
What a fun project to do together, Julie! It looks like it just came out amazing. I love turkey and think this would be great to try sometime. Although neither my husband nor I are very good at grilling. But I would like to get better. Congratulations on your 35th anniversary! That is fantastic.
Julie Menghini says
Thank you Shari! We have a ball creating these masterpieces. Kind of like Laurel and Hardy I think. You can definitely cook this in the oven if it appeals to you. I wouldn’t be any good on Johns Big Green Egg, but I can fake it on a regular grill. Enjoy your evening and thank you for the wishes!
chitrajagdish says
Never tried or tasted dried figs stems, sounds interesting. ..
Julie Menghini says
I cut the stems off the dried figs and didn’t use them Chitra. My wording isn’t very clear I fear. I’ll take a look at it my friend!
Loretta says
Warm congratulations coming your way Julie, what a blessed relationship you and John have. 35 years and counting eh? We will be celebrating 35 years too in December, so trailing right behind you. What a beautiful turkey roulade. I love turkey myself, it’s a much healthier option. Love all that stuffing, it all looks like a dinner fit for an anniversary celebration. I hope you had some bubbly to celebrate with 🙂 Gorgeous!
Julie Menghini says
Thank you so much Loretta! I am finding that we aren’t the norm eh? I wouldn’t know what to do without the ole boy. We knock around pretty darned good together. This turkey roulade was delicious and could also be made in the oven. It definitely made plenty of stuffing, and we had enough to eat for a week! Enjoy your evening and thank you for the warm wishes!
The Chunky Chef says
Happy Anniversary Julie!!! This turkey looks phenomenal 😀 I always forget about eating turkey year round, but recipes like this make me wonder what’s wrong with me lol. I’ll definitely be trying this one… all those flavors are awesome 🙂
Julie Menghini says
Thank you so much Amanda! This turkey was so good. Sometimes turkey can be bland or dry. This one was neither. Make sure you have plenty of good eaters though. It lasted me and John almost a week. I got pretty turkey’d out. Should have put some in the freezer for a rainy day. Enjoy your evening and thank you so much for the warm wishes!
[email protected] says
Happy Anniversary Julie
That looks like a perfect company meal.
Tracey
Julie Menghini says
Thank you Tracey! We had a wonderful celebration, and this meal was very special!
Elaine @ foodbod says
I can’t comment on the meal…but I can absolutely agree with your words about marriage, my husband and I show each other how much we love each other in all sorts of ways every single day, we kiss each other numerous times a day, and laugh every day 🙂 how lovely to read about people in love xx
Julie Menghini says
That is so refreshing Elaine! My kids always used the ick words when describing my husband and I. They are both in great relationships though so I guess something rubbed off. I know this meat thing isn’t your thing but really appreciate your comment and stopping by!
Elaine @ foodbod says
I only hope that we are showing my son what a true loving relationship is xx
Julie Menghini says
I am sure you are. It’s a happy place to be for a child when the rest of the world is pulling in the opposite direction.
Elaine @ foodbod says
xx
Johanne Lamarche says
Happy Anniversary Julie! And many more, with delicious shared meals. Your man is a lucky guy!
Julie Menghini says
Thank you Johanne! You are a sweetie pie. We are both lucky, but I often feel like I’m luckier. 🙂
Dini @ The Flavor Bender says
HAPPY ANNIVERSARY JULIE! 😀 What a perfect way to celebrate such a wonderful occasion!
I love this dish too! I didn’t eat Turkey until a few years ago, when a restaurant dish converted me! Now I love it (if it’s made properly) and this looks so beautiful! Love the stuffing too 🙂
Julie Menghini says
Thank you Dini! I’m with you on turkey. It can be so boring and dry. Not in this dish though. We had a wonderful anniversary and I am so blessed.
Lili says
Lovely post and nice to hear you’re happy Julie. Also a really tasty-looking dish! Yum! 🙂
Julie Menghini says
Thank you Lili for a great comment! It is a great dish!
chef mimi says
wow. that filling would be good in pork or lamb, too. fabulous, and congrats! That’s a long time!
Julie Menghini says
Thank you Mimi! I think it would be much easier to roll with a port tenderloin. Great idea! It is a long time. I don’t know where it goes. I guess it’s true that time flies when you are having fun. 🙂
skd says
This is such a nice warm post. Thank you for the good wishes and the nice tip.
Julie Menghini says
Thank you so much skd! I have so much to be grateful for including my blogging family, sister!
skd says
Thank you dear Julie. I feel so blessed and endeared when someone calls me sis because I lost my only sister even before I was born Good luck to you and may you enjoy several years of togetherness and happiness.
Julie Menghini says
Oh skd I am so sorry. I have two sisters that I treasure my time with. I’m no substitute for your sister but am honored to be your blogging sis!
skd says
Me too
Julie Menghini says
🙂
Garden Walk Garden Talk says
Ha, my husband only likes to eat, not cook or grill. It is nice you have such a loving relationship, that is important to a happy, fulfilled life. I love Ina Garten’s show and learn a lot from her. I learn a lot from you too, always trying your recipes. I might keep in the sweet sausage though. Just my preference for a bit of sweet in a dish.
Julie Menghini says
Donna, you are so sweet! I am glad that you appreciate my content. I always find your site so peaceful and beautiful. I love gardening and birds and they are both an escape to get me off the computer! I also love to travel, and follow you on your trips. I have resisted posting on my travels, but they may make it onto my blog one day. Us kitchen types have a lot in common right? Salt and pepper of the earth people.
John menghini says
Great post babe. Thanks for the ride, it has been a lot of fun!
Julie Menghini says
It sure has! Here’s to another 35!
Debbie Spivey says
David and I aren’t big turkey fans, but this looks so good!
Julie Menghini says
Thanks Debbie! You could chase down a big ole chicken too!