Roasted Turkey Roulade

This Roasted Turkey Roulade recipe is a one dish meal that combines a sweet and savory combination, leaving one moist, delicious and impressive meal.
Prep Time 45 mins
Cook Time 2 hrs 30 mins
Total Time 3 hrs 15 mins
Servings 12
Author Hostess At Heart


  • 3/4 cup dried figs stems removed and chopped
  • 3/4 cup dried cranberries
  • 1/2 cup Calvados or Brandy
  • 4 tablespoons 1/2 stick unsalted butter
  • 1 1/2 cups diced onions 2 onions
  • 1 cup 1/2-inch-diced celery (3 stalks)
  • 3/4 pound pork sausage casings removed (Italian and/or hot mixed)
  • 1 1/2 tablespoons chopped fresh rosemary leaves
  • 1/4 cup pine nuts toasted
  • 3 cups cubed herb-seasoned stuffing mix
  • 1 1/2 cups chicken stock
  • 1 extra-large egg beaten
  • Kosher salt and freshly ground black pepper
  • 1 whole 2 halves turkey breast, boned and butterflied (5 pounds) - Have your butcher do this.
  • 3 tablespoons unsalted butter melted


  • Put the dried figs and cranberries in a small saucepan and pour in Brandy and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
  • Put the stuffing and chicken stock in a large bowl.
  • Melt the butter in a large (12-inch) 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 figs and cranberries with the liquid, the chopped rosemary, 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 and stir well.
  • Preheat the oven or grill to 325 degrees F.
  • 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. Leftover stuffing can be baked in a buttered dish for 40 to 45 minutes. Cover stuffing with a lid for the first 20 minutes and remove the lid for the remaining 20 minutes to slightly brown.
  • 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 loose your stuffing. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder. This is the easiest with an extra person to tie while one holds the roll together.
  • Place the stuffed turkey breast seam side down on the rack on the sheet pan. For grilling, place in a cast iron dutch oven, on a rack, uncovered. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.


Recipe adapted from Ina Garten, Food Network,


Serving: 12g | Calories: 429kcal | Carbohydrates: 48g | Protein: 12g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 841mg | Potassium: 351mg | Fiber: 3g | Sugar: 15g | Vitamin A: 311IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 3mg
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!