Rolled Turkey Roulade is a delicious alternative to traditional Thanksgiving turkey and a great solution to Thanksgiving leftovers. It features crispy skin, tender meat, and rich stuffing. While we love traditional Turkey, this turkey roulade is a delicious option if you want to make a unique Thanksgiving dinner or sophisticated leftovers dish for the whole family.
The star of Thanksgiving dinner is absolutely the turkey. After Thanksgiving dinner, our family always has a couple days worth of leftovers, which are perfect for Thanksgiving sandwiches. While we love a traditional Thanksgiving turkey and leftover sandwiches, we like to spice things up and make Rolled Turkey Roulade.
The skin on the roulade is perfectly crispy and flavorful, and the meat is tender and stuffed with my favorite stuffing. While turkey can often dry out, this turkey roulade calls for a healthy brush of butter, which keeps the meat moist and locks in the flavor. It's easy to slice and serve, and every bite is full of flavor that tastes just like Thanksgiving!
About Rolled Turkey Roulade
- Taste - The turkey is lightly flavored while the stuffing should be flavor.
- Texture - The turkey is tender on the inside and crispy on the outside and the stuffing is soft and moist.
- Effort - You need to spread the stuffing on the turkey, roll the turkey, then bake it.
- Time - It takes 30 minutes to prepare the turkey then 1.5 hours to bake it.
What is Rolled Turkey?
Rolled turkey is tightly rolled and tied turkey breast with stuffing. Rolling the turkey with stuffing will prevent the meat from drying out while the outside gets perfectly crispy.
- Whole Turkey Breast - Use leftover roasted turkey breast from Thanksgiving dinner or store bought boneless turkey breast.
- Stuffing of your choice - Adds a delicious heartiness to the dish. We suggest our flavor packed Herb and Mushroom Stuffing.
- Butter - Locks in the moisture and makes the skin golden and extra crispy.
- Kosher Salt - A coarse salt that penetrates through the meat to make it tender and flavorful.
- Freshly Ground Pepper - Freshly cracked to add spice.
- Wild Rice - Stuff the turkey with wild rice to make the Turkey flavorful, hearty, and healthy.
- Gluten Free - The only ingredient in this dish that contains gluten is the stuffing, use gluten free stuffing to make this dish gluten free.
- Cranberry Sauce - Enjoy this roasted turkey recipe with Cranberry Sauce for a sharp and fruity kick.
- Gravy - Add our Turkey Gravy if you want to add a rich savory gravy.
- Herbs - Add fresh rosemary and thyme to make this rolled turkey extra herbaceous.
- Heat the oven - Pre-heat the oven to 325°F.
- Spread the stuffing on turkey - Lay the butterflied turkey breast flat on a cutting board with the skin side down. Crack fresh pepper and salt on the meat. Spoon the stuffing onto the meat and spread a half-inch layer on the breast. Do not make the stuffing too thick or the meat will be difficult to roll.
- Roll the turkey - Take one of the short ends of the turkey breast and tightly roll it as you would a jelly roll. Use the bakers twine to tie the roast every couple inches until the meat is tied and secure.
- Bake the rolled turkey - Place the rolled turkey breast on a wire rack on top of a baking sheet or in a roasting pan, seam side down. Evenly coat with the melted butter and sprinkle salt and pepper on top. Place in the oven and roast for 1 ½ hours, or until the center of the roulade reaches 165°F. Remove from the oven, cover with foil, and allow it to rest for 10 minutes.
- Cut the twine and serve - Cut the twine then slice the roulade into ½"-thick pieces and serve immediately.
Pro tip: Cook turkey for an extra 10 minutes if you prefer the skin of the turkey to be extra crispy.
What to serve with Rolled Turkey Roulade
If you want to make this Turkey roulade for Thanksgiving or just a family meal, check out these other Thanksgiving recipes: Turkey Au Jus Gravy, Maple Brussel Sprouts with Pancetta, Cranberry Sauce with Orange , and Herb and Mushroom Dressing.
If you want a California Thanksgiving meal check out these recipes: Dutch Oven Whole Roasted Chicken, Miso Mashed Potatoes with Miso Butter, Harvest Quinoa Salad with Arugula, Maple Roasted Kabocha, Sautéed Green Beans with Furikake, and Sautéed Mushrooms with White Wine.
To make this roasted turkey breast recipe, you will need basic kitchen equipment, including a knife, cutting board, baking sheet, cooling rack, and baker's twine. To explore more kitchen items to make your kitchen complete, head to our Kitchen Essentials Shop.
Store leftover turkey roulade ingredients in an air-tight container. Store the turkey in the refrigerator for up to 3 days. To reheat the turkey, slice it, put it on a baking dish or baking sheet, and reheat it in the oven at 325°F for 10 minutes.
If you are planning to use freshly made stuffing, make sure it cools down before you put it on the raw turkey breast so it cooks evenly.
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Rolled Turkey Roulade
- 1 knife
- 1 Whole turkey breast thawed, butterflied, and tenderized
- 5 cups Stuffing of your choice
- 4 tablespoon Butter melted
- Kosher Salt
- Freshly Ground Pepper
- Heat the oven to 325°F.
- Lay the turkey breast flat on a cutting board with the skin side down. Crack fresh pepper and salt on the meat. Spoon the stuffing onto the meat and spread a half-inch layer on the breast. Do not make the stuffing too thick or the meat will be difficult to roll.1 Whole turkey breast, Kosher Salt, Freshly Ground Pepper, 5 cups Stuffing of your choice
- Take one of the short ends of the turkey breast and tightly roll it as you would a jelly roll. Use the bakers twine to tie the roast every couple inches until the meat is tied and secure.
- Place the roulade on a wire rack on top of a baking sheet, seam side down. Evenly coat with the melted butter and sprinkle salt and pepper on top. Place in the oven and roast for 1 ½ hours, or until the center of the roulade reaches 150°F. Remove from the oven, cover with foil, and allow it to rest for 10 minutes. Cut the twine.4 tablespoon Butter
- Slice the roulade into ½"-thick pieces and serve immediately.
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