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.
Spread stuffing on turkey -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
Roll 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 - 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
Cut twine and serve - Slice the roulade into ½"-thick pieces and serve immediately.
Notes
StorageRefrigerate 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.Top Tips
For extra crispy skin, cook turkey for an extra 10 minutes.
Make sure the stuffing cools down before you put it on the raw turkey breast so it cooks evenly.