Roasted Turkey Roulade
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4 people
Not only is Roasted Turkey Roulade mouthwatering and tender, it's easy to make, a breeze to carve, looks super elegant, cooks quickly, and it can be prepared ahead of time! Seriously, what's not to love!?
  • One 2½ pound boneless, skinless turkey breast, butterflied
  • pork sausage dressing recipe, unbaked
  • 2 tablespoons canola oil
  • 1 medium onion, halved and thinly sliced
  • 2 cups chicken or turkey stock
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons heavy cream
  • 2 teaspoons fresh thyme
  • kosher salt and freshly ground black pepper, to taste
  • 1 teaspoon corn starch
  1. Preheat the oven to 350 degrees F.
  2. Place the turkey between two sheets of plastic wrap and pound flat with a kitchen mallet. Trim any really extraneous pieces. Liberally season both sides of the breast with salt and pepper.
  3. Spread the uncooked dressing over the meat (not too thick), leaving a ½-inch boarder on all sides.
  4. Starting at the narrowest end, roll the turkey up like a jelly roll, tucking any pieces of dressing that fall out, back into the roll. Secure tightly with kitchen twine.
  5. In a dutch oven or other large pan (you want a vessel deep enough to be able to cover the roulade tightly with a lid for roasting), warm the canola oil over medium-high heat. Add the roll, seam side down, and cook for about 2 - 3 minutes per side (assume there's 4 sides), just to brown the outside - don't worry about cooking the inside yet.
  6. Sprinkle the onions around the roulade and add 1½ cups of the chicken stock. Cover tightly with a lid and roast in the oven until the internal temperature reaches 160 degrees F (check a few places), about 45 - 60 minutes.
  7. Transfer the roll to a cutting board and tent with foil and rest while you make the gravy.
  8. Place the pan containing the onions and stock on the stove and add the remaining ½ cup of stock, apple cider vinegar, and bring to a boil.
  9. Reduce to a simmer and add the cream, thyme, and salt and pepper. Simmer for 10 minutes.
  10. In a separate small bowl, combine the corn starch with 1 tablespoon of water to make a slurry. Add the cornstarch mixture to the pan, stirring constantly until slightly thickened - it should be slightly thicker than an a jus.
  11. Cut the twine from the roulade and slice into ½-inch rounds. Plate and serve with the gravy. Enjoy!
*Special Equipment - kitchen twine
** Gravy recipe adapted from Ellie Krieger
Nutrition Information
Serving size: 4
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