Stuffed Turkey Roulade
A stuffed turkey roulade is a boneless turkey breast roll filled with sausage stuffing and roasted until tender—an elegant, easier alternative to roasting a whole bird that delivers restaurant-quality results.
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A stuffed turkey roulade is a boneless turkey breast roll filled with sausage stuffing and roasted until tender—an elegant, easier alternative to roasting a whole bird that delivers restaurant-quality results.
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Unroll the turkey breast roast. If needed, pound it to an even thickness of about 1/2 inch.
Pat the turkey breast dry with a paper towel.
Season the inside surface of the turkey generously with salt, black pepper, and garlic powder.
Spread a thin, even layer of the prepared sausage stuffing over the turkey, leaving a small border around the edges.
Tightly roll the turkey breast into a log.
Using pre-cut kitchen twine, tie the roulade securely at several intervals to hold its shape.
Place the roulade on a rack inside a roasting pan. Season the outside with more salt and pepper.
Roast in a preheated oven at a high temperature (e.g., 425°F) for about 15-20 minutes to get some initial color.
Carefully remove the pan from the oven. Rub the entire surface of the roulade with butter.
Pour the turkey or chicken stock into the bottom of the roasting pan.
Reduce the oven temperature (e.g., to 350°F) and return the pan to the oven. Continue roasting until a meat thermometer inserted into the thickest part reads 165°F.
Remove the turkey from the oven. Carefully cut and remove the kitchen twine.
Wrap the roulade in aluminum foil and let it rest for 10-15 minutes before slicing. This will keep it tender and juicy.
Slice the rested roulade into 1-inch thick portions.
Serve immediately, topped with warm turkey gravy if desired.
Cool completely, wrap tightly, and refrigerate up to 3 days. Reheat gently in a 325°F oven with a splash of stock until warmed through.
meat thermometer · roasting pan · kitchen twine or toothpicks
A 2.5-lb turkey roulade typically roasts for 60–75 minutes at 350°F until the internal temperature reaches 165°F.
Yes. Prepare and stuff the roulade up to 12 hours ahead, cover, refrigerate, then roast when ready. Add 10–15 minutes to cooking time if starting from cold.
Use butter and stock in the pan, baste every 20 minutes, and pull from heat once the center reaches 165°F—do not overcook.
Let rest 10 minutes, then slice with a sharp serrated knife at a slight angle to showcase the stuffing spiral and keep pieces intact.
Yes. Prepared herb, cornbread, or even vegetable-based stuffing works; use about 2 cups loosely packed to avoid overstuffing.
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