Turkey Roulade is seriously my secret weapon for every holiday meal. Maybe you’ve tried wrestling with an entire turkey before—what a mess, right? I ruined my favorite oven mitt once. So, why not just roll all those classic flavors into a Turkey Roulade with savory herb stuffing, and skip the drama?
If you’ve ever cut into a roll stuffed with sausage and herbs and thought, “wow, I made that,” you know what I mean. Keep reading if you want to wow everyone (or just your hungry self) this year—this turkey breast roll delivers every single time. Don’t forget, you can always find more Thanksgiving ideas on my favorite holiday recipe collection.
Step-by-Step Tutorial
Okay, let’s get our hands messy (figuratively… although, real talk, you’ll get a little messy). First thing’s first, pick up a turkey breast—not the whole bird. You’ll be cutting it open so it lays flat. I know that sounds wacky, but just trust me, use a sharp knife and go slow.
Once it’s flat, we get to pile on the goods. Sausage stuffing, loads of herbs, breadcrumbs, onion, honestly, this is where all the flavor lives. Don’t be shy with the seasoning. That’s the trick. Then, you roll it up tight like a yoga mat you never use.
Tie it up with kitchen twine (or, worst case, clean string from the junk drawer—I’ve done it). Into the oven it goes. Midway through, you’ll probably start to panic, thinking, “Did I tie it too loose? Did I leave out salt?” Friends, it’s normal. Just baste it a couple times, trust the process.
Finally, take it out when the thermometer reads 160°F, let it rest (just leave it alone, don’t poke it every minute), then slice. If the slices look a little wonky, don’t stress—no one cares, especially once they taste it.
“Last Thanksgiving, I ditched the giant turkey for this roll and my family hasn’t stopped asking for it since! Seriously, it was juicy, flavorful, and so much less hassle. Make extra—you’ll need it.”
Turkey Roulade
Pro tips for a juicy, succulent turkey roll
I’ve had my fair share of dry turkey roll disasters, so here’s what really helps. First, use a meat thermometer. Guessing is for the birds (ha, sorry). Honestly, I never trust those pop-up things.
Second, don’t overstuff it. More is not always better. If you go all-in with stuffing, it never cooks evenly and you get soggy patches. Third, let it rest, for real. I know, you’re hungry, I’m hungry—but give it at least 10 minutes after it comes out of the oven.
If you want that gorgeous, golden outside, pat the breast dry before cooking and rub some butter on top. Butter is your friend. So, to sum up: thermometer, moderate stuffing, patience, and butter. That’s the magic.
Ingredients to make this turkey breast roll
Here’s what I use for a truly tasty roll:
- 1 boneless, skinless turkey breast (about two pounds)
- 1/2 pound Italian sausage (out of the casing, spicy or sweet… your call)
- 2 cups fresh breadcrumb (I use day-old baguette)
- 1 onion, diced (don’t skip it)
- 2-3 stalks celery, chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh sage, minced, or 2 tsp dried
- 1 tablespoon fresh thyme, chopped
- 1 egg, beaten, to hold it all together
- Salt and black pepper (a good pinch of each)
- 2 tbsp butter (for sautéing)
- Bit of chicken broth to moisten stuffing, about 1/2 cup
That’s the gist of it, but you can add stuff like cranberries or nuts if you feel wild.
Turkey Roulade
How to serve this turkey roll
For serious impact, slice the Turkey Roulade into thick, pretty rounds—about half an inch or so. I love piling mine on a serving platter surrounded by roasted carrots or whatever green veg I didn’t forget to buy.
Some folks swear by pouring gravy over top. Oh man, gravy makes it next-level, but my sister likes a cranberry relish for a fresh, tart kick.
Need ideas for the table? Try these:
- Slice and fan out for a colorful main.
- Serve over mashed potatoes and drizzle with pan juices.
- Offer alongside roasted brussels sprouts for crunch.
- A nice crusty bread is always good for mopping up those juices.
Have leftovers? I slice ‘em up cold and slap on sandwiches with a swipe of mustard. Or sometimes I just eat a wedge, standing over the sink, no shame.
Turkey Roulade
Storage instructions
Turkey Roulade keeps way better than you’d think. Let leftovers cool down (okay, maybe sneak a bite), then wrap up tightly in foil or pop into an airtight container. It chills fine for about three days in the fridge.
If you actually have leftovers after day one—lucky you. Toss slices in for easy lunches or chop into salads. Freezes alright too: Just wrap in foil, then plastic, and it’ll last a month. Don’t microwave it to kingdom come though. Gently reheat in the oven with a little broth, so it stays juicy.
Turkey Roulade
Honestly, if you want to skip the stress but still look like a kitchen superstar, Turkey Roulade is the way to go. Play around with the stuffing—as long as you keep the sausage and some herbs, it’ll taste awesome.
For some more ideas and variations, seriously, check out this great step-by-step Turkey Roulade with Sausage Stuffing or even the Turkey Roulade Recipe | Ree Drummond | Food Network for inspiration. Trust me, your holiday table will never be the same again (and neither will your leftovers).
Print
Turkey Roulade with Savory Herb Stuffing
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Description
A flavorful turkey roulade filled with sausage and herbs, perfect for holiday meals.
Ingredients
- 1 boneless, skinless turkey breast (about two pounds)
- 1/2 pound Italian sausage (spicy or sweet)
- 2 cups fresh breadcrumbs
- 1 onion, diced
- 2–3 stalks celery, chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh sage, minced (or 2 teaspoons dried)
- 1 tablespoon fresh thyme, chopped
- 1 egg, beaten
- Salt and black pepper to taste
- 2 tablespoons butter (for sautéing)
- 1/2 cup chicken broth (to moisten stuffing)
Instructions
- Preheat your oven to 350°F (175°C).
- Carefully cut open the turkey breast so it lays flat.
- Pile on the sausage stuffing, herbs, breadcrumbs, onion, and seasonings.
- Roll the turkey breast tightly and secure it with kitchen twine.
- Baste with butter, and then place it in the oven.
- Cook until the internal temperature reaches 160°F (70°C).
- Let the roulade rest for at least 10 minutes before slicing.
Notes
For added flavor, pat the turkey dry and rub some butter on top before baking. Provide options for gravy or cranberry relish when serving.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
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