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Turkey stuffed with cranberries and sage on a white plate.

Turkey Roll Recipe (Turkey Roulade)

Course: Dinner, Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 363kcal
Author: Becky Hardin
Turkey breast is stuffed and rolled, then roasted to perfection. This dish is perfect for Thanksgiving because you get turkey and stuffing in every bite!
Step-by-step photos can be seen below the recipe card.
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Equipment

Ingredients

  • 5 slices bacon
  • ½ onion chopped
  • 2 cloves garlic minced
  • 1 apple chopped
  • ½ cup dried cranberries
  • 1 tablespoon chopped fresh herbs rosemary, thyme, and sage
  • ½ cup breadcrumbs
  • ⅓ cup chopped pecans
  • 1 (3-4 pound) boneless, skinless turkey breast
  • 1 teaspoon kosher salt
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground paprika
  • 1 tablespoon olive oil
  • Turkey gravy optional, for serving

Instructions

  • Fry the bacon until crispy. Remove from the pan and place on a paper towel-lined plate. Then, crumble the bacon.
    5 slices bacon
    Ingredients for roasted chicken with cranberries and cranberries.
  • In the same pan with the bacon grease, add in the onion and a sprinkle of salt. Sauté until softened.
    ½ onion
  • Add in the garlic, apple, cranberries, and herbs. Cook for a few minutes until the apples are softened.
    2 cloves garlic, 1 apple, ½ cup dried cranberries, 1 tablespoon chopped fresh herbs
  • Stir in the breadcrumbs, chopped pecans, and crumbled bacon.
    ½ cup breadcrumbs, ⅓ cup chopped pecans
    Cranberries and apples in a pan with a wooden spoon.
  • Preheat the oven to 375°F.
  • Place the turkey breast between 2 pieces of parchment paper or plastic wrap. Pound the turkey thin with a rolling pin or meat mallet. See notes
    1 (3-4 pound) boneless, skinless turkey breast
  • Spread an even layer of the apple cranberry mixture over the surface of the turkey breast.
    A piece of chicken with nuts and raisins on a cutting board.
  • Gently roll up the turkey breast and secure with kitchen twine.
  • Combine the salt, onion powder, garlic powder, and paprika in a small dish.
    1 teaspoon kosher salt, ½ teaspoon onion powder, ¼ teaspoon garlic powder, ¼ teaspoon ground paprika
  • Rub the olive oil and spices over the outside of the turkey breast.
    1 tablespoon olive oil
    A stuffed chicken breast on a cutting board.
  • Place the turkey in a greased casserole dish and cover with foil.
  • Bake for 35 minutes. Then, remove the foil, and bake for another 15 minutes. Broil for the last 2-3 minutes if desired.
    Roasted chicken breasts in a baking dish.
  • Let the turkey rest for 5 minutes. Then, slice and serve with gravy.
    Turkey gravy

Notes

  • If your turkey breast is too thick to pound out, butterfly the breast to help flatten it into an even layer. Then, pound it thinner using a meat mallet or rolling pin.
  • Spread the stuffing evenly over the breast, leaving a small border at the edges so the filling doesn't escape.
  • Use kitchen twine tied every inch or so to secure the roll and prevent it from falling open while cooking.
  • You can sear the turkey roulade in a hot pan for a few minutes to get it extra brown before roasting.
  • Use a meat thermometer to test the temperature. It should read 165°F at the thickest part of the roulade.
  • Let the roll rest for at least 5 minutes before slicing to lock in the juices.
  • Remove the kitchen twine before serving.
  • Nutritional information does not include optional ingredients.
Storage: Store turkey roll in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 363kcal | Carbohydrates: 17g | Protein: 54g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 147mg | Sodium: 517mg | Potassium: 110mg | Fiber: 2g | Sugar: 9g | Vitamin A: 93IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 4mg