Turkey Roulade Recipe

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Make Turkey Roulade your new Thanksgiving tradition! Boneless turkey breast gets flattened and rolled with sausage stuffing inside. The turkey turns out incredibly moist and is infused with your favorite Thanksgiving flavors. It takes far less time than traditional turkey and will make Thanksgiving day easy and delicious!

Reasons You’ll Love This Recipe

Make-Ahead Option: Assemble this turkey roulade the night before and pop it in the oven 2 hours before your guests arrive. This will make Thanksgiving dinner prep much easier!
Thanksgiving Meal Alternative: This turkey roulade takes far less time than a traditional whole turkey, and everyone will LOVE this alternative!
Moist and Flavorful: This all-in-one recipe combines both turkey and stuffing! The turkey stays moist, the outside gets crispy brown, and the stuffing adds classic Thanksgiving flavor!

Ingredients to Make Turkey Roulade

Roulade means “to roll” and the ingredients for this turkey roulade use a flat piece of meat and moist sausage stuffing. My homemade stuffing in this recipe is incredible! You could also try my Grandma’s Sausage Herb Stuffing.

Turkey

Boneless Turkey Breast: You’ll need 1 large turkey breast. Make sure it is boneless and about 5-6 pounds. I prefer skin on!
Unsalted Butter: Unsalted butter allows you to control the salt flavor in the roulade.
Salt and Pepper: To season and enhance the flavor.
Sage, Parsley, and Thyme: Perfect seasonings to flavor the turkey.

Sausage Stuffing

Pork Sausage: Casings removed or buy ground pork sausage!
Unsalted Butter: To help cook and soften the veggies.
Onion, Celery, and Carrot: Minced or diced small for the sausage. The classic combination of vegetables for stuffing.
Thyme, Parsley, Rosemary: Perfect seasonings to flavor the stuffing.
Salt and Pepper: To season and enhance the flavor.
Apple Cider Vinegar: Adds acidity to help brighten and enhance the flavors.
Chicken Broth: Adds moisture to the stuffing.
Stuffing Mix: One box of premade stuffing mix makes this so easy!

My family went crazy over this turkey roulade and they asked if I could make it every year! It’s incredibly easy to assemble and the presentation is a show stopper, that I just might! Follow my step-by-step instructions to help you along the way.

Prepare the Turkey: Preheat an oven to 350 degrees Fahrenheit and prepare a roasting pan by placing a wire rack inside. Butterfly the turkey breast by laying the breast skin side down on a cutting board. Cut the turkey horizontally stopping about 1 inch before reaching the other end. Do not cut the breast completely in half. Open the breast like a book. Use the flat side of a meat mallet to pound the turkey into a consistent ½-inch thickness.
Mix Butter Rub: In a small bowl, mix the butter, salt, pepper, sage, parsley, and thyme. This is the rub for the outside of the turkey.
Cook Veggies: For the sausage stuffing melt the butter in a large skillet over medium-high heat. Cook the onion, celery, and carrot in the butter until the vegetables are tender, about 4-5 minutes.
Make Stuffing: Add the pork sausage, thyme, parsley, rosemary, salt, and pepper to the skillet. Cook the sausage with the vegetables until the sausage is evenly browned, about 5-8 minutes. Pour the apple cider vinegar and chicken stock into the skillet and stir to combine. Reduce the heat to low, add in the stuffing mix, and stir until the stuffing has absorbed all the liquid.

Assemble the Turkey Roulade

Spread the Stuffing on Turkey: Return to the prepared turkey breast, and spread the stuffing onto the breast in an even layer.
Roll, Add Butter Rub, and Tie: Roll the turkey breast up around the stuffing, the skin of the breast should be on the outside of the turkey roulade. Tie the roulade with kitchen twine tightly, about 2 inches apart, down the turkey to secure it. Rub the outside of the roulade with the butter rub mixture. Place the log onto the wire rack inside the roasting pan.
Bake: Bake the roulade for 60-90 minutes until the internal temperature of a meat thermometer reads 160 degrees Fahrenheit when inserted into the thickest part of the roulade. Baking time will depend on how big the turkey is. Be careful not to over bake the roulade. Remove it from the oven and let it cool for at least 5 minutes. Remove the kitchen twine and slice the roulade into 1 ½-2 inch slices to serve.

First photo of the turkey breast butterflied and flattened.

Turkey Roulade Tips

Don’t let this turkey roulade recipe intimidate you! Follow my step-by-step instructions and these tips to help you along the way.

Turkey Breast Tips: You can use skinless turkey breast, the skin adds a nice finish and flavor to the roulade but isn’t necessary. The boneless turkey breast I found is often called a sweetheart turkey, ask your local deli about getting a sweetheart turkey if you can’t find boneless turkey breasts.
Make Ahead: You can prepare the roulade up to 24 hours in advance and store it in the fridge until you are ready to bake it.
Stuffing: If you have a stuffing recipe that you prefer to use in this roulade, feel free to do so! As long as it’s not too chunky because you want to be able to spread it evenly and roll the roulade tightly around the stuffing.
Foil: If the turkey is getting too dark but still not at the right temperature, cover it with aluminum foil. I check the temperature at 60 minutes then followed by every 10-20 minutes after that.
Make Gravy: If your roulade produces enough juice drippings from baking you can make my easy turkey gravy with it!

Top view of turkey roulade on a platter.

Storing Leftover Roulade

Follow my tips below for storing and reheating leftovers…if you’re lucky enough to have any!

In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
To Reheat: Reheat portions in the microwave until warmed through.
In the Freezer: To store leftover turkey roulade in the freezer, make sure it’s completely cooled first. Place it in an airtight container and keep it frozen for up to 2 months. Thaw in the fridge overnight.

Close view of a slice of turkey roulade.

Perfectly Tasty Side Dishes

Because this turkey roulade already has stuffing inside, keep the sides simple! Here are some delicious ideas for you to make to complete this meal.

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Preheat an oven to 350 degrees Fahrenheit and prepare a roasting pan by placing a wire rack inside.
Butterfly the turkey breast by laying the breast skin side down on a cutting board. Cut the turkey horizontally stopping about 1 inch before reaching the other end. Do not cut the breast completely in half. Open the breast like a book. Use the flat side of a meat mallet to pound the turkey into a consistent ½-inch thickness.
In a small bowl, mix the butter, salt, pepper, sage, parsley, and thyme. This is the rub for the outside of the turkey.
For the sausage stuffing melt the butter in a large skillet over medium-high heat. Cook the onion, celery, and carrot in the butter until the vegetables are tender, about 4-5 minutes.
Add the pork sausage, thyme, parsley, rosemary, salt, and pepper to the skillet. Cook the sausage with the vegetables until the sausage is evenly browned, about 5-8 minutes.
Pour the apple cider vinegar and chicken stock into the skillet and stir to combine. Reduce the heat to low, add in the stuffing mix, and stir until the stuffing has absorbed all the liquid.
Return to the prepared turkey breast, and spread the stuffing onto the breast in an even layer.
Roll the Turkey breast up around the stuffing, the skin of the breast should be on the outside of the turkey roulade.
Tie the roulade with kitchen twine tightly, about 2 inches apart, down the turkey to secure it.
Rub the outside of the roulade with the butter rub mixture. Place the log onto the wire rack inside the roasting pan.
Bake the roulade for 60-90 minutes until the internal temperature of a meat thermometer reads 160 degrees Fahrenheit when inserted into the thickest part of the roulade. Remove it from the oven and let it cool for at least 5 minutes. Remove the kitchen twine and slice the roulade into 1 ½-2 inch slices to serve. Baking time will depend on how big the turkey is. Be careful not to overbake the roulade.
When the roulade has temped out remove it from the oven and let it cool for at least 5 minutes. Remove the kitchen twine and slice the roulade into 1 ½-2 inch slices to serve.

You can use skinless turkey breast, the skin adds a nice finish and flavor to the roulade but isn’t necessary.
If the turkey is getting too dark but still not at the right temperature, cover it with foil. I check the temperature at 60 minutes and then every 10-20 minutes after that.
The boneless turkey breast I found is often called a sweetheart turkey, ask your local deli about getting a sweetheart turkey if you can’t find boneless turkey breasts.

Calories: 325kcalCarbohydrates: 17gProtein: 23gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 87mgSodium: 1096mgPotassium: 357mgFiber: 1gSugar: 3gVitamin A: 1458IUVitamin C: 2mgCalcium: 46mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Turkey Roulade Recipe | The Recipe Critic

Reasons You’ll Love This Recipe