Entree

Cranberry And Stuffing Turkey Roulade

A delightful twist on the traditional Thanksgiving centerpiece! This cranberry and stuffing turkey roulade has layers of juicy turkey, savory stuffing, and sweet, tangy cranberries. It’s an elegant and delicious dish full of festive holiday cheer and brings warmth to any gathering.

Why not switch up the traditional turkey routine this holiday season.! Yes, the turkey is the main attraction, the star. Maybe we fear everyone will get their feathers all ruffled if we don’t have Tommy Turkey front and center on the table for all to ooh and ahh 🤷🏼‍♀️

This turkey roulade is a holiday show stopper and very well be your new go-to. It’s anything but boring, and the elegant and gourmet presentation will leave your family and friends forgetting about that big bird! It’s perfect for smaller gatherings; however, you could make a few for larger crowds.

What I love about this turkey roulade is you can get a head start for the big feast! Make your stuffing, cranberry sauce, and gravy days or a week ahead, then assemble the roulade the day before. Talk about a stress-free holiday!

And let’s talk about how this turkey roulade tastes!

Each bite is a flavor explosion! Crispy skin on the outside, while the inside is tender, juicy, sweet, and savory. A harmonious medley of all your fall favorites- I’m starting to drool🤤. Serve the slices over mashed potatoes and ladle some gravy, and you have yourself a decadent dish!

Ingredients Notes And Substitutions

Boneless butterflied turkey breast ~ Most local grocery store butchers will gladly do this for you. Ask them to debone it and butterfly it. If willing, have them remove the skin, but save it for you. (you’ll wrap the roulade with it)

  • If you cannot have the butcher do this for you, here is a great (3-minute )video tutorial on deboning and butterflying a turkey breast. 2 to 4 pounds, depending on how many people you have. 1/2 pounds per person is a good rule of thumb

Stuffing ~Make your own, or try this one in advance. You’ll only use a small amount and can serve the rest for extra servings! If you are pressed for time, there is always boxed stuffing.

Cranberry sauce ~ Freshly made, or a whole berry canned cranberry. Here is my make-ahead: Brandied Cranberry sauce– easy and flavorful.

Poultry Seasoning ~ my flavor bomb secret seasoning. A spice made of a blend of herbs adds flavor, depth, and savoriness.

Why you’ll love this Turkey Roulade

  • An excellent alternative for smaller crowds or Friendsgiving.
  • It’s versatile, too! Get creative and swap out the fillings, such as mushrooms, spinach, sundried tomatoes, and cheeses.
  • Make this roulade to use up leftover stuffing, cranberries, and gravy. My tip. Buy an extra turkey breast when they are fresh and available everywhere. Freeze it and your leftovers (stuffing, cranberries, and gravy) and make the roulade for another festive occasion.
  • When one turkey isn’t enough, yet you don’t want to buy and roast an extra one- make this roulade!
# 1 Instruction on how to roll up a turkey roulade
# 2 Instruction on how to roll up a turkey roulade
# 3 Instruction on how to roll up a turkey roulade
# 4 Instruction on how to roll up a turkey roulade

Make Ahead And Storage

A little planning ahead will make your holiday cooking a breeze!

  • Make the cranberries and stuffing. You can do this days and weeks in advance and freeze them.
  • Prepare the turkey roulade according to the recipe’s instructions. Wrap tightly in plastic wrap and store in the fridge for 1 to 2 days.
  • Roast the turkey roulade. Follow cooking as instructed in the recipe. Keep in mind that it might need a little extra time if it’s coming straight from the refrigerator.
  • Store & Reheat. Store any leftovers in an airtight container for up to 3-4 days. Briefly reheat the sliced roulade in a 300-degree F oven wrapped in foil until heated through.

How To Make A Cranberry And Stuffing Turkey Roulade

Here is a quick run-through. You’ll find the printable recipe card with full instructions below.

  1. Preheat oven to 425 degrees F, and place a baking rack on a sheet pan or roasting pan.
  2. Prep the turkey breast. Place the turkey breast on a clean work surface. Lay plastic wrap over the breast and gently flatten the breast to about 1/2 inch in thickness using a meat mallet or rolling pin. TIP. Work from the middle and out to the edges. Remove the plastic wrap, and season the inside generously with salt, pepper, and poultry seasoning.
  3. Stuff the turkey the cranberries evenly over the turkey, leaving a small border around the edges. Now press an even layer over the stuffing over the cranberries. Carefully roll up the turkey breast, starting from one of the longer sides, keeping it as tight as possible, and tucking in any loose escaped stuffing.
  4. Prep the skin. On the same work surface you used to prepare the turkey, gently stretch the skin (refer to my image above). Now take the roulade, seam side down, in the middle of the skin. Gently wrap the skin over the top, starting at the bottom lengthwise and continuing rolling and folding in the sides.
  5. Roast. Place the roulade on the roasting seam-side down. Season the exterior with salt and pepper. You can also brush the top with a little olive oil for added crispiness. Roast the roulade in the 425 for about 20 minutes, then decrease the temperature to 350 and cook for about 25 -30 minutes longer or until the internal temperature reaches 165°F (74°C) and the turkey is cooked through and golden brown.
  6. Once done, remove the roulade from the oven and let it rest for about 10 minutes before slicing it into beautiful rounds.

Looking For Other Turkey Day Sides? Make Ahead To!

Brandied Cranberries

Turkey Stuffing With Red Wine & Gold Raisins

Make Ahead Turkey Gravy

Make Ahead Mashed Potatoes

Print
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Cranberry And Stuffing Turkey Roulade


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5 from 1 review

  • Author: Teri Wallingford
  • Total Time: 1 hour 5 minutes
  • Yield: 4 1x

Description

A delightful twist on the traditional Thanksgiving centerpiece! This cranberry and stuffing turkey roulade has layers of juicy turkey, savory stuffing, and sweet, tangy cranberries. It’s an elegant and delicious dish full of festive holiday cheer and brings warmth to any gathering.


Ingredients

Units Scale

For the cranberry and stuffing turkey roulade

  • 24 pounds of boneless turkey breast. Butterflied with skin. Have your local butcTrher do this for you
  • 1/2 to 1 cup prepared stuffing. This is the one I used, or buy a boxed variety
  • 1/4 to 1/3 cup cranberry sauce. Try this one, make your own, or a canned whole cranberry
  • 1/2 teaspoon poultry seasoning
  • 1 teaspoon EACH salt and pepper. For both the inside and outside of the turkey breast.
  • Melted butter, about 2 tablespoons, for basting roulade during the cooking process.


Instructions

For the cranberry and stuffing turkey roulade

  1. Before beginning, you will need your stuffing and cranberries prepared. Here are my make-ahead cranberry sauce and stuffing recipes. Or choose your favorite stuffing recipe or use canned cranberries. Once prepared, continue with step 2 of the instructions.
  2. Preheat oven to 425 degrees F, and place a baking rack on a sheet pan or roasting pan.
  3. Prep the turkey breast. If the butcher did not remove the skin, you can easily do this by gently and slowly pulling the skin from the meat. Place the turkey breast on a clean work surface. Lay plastic wrap over the breast and gently flatten the breast to about 1/2 inch in thickness using a meat mallet or rolling pin. TIP. Work from the middle and out to the edges.
  4. Remove the plastic wrap, and season the inside generously with salt, pepper, and poultry seasoning. Spread the cranberries evenly over the turkey, leaving a small border around the edges. Then, press an even layer over the stuffing over the cranberries.
  5. Carefully roll up the turkey breast, starting from one of the longer sides, keeping it as tight as possible, and tucking in any loose escaped stuffing. Set aside while you prep the skin.
  6. On the same work surface you used to prepare the turkey, gently stretch the skin out (refer to my image above). Now take the roulade, seam side down, in the middle of the skin. Gently wrap the skin over the top, starting at the bottom lengthwise and continuing rolling and folding in the sides. It may not completely cover, but that’s okay. It will still cook up beautifully.
  7. Place the roulade on the roasting seam-side down. Season the exterior with salt and pepper. You can also brush the top with a little olive oil for added crispiness.
  8. Roast the roulade in the 425 for about 20 minutes, then decrease the temperature to 350 and cook for about 25 -30 minutes longer or until the internal temperature reaches 165°F (74°C) and the turkey is cooked through and golden brown. During the cooking process baste the turkey roulade with the melted butter.
  9. If it’s browning too much, you may need to tent the roulade with foil during the rest of the cooking process. Once done, remove the roulade from the oven and let it rest for about 10 minutes before slicing it into beautiful rounds.
  10. Serve your Cranberry and Stuffing Turkey Roulade slices with your favorite gravy, extra cranberry sauce, and stuffing. Enjoy the delectable flavors of this festive dish!

Notes

There are a couple of different ways for a stuffed turkey breast or roulade. Whatever way you choose, have your butcher do the time-consuming and not-so-fun part! De-boning, and butterfly.

Using a whole breast ( two halves together) is perfect for larger crowds. Make sure the butcher doesn’t separate the halves and leave the skin on. (You won’t need to flatten it out or remove the skin ) Here is a quick video on this method.

  1. My method with this recipe above, but without the skin. You will need to secure the roulade with kitchen twine or toothpicks. Using the skin helps keep it together and ensures that it doesn’t dry out.

Ingredient amounts for stuffing and cranberries.  You may need more or less depending on the size of the turkey breast and how many you’re making.

  • Prep Time: 15 minutes ( does not include making stuffing and cranberries)
  • Cook Time: 50 minutes
  • Category: Entree
  • Method: Baked
  • Cuisine: American

3 Comments

  1. This turkey roulade tastes as good as it looks.

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