Thanksgiving Turkey Roulade Recipe: Impress Your Guests with Rachael Perron’s Easy Dish

Thanksgiving Turkey Roulade Recipe

Ingredients:

• 2-3 lb. split turkey breast, deboned, butterflied, and pounded to ¼-½” thickness
• Kosher salt and freshly ground black pepper, to taste
• 3 cups of Kowalski’s Sausage & Sage or Wild Rice & Mushroom Stuffing
• Kitchen twine
• ¼ cup (½ stick) melted unsalted butter
• 2 cups chicken broth
• Kowalski’s Mashed Potatoes and Poultry Gravy, warmed, for serving
• Chopped fresh herbs (rosemary, thyme, sage), to taste

Instructions:

1. Preheat the oven to 375°F.
2. Lay the flattened turkey skin-side down on a cutting board with the short end facing you. Season with salt and pepper.
3. Spread the stuffing evenly on the turkey breast, leaving more than ½” border.
4. Starting from the end closest to you, roll the turkey tightly around the stuffing. Tuck in the ends to secure the filling.
5. Tie the roulade with kitchen twine 1-2 times along its length and across its width at 1″ intervals.
6. Place the roulade on a roasting rack inside a roasting pan. Brush with half of the melted butter and season with salt and pepper. Pour chicken broth into the pan’s bottom.
7. Roast the roulade until the internal temperature reaches 150°F (50-60 minutes), brushing with remaining butter halfway through. Increase the temperature to 400°F for the final 10 minutes to crisp the skin.
8. Remove the roulade from the oven and let it rest for 15 minutes. The internal temperature will rise to 165°F during this time.
9. Cut the twine and slice the roulade crosswise into ½” slices.
10. Serve over warmed mashed potatoes, drizzle with gravy, and garnish with fresh herbs.

Tip for Preparation:
Ask a butcher to debone and butterfly your turkey breast or follow this method:

1. Remove the bone from the turkey breast. Place skin-side down on a cutting board.
2. Slice the breast in half horizontally, stopping before reaching the left side.
3. Open the breast like a book. Cover with plastic wrap and use a rolling pin or meat mallet to pound to an even ¼-½” thickness, avoiding tears.

Note: For busy periods, allow 24 hours for the butcher to prepare your turkey breast.