This stuffed Turkey Roll recipe (aka turkey roulade) is the perfect Thanksgiving or holiday dinner! Juicy turkey breast is filled with garlic, apple, and herb stuffing, slow-roasted in the oven, and served with rich gravy. You’ll have delicious turkey and stuffing in every bite!
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Why We Love This Turkey Roll Recipe
This impressive turkey roll is filled with sweet and savory stuffing, rolled up, and tied with kitchen twine to create show-stopping slices of turkey breast!
- Flavorful. The combination of bacon, apples, cranberries, pecans, and herbs makes the filling sweet, savory, and so delicious.
- Festive. Turkey and classic Thanksgiving flavors make this dish perfect for the holidays.
- Beautiful. The finished slices of this turkey roulade are so impressive!
Variations on Turkey Roulade
You can change up the stuffing ingredients to alter the flavor of this turkey roll. Consider incorporating vegetables like sautéed spinach or mushrooms, roasted red peppers, or caramelized onions into the stuffing mixture. Or add a layer of your favorite cheese, like gruyère, Swiss, or feta.
You could also brush the rolled turkey breast with a glaze or sauce before baking, like maple glaze, Dijon mustard sauce, or a balsamic reduction for added depth of flavor.
How to Store and Reheat
Store leftover turkey roll in an airtight container in the refrigerator for up to 3 days. Reheat individual slices in a 350°F oven for 10-15 minutes, or in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze slices of stuffed turkey roulade in individual airtight containers or Ziplock bags for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve this sweet and savory turkey roll with creamy mashed potatoes, cranberry sauce, Thanksgiving rolls, and honey glazed carrots, or any of your favorite Thanksgiving sides. Drizzle everything with some turkey gravy for an easy Thanksgiving-inspired meal any time of year.
A turkey roll consists of a flattened turkey breast stuffed with stuffing, rolled, and tied up with kitchen twine to keep its shape. This particular recipe uses a sweet and savory stuffing featuring breadcrumbs, dried cranberries, apple, and pecans.
If your breast is thin enough to begin with, you can simply pound it out to a large shape. If it is very thick, you’ll need to butterfly it before stuffing to create enough surface area to stuff and roll.
Simply roll up the turkey breast, then tie pieces of twine around it at 1-inch intervals to hold it closed.
I prefer to bake my turkey roll covered for the majority of the bake time to seal in moisture. Uncover in the last 15 minutes to encourage browning.
It should take 13-16 minutes per pound for this stuffed turkey breast to cook through.
More Turkey Breast Recipes To Try
- Thanksgiving Turkey
- Smoked Turkey Breast
- Bacon Wrapped Turkey Breast
- Deep Fried Turkey Breast
- Air Fryer Turkey Breast
- Instant Pot Turkey Breast
- Grilled Huli Huli Turkey Breast
- Crockpot Turkey Breast
- Roast Turkey Breast
- Honey Baked Turkey
Turkey Roll Recipe (Turkey Roulade)
Equipment
- Kitchen Twine
- 9×13 Baking Pan
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
- 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
- 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 notes1 (3-4 pound) boneless, skinless turkey breast
- Spread an even layer of the apple cranberry mixture over the surface of the turkey breast.
- 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
- 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.
- Let the turkey rest for 5 minutes. Then, slice and serve with gravy.Turkey gravy
Becky’s Tips
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make a Turkey Roll Step by Step
Fry the Bacon: Fry 5 slices of bacon until crispy. Remove from the pan and place on a paper towel-lined plate. Then, crumble the bacon.
Make the Stuffing: In the same pan with the bacon grease, add in ½ of a chopped onion and a sprinkle of salt. Sauté until softened. Add in 2 cloves of minced garlic, 1 chopped apple, ½ cup of dried cranberries, and 1 tablespoon of chopped fresh herbs. Cook for a few minutes until the apples are softened. Stir in ½ cup of breadcrumbs, ⅓ cup of chopped pecans, and the crumbled bacon.
Pound the Turkey: Preheat the oven to 375°F. Place 1 3-4 pound boneless, skinless turkey breast between 2 pieces of parchment paper or plastic wrap. Pound the turkey thin with a rolling pin or meat mallet. Spread an even layer of the apple cranberry mixture over the surface of the turkey breast.
Roll the Turkey: Gently roll up the turkey breast and secure it with kitchen twine. Combine 1 teaspoon of kosher salt, ½ teaspoon of onion powder, ¼ teaspoon of garlic powder, and ¼ teaspoon of ground paprika in a small dish. Rub 1 tablespoon of olive oil and the spices over the outside of the turkey breast.
Bake the Turkey: 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. Let the turkey rest for 5 minutes. Then, slice and serve with gravy.
