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Turkey stuffed with cranberries and sage on a white plate.
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5 from 1 vote

Turkey Roll Recipe (Turkey Roulade)

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.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 8
Author: Becky Hardin

Equipment

  • Kitchen Twine
  • 9x13 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
    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