Make this year’s Thanksgiving dinner like no other with this delicious turkey rolls! Tender turkey breast is butterflied and stuffed with bittersweet cranberry sauce and savory pork sausage stuffing for an easy turkey recipe that will be an instant crowd pleaser.
As much as we love cooking an entire Thanksgiving turkey dinner, it can be a daunting task for even the most seasoned chefs. That’s where this turkey roll recipe shines, as it’s so much easier and faster to prepare, while still offering all the delicious flavors of a traditional Thanksgiving feast.
We wanted to create a Thanksgiving recipe that could be served to a smaller group and be easy to prepare!
To prepare, simply brine your turkey overnight. The next day, create a simple pork sausage stuffing to stuff the turkey before wrapping and wrapping. Put it in the oven to cook, melting it periodically and voila! You have a delicious roast turkey roll.
What You Need Turkey Breast Roulette
The cut of meat used for this turkey roulade is a boneless, split turkey breast. Around Thanksgiving, you can usually find a turkey breast in any grocery store. When it’s not the holiday season, you can usually find a frozen turkey breast, or you may have to special order one from the butcher.
In addition to the turkey, we make a small batch of stuffing that is rolled into the turkey as well as cranberry sauce. You can use store bought cranberry sauce or make our own homemade cranberry sauce!
Don’t skip it turkey seasoning! The seasoning is what gives this recipe its amazing flavor.
Tools You Need for Turkey Roulade
Kitchen twine: This is to ensure that the butterflied turkey breast does not fall apart while cooking.
Baster: you’ll need a baster to periodically baste the turkey as it cooks, making sure it stays moist.
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Variations and Substitutions
Stuffing in cubes: Dried breadcrumbs make a great substitute for cubed stuffing.
Chicken Broth: If you don’t have chicken stock, vegetable stock or beef stock will work just fine. Just note that taste will vary.
Cranberry sauce: You can use a store-bought or homemade cranberry sauce. From you!
This is the best Thanksgiving turkey recipe out there. Roast your turkey, make a homemade gravy and you’re good to go.
Storage instructions + freezer
Store any leftover turkey rolls in an airtight container in the refrigerator for up to 3 days.
to freeze Cut the roulade into equal serving size pieces and layer between sheets of waxed paper or plastic wrap in a freezer bag. Store in the freezer for up to 3 months.
Still have an entire Thanksgiving menu to create? Consider Fit Foodie Finds your one-stop shop for all your Thanksgiving meals this year. From your favorite classics to more unique and delicious dishes, we have everything you need to complete your celebration.
Unique & Delicious:
Thanksgiving Turkey Roulade
This turkey roll is turned into a delicious cranberry sauce and pork sausage stuffing, making it the ultimate Thanksgiving table main dish.
- 1 cup water
- ¼ cup kosher salt
- 1.75-2 pound. boneless turkey breast;
- ¼ pound. ground Italian pork sausage
- 1 Tablespoon olive oil
- ¼ large white onion minced meat
- ½ teaspoon Sea salt
- 2 cloves garlic minced meat
- ¼ cup minced carrot 1 small carrot
- ¼ cup minced celery 1 small stalk of celery
- 2 cups cubed stuffing or dried pieces of bread we used the pepperidge farm brand
- 1 teaspoon dried thyme
- 1 cup chicken stock
Prepare a turkey brine. Boil 1 cup water and ¼ cup kosher salt and stir until salt dissolves. Leave aside to cool.
Place the turkey breast in a large bowl or plastic container (with a lid if possible). Cover the turkey with cold water. Pour the brine over the turkey, then cover and refrigerate overnight. If there is no time to brine overnight, let the turkey brine as much as possible.
Heat a large skillet over medium/high heat and add the pork sausage. Break the sausage into small pieces and fry until partially cooked. Add olive oil, onion and season with ¼ teaspoon salt and pepper. Stir and saute together for 2-3 minutes.
Add the garlic, carrots and celery to the pan. Sauté for 4-5 minutes.
Mix the filling, thyme and broth with the vegetables and remove from the heat. Cover and let rest for 5-7 minutes or until all the liquid is absorbed. Whisk and set aside.
Preheat the oven to 400℉. Line a baking tray with parchment paper.
Place the turkey breast on a large cutting board. Cut the breast in half to open with a butterfly. Place a piece of plastic wrap on top and pat the turkey breast to about ½ inch thick.
Spread the cranberry sauce evenly over the turkey, then spread the stuffing over the cranberry sauce. Spread the stuffing on the surface of the turkey. There may be extra filling, it will be used later.
Starting at the end of the turkey, carefully roll the stuffing and cranberry sauce into a roll. It’s okay if some filling spills out.
Use two or three pieces of kitchen twine to tie the roll in place so it doesn’t unravel during baking.
Spoon the remaining filling into the middle of the pan and spread. Transfer the roll to the pan and place it on top of the filling.
Prepare the liquid for the mass. Heat chicken stock and butter over medium heat until simmering. Set aside for later.
Season the roll with salt and pepper with the turkey seasoning and transfer it to the oven. Bake for 45-55 minutes or until the internal temperature of the turkey reaches between 160º-165ºF. Lubricate the roll every 15-20 minutes. It will continue to cook for 5-10 minutes when removed from the oven.
Tips & Notes
- Roasting the turkey breast is optional but highly recommended.
- You can buy a bone-in turkey breast, but be sure to buy a heavier breast because you’ll be de-boning before roasting.
- We filled our roulade with cranberry sauce and filling, feel free to use any other
- Thanksgiving favorites like green bean or cheese casserole.
- We used store-bought cranberry sauce, but you can also make homemade cranberry sauce.
Calories: 380kcal Carbohydrates: 22G Protein: 34G Fat: 17G Fiber: 3G Sugar: 6G