Turkey Roulade (Stuffed Turkey Breast)

This turkey roulade recipe features two boneless turkey breasts filled with homemade apple cranberry cornbread stuffing, rolled, tied, and roasted or smoked until tender. Served sliced with pan drippings and homemade gravy, this stuffed turkey breast is a beautiful alternative to a traditional whole roasted turkey.

Course dinner, Holiday Recipes, Main Course

Cuisine American

Keyword comfort food, roasted, smoked, stuffed turkey

Prep Time 30

Cook Time 2 30

Resting Time 30

Servings Servings

Calories 217kcal

Author Bon Appeteach

Equipment

Butchers Twine
Roasting Pan

Ingredients

Turkey

2 boneless turkey breast halves skin removed (3–4 pounds total)

Turkey Seasoning

1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon dried rosemary
½ teaspoon dried thyme

Apple Cranberry Cornbread Stuffing

2 tablespoons unsalted butter or olive oil
½ cup finely diced carrots
1 cup finely diced celery
½ cup finely diced yellow onion
2 cloves garlic minced
⅓ cup dried cranberries roughly chopped
¾ teaspoon dried rubbed sage
1 teaspoon dried parsley
½ teaspoon dried thyme
1 pinch kosher salt
¼ teaspoon black pepper
¼ teaspoon poultry seasoning optional
1 small apple peeled and finely diced (about ¾ cup)
1 box cornbread stuffing mix or preferred stuffing mix
¾ cup chicken stock plus up to ¼ cup more as needed

Roasting Pan Aromatics

2 carrots cut into large chunks
2 celery ribs cut into large chunks
1 large yellow onion quartered
1 head garlic halved crosswise
1 lemon halved
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 sprigs fresh sage
1½ cups low-sodium chicken stock plus extra as needed

Basting Butter

4 tablespoons unsalted butter melted
½ teaspoon dried thyme
¼ teaspoon rubbed sage
1 tablespoon pan drippings if available

Instructions

Season the vegetables: Stir in cranberries, sage, parsley, thyme, salt, pepper, and poultry seasoning. Cook for 1–2 minutes. Add the diced apple and cook for another minute.
Combine the stuffing: Transfer the vegetable mixture to a large bowl. Add the cornbread stuffing mix and ½ cup chicken stock. Toss to combine, adding the remaining stock gradually until moist but not soggy. Set aside to cool slightly.
Prepare the turkey breasts: Butterfly each turkey breast by slicing horizontally, stopping before cutting all the way through. Open like a book. Cover with plastic wrap and pound to an even thickness.
Season the turkey: Combine the turkey seasoning ingredients. Lightly coat both sides of each butterflied turkey breast.
Fill and roll: Lay one turkey breast flat. Spread an even layer of stuffing over the surface, leaving a ½-inch border around the edges. Roll tightly from the long side into a log.
Tie the roulades: Secure the rolled turkey with kitchen twine every 1–2 inches. Sprinkle additional seasoning over any exposed areas. Repeat with the second turkey breast.
Prepare the roasting pan: Arrange the carrots, celery, onion, garlic, lemon, and fresh herbs in a large roasting pan. Pour in 1½ cups chicken stock. Place both turkey roulades directly on top of the vegetables.
Make the basting butter: Combine melted butter, dried thyme, rubbed sage, and pan drippings, if available. Brush the mixture generously over both roulades.

Choose your cooking method:

Oven method: Preheat the oven to 350°F. Roast uncovered for approximately 60–90 minutes, basting every 20–30 minutes. Tent loosely with foil if browning too quickly.
Smoker method: Preheat the smoker to 275°F for indirect cooking. Smoke for approximately 1½–2½ hours, basting every 30 minutes.
Check the temperature: Cook until the thickest part of the turkey and the center of the stuffing both reach 165°F on an instant-read thermometer.
Rest and slice: Remove the turkey from the oven or smoker. Tent loosely with foil and rest for 30 minutes. Remove the kitchen twine and slice into ½–¾-inch rounds.
Make the gravy (optional): Strain the pan drippings and skim about 3 tablespoons of fat. Whisk the fat with 3 tablespoons of flour in a saucepan over medium heat for 2 minutes. Gradually whisk in 2 cups strained drippings and stock. Simmer for 5–8 minutes until thickened. Serve with sliced turkey roulade.

Notes

Make ahead: Assemble the turkey roulades up to 24 hours ahead. Cover and refrigerate until ready to cook.
Basting: Basting adds flavor, but opening the oven or smoker too frequently can increase cooking time.
Food safety: Both the turkey and the center of the stuffing must reach 165°F before serving.
Storage: Refrigerate leftovers within 2 hours in an airtight container for 3–4 days. Reheat until steaming hot.

Nutrition