Tuesday, November 13, 2018

Turkey Roulade with Bread Stuffing

If your are having Thanksgiving with four people or less and want your meal to include the traditional turkey BUT want it presented differently try Baked by Rachel’s Turkey Roulade with Bread Stuffing. Ive never had a roulade before and didn’t know you could make one that is savory. What we have learned. Serves 4


2 lb boneless turkey breast, skin removed and reserved
3-4 cups prepared stuffing, uncooked, see my Crockpot Stuffing
1 tablespoon olive oil
Salt and pepper, to taste 
Butchers twine
3-4 tablespoons unsalted butter, melted


If necessary, remove any bones from the turkey. Preheat the oven to 375F. Prepare your roasting pan with a roasting rack inside.

Butterfly turkey to an even thickness. Start from the center, using a sharp knife butterfly fatter portions to extend outwards. Cover with plastic wrap and pound down to an even thickness, being careful not to rip through the turkey. 

Spread moist prepared stuffing within an inch of the edge of the turkey breast. Tightly roll and wrap with skin. Tie tightly with twine every 1-2 inches and once lengthwise. Skin can be stretched further and reposition as needed during the tying process.

Heat a 12” skillet with olive oil over med/high heat. Sear turkey on all sides. Transfer to the prepared roasting rack and pan. Brush well with melted butter and generously sprinkle with salt and pepper. Roast for 60-75 minutes or until internal temperature reaches 150F. Allow turkey to rest at least 10 minutes prior to slicing and serving. Remove twine with scissors before serving. Yum Yum!

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