Thanksgiving Turkey Roll Recipe

This Rolled Turkey is a total showstopper! Golden brown, roasted turkey breast is rolled up around a sweet and savory chestnut and sausage cornbread filling and drizzled with a silky flavorful gravy. Gorgeous and delicious, this Turkey Roulade is the perfect main event for the holidays!

📝 Ingredients

• 1/2 Recipe of Roasted Chestnut and Sausage Cornbread Stuffing (- Prepared & Unbaked (SEE NOTES))
• 1 (3 pound) Turkey Breast (- boned and butterflied (SEE NOTES))
• 1 teaspoon Kosher Salt (- plus more to taste)
• 1/2 teaspoon Ground Black Pepper (- plus more to taste)
• 1 1/2 TBS Butter (- melted (salted or unsalted))
• 1 TBS Olive Oil
• 1/4 tsp Whole Black Peppercorns
• 1/4 Yellow Onion (– peeled and roughly chopped)
• 1/2 Celery Rib ((with leaves, preferably the inner part of Celery Stalk) – roughly chopped)
• 1 large sprig Thyme
• 2 large sprig Parsley
• 1 Clove Garlic (- smashed)
• 1 quart low sodium Chicken Stock
• 1/2 Cup White Wine
• 2 TBS Apple Cider Vinegar
• 1 TBS + 1 tsp Potato Starch
• 1 TBS Heavy Cream ((can substitute half and half))

👨‍🍳 Instructions

1. 1Preheat oven to 350 degrees F. Arrange oven rack to the middle position. Place a wire rack into your roasting pan OR line a baking sheet with aluminum foil and place an oven-proof rack over the top. Set aside.
2. 2Pound turkey breast: Pound out turkey breast: Lay the butterflied turkey breast between two large pieces of plastic wrap on clean work surface. Use a meat mallet (or rolling pin) to slightly pound turkey breast to an even ¾’’ thickness. Remove plastic wrap and discard.
3. 3Layer on stuffing: Add stuffing: Arrange the turkey breast so that it is skin-removed-side-down. Spoon the stuffing mixture in a ½-inch-thick layer over the breast, leaving a ¾ to 1-inch border on all sides of the turkey. (Tip 1: Don't over-stuff: Be careful not to overstuff the turkey or you will have a difficult time rolling it up. If you have leftover stuffing, transfer it to a buttered baking dish and bake it right alongside the turkey. See baking instructions below. )
4. 4Roll the turkey: Roll and tie the turkey: Starting at the shortest end of the turkey breast, roll the turkey up and over the stuffing, jelly-roll style. Use your fingers to tuck in any stuffing that escapes on the sides as you roll. Firmly tie up the turkey roulade with kitchen twine every 2’’ to form a compact cylinder.
5. 5Season the turkey roll: Season the roulade: Brush turkey with melted butter (or oil) and season generously with salt and pepper.
6. 6Brown roulade: Brown the roulade: Heat oil in a large skillet, Dutch oven, or roasting pan (something large enough to hold the roulade) over medium high heat. Once hot, place the turkey seam side down in the pan. Sear the roulade, rotating and turning frequently, until it is golden brown on all sides, about 5-6 minutes total. (Tip 2: Don't walk away when browning: Check on the turkey roll often when you are searing. You may need to rotate and roll the roulade often, depending upon how hot your pan is. Just take care not to burn it.)(Tip 3: Keep the pan you use to sear the turkey - you will use the sucs (French culinary term means dried and brown deposits at the bottom of the pan from sautéing) to the bottom to make the red wine gravy!
7. 7Roast roulade: Roast: Place the browned turkey roulade seam side down on the rack insert. Roast for about 1 hour to 1 hour 30 minutes, or until an instant read thermometer inserted into the thickest part of the center reads 160 degrees (be sure to test internal temperature in a few places. (Note: My turkey roulade took 1 hour, 10 minutes to reach 158 degrees F).(Tip 3: Don't over-cook the turkey! I recommend roasting your turkey roll until the thickest part of the roll reads 155-160 degrees F. The turkey breast will rise up to temperature as it rests - this is called carry over cooking.)
8. 8Rest roulade: Rest: Remove the turkey from the oven and loosely tent with aluminum foil. Allow the turkey to rest at room temperature for at least 15 minutes.
9. 9Start gravy: While Turkey is roasting, start the gravy - make a sachet: Make a sachet by laying a large piece of cheese cloth on a clean work surface. Place all sachet ingredients in the middle of the cloth, bring up the sides and tie the top with kitchen twine to form a small bag. (See photo).
10. 10Finish gravy: Reduce stock: To a small saucepan, add the chicken stock and sachet. Bring to a simmer over medium-low heat. Cook until the stock is reduced to 2 cups, about 25-30 minutes. Set aside. Meanwhile, deglaze saute pan: Place the pan you use to sear the turkey over medium heat. Add the wine and vinegar to deglaze the pan, scraping up any brown bits left on the bottom. Cook until reduced by half. Add the reduced stock to the pan with the reduced wine and vinegar. Bring to a simmer. In a small mixing bowl combine the potato starch with 2 tablespoons of water to form a slurry. Whisk the slurry mixture into the stock. Continue simmering the gravy, stirring constantly, for 2-3 minutes, or until mixture has thickened to desired consistency. Season generously with salt and pepper, to taste.Turn heat down to low and stir in heavy cream. Keep gravy covered, over low heat and stir occasionally until ready to use.When ready to serve, remove the gravy from the heat and strain through a fine-mesh sieve. Taste and adjust for seasoning with salt and pepper.
11. 11Serve turkey with gravy: Serve: Snip and discard the kitchen twine from the turkey roll. Use a sharp slicing knife or carving knife to cut the turkey roll into ½- ¾’’ thick slices. Arrange on a serving platter and generously drizzle with gravy. Serve with extra stuffing on the side (if applicable). Enjoy!