Turkey Roulade

Ingredients

• 900 g–1.36 kg (2–3 lb)whole boneless turkey breast, skin on and butterflied
• 15 ml (1 Tbsp)melted butter
• 1.9 litres (8 cups)water
• about 135 g (½ cup)Diamond Crystal kosher salt
• about 67 g (⅓ cup)sugar
• 4sage leaves
• 4thyme sprigs
• 5 ml (1 tsp)peppercorns
• 30 ml (2 Tbsp)crushed garlic cloves
• 30 g (2 Tbsp)unsalted butter
• 340 g (12 oz)sweet Italian sausage, removed from its casings
• 150 g (1 cup)diced onion
• about 100 g (1 cup)diced celery, cut into 6 mm (¼ in) pieces
• a pinchsalt
• about 125 g (1 cup)peeled and diced Granny Smith apple
• about 60 g (½ cup)dried cranberries, soaked in hot water for 5 minutes
• 10 ml (2 tsp)chopped fresh herbs, such as thyme, sage and parsley (about 1 tsp of each, or more)
• 360 ml (1½ cups)low-sodium chicken or turkey stock, preferably homemade
• 340 g (12 oz; 4 cups)bread stuffing mix, such as Pepperidge Farm

Instructions

1. 1

   Prepare the brine

   Bring 475 ml (2 cups) of the water to the boil. Pour it into a large bowl with the salt, sugar, sage, thyme, peppercorns and crushed garlic, and stir until the salt and sugar dissolve. Leave to steep for 10 minutes, then add a total of 1.4 litres (6 cups) cold water and ice.

2. 2

   Brine the turkey

   Put the turkey breast in the brine and refrigerate for 8 hours. Remove it, rinse it and pat it dry with paper towels.

3. 3

   Make the stuffing

   Melt the unsalted butter in a large frying pan over medium heat. Add the sausage and brown it, breaking it into pieces, until cooked through, about 3–4 minutes. Add the onion, celery and a pinch of salt, lower the heat to medium-low, and cook until the onion is soft and translucent. Stir in the apple, soaked cranberries and chopped herbs. Pour in the stock, scraping up the browned bits, then mix in the stuffing mix. Taste and adjust the seasoning; if it seems too dry, add more stock.

4. 4

   Cool the stuffing

   Take the pan off the heat and leave the stuffing to cool slightly while you prepare the turkey.

5. 5

   Prepare the roulade

   Heat the oven to 180°C fan (350°F) or 190°C conventional (375°F). Sandwich the butterflied turkey breast between two pieces of cling film and pound it to an even thickness of about 1.3 cm (½ in). If you like, remove the skin before filling and put it back over the roulade before tying. Brush both sides of the breast with melted butter, then lay it skin-side down on a baking tray lined with baking parchment. Spread an even layer of stuffing, about 1.3 cm (½ in) thick, over the breast; use about half the stuffing. Starting at the smaller side, roll it tightly to the end. Tie with butcher’s twine at roughly 5 cm (2 in) intervals and once lengthways.

6. 6

   Roast and rest

   Set the roulade on the middle oven rack and roast until its internal temperature reaches 71°C (160°F), about 75 minutes. Turn the tray 180 degrees halfway through for even browning. If desired, grill (broil) for 2–5 minutes at the end to brown the skin, before the turkey reaches the pull temperature. Remove from the oven and leave uncovered for 15–20 minutes, then remove the twine, slice and serve.

What is turkey roulade?

A roulade is a filled piece of meat rolled into a compact shape, then cooked and sliced to show its spiral of filling. This version pairs turkey with sausage, fruit, herbs and bread stuffing for a festive roast in French-inspired roulade form.

Butterflying and pounding the breast gives it a broad, even surface to roll around the stuffing. Brining beforehand helps season the meat throughout.

Nutrition and macros by portion

The nutrition label shows one serving as written: 538 calories, 34g protein, 32g carbs, 30g fat.

The bread stuffing mix, apple and cranberries supply much of the carbohydrate, while the butter and sausage contribute much of the fat. Turkey and sausage provide the protein. Pair a slice with plenty of green vegetables to balance the plate, or add potatoes if you want a more substantial meal.

Why brine the breast?

Brine first: the salt, sugar and aromatics steep in hot water before cold water and ice are added. Chill the mixture before putting in the turkey, and keep the breast refrigerated for the full 8 hours.

Dry thoroughly: rinse the breast after brining and pat it well with paper towels. A dry surface is easier to handle and helps the skin brown in the oven.

Build a balanced stuffing

Brown the sausage: break it into small pieces as it cooks, then soften the onion and celery in the same pan. Scraping up the browned bits when you add stock brings their savoury flavour into the stuffing.

Add the fruit and herbs: apple and cranberries bring sweet-tart notes alongside the sausage. The stuffing mix absorbs the stock, so add extra stock only if the mixture seems dry.

Roll it evenly

Even thickness: pound the breast between cling film until it is about 1.3 cm (½ in) thick all over. This helps it roll without a thick section taking longer to cook than the rest.

Leave a little space: spread the filling in a consistent layer, using about half the batch, then roll tightly from the smaller side. Secure the shape with twine at regular intervals and once lengthways.

Check doneness and rest

Use a thermometer: cook the roulade until the centre reaches 71°C (160°F), checking the thickest part. The recipe allows about 75 minutes, but the reading is the clearest cue for when it is ready to come out.

Rest uncovered: leave the roulade for 15–20 minutes before removing the twine and slicing. This makes it easier to cut neat rounds without pressing out the filling.

Plan the timing

The listed cooking time does not include the 8-hour brine, so begin the day before or early enough to allow for chilling. You can make the stuffing while the turkey brines, then let it cool before assembling.

The recipe makes more stuffing than is needed for the roulade. Keep the remaining stuffing separate for serving or another use.

What to serve alongside

Serve slices with a green vegetable, such as green beans or Brussels sprouts, and a simple salad to bring freshness to the meal. Roasted potatoes or a small portion of extra stuffing make it a more substantial spread.

A spoonful of pan juices or gravy can accompany the turkey, but the sausage-and-fruit filling already gives each slice plenty of flavour.

Recipe notes & tips

• Use a thermometer to check the centre of the roulade rather than relying on time alone.
• Cool the brine before adding the turkey so the breast stays chilled.
• Pat the rinsed turkey dry before spreading on the melted butter.
• Keep the filling layer even so the roulade rolls and cooks more consistently.
• Turn the baking tray halfway through roasting to help the roulade brown evenly.
• Save the extra stuffing to serve alongside the sliced turkey.

Variations

• Change the herbs: use thyme, sage and parsley in the combination you prefer.
• Use turkey stock: swap it for chicken stock while keeping the same quantity.
• Keep the skin on: leave it in place for the roll and roast as directed.
• Remove the skin: take it off before filling, then lay it back over the roulade before tying.
• Adjust the fruit: use a little more apple or cranberries while keeping the filling layer manageable.

Common mistakes to avoid

• Warm brine: adding turkey before the brine is cold can compromise chilling; cool it with the measured cold water and ice first.
• Wet turkey: excess surface moisture makes the breast harder to handle; pat it dry after rinsing.
• Dry stuffing: bread mix absorbs liquid as it stands; add more stock if the mixture seems too dry.
• Overfilling: using all the stuffing can make the breast difficult to roll; use about half for the roulade.
• Loose tying: an unsecured roll can open as it cooks; tie it at roughly 5 cm (2 in) intervals and lengthways.
• Skipping the rest: slicing straight from the oven makes neat rounds harder; rest uncovered for 15–20 minutes first.

How to store

Refrigerate leftover turkey and stuffing in a covered container within 2 hours, and use within 3–4 days. Reheat portions until steaming hot throughout; keep any leftover stuffing stored separately if possible.

Frequently asked questions