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What kind of recipe is it?
Thanksgiving Turkey Roulade is a modern twist on the traditional holiday bird, featuring a succulent turkey breast rolled with a flavorful stuffing, often made from herbs, breadcrumbs, and seasonal vegetables.
This dish stands out for its elegant presentation and ability to cook evenly, ensuring juicy meat and crispy skin without the hassle of cooking a whole turkey.
Perfect for those looking to impress guests or simplify meal prep, it appeals to both novice cooks and seasoned chefs alike, making it a festive centerpiece for any Thanksgiving table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Turkey breast (boneless) | 2 to 3 pounds |
| Olive oil | 2 tablespoons |
| Fresh herbs (e.g., thyme, rosemary, sage) | 1/4 cup, chopped |
| Breadcrumbs | 1 cup |
| Onion | 1 medium, finely chopped |
| Celery | 1 stalk, finely chopped |
| Carrot | 1 medium, finely chopped |
| Garlic | 2 cloves, minced |
| Salt | 1 teaspoon |
| Black pepper | 1/2 teaspoon |
| Chicken broth | 1/2 cup |
| Egg | 1 large |
| Dried cranberries (optional) | 1/2 cup |
| Pecans or walnuts (optional) | 1/2 cup, chopped |
| Kitchen twine | As needed |
These ingredients combine to create a delicious and visually appealing Thanksgiving Turkey Roulade, perfect for the festive celebration.
Cooking Steps
- Prepare mise en place: Gather all ingredients including turkey breast, olive oil, herbs, breadcrumbs, onion, celery, carrot, garlic, salt, black pepper, chicken broth, egg, dried cranberries, pecans or walnuts, and kitchen twine.
- Preheat the oven to 180 °C (350 °F) and adjust the oven rack to the middle position.
- In a large skillet (preferably non-stick) over medium heat, heat 2 tablespoons of olive oil until shimmering (approximately 190 °C or 375 °F). Add the finely chopped onion, celery, and carrot, sautéing for 5–7 minutes until softened and fragrant.
- Stir in the minced garlic and continue to sauté for 1 additional minute, then remove from heat and let cool slightly.
- In a large bowl, combine the sautéed vegetable mixture, 1 cup of breadcrumbs, 1/4 cup of chopped fresh herbs, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 cup of chicken broth, and 1 large beaten egg, mixing until evenly combined.
- If desired, fold in 1/2 cup of dried cranberries and 1/2 cup of chopped pecans or walnuts.
- Place the boneless turkey breast skin-side down on a clean work surface. Use a meat mallet or rolling pin to gently pound the breast to an even thickness of about 1.5 cm (0.5 inches).
- Spread the stuffing mixture evenly over the turkey breast, leaving a 2.5 cm (1 inch) border around the edges. Carefully roll the turkey breast tightly from one end to the other, forming a roulade, and tie with kitchen twine at 5 cm (2-inch) intervals to secure.
- Transfer the roulade to a greased baking dish, seam-side down. Rub the top with a little olive oil, and season with additional salt and pepper if desired. Insert a meat thermometer into the center of the roulade.
- Roast in the preheated oven for approximately 1 hour to 1 hour 15 minutes, or until the internal temperature reaches at least 74 °C (165 °F) and the exterior is golden brown. Rotate the baking dish halfway through for even cooking.
- Once cooked, remove the roulade from the oven and let it rest for 15 minutes, allowing the juices to redistribute.
- After resting, slice the roulade into 2.5 cm (1-inch) thick slices and serve warm. Confirm the slices have a juicy interior and retain the stuffing texture while showcasing a nicely browned exterior.
- If desired, prepare a gravy with pan drippings while resting the roulade: deglaze the baking dish over medium heat with a splash of chicken broth, scraping up any browned bits, and simmer until thickened to your liking.
- Note that leftover roulade can be stored in the refrigerator for up to 3 days and reheated gently in the oven at 160 °C (325 °F) until warmed through.
- Enjoy your Thanksgiving Turkey Roulade with additional sides as desired!
Variations
- Mediterranean Turkey Roulade: Incorporate sun-dried tomatoes, feta cheese, and spinach into the stuffing for a burst of Mediterranean flavors.
- Pumpkin and Sage Roulade: Add 1 cup (240 ml) of canned pumpkin puree and 1 tablespoon (15 g) of fresh sage to the stuffing for a seasonal autumn twist.
- Vegan Mushroom Roulade: Replace turkey with marinated tofu and use sautéed mushrooms, quinoa, and vegan breadcrumbs for a hearty plant-based alternative.
- Cranberry Walnut Roulade: Increase the dried cranberries to 1 cup (150 g) and add 1 cup (150 g) of chopped walnuts for a sweeter, crunchier stuffing with a festive flair.
Tips on plating and presentation
When it comes to plating your Thanksgiving turkey roulade, how can you make it visually appealing?
I like to slice the roulade into thick, colorful pieces and arrange them fanned out on a vibrant serving platter. A sprinkle of fresh herbs adds a pop of color, while a drizzle of cranberry sauce enhances the presentation.
Don’t forget to incorporate seasonal garnishes for an extra festive touch!
What other dishes can I pair it with?
After plating your turkey roulade to perfection, you might wonder what other dishes can complement this centerpiece.
I recommend a rich mashed potato for that creamy texture, perhaps with garlic or sour cream.
Roasted Brussels sprouts add a nutty flavor, while a vibrant cranberry sauce ties in beautifully with the stuffing.
A fresh green salad rounds it all off perfectly, keeping things light and delicious!
What drinks can I pair it with?
There’s something special about choosing the right drink to accompany your Thanksgiving turkey roulade.
I love serving a light, fruity white wine, like a Riesling, which balances the richness of the dish.
For those who prefer something non-alcoholic, apple cider always hits the spot.
You could even try a spiced cranberry mocktail for a festive touch.
Cheers to a delicious pairing!
Frequently Asked Questions
Can I Make the Stuffing Ahead of Time?
Absolutely, you can make the stuffing ahead of time! I usually prepare it a day or two in advance, then just refrigerate it. It saves time and the flavors really develop nicely that way.
How Long Can Leftovers Be Stored?
I usually store leftovers in the fridge for up to four days. If I want to keep them longer, I freeze them for up to three months. Just make sure they’re in airtight containers!
Can I Freeze the Turkey Roulade?
Yes, I can freeze the turkey roulade. I wrap it tightly in plastic wrap and then place it in an airtight container. It stays fresh for up to three months in the freezer.
What Is the Cooking Time for Different Sizes?
Cooking time varies by size. For a 4-pound roulade, I bake it for about 1.5 hours; a 6-pound one takes around 2 hours. I always check for an internal temperature of 165°F to guarantee it’s safe.
Can I Use a Different Meat Instead of Turkey?
Absolutely, you can use different meats like chicken, pork, or beef! I’ve experimented with various options, and each brings its unique flavor and texture, making for a delightful dish. Just adjust cooking times accordingly.