Ultimate Turkey Roulade Recipe: A Festive Centerpiece

Turkey roulade is an elegant and delicious alternative to a whole roasted turkey, perfect for holiday gatherings or any special occasion. This recipe offers a moist, flavorful, and beautifully presented dish that’s surprisingly easy to prepare. By butterflying a turkey breast, filling it with a savory mixture, and then rolling and roasting it, you create a show-stopping centerpiece that’s sure to impress your guests.

## Why Choose Turkey Roulade?

* **Even Cooking:** The flat shape ensures even cooking, resulting in juicy and tender meat throughout.
* **Flavor Infusion:** The filling adds incredible flavor and moisture to the turkey.
* **Elegant Presentation:** The rolled shape creates a visually stunning dish.
* **Portion Control:** Easy to slice and serve individual portions.
* **Versatile:** The filling can be customized to suit your taste preferences.

## Ingredients You’ll Need

* **Turkey Breast:** Approximately 4-5 pounds, boneless and skinless.
* **Filling:**
* 1 pound Italian sausage, removed from casings
* 1 cup bread crumbs, preferably Italian seasoned
* 1/2 cup grated Parmesan cheese
* 1/4 cup chopped fresh parsley
* 2 cloves garlic, minced
* 1/4 cup chopped onion
* 1/4 cup chopped celery
* 1 egg, lightly beaten
* Salt and pepper to taste
* Optional: 1/2 cup dried cranberries or chopped nuts
* **For the Rub:**
* 2 tablespoons olive oil
* 1 tablespoon dried herbs (such as rosemary, thyme, and sage)
* 1 teaspoon garlic powder
* 1/2 teaspoon paprika
* Salt and pepper to taste
* **For Tying:** Butcher’s twine
* **Optional:** Vegetables for roasting (carrots, celery, onion) to create a flavorful pan sauce or gravy base.

## Equipment You’ll Need

* Sharp knife
* Cutting board
* Mixing bowl
* Plastic wrap
* Butcher’s twine
* Roasting pan
* Meat thermometer

## Step-by-Step Instructions

### 1. Prepare the Turkey Breast

* **Butterfly the Turkey:** Place the turkey breast on a cutting board. Using a sharp knife, carefully slice horizontally through the center of the breast, stopping about 1/2 inch from the other side. Open the breast like a book. The goal is to create a relatively even thickness across the entire breast. If needed, you can gently pound thicker areas to flatten them slightly. Place a sheet of plastic wrap over the butterflied turkey breast. Gently pound with a meat mallet or rolling pin to achieve an even thickness, about 1/2-inch thick. This ensures even cooking.
* **Season the Turkey:** Remove the plastic wrap. Lightly season the inside of the butterflied turkey breast with salt and pepper.

### 2. Make the Filling

* **Cook the Sausage:** In a large skillet, cook the Italian sausage over medium heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
* **Sauté Vegetables (Optional):** Add the chopped onion and celery to the skillet and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
* **Combine the Filling Ingredients:** In a large mixing bowl, combine the cooked sausage (and sautéed vegetables, if using), bread crumbs, Parmesan cheese, parsley, egg, salt, pepper, and any optional ingredients like cranberries or nuts. Mix well until everything is evenly combined.

### 3. Assemble the Roulade

* **Spread the Filling:** Spread the sausage filling evenly over the butterflied turkey breast, leaving about 1 inch of space around the edges.
* **Roll the Turkey:** Starting from one end, carefully roll the turkey breast tightly like a jelly roll. Tuck in any loose filling as you go.
* **Tie the Roulade:** Using butcher’s twine, tie the roulade securely at 1-inch intervals to maintain its shape during cooking. This is crucial for even cooking and presentation. Don’t tie too tightly, as this can cause the filling to squeeze out during cooking.

### 4. Prepare the Rub

* **Mix the Rub Ingredients:** In a small bowl, combine the olive oil, dried herbs, garlic powder, paprika, salt, and pepper. Mix well.
* **Apply the Rub:** Brush the herb rub evenly over the outside of the turkey roulade. This will add flavor and help create a beautiful golden-brown crust.

### 5. Roast the Roulade

* **Preheat the Oven:** Preheat your oven to 350°F (175°C).
* **Prepare the Roasting Pan:** Place the tied turkey roulade in a roasting pan. If desired, add chopped vegetables (carrots, celery, onion) to the bottom of the pan to create a flavorful pan sauce or gravy base.
* **Roast the Turkey:** Roast the turkey roulade for approximately 1 1/2 to 2 hours, or until a meat thermometer inserted into the center of the roulade registers 165°F (74°C). The cooking time will vary depending on the thickness of the roulade and your oven.
* **Basting (Optional):** Basting the roulade with pan juices every 30 minutes during roasting can help keep it moist and add flavor. If the roulade starts to brown too quickly, tent it loosely with aluminum foil.

### 6. Rest and Slice

* **Rest the Turkey:** Once the roulade reaches 165°F (74°C), remove it from the oven and let it rest for at least 15-20 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful roulade.
* **Remove Twine:** Carefully remove the butcher’s twine from the roulade before slicing.
* **Slice and Serve:** Use a sharp knife to slice the roulade into 1/2-inch thick slices. Arrange the slices on a platter and serve immediately.

## Tips for Success

* **Use a Sharp Knife:** A sharp knife is essential for butterflying the turkey breast and slicing the roulade. A dull knife can tear the meat and make it difficult to achieve clean slices.
* **Don’t Overfill:** Avoid overfilling the roulade, as this can cause the filling to spill out during cooking. Leave about 1 inch of space around the edges when spreading the filling.
* **Tie Securely:** Tie the roulade securely with butcher’s twine to maintain its shape. However, don’t tie it too tightly, as this can squeeze out the filling.
* **Use a Meat Thermometer:** A meat thermometer is the best way to ensure that the turkey is cooked to a safe internal temperature of 165°F (74°C).
* **Let it Rest:** Allowing the roulade to rest before slicing is crucial for a moist and tender result. The resting period allows the juices to redistribute throughout the meat.
* **Customize the Filling:** Get creative with the filling! You can add different types of sausage, cheeses, vegetables, herbs, and spices to create your own unique flavor combination. Consider adding spinach, sun-dried tomatoes, mushrooms, or different types of nuts.
* **Make Ahead:** The turkey roulade can be assembled ahead of time and stored in the refrigerator for up to 24 hours before roasting. This is a great way to save time on the day of your event.
* **Gravy:** While the turkey is resting, you can use the pan drippings to make a delicious gravy. Skim off any excess fat from the pan drippings. Whisk in a couple of tablespoons of flour into the drippings and cook over medium heat for a couple of minutes. Slowly whisk in 2-3 cups of chicken broth until the gravy reaches your desired consistency. Season with salt and pepper to taste.

## Variations and Customization

* **Different Meats:** While this recipe focuses on turkey, you can adapt it to use other meats like chicken breast, pork loin, or even beef tenderloin.
* **Vegetarian Option:** For a vegetarian roulade, use a mixture of vegetables, legumes, and grains for the filling. Consider using cooked quinoa or rice, sautéed mushrooms, spinach, and roasted vegetables like butternut squash or sweet potatoes.
* **Cheese Variations:** Experiment with different cheeses in the filling. Gouda, Gruyere, or Fontina cheese would all be delicious additions.
* **Spice it Up:** Add a pinch of red pepper flakes to the filling for a touch of heat.
* **Fruit Filling:** Consider adding dried apricots, cranberries, or apples to the filling for a sweet and savory flavor combination.

## Serving Suggestions

* **Gravy:** Serve the turkey roulade with a rich and flavorful gravy made from the pan drippings.
* **Side Dishes:** Pair the roulade with classic holiday side dishes like mashed potatoes, stuffing, green bean casserole, and cranberry sauce.
* **Wine Pairing:** A medium-bodied red wine like Pinot Noir or a crisp white wine like Chardonnay would complement the flavors of the turkey roulade.
* **Salad:** A fresh green salad with a light vinaigrette dressing is a refreshing accompaniment to the rich roulade.

## Storing Leftovers

* **Refrigerate:** Store leftover turkey roulade in an airtight container in the refrigerator for up to 3-4 days.
* **Reheat:** Reheat the roulade in the oven or microwave until heated through. Be careful not to overcook it, as this can dry it out.
* **Freeze:** You can also freeze leftover turkey roulade for up to 2-3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before reheating.

## Nutritional Information (Approximate)

* Calories: Varies depending on the filling ingredients, but approximately 300-400 calories per serving
* Protein: 30-40 grams per serving
* Fat: 15-25 grams per serving
* Carbohydrates: 10-15 grams per serving

## Conclusion

This turkey roulade recipe is a guaranteed crowd-pleaser. With its elegant presentation, flavorful filling, and moist, tender meat, it’s the perfect centerpiece for your next holiday gathering or special occasion. The ability to customize the filling makes it a versatile dish that can be tailored to suit your personal taste preferences. Follow these detailed instructions, and you’ll be able to create a show-stopping turkey roulade that will impress your guests and leave them wanting more. Enjoy!