Thanksgiving the most wonderful holiday of the year! Yes this is coming from a chef and a big time foodie, but Thanksgiving is such a wonderful holiday with some many delicious recipes. Even though most people generally prepare all the same type of food I bet that each family or group of friends makes theirs unique. Our Thanksgiving menu changes with each passing year. We always have turkey, ham, sweet potatoes, stuffing, cornbread, green beans, and everything else, but each of the recipes change slightly.
This year instead of a whole roast turkey I wanted to make a turkey roulade. It is just as elegant as a whole roast turkey. If you are not expecting many guests then this is a turkey recipe to prepare, if you do have a lot of guests coming over for Thanksgiving then I recommend this Stuffed Turkey Roulade as a dinner party recipe or a fun cooking date night.
A roulade may seem daunting, but I promise you can do it. It is like stuffing chicken breast for cordon bleu just a bit larger. You can make this! You will look like a professional chef with your mad culinary skills. I have created a simple recipe for you to master a turkey roulade. You want to make sure you purchase a 3-3.5lb turkey. This is a good size to serve 4-6 guests. That is again why I recommend this recipe for a small group of people.
A boneless turkey breast versus a 20 lb turkey definitely will feed a different number of people. If you are making this for small get together/dinner party/date night that is the perfect kind of atmosphere for a dish like this. I am making for my Thanksgiving even though we have 23 guests but we also have like 15 other dishes that will be serve so everyone will get a piece of the Stuffed Turkey Roulade.
Cranberry Brie Turkey Roulade
- 3-3.5 lb Turkey Breast or De-boned Turkey
- 36 oz Baby spinach
- 1/2 cup Cranberry Sauce or Berry Jam
- 3/4 cup Brie Cheese cut lengthwise
- 2 TBLS Fresh rosemary minced
- 2 TBLS Fresh Sage minced
- 1 TBLS Sea Salt
- 1/2 tsp Black Pepper
- 1. If you purchase a bone in turkey breast debone as per instructions above. 2. Preheat the oven to roast 425 degrees. 3. In a large saute pan wilt the spinach and season with some salt and pepper. Once the spinach is cooked remove it from the heat let it cool slightly and drain as much liquid as possible using a small colander. Place it in a bowl and mix with the rosemary and sage leave it to the side until it is time to stuff the turkey roulade.4. Once the turkey is deboned lay it on a large cutting board. Get a large piece of plastic wrap and lay over the turkey skin side down. Using a kitchen malt thin the turkey breast out some. 5. Season well the turkey breast with salt and pepper. Now add the herb seasoned spinach on the turkey breast leaving about 1/2 inch boarder without all along the turkey. Add on top of the spinach the cranberry jam or berry jam. It is best to use the back of spoon to evenly spread it over. Top the jam with the brie cheese. 6. Before you roll the turkey in to a roulade make sure you have some twine pieces cut about 8-10. 7. Carefully roll the turkey away from you keeping all the stuffing inside. It is okay if some escapes. Keep rolling until you have log looking turkey. With the seam side down tie the turkey to seal the bottom and keep it in a log shape. Carefully transfer the the turkey roulade to a parchment lined large baking tray. 8. Roast the roulade for 20 minutes at 425 degrees. Then reduce the heat to 375 degrees for another 10-15 minutes until the internal temperature reaches 165 degrees. Once cooked remove and let it cool for 10-15 minutes before cutting off the twine and slicing the turkey. Serve and enjoy!
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