The star of Thanksgiving dinner is absolutely the turkey. After Thanksgiving dinner, my family always has a couple days worth of leftovers, which are perfect for Thanksgiving sandwiches. While I love a traditional Thanksgiving turkey, I like to spice things up and make Roasted Turkey Roulade.
The skin on the roulade comes out perfectly crispy and flavorful, and the meat is tender and stuffed with my favorite stuffing. While turkey can often dry out, this turkey roulade calls for a healthy brush of butter, which keeps the meat moist and locks in the flavor. It’s easy to slice and serve, and every bite is full of flavor that tastes just like Thanksgiving!
Roasted Rolled Turkey with Stuffing
1 whole turkey breast, thawed, butterflied, & tenderized
5-6 cups of stuffing of your choice (recipe here: Herb & Mushroom Dressing)
4 tbsp butter, melted
Heat the oven to 325°F.
Lay the turkey breast flat on a cutting board with the skin side down. Crack fresh pepper and salt on the meat. Spoon the stuffing onto the meat and spread a half-inch layer on the breast. Do not make the stuffing too thick or the meat will be difficult to roll.
Take one of the short ends of the turkey breast and tightly roll it as you would a jelly roll. Use the bakers twine to tie the roast every couple inches until the meat is tied and secure.
Place the roulade on a wire rack on top of a baking sheet, seam side down. Evenly coat with the melted butter and sprinkle salt and pepper on top. Place in the oven and roast for 1 1/2 hours, or until the center of the roulade reaches 150°F. Remove from the oven, cover with foil, and allow it to rest for 10 minutes. Cute the twine.
Slice the roulade into 1/2″-thick pieces and serve immediately.
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