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–+ servings
Roasted turkey stuffed with sage and thyme.
5 from 2 votes

Thanksgiving Turkey Roulade

This turkey roulade is rolled into a delicious cranberry sauce and pork sausage stuffing, making it the ultimate main dish for your Thanksgiving table.
Prep 12 hours
Cook 1 hour
Total 13 hours
Fat 17
Carbs 22
Protein 34
Yield 6

Ingredients

Turkey Brine

  • 1 cup water
  • ¼ cup kosher salt
  • 1.75-2 lb. boneless split turkey breast

Stuffing

  • ¼ lb. ground Italian pork sausage
  • 1 tablespoon olive oil
  • ¼ large white onion minced
  • ½ teaspoon sea salt
  • 2 cloves garlic minced
  • ¼ cup minced carrot 1 small carrot
  • ¼ cup minced celery 1 small celery stalk
  • 2 cups cubed stuffing or dried bread chunks we used pepperidge farm brand
  • 1 teaspoon dried thyme
  • 1 cup chicken broth

Other Ingredients

Instructions

  • Prepare a turkey brine. Bring 1 cup of water and ¼ cup of kosher salt to a boil and whisk until the salt is dissolved. Set aside to cool.
  • Place the turkey breast in a large bowl or plastic container (with a lid if possible). Cover the turkey with cold water. Pour the salt water brine over the turkey and then cover and refrigerate overnight. If there isn’t time to brine overnight, let the turkey brine as long as possible.
    A bowl of chicken in a bowl of water.
  • Heat a large skillet over medium/high heat and add the pork sausage. Break the sausage up into small pieces and fry until partially cooked. Add the olive oil, and onion, and season with ¼ teaspoon salt. Toss and saute together for 2-3 minutes.
  • Add the garlic, carrots, and celery to the pan. Saute for 4-5 minutes.
    A cast iron skillet filled with meat and vegetables.
  • Stir the stuffing, thyme, and broth with the vegetables and remove from heat. Cover and let rest for 5-7 minutes or until all the liquid is absorbed. Fluff and set aside.
    A skillet filled with stuffing and vegetables.
  • Preheat the oven to 400℉. Line a baking sheet with parchment paper.
  • Lay the turkey breast on a large cutting board. Cut the breast down the middle to butterfly it open. Lay a piece of plastic wrap on top and pound the turkey breast flat to about ½ inch thickness.
    A piece of meat wrapped in plastic on a cutting board.
  • Spread the cranberry sauce evenly over the turkey and then spoon the stuffing over the cranberry sauce. Spread the stuffing over the surface of the turkey. There may be extra stuffing, it will be used later.
    A baking sheet with turkey and cranberry topping on it.
  • Starting at the end of the turkey, carefully roll the stuffing and cranberry sauce into a roulade. It’s okay if some stuffing spills out.
  • Use two or three pieces of kitchen twine to tie the roulade in place so it doesn’t unroll during the baking time.
  • Spoon any excess stuffing in the middle of the baking sheet and spread it out. Transfer the roulade to the baking sheet and place it on top of the stuffing.
    A baking sheet with a piece of meat on it.
  • Prepare the basting liquid. Warm chicken broth and butter over medium heat until just simmering. Set aside for later.
  • Season the roulade with the turkey seasoning and transfer to the oven. Bake for 45-55 minutes or until the internal temperature of the turkey reaches between 160º-165ºF. Baste the roulade every 15-20 minutes. It will continue to bake for 5-10 minutes when removed from the oven.
    A piece of salmon on a baking sheet.

Tips & Notes

  • Brining the turkey breast is optional but highly recommended.
  • You can buy a bone-in turkey breast, but be sure to buy a heavier breast because you will be removing the bones before baking.
  • We stuffed our roulade with cranberry sauce and stuffing, feel free to use any other
  • Thanksgiving favorites like green bean casserole or cheese.
  • We used store-bought cranberry sauce, but you can make homemade cranberry sauce, too.

Watch it

Nutrition Facts

Calories: 380kcal | Carbohydrates: 22g | Protein: 34g | Fat: 17g | Fiber: 3g | Sugar: 6g