If you’re hosting a smaller Thanksgiving or just want a twist on the traditional bird, a Thanksgiving Turkey Breast Roulade is a beautiful option. I remember preparing it the first time when I wanted something elegant yet easier than roasting a whole turkey—it sliced like a dream and looked so impressive on the platter. Rolled with a savory stuffing, wrapped tightly, and roasted to golden perfection, this roulade is juicy, flavorful, and perfect for intimate gatherings or as a stylish centerpiece.
Ingredients
1 whole boneless turkey breast (about 3–4 lbs)
2 tbsp olive oil
4 garlic cloves, minced
1 onion, finely chopped
1 cup breadcrumbs
1/2 cup dried cranberries
1/2 cup chopped pecans or walnuts
1/2 cup chicken broth
2 tbsp fresh parsley, chopped
1 tsp sage
1 tsp thyme
1 tsp rosemary
Salt and pepper, to taste
Butcher’s twine
Instructions
Preheat oven to 375°F (190°C). In a skillet, heat olive oil and sauté onion and garlic until soft. Stir in breadcrumbs, cranberries, nuts, broth, herbs, salt, and pepper. Remove from heat and let cool. Butterfly turkey breast by slicing horizontally, then pound to an even thickness. Spread stuffing mixture over the turkey, leaving a small border. Roll tightly from one end and secure with butcher’s twine. Place roulade seam-side down on a baking sheet. Brush with olive oil, season with salt and pepper, and roast for 60–75 minutes, or until internal temperature reaches 165°F. Rest 10 minutes before slicing into rounds.
Substitutions
Use cornbread crumbs instead of regular breadcrumbs for a Southern twist. Swap cranberries with chopped dried apricots or figs. Replace pecans with pistachios or almonds. Add spinach or kale to the stuffing for extra greens.
Equipment
Sharp knife
Meat mallet
Skillet
Roasting pan or baking sheet
Butcher’s twine
Storage
Refrigerator: Store leftovers in airtight containers for up to 3 days.
Freezer: Freeze sliced roulade for up to 2 months.
Reheating: Warm gently in oven with a splash of broth to keep moist.
Top Tips
Pound turkey breast evenly for easier rolling. Don’t overfill the roulade to prevent splitting. Tie firmly with butcher’s twine for even cooking. Let rest before slicing to keep juices inside.
FAQs
Can I prepare the roulade ahead of time? Yes, assemble and refrigerate overnight, then roast the next day.
Do I need special stuffing? No, any holiday stuffing works—just keep it moist but not soggy.
Can I cook it without twine? It’s best with twine, but you can use skewers or toothpicks in a pinch.
What should I serve with roulade? It pairs beautifully with gravy, mashed potatoes, and roasted vegetables.