Thanksgiving turkey roulade with italian sausage stuffing

Step by Step

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add the garlic, carrots, and celery to the pan. Saute for 4-5 minutes.

Step 5

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.

Step 6

Preheat the oven to 400℉. Line a baking sheet with parchment paper.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

Use two or three pieces of kitchen twine to tie the roulade in place so it doesn’t unroll during the baking time.

Step 11

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.

Step 12

Prepare the basting liquid. Warm chicken broth and butter over medium heat until just simmering. Set aside for later.

Step 13

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.

Tips and Warnings

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.

Ingredient

Ground italian pork sausage

0.25 lb 0.25 lb
Turkey seasoning

25 tablespoons 25 tablespoons
Chicken broth

236.59 ml 8.28 fl. ozs
Olive oil

14.79 ml 0.52 fl. ozs
Dried thyme

4.93 ml 0.17 fl. ozs
Large white onion

0.25 0.25
Kosher salt

59.15 ml 2.07 fl. ozs
Salted butter

14.79 ml 0.52 fl. ozs
Sea salt

2.46 ml 0.09 fl. ozs
Turkey seasoning

369.67 ml 12.94 fl. ozs
Boneless split turkey breast

175.12 lb 79.44 kg
Cranberry sauce

0.25 cup 59.15 ml
Cubed stuffing or dried bread chunks

2 cups 473.18 ml
Garlic

2 pcs 2 pcs
Ground italian pork sausage

0.11 kg 0.24 lbs
Minced carrot

0.25 cup 59.15 ml
Minced celery

0.25 cup 59.15 ml

Amount Per Serving
	Calories	380 kcal
	Carbohydrates	22 g
	Protein	34 g
	Fat	17 g
	Fiber	3 g
	Sugar	6 g

View nutrition facts