Roasted Turkey Roulade
This stuffed turkey breast tastes just as fantastic as the entire roasted turkey -- and it's perfect if you're expecting a smaller crowd for your holiday dinner. The secret to keeping the roast moist and juicy is brining the meat for 12 hours in advance; you can skip the brining process but we do recommend it for a lean cut of meat such as this is. This recipe makes 6-8 servings.
9 hours / 0 mins
2 hours / 0 mins
Roasted Turkey Roulade
For the brine:
1 gallon cold water, plus an additional 1 cup water
1 cup sugar (white or brown)
3/4 cup salt

For the turkey and stuffing:
5 tablespoons unsalted butter, divided
1 cup yellow onion, diced
1 cup carrot, diced
1 cup celery, diced
1 tablespoon fresh sage, chopped
Leaves from 3 fresh thyme sprigs
10 ounces plain stuffing mix
1/2 cup chicken or vegetable stock
1 3-4 pound deboned, butterflied turkey breast with the skin left on (ask your butcher to help you prepare the meat if you like)
2 tablespoons Dijon mustard
Salt and pepper, to taste
Make the brine: bring one cup of water to a simmer and add salt and sugar. Cook for 4-5 minutes on low, just until the sugar dissolves. Add the mixture to a large, non-reactive bowl and add the remaining gallon cold water; stir to combine. Place the turkey breast into the bowl, making sure to submerge in the water. Cover and chill for at least 6 hours but no more than 8.

About an hour before you remove the turkey from the brine, make the stuffing. Melt 4 tablespoons butter in a large skillet over medium heat. Add the onion, carrots, and celery, and cook for 8-10 minutes, until the vegetables have softened. Remove from heat and stir in the sage and thyme; season with salt and pepper. Fold in the stuffing and stock until all of the bread is moistened. Set aside to cool.

Remove the turkey from the brine and discard the brine. Place turkey on a large work surface, skin side down. Brush the entire surface of the inside of the turkey breast with Dijon mustard and season with salt and pepper. Using your (clean) hands, spread the stuffing in an even layer over the meat. Starting from the short end, carefully roll up the breast, making sure the stuffing remains inside the breast as much as possible. Tie at 1" intervals with kitchen twine.

Transfer the turkey to a wire rack set inside a roasting dish. Melt the remaining tablespoon butter and brush the roulade liberally; season with salt and pepper. Roast the turkey for 60-70 minutes, or until the internal temperature of the roast reaches 165 F. Remove the turkey from the oven, cover and let stand for 15 minutes before slicing and serving.
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