Don’t wait hours for your turkey to cook in the oven, and don’t be afraid to cook your stuffing in the bird – this stuffed turkey roulade cooks in a fraction of the time and gives you moist, flavorful stuffing all in one!
They see me roullin’, they hatin’… try rollin’, roulin’ turkey!! So, I don’t have the patience for a turkey that takes hours to roast. I’m all for Thanksgiving traditions and turkey with all the fixins – and a giant swimming pool of spinach dip with loaves of sour dough bread to last me for days, as is protocol – but really, the 5 hour turkey time thing kills me. It’s a cruel. Like that mean girl in 5th grade who said your pleated acid washed GoodWill jeans that had bows at the ankle “weren’t cool”. Or that your flowered button up, that you insisted on buttoning all the way up to the neck was straight out of the 60’s. Ain’t no one got time for turkey teasing smells and 5th grade means girls.
The thing I love about this roulade is that it’s already debones, so there is no carving, just slicing. And stuffed turkey roulade cooks in a fraction of the time! And unlike cooking the stuffing in a whole bird – which can be a bit risky on the food safety, this is totally safe. Though if you have family that you’d rather dispense with, I’m not sayin that the food poisioning wouldn’t be a deal breaker… Holidays with crazy family are stressful, yo!
Anyway, this stuffed turkey roulade cooks the turkey and stuffing safely all in one. And when you slice it you get a little bird with a little bread, then can proceed to piling that fork high with a little smidgen of everything else on your plate where you have to unhinge your jaw like a snake to fit it all in. There is no shame here.
The beauty of a chicken, or in this case, turkey roulade is that it can serve as few or as many people as you need. Want to feed a crowd – make an additional roulade! One large chicken breast section will easily feed four people. And you’re not left with a lot of turkey pieces or a carcass to clean up after! Although if you do roast a full bird you can always make your own stock out of it!
I wanna see you all roulin’ dirtayyy!!
Stuffed Turkey Roulade
1 Whole Turkey Breast section, deboned - ask your butcher
1 batch Cranberry Cornbread Stuffing with Sausage
Salt and Pepper
4 Tbsp Butter
Preheat oven to 350 degrees. Place turkey breast section skin side down. Using a sharp knife filet the larger portions of the breast, making horizontal slices nearly through the breast to create a flap. Flip the breast meat so that it lays as flat as possible. Use a meat tenderizer to get the breast meat to an even thickness if necessary.
Season the breast with salt and pepper. Spoon prepared stuffing over the entire breast. Starting at one side, begin to roll the meat and stuffing into a roll. Once you reach the end, lay the seam on the bottom. Clean hands and gather about 6 feet of twine. Create a loop knot at one end and shimmy it under one end of the chicken. Create a small loop (like a lasso), and repeat the process, making loops and "trussing" the chicken, until you reach the end. Ensure that the twine is tight and holds the chicken in its rolled shape. Transfer to a baking dish that has been sprayed with non-stick spray. Rub the outter skin of the chicken with butter.
Bake for 45-60minutes or until the chicken reaches 160 degrees. Let rest for 20 minutes after roasting. Remove twine and slice using a sharp knife. Serve immediately.
Need additional help with the turkey? Check these out and be the Turkey Master!