I do not like nor encourage whole roasted turkeys for Thanksgiving. A whole turkey takes a long time to roast in an oven, causing the breast to overcook before the legs finish. That said, I am always looking for fun, tasty and just overall BETTER ways to cook a bird. I’ve been known to braise the dark meat, roast the breasts and also break down a whole turkey so that it roasts in one hour.
A roulade is a butterflied breast, stuffed and rolled, covered in butter and roasted until golden. It’s great for a smaller holiday crowd and super easy carving since there are no bones! On a platter with some fresh herbs and a bowl of cranberry sauce, a roulade makes for a festive presentation that will leave your guests in awe of your culinary skills (cue the oooohhhs! and aaaahhs!)!
I stuff my roulade with a sausage and cornbread dressing filled with tart apples and cranberries. The fruit and buttery cornbread are the perfect partner for the turkey but feel free to replace with your favorite dressing recipe. This roulade serves 6 to 8 depending on the amount of side dishes you include in your holiday menu.
Turkey Roulade with Sausage and Cornbread Stuffing
serves 6 to 8
INGREDIENTS
1 whole (two halves) turkey breast, boned and butterflied, about 5 pounds
Kosher salt
Freshly ground black pepper
2 tablespoons unsalted butter, melted, plus more for dressing
3 to 4 cups packed Sausage and Cornbread Dressing, remaining dressing reserved
Cranberry Ginger Compote, for serving
Preheat oven to 350° F. Place a rack on top of a rimmed baking or half sheet pan.
Place turkey breast skin side down on a cutting board (if you don’t have a cutting board that’s large enough, using the half sheet pan!). Sprinkle the meat generously with salt and pepper.
Smash the dressing with your hands to break up any remaining large chunks of cornbread. Spread just enough dressing in a 1/2-inch-thick even layer over the meat, leaving a 1/2-inch border on all sides. Starting at one end, roll the turkey and tuck in any stuffing that pops out of the sides. Tie the breast firmly with kitchen twine every 2 to 3 inches to make a compact roast.
Place the stuffed turkey breast seam side down on a rack placed on top of a rimmed sheet pan. Brush with melted butter, sprinkle the roast generously with salt and pepper and roast until an instant-read thermometer registers 155º F in the center, about 1 1/2 to 1 3/4 hours.
Cover the turkey with aluminum foil and allow it to rest at room temperature for at least 15 minutes or up to 30. Remove kitchen twine with scissors, carve roulade into 1/2-inch-thick slices and serve warm with Cranberry Ginger Compote.
Place any unused Sausage and Cornbread Dressing in a generously buttered 8- or 9-inch square baking dish (2- or 2 1/2-quart baking dish). Dot with 1 tablespoon butter and bake in a 375° F oven until dressing is heated through and beginning to turn golden, about 30 to 40 minutes.
Get more Thanksgiving menu planning ideas with Crate Cooking’s Build Your Own Thanksgiving!