Description
This Turkey Roll Recipe, also known as Turkey Roulade, features a tender boneless turkey breast stuffed with a savory and sweet mixture of sautéed bacon, apples, dried cranberries, fresh herbs, pecans, and breadcrumbs. The roll is seasoned with a blend of spices, oven-baked to juicy perfection, and served optionally with turkey gravy. Perfect as a flavorful and impressive main dish for family dinners or special occasions.
Ingredients
Scale
Filling and Mix-ins
- 5 slices bacon
- ½ onion, chopped
- 2 cloves garlic, minced
- 1 apple, chopped
- ½ cup dried cranberries
- 1 tablespoon chopped fresh herbs (rosemary, thyme, and sage)
- ½ cup breadcrumbs
- â…“ cup chopped pecans
Main Ingredient
- 1 (3-4 pound) boneless, skinless turkey breast
Seasoning and Oil
- 1 teaspoon kosher salt
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon ground paprika
- 1 tablespoon olive oil
Serving
- Turkey gravy (optional, for serving)
Instructions
- Cook Bacon: Fry the bacon slices in a pan until they are crispy. Remove the bacon from the pan and place it on a paper towel-lined plate to drain excess grease. Once cooled, crumble the bacon into small pieces.
- Sauté Onion: Using the same pan with the bacon grease, add the chopped onion along with a pinch of salt. Sauté the onion until it becomes soft and translucent.
- Add Aromatics and Fruit: Stir in the minced garlic, chopped apple, dried cranberries, and fresh herbs. Cook for a few minutes until the apples soften, allowing the flavors to meld together.
- Combine Filling Components: Mix in the breadcrumbs, chopped pecans, and crumbled bacon to the sautéed mixture. Stir well to combine evenly.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the turkey roulade.
- Prepare Turkey Breast: Place the boneless turkey breast between two sheets of parchment paper or plastic wrap. Pound it gently with a rolling pin or meat mallet until it is evenly thin, suitable for rolling.
- Spread Filling: Evenly spread the prepared apple and cranberry mixture over the surface of the pounded turkey breast, ensuring full coverage.
- Roll and Tie Turkey: Carefully roll up the turkey breast into a tight log shape, encasing the filling inside. Secure the roll with kitchen twine to hold its shape during cooking.
- Mix Seasonings: In a small bowl, combine the kosher salt, onion powder, garlic powder, and ground paprika.
- Season Turkey Roll: Rub the olive oil all over the surface of the turkey roll, then evenly coat it with the spice mixture for flavor.
- Arrange for Baking: Place the seasoned turkey roll in a greased casserole dish and cover it with aluminum foil to retain moisture while baking.
- Bake the Turkey Roll: Bake in the preheated oven for 35 minutes covered. Then remove the foil and bake for an additional 15 minutes uncovered. For a crispier exterior, broil the turkey roll for the last 2-3 minutes if desired.
- Rest and Serve: Remove the turkey roll from the oven and let it rest for 5 minutes to allow juices to redistribute. Slice into portions and serve warm, optionally with turkey gravy.
Notes
- When pounding the turkey breast, try to achieve an even thickness for uniform cooking and easier rolling.
- Using parchment paper or plastic wrap helps prevent tearing the meat while pounding.
- If you prefer, substitute the fresh herbs with dried herbs, but reduce the quantity to about 1 teaspoon total.
- Broiling at the end is optional and adds a nicely browned, slightly crispy exterior.
- Ensure the turkey is fully cooked to an internal temperature of 165°F (74°C) before serving.
