Stuffed Turkey Roulade + Giveaway!

Stuffed Turkey Roulade

Not that my photos are anything to brag about, but now that the days are getting shorter I have less time to take stellar photos with natural light.  I’m sharing this with you because my Stuffed Turkey Roulade came out of the oven as the sun was starting to set, resulting in not the best photos. Plus, the weather was so gloomy I didn’t have a fighting chance. 

I’m apologizing now because I’m not thrilled with these photos, but wanted to share this post because I love my Thermapen Mk4 temperature probe.  It has a #1 rating from Cooks Illustrated.  I know when they’ve tested it, and given it a thumbs up, it’s got to be great!

Stuffed Turkey Roulade

Personally I love it for it’s:

  • large digital display
  • the fact that it lights up automatically when there’s low light
  • it’s waterproof
  • Most importantly it’s high accuracy! Let’s face it if it doesn’t give accurate readings what good is it?

Stuffed Turkey Roulade

I love my Thermapen Mk4 so much that I decided  to offer a giveaway. What better time than just before Thanksgiving and the holidays, when accuracy in cooking is paramount! PLUS I’m also giving away two (2) ThermoWorks Dot Oven Alarm Thermometers that alert you when your food is cooked to perfection.

Hopefully you can forgive me for my inferior photos today, but be excited that I’m giving away one (1) Thermapen Mk4 and two (2) Dot Oven Alarm Thermometers.  If you’re not familiar with ThermoWorks products here’s a video that shares the 411 about the Mk4. Oh, I forgot to mention it comes in 10 great colors that you get to choose from if you win!

The giveaway ends on Tuesday, November 14th and should arrive at your front door if you win before Thanksgiving.  Read below for more details……

As for my Stuffed Turkey Roulade, I hope you’ll give this a try even if not for Thanksgiving.

Below are several tips to make the prep work easier:

  • Have your butcher bone the turkey breast for you, leaving it in one piece and with the skin on.
  • Also have your butcher pound the meat so that it’s an even thickness otherwise it will make it more challenging to roll once you have the filling placed on it.  I used a mallet to pound it thin myself but had to do that on our basement table for fear I’d crack our granite counter top.  You decide which way you prefer.
  • You can set your turkey roulade onto a rack in your pan or dutch oven.  I prefer using potatoes and carrots to act as a rack giving them a luscious flavor as well as adding additional flavor to the sauce.
  • Of course it’s probably prettier to put your gravy on the side in a gravy boat, however, we like to slice up the meat and let it soak up the juices so when we put the turkey and veggies on a platter we pour all the juices on top – as shown in the photo below.

Stuffed Turkey Roulade

Even though my Stuffed Turkey Roulade photos won’t be winning any photography awards the end product was delicious!

You might be wondering why you’d want to make a Stuffed Turkey Roulade for Thanksgiving…….

  • If you’re having a small group for dinner the roulade is the perfect size.
  • Or if everyone you’re serving prefers white meat instead of dark meat, a turkey breast roulade is ideal.
  • Then again, if you’re having a lot of guests over for Thanksgiving dinner, and worried you might not have enough turkey, then making a Stuffed Turkey Roulade will provide you with that extra turkey without having to cook it for hours. Using the same stuffing you’re using for your whole turkey, simply spread it out and roll it up into the roulade, for a beautiful dish that’s tasty, tender and moist.

a Rafflecopter giveaway

CONGRATULATIONS TO THE WINNERS OF THE THERMOWORKS THERMOMETERS THEY ARE:

  1. Tim – Winner of the ThermoWorks Thermapen Mk4
  2. KG – Winner of the ThermoWorks DOT Oven Alarm Thermometer
  3. Rust – Winner of the ThermoWorks DOT Oven Alarm Thermometer

    Stuffed Turkey Roulade

    Cooking the Thanksgiving turkey just got easier with my Stuffed Turkey Roulade.  Delicious and moist, ideal for a small group, white meat lovers or as an extra helping of turkey when you feel your whole turkey won't suffice. Maple Glazed with cranberry bread stuffing - so simple and elegant!

    Ingredients:

    Turkey Breast:
    • 1 (4-5) pound turkey breast, boned
    • 1/4 cup extra-virgin olive oil
    • Zest of 1 orange
    • Sea salt
    • 1/2 cup pure maple syrup
    • 1/2 cup freshly squeezed orange juice
    • 2 cups chicken broth
    • 12 mini yukon gold potatoes, halved
    • 12 farm carrots, stemed
    Stuffing:
    • 1 mini Challah or approximately  2-1/2 cups, cubed
    • 2 Tbsp. butter
    • 1 small onion, diced
    • 3 stalks celery, sliced thin (1/2-inch)
    • 1 clove garlic, minced
    • 1/2 cup dried cranberries
    • 1/4 cup chicken broth, low sodium preferably
    • 1 Tbsp. italian parsley, chopped
    • 2 leaves Sage, sliced (chiffonade)
    • 3 stems thyme, sprigs removed, chopped
    • 1 large egg, beaten
    • 1/4 tsp. fresh ground pepper
    • 1/2 tsp. kosher salt
    • 1/4 - 1/2 cup chicken broth
       

    Directions:

    1. Preheat oven to 400°F (204°C).
    2. Place the turkey breast between two sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 inch. Set aside while you prepare the stuffing.
    3. Place cubed Challah into a large bowl.
    4. Melt 2 tablespoons of butter in a  medium skillet over medium heat. Add onions and celery and cook, stirring, until onions are translucent about 3-5 minutes. Add garlic and cook 2 minutes. Add cranberries, and 1/4 cup of broth, simmer for 1 minute to soften dried cranberries. Remove from heat and add to cubed Challah.
    5. Add herbs, salt & pepper, beaten egg and 1/4 cup chicken broth.  Using your hands or a large spoon mix to combine until moistened.  If still dry add additional 1/4 cup broth and combine. Set aside. Stuffed Turkey Roulade
    6.  Sprinkle the salt and pepper over flesh side of turkey breast. Stuffed Turkey Roulade Spread stuffing over flesh, leaving about 1-1/2 to 2 inches uncovered on all sides. Stuffed Turkey Roulade Roll up and secure tightly trying to keep all stuffing intact, and secure with kitchen twine. Stuffed Turkey Roulade
    7. Place carrots and potatoes in bottom of a large Dutch oven or roasting pan (to act as a rack), place turkey breast on top of vegetables. Stuffed Turkey Roulade Rub with olive oil, salt & pepper, zest of an orange.  Pour about 1/4 cup chicken broth into the bottom of the pan to slightly come up the sides. In 400°F (204°C) oven roast uncovered for 30 minutes. Stuffed Turkey Roulade
    8. In a medium bowl, mix maple syrup, orange juice, and 1 cup chicken stock. Stuffed Turkey Roulade After 30 minutes pour half the stock mixture over the turkey. Reduce oven temperature to 375°F (190°C) and roast chicken for another 30 minutes, then pour remaining maple/orange blend over the turkey.  Continue roasting uncovered for an additional 30-45 minutes. The skin should be golden brown, and crisp, with an internal temperature of 165°F to 180°F (74°C to 82°C) on an instant-read thermometer. If the turkey starts to brown too much before the desired temperature is reached, loosely cover with foil, shiny side out. Stuffed Turkey Roulade
    9. Remove turkey from oven and allow to rest, covered loosely with foil, or if using a dutch oven cover with lid for 15 minutes.
    10. Optional: In a small saucepan over medium heat, melt 2 tablespoons of butter, then add 2 tablespoons of flour, blending to make a roux.  Pour 2 cups of the pan juices into the saucepan. Bring to a simmer, whisking to incorporate ingredients and to avoid lumps.
    11. Transfer turkey to a platter with vegetables, and slice. If desired, pour some of the maple/orange glaze over the turkey with the remaining glaze into a gravy boat.   In a separate serving boat add the thickened gravy,  passing both alongside the chicken. Stuffed Turkey RouladeEnjoy!!!
ThermoWorks Thermapen Mk4

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24 comments

  1. I need a good thermometer!  Ours has decided to die, never reading over 125 degrees, no matter what the real temp is!

  2. Those Thermapens are wonderful — we have one of the older models, and can’t live without it. Anyway, what a nice turkey dish! Looks really tasty, and such a neat shape — fun on a plate!

  3. I’d like to win for the convenience of having a thermapen, especially when cooking pork or a whole turkey.

  4. I’d like to win this for my nephew who wants to fix duck, but is worried about overcooking.

  5. Believe it or not, I have never had a thermometer for cooking. I’ve started cooking many more meals recently and am creating some of my own dishes, so this Thermapen Mk4 would be very useful.

  6. Your turkey roulade looks really juicy and delicious. And those root veggies are just as wonderful, Vicki.

  7. What a delicious dinner idea Vicki! I love my thermapen and use it all the time. It sure help ensure juicy, tender meat!

  8. Always better to have an accurate method of testing for doneness. Thanks for the giveaway!

  9. I usually end up dry since I don’t have a thermometer.

  10. Hi Vickie can’t sign up for the giveaway but would love to be able to enter. More importantly… this recipe rocks and it’s perfect timing. We were just discussing Sunday about not doing a turkey because no one eats it. Mom is left making hash and turkey salad, so we had opted for baked wings and legs. I may just have to try this. Looks yummy and sounds super moist!! Thanks for sharing . – DEE 

  11. Your turkey roulade looks amazing! I had the same problem on Sunday—I made my risotto well before dinner, but severe storms rolled in and my photos were a mess. Thank goodness, it was a little better later in the afternoon, so at least I got a few shots. I’d love this fabulous thermometer for all the cooking I’ll be doing Thanksgiving week! The turkey cannot be overcooked or undercooked!

  12. I would love to win the Thermopen! Thanks for the chance.

  13. I have been wanting a thermapen ever since I saw it in the King Arthur catalog Vickie! The old thermometer that I have takes forever to see the temp, so I end up guessing if it’s fully cooked. 

  14. I’d like to win this because the thermometer I have now isn’t very accurate, and I really need one that will tell me the true temps of my meat. Very useful gadget!

  15. The roulade looks great and I would love a thermopen of my own!

  16. Love gift this to my mom.

  17. We don’t have a digital thermometer, just one of the old style dial thermometers.

  18. This looks delicious, Vicki! The stuffing sounds delightful too.

  19. Thermal end are the best, most reliable thermometers out there!  Love the purple one!  Greg has an older version with flames on it!!

  20. Vicky, As a fellow blogger I can relate. By the time I finish cooking, the sun is already going down… ! 

    Turkey roulade is the best. Great way to add some good flavor to a sometimes rather bland meat. It’s a very common way to make a turkey roast in Italy, as you may know. 

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