Stuffed Turkey Roulade + Giveaway!
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!
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?
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.
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.
CONGRATULATIONS TO THE WINNERS OF THE THERMOWORKS THERMOMETERS THEY ARE:
- Tim – Winner of the ThermoWorks Thermapen Mk4
- KG – Winner of the ThermoWorks DOT Oven Alarm Thermometer
- Rust – Winner of the ThermoWorks DOT Oven Alarm Thermometer
Stuffed Turkey RouladeCooking 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!
- 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
- 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
- Preheat oven to 400°F (204°C).
- 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.
- Place cubed Challah into a large bowl.
- 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.
- 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.
- Sprinkle the salt and pepper over flesh side of turkey breast. Spread stuffing over flesh, leaving about 1-1/2 to 2 inches uncovered on all sides. Roll up and secure tightly trying to keep all stuffing intact, and secure with kitchen twine.
- 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. 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.
- In a medium bowl, mix maple syrup, orange juice, and 1 cup chicken stock. 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.
- Remove turkey from oven and allow to rest, covered loosely with foil, or if using a dutch oven cover with lid for 15 minutes.
- 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.
- 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. Enjoy!!!