Disclosure: This post has been sponsored by the National Turkey Federation.
A stuffed turkey breast is a great way to wow a small crowd. This recipe includes sausage, fennel, and apples for a flavorful, savory main course.
A giant butter-roasted turkey has been a staple at Thanksgivings in the Hutcherson household for years. I’ve taken great pride in waking up at the crack of dawn to get the large bird ready for our family feast. But with all that’s going on this year, I don’t plan on traveling and our family won’t be having the twenty-plus people gatherings we’ve been known for in the past.
So with people like me having smaller gatherings this holiday season, an entire bird may not be the best fit for you. That’s why I’m happy to present this turkey roulade recipe for the more intimate—but still just as special—Thanksgivings many of us will be having this year.
How do you Butterfly a Turkey Breast for Roulade?
If you’ve ever butterflied anything before, then you’ll use the exact same technique here. To do so, slice through the thickest part of breast with a sharp knife parallel to the cutting board. You want to cut along length of breast, but make sure not to cut all the way through. Then, open the breast like a book and place between two large pieces of plastic wrap. Next, pound with a meat mallet (or whatever else you have around, like a rolling pin) to a uniform thickness of about 1/2 inch.
Sausage, Fennel, and Apple Stuffing for Turkey Breast
The combination of sweet Italian sausage, fennel, and Granny Smith apple makes for a great stuffing, whether served on the side or, in this instance, stuffed inside the turkey breast. In this recipe, I add onion to the mixture and flavor it with sage as it cooks. Plain breadcrumbs help bind everything together and some chopped parsley adds herbaceous freshness.
How to Roll a Stuffed Turkey Breast Roulade
Once you have your butterflied turkey breast, you’ll want to spread out the stuffing mixture in an even layer over the top, making sure to leave a bit of a border. If you have a smaller turkey breast, it’s okay to not use all of the stuffing so that it isn’t overfilled and can close more easily.
Then, starting at the end without the skin attached, roll the turkey breast into a nice, tight little log. It might be a little tricky, but do the best you can to enclose all of the stuffing inside. Next, you’re going to tie it up with string. I used one long piece of butcher’s twine, as shown here. Alternatively, you can just tie four to five individual pieces around the log to keep it closed.
How to Cook Turkey Roulade
I followed a method from the folks at Epicurious that recommended covering the stuffed turkey breast in a cheesecloth with butter and roasting in a pan with chicken stock at the bottom. This method is great in that it helps to keep the turkey moist, but as you can see, it doesn’t take on much color. I was definitely very pleased with the result, but if you want nicely browned skin, you can try using a shallow roasting pan (I used a Dutch oven with tall sides) or simply searing it off before putting it in the oven. Regardless of what you choose, I don’t think you’ll be disappointed. Happy Thanksgiving!
Disclosure: This post has been sponsored by the National Turkey Federation.
Turkey Roulade with Sausage, Fennel, and Apple
A stuffed turkey breast is a great way to wow a small crowd. This recipe includes sausage, fennel, and apples for a flavorful, savory main course.
Ingredients
- One 2-pound skin-on, boneless turkey breast
- Kosher salt and ground black pepper
- 4 ounces loose sweet Italian sausage
- 1 fennel bulb, diced
- 1 Granny Smith apple, diced
- 1/2 yellow onion, diced
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons dried sage
- 1/4 cup plain breadcrumbs
- 1/4 cup chopped fresh parsley
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 2 cups unsalted or low-sodium chicken broth, or more as needed
Instructions
- Using a sharp knife and cutting parallel to board, slice through the thickest part of breast, cutting along length of breast without cutting all the way through. Open the breast like a book and place between two large pieces of plastic wrap. Then pound with a meat mallet (or whatever else you have around) to a uniform thickness of about 1/2 inch. Season both sides with salt and pepper. Let sit at room temperature 1 hour, or refrigerate up to 24 hours (if chilled, let sit at room temperature 1 hour before roasting).
- Arrange a rack in center of oven; preheat to 450°F. Add sausage (breaking apart into small pieces), fennel, apple, onion, sage, and some salt and pepper to a skillet over medium heat. Cook, stirring occasionally, until the sausage is fully cooked and the vegetables have started to soften, about 12 minutes. Transfer to a bowl, mix with the breadcrumbs and parsley, and taste for seasoning.
- With breast skin-side down, spread the stuffing on the breast, leaving a bit of a border. Starting at the edge without any skin, roll the breast into a log, trying to enclose the stuffing as best as possible. Truss the breast using a piece of twine, or tie 4 to 5 individual pieces of twine crosswise around the log, evenly spaced apart. Transfer skin side up to roasting pan, drape with cheesecloth, and spoon the butter over top.
- Fill roasting pan with 1/4 inch of broth and put in the oven. Reduce oven temperature to 375°F and roast turkey, basting with pan juices every 20 minutes and adding more broth if pan starts to dry out, until an instant-read thermometer inserted into the center reads 155°F, about 60 minutes. Transfer to a cutting board and let rest for 15 to 20 minutes. (The internal temperature should rise to 165°F. Verify with a thermometer before carving for safety.) Remove twine and slice crosswise into slices to serve.
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