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Turkey Roulade Recipe

Turkey Roulade

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2000

Show: The Essence of EmerilEpisode: Thanksgiving Show

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (16)

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Average Rating:

Total Reviews: 16

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  • on December 29, 2010

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    I made this for Christmas along with seafood and it was delicious.I prepared it the day before. I just boned a turkey breast and pounded it out then added boxed stove top stuffing and rolled it. I should have tied it up at this stage and it would be easier to handle later on, but it still came out great and flavorful. Used hickory smoked bacon. This looked so elegant when sliced and served and tasted great. The turkey was so moist. Cooked it longer to accomodate the size of the turkey breast.

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  • on November 20, 2010

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    and have an awesome tasty Thanksgiving

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  • on December 25, 2009

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    I have been making this recipe for the annual Christmas supper at our local soup kitchen for five years. Last year, someone talked me into frying a bird. It was excellent, but no match for the Emeril's roulade. I had the good sense to make a few in addition to the deep fried bird, because it definately was the crowds favorite. When I want to dazzle any crowd, this recipe is a staple.

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  • on December 01, 2008

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    I've made this the past few years for Thanksgiving and my family loves it. I do however replace the stuffing with other things, like ham and swiss cheese, whatever floats my boat that year. I usually just use thin sliced bacon for wrapping. I put this together the night before and wrap in foil, then the next day I roast unwrapped in a covered pan for 1/2 the time and then uncover the remaining time to help cook up the bacon. Turns out great. Not to mention the bacon nicely disguises the turkey breast I have butchered trying to debone and butterfly.

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  • on May 05, 2007

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    This is a very tasty and easy recipe. I love it

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  • on November 20, 2006

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    I just tried this recipe for my family's (early Thanksgiving Dinner yesterday. It turned out great and it was so easy! I did try a suggestion made by another reviewer, since the bacon does not crisp up while cooking it in the parchment paper/foil. After it was cooked to 155 degrees, I took off parchment paper and opened foil - turned turkey so that majority of bacon was up and broiled for 5 min., this cooked the bacon perfectly. This was the best turkey ever, so moist and we used our own favority family stuffing called Apple, Cranberry, Sausage stuffing which was great great great with the applesauce that Emeril suggests with this roulade. The only thing I did different with the applesauce was omitted bourbon (didn't want alcohol and used apple cider instead, fantastic!!

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  • on March 11, 2006

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    My Brother-In-Law made this at Thanksgiving with the wild mushroom stuffing. It was great!

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  • on March 07, 2006

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    Very easy to prepare. Hard to mess this one up and it taste great!!

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  • on February 26, 2006

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    This is a sure-fire way to make a moist Thanksgiving turkey. The pancetta, mushroom stuffing, however was not as flavorful as I had expected it to be. For more details, see Thanksgiving Recipes" on my blog, www.porcinichronicles.blogspot.com

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  • on January 15, 2006

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    This was much better than just putting a whole turkey in the oven. Everyone in my family loved it.

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