Roasted Turkey Roulade

Total Time:
3 hr 15 min
30 min
15 min
2 hr 30 min

6 to 7 servings

  • 3/4 cup large-diced dried figs, stems removed
  • 3/4 cup dried cranberries
  • 1/2 cup Calvados or brandy
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 1/2 cups diced onions (2 onions)
  • 1 cup (1/2-inch-diced) celery (3 stalks)
  • 3/4 pound pork sausage, casings removed (sweet and hot mixed)
  • 1 1/2 tablespoons chopped fresh rosemary leaves
  • 3 tablespoons pine nuts, toasted
  • 3 cups herb-seasoned stuffing mix (recommended: Pepperidge Farm)
  • 1 1/2 cups chicken stock, preferably homemade
  • 1 extra-large egg, beaten
  • Kosher salt and freshly ground black pepper
  • 1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
  • 3 tablespoons unsalted butter, melted

Place the dried figs and cranberries in a small saucepan and pour in the Calvados and 1/2 cup water. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.

Meanwhile, melt the butter in a large (12-inch) skillet over medium heat. Add the onions and celery and saute until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and saute, stirring frequently, for 10 minutes, until cooked and browned. Add the figs and cranberries with the liquid, the chopped rosemary, and pine nuts, and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.

Place the stuffing mix in a large bowl. Add the sausage mixture, chicken stock, egg, 1 teaspoon salt, and 1/2 teaspoon pepper and stir well. (The stuffing may be prepared ahead and stored in the refrigerator overnight.)

Preheat the oven to 325 degrees F. Place a baking rack on a sheet pan.

Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer over the meat, leaving a half-inch border on all sides. Don't mound the stuffing or the turkey will be difficult to roll. (Place the leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.) Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.

Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast for 1 3/4 to 2 hours, until an instant-read thermometer registers 150 degrees F in the center. (I test in a few places.) Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.

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    Superb! Made this for the first time since we were doing a small group for Thanksgiving. My only change was I used turkey Italian sausage and everything turned out splendid. I did go to you tube to get a quick tutorial on how to roll a turkey breast. I bought 2 turkey breasts. The butcher unfortunately removed the skin but they did a great job de-boning and butterflying them for me at no extra charge. Dealing with the figs was cumbersome. Next time I will work on them first then do the other ingredients. I have been eating the dressing for breakfast. That's how good it is! 
    I more tip-Like another reviewer, it's a good idea to use a meat tenderizer mallett/hammer. You will get a better roll. I did not do it with the first one I cooked but I did on the second and was able to get a better roll of the meat and stuffing.
    Made this for the first time this year. Family loved it! The breast meat was so tender compared to roasting a whole turkey. Taught myself (thank you YouTube) how to debone a breast and learned a new recipe. Small things to be thankful for. Substituted Craisins for the figs/cranberries and one cup white wine for the brandy/water to reconstitute the fruit. Baste the turkey during the roasting to keep the skin from overcooking.
    Fantastic. The only way to have Thanksgiving turkey! I just need to make this a few more times to get the roll-up right (mine was more of a folded over turkey breast rather than a rolled up one). My husband, who hates turkey said, "now this is turkey I could eat". It was moist and juicy. The stuffing is great, and I don't like figs, but my husband does so I used them. Everything blends together so well it's just perfect. I almost didn't even need cranberry sauce, the stuffing was so moist and delicious and went with the turkey very well. I did forget to add the rosemary (I remembered after the turkey was in the oven) and I used apple cider instead of apple brandy for the stuffing. I didn't tie the turkey as I also forgot to get twine, but it still turned out. Next time I will try and pound the turkey thinner so it might roll up easier. The only change (besides adding rosemary next time!) will be to use just figs instead of half cranberries since cranberries get their own sauce.
    Very good, a lot of work (especially if you have to de-bone the breast yourself. It is worth it though. I made this last Thanksgiving and plan to make it adaptations needed
    My mom wanted to try something different with turkey, I told her about this and she fell in love with it. But she added a few different ingredients, which too me tasted even better. If you want to try something different with turkey this thanksgiving TRY THIS!!!!!!!!!!!!!!!!
    I made this for the first time on Thanksgiving. I had not tried it before, but knew that if it was an Ina recipe most likely it would be good. Turned out fantastic. My family loved it. It was a great alternative to the traditional turkey and very easy to make. Highly recommend it.
    Made this for the first time on Christmas day. This recipe is delicious and a keeper for future use. Portion size was perfect and just enough for leftovers. Thanks Ina, love your show and your recipes.
    By far the best dressing and turkey I have ever made, thanks Ina! As empty nesters the portions really worked well for us too. Usually I will modify recipes but there is nothing to change up - pure perfection already.
    This is a great recipe. I also had the butcher bone & butterfly the breast and made the stuffing the day before. It was easy and tasted fantastic with a great presentation. My family has requested this every year.
    Thanks Ina!
    OMG! Thank you, Ina!! I was desperate to find an alternative to roasting a whole turkey and this was perfect! I cut up and set aside all of the ingredients the day before. Got up Thanksgiving morning and put it all together. Had the butcher bone and butterfly the turkey breast. The video was really helpful. As soon as our family arrived, they raved about how the kitchen smelled so good...and we all loved the recipe!! I know what I'll be making next Thanksgiving!! My sister said it was the best dressing ever!
    This is really delicious! I will definitely do it again, but with the following changes: I will have my butcher bone & tie the breast! (you tube makes that look easy - not for me! Also, if the breast is boned & tied nicely,you just can cut the ties, stuff & re-tie In addition, I will make the dressing the day I am assembling and roasting because I felt it became slightly heavier overnight. Still, with all the craziness I felt I went through, this was just a pleasure to eat & I will definitely make it again!
    Love the idea of not having the bone on the turkey this is great idea. Looks very easy to make this recipe. I saw the show of how Ina made the Turkey. Yummy!!!!!
    This has replaced Julia Child's turkey breast recipe for me. Easy, delicious and no turkey overload after the holiday.
    This roulade was such a wonderful entree. Me and my husband shared this as a precourse to Thanksgiving a couple days prior to the holiday and were so pleased with the results. The figs and herbs play so well with the brandy, it was a sophisticated turkey dinner. Thank you Ina!
    Made this for Christmas dinner and it was a tremendous HIT! Everyone loved it and raved about the dressing as well!
    The only thing I did differently was to remove the skin.
    A great crowd pleaser and SO easy!!
    Did you roast it with or without skin? If without, did you do anything different to keep the breast moist? I am going to make this tomorrow with my skinless turkey breasts... I am stressing over it. 
    My whole family loved the turkey so much for thanksgiving, i had to make it again for Christmas. I used sweet longganisa instead for the sausage & it turned out very, very good. The stuffing works well w/chicken too. Since this recipe, i just couldn't stop deboning stuff.
    Little tricky deboning the turkey breast, but worth the trouble. I made sure to put the stuffing into the center crevice and into the cuts where the meat was butterflied. Made rolling the whole thing a snap. Mine cooked for more than two hours to reach 150 degrees. Everyone loved this turkey and I will be making again soon. I used an electric knife to slice the roulade. Super fun and very fancy!
    I had purchased a turkey with the bone in, so i could not make roulade, but i did make the stuffing and a roasted turkey breast. The stuffing i have make twice since Christmas. I have used raisins and dried apricots this is a recipe that u can change and have a surprise for the palate. I have never been a prepared stuffing mix person, but thanks to Ina i am a changed person so i my family.
    Beyond dynamite! My family loved it! My husband said it was the most moist turkey he ever ate. The stuffing is addicting-and I am not a "stuffing type of person" I did not read the reviews before I cooked this recipe-but it definitely can have some substitutions. Such as walnuts instead of pine nuts. I did use the Jimmy Dean plain sausage and I used the whole bag of stuffing mixture. Also, for those of you looking for a boneless turkey breast, I picked mine up at the local Sam's Club. It was simple to butterfly and ask your local butcher for some of the bands they tie the roast up-easy breezy!! This was a total winner in all categories, of taste, presentation, easy and affordable.
    Thank you, Barefoot Contessa! This one knocks it out of the ballpark. The turkey comes out moist and delicious, the presentation is gorgeous, and while upholding all the tradition necessary around the Thanksgiving bird, it's a welcome departure from the same old same-old. My husband called this the best turkey he's ever eaten, and the stuffing is insane. I am repeating this for Christmas dinner -- it was that good. I'll never go back to the bird with bones after this.
    I've made this turkey roulade twice and will be making it again next weekend for Christmas Day. It is so simple and always turns out perfect. I make it following the recipe exactly and always have raves from my guests--it's amazing how many people have never had moist turkey breast.
    I made this recipe again this year because I loved it so much last year. I made some substitutions based on other readers suggestions. Apricots instead of figs, walnuts instead of pine nuts, breakfast sausage instead of italian sausage. This year I had the butcher debone and butterfly the turkey and it was so easy to put this together. Everyone loved it as usual - I served it with a safron rice with golden raisins and almonds. Sooo good
    This was wonderful!!! I know you should never try a recipe for the first time on Thanksgiving with company...but I did and it was AMAZING!!!!!!!!!!! The way the turkey became slightly infused by the light sweetness of the stuffing - my mouth is watering for left overs! :- The only challenge I had was finding a breast big enough. I had the butcher cut two breast of close to equal size totaling a little more than 5 pounds. They were stuffed separately and lined up on the roasting pan - couldn't even tell! Also, this sliced and served beautifully. Thanks You Ina!
    Already reviewed this recipe but felt compelled to tell of a few things I did to add to the recipe. I soaked the turkey in a simple brine for about 5 hours. I had to leave out the rosemary since my husband hates it, but it didn't affect the flavor. Most importantly, after the bird finished cooking I wrapped it in tin foil, wrapped it in a towel, and let it rest inside of a cooler for one hour! It was still hot when we cut it, but it was by far the juiciest and most tender turkey I have ever made!
    Excellent, delish, and beautiful. I was worried the turkey breast might come out dry because of not being covered at all. Nope, it was perfect, and full of juice. Only thing I changed was since I had no figs, I used chopped dates. Yummy. Thanks for a nice alternative to this year's smaller Thanksgiving dinner.
    We had a smaller group for Thanksgiving and I saw this on television so I thought I'd try it. I deboned and butterflied the breast myself and it was not a problem. The meal was absolutely spectacular! First, I didn't have to struggle with overcooking the breast to ensure the thighs were done. Second, the presentation was nice. I removed the roast at 150 degrees, covered it, and let it sit for about a half an hour. It was still warm and very juicy. I also made the gravy recipe given in the same episode and it was good as well. What I appreciated about both the dressing and the gravy recipes was that they were well seasoned. Ina Garten always makes me look good!
    Made this twice last year and decided to make this again for Thanksgiving this year. It is honestly the best turkey breast recipe. Guests loved it. Add cranberry sauce and gravy on the side and it is fabulous! I am going to double the recipe this year so I hope it turns out well!
    This was the BEST turkey and stuffing ever! I used a 5 1/2 lb breast, and there was plenty for 
    10 people, with leftovers. The stuffing is so moist and flavorful, gravy is not not needed to make the turkey sing. I'll definately be making this again. Thanks, Ina!
    off the wall
    I've prepared this dish 4 or 5 times! Outstanding! It makes for unbelieveable leftovers! The figs and cranberries oh so good! Thank you! Thank you! I'll make again, at least once, this year!
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