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
Watch how to make this recipe.

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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4.8 63
I made the stuffing on Monday night prior to Thursday Thanksgiving?  Will it last refrigerate until I stuff and cook the breast on Thursday?  If not, can it be frozen? item not reviewed by moderator and published
Foolproof. Always moist meat.  Our go-to for Christmas dinner every year! item not reviewed by moderator and published
Had company and I really thought this recipe would be perfect.  Made everything as it says in the recipe however I changed the temp to 335 the weight was almost the same which I thought it would work out just perfect. Checked temp, it read 154as instructed,  I took turkey out of the oven and let it rest for 15 mins. as it says. At this point everybody is waiting for food.  I sliced the turkey and it was raw!!! It was so embarrassing, it was horrible!  When I make turkey I do 170 just to be safe.  I really don't know if this is an error on the recipe but I am disappointed about it.  I made another one just to make sure it was the temperature and it was NO surprise  I did 168  this time and it was perfect only it was a little too late....... I try to adjust temp.  just because every oven is different but I can't imagine if I would done it just at 150 degrees.  My guests would have run out of the house. item not reviewed by moderator and published
Does anyone know if I can make stuffing, roll and assemble the day before. I assume as long as stuffing has cooled that it shouldn't be a problem. I am making it for christmas dinner. I made this last year for christmas eve and everyone loved it. They were disappointed that I didn't have it for Thanksgiving. item not reviewed by moderator and published
We found this very tasty and a very nice change to the sameo-sameo roast turkey. I followed the recipe exactly. I think the fat content of the stuffing should be lowered and the next time I make this I will brown the sausage, drain it off, add a few Ts of butter and then add the onions and celery. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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!!!!!!!!!!!!!!!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!!!!! item not reviewed by moderator and published
This has replaced Julia Child's turkey breast recipe for me. Easy, delicious and no turkey overload after the holiday. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
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! item not reviewed by moderator and published
off the wall item not reviewed by moderator and published
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! item not reviewed by moderator and published
Ina hit a home-run with this one! I made it last year, followed the recipe exactly. It was fabulous. I also made Brussels spouts, a potato gratin, cranberries, and it was the best Thanksgiving dinner ever! Had leftovers and two months later, it was like Thanksgiving all over again. If the thought of a big bird does not do it for you, try this. You can always roast some thighs or legs in another pan if you have to have them. Will be making it again this year, fer sure! item not reviewed by moderator and published
I am really excited about this recipe! I just finished making the stuffing for which I made a few substitutions: dried apricots instead of the figs, and walnuts for the pine nuts. I added a chopped apple and leek (in place of one onion. As well I used a french baguette instead of the pepperidge farms stuffing. The smell is divine and the colours are beautiful! Can't wait to see how it all turns out for Thanksgiving dinner tomorrow night! item not reviewed by moderator and published
I am planning on making this recipe for Thanksgiving this year as it sounds delicious but have a guest that does not eat sausage. Does anyone have any suggestions for a sausage substitution in the stuffing? Anything would be much appreciated. item not reviewed by moderator and published
I decided to try this recipe out when my husband and I returned from Costa Rica! We spent thanksgiving there. So when we returned we wanted turkey dinner! Anyway, making Roasted Turkey Roulade made me feel like a chef! It tasted like it could have come from a five start restaurant! Very moist! Fabulous flavor - lots of depth of flavor too. I have made more roasted turkeys in my life than you could shake a stick at. This is the best turkey recipe of all. The only change I made was that I added some crimini mushrooms. When it came out of the oven it looked so professional and beautiful - and once sliced - with the stuffing spiraled inside...A real show-stopper! I took a picture of it! I will make this for Thanksgiving for sure!. Made Ina's delicious gravy to go with it. Perfect! item not reviewed by moderator and published
Very good, especially with gravy over the sliced roulade and side stuffing. 5 stars with a caveat: Don't use anywhere near the 2 teaspoons of salt for the breast; that's way too much. item not reviewed by moderator and published
I made this for Thanksgiving dinner and it came together very nicely. I made the stuffing and assembled it the day before. Then all I had to do was pull it from fridge and bake it. I served with mashed potatoes and green beans. item not reviewed by moderator and published
To AMH2913 from Louisville KY.....Read the directions a little more carefully the next time. The oven is set at 325 degrees. The INTERNAL TEMP of the turkey should be 150 degrees when done. Common sense should've told you 150 degrees to roast a stuffed turkey breast was to low. item not reviewed by moderator and published
My family loved it. It was fancy, delicious and great leftovers. I could not afford the Calvados (apple brandy) so I just bought a little half pint of Korbel brandy and also used it when I made Ina's gravy...TOO GOOD!!! I deboned and butterflied the turkey breast myself, took me about 20 minutes, but I got it done and did pretty good considering I had never done that before. I left out the pine nuts and used turkey sausage instead of the pork. It will be what I make for thanksgiving from now on. TRY IT!!! item not reviewed by moderator and published
What an amazing alternative to serving traditional turkey and stuffing for Thanksgiving this year! It was a hug hit with my kids and me. My 12 year old son could not get enough and 'plowed' through the leftovers. item not reviewed by moderator and published
Oh my gosh! The best Turkey dinner I have ever tasted. We served with Roasted Root Vegetables and the next day the left overs made soup....oh my...can not say enought about this recipe. item not reviewed by moderator and published
Be careful, made this and 150 degrees will give you an undercooked turkey. It ruined our Thanksgiving this year. item not reviewed by moderator and published
What a great alternative for a small Thanksgiving gathering. I was planning to make a 12 lb turkey until I saw Ina's turkey roulade. I substituted my traditional cornbread stuffing and it was just great. A big hit with my guests and the best part -- no turkey carcass to clean and discard! item not reviewed by moderator and published
I haven't gotten so many compliments on a turkey before! It was delicious!! I deboned and butterflied my own turkey - not easy, but doable. I might splurge for the pre-butterflied one next time if I make more than one at a time! :) The stuffing was fantastic, but I would make a double-batch as there isn't a lot left after you roll most of it up in the turkey. And who can beat having turkey done in less than two hours?! Definitely worth a try. item not reviewed by moderator and published
I made this recipe yesterday and it was fabulous. My family loved it and my husband said it was the best turkey he had ever tasted. Thank you Ina for such a great recipe. Next time I'll make more of the yummy stuffing. item not reviewed by moderator and published
I was very excited to make this after watching Ina. My turkey did not turn out quite right, was still undercooked after the 2 hours and I couldn't roll it as beautifully as Ina did. The stuffing was delicious! I used chicken Italian sausagea, as I do not eat pork. I think the recipe deserves a high rating, as I am sure I was the source for the problems I had (I ALWAYS have problems with turkey)! I will try again next year!! item not reviewed by moderator and published
After seeing Ina make this last week, I purchased all ingredients to make the next day. The turkey was not as pretty as Ina's, pretty messy to try to roll and tie. The stuffing was absolutely delicious. I will make the stuffing for company as a side dish to other menu items. YUM item not reviewed by moderator and published
I used the last 1/4 of an 18lb turkey to make this recipe, butterflying a portion of breast. Not as pretty as Ina's, somewhat cosmetically challenged, but beautifully moist and tasty. I vacuum pack and freeze leftovers ready to reheat on a work day item not reviewed by moderator and published
I made this last year, it was so goooooood I'am going to do it again! I LOVE IT!!!!!!!!!! item not reviewed by moderator and published
I would like to try this recipe since I have most of the stuffing ingredients already. Does anyone know if i can substitute the apple brandy for any other liquid like stock or wine? item not reviewed by moderator and published
Has anyone tried this reciope with a skinless turkey breast? I am having a hard time finding one with skin on...any help would be appreciated! Thanks! This recipe looks and sounds amazing, so I am anxious to try it :) item not reviewed by moderator and published
I plan to make this dish for Thanksgiving this year, and since this will be my first time trying this recipe, I decided to do a 'test run' before the big day just so I felt confident that I'd have a delicious turkey to serve. I couldn't find a whole turkey at my market (it is still too early is the season for turkeys), so I substituted a whole chicken. I still made the stuffing mixture and used it to fill the chicken. I roasted the chicken at 425-degrees for 1.5 hours which is what Ina recommends in her Perfectly Roasted Chicken recipe which I have made several times. The chicken roulade turned out deliciously! The stuff is yummy, both savory from the sausage, celery and onions, and sweet from the figs and cranberries. I think this stuffing mixture would be excellent to use to stuff pork chops but need to figure out the right cooking time so as not to end up with dry pork chops. Ina is the best! item not reviewed by moderator and published
Have your butcher or grocery store debone and butterfly the turkey for you - it makes life easier. Do not overstuff the turkey, as it becomes hard to roll. The stuffing was rich and delicious. After dinner, I froze the remaining portion of the roulade (uncut) and it defrosted beautifully for a last-minute supper. item not reviewed by moderator and published
Our cooking-club hostess served this turkey at our last dinner and it is absolutely lovely and delicious! The turkey was so moist and the stuffing so full of flavor. A definite winner that I intend to try at my next dinner party! item not reviewed by moderator and published
I'm a huge fan of yours Ina. I watch the Food Network daily. I just wanted to take a moment to thank you for helping to make my holiday memorable. I cooked 2 of these deboned turkeys in one huge pan. A total of 7 pounds. The cooking time was only increased to 2 1/2 hours. Although I stuffed them with my own homemade stuffing recipe , this technique of de- boning, stuffing and rolling the turkeys made for the best turkey I've ever had. The moisture stayed in the meat and the presentation was beautiful. Even the leftovers stayed moist from the first day until the last day. I will never cook a turkey any other way again. Thank you for teaching me a new way of cooking a traditional meal. Happy Holidays....Karen B. PS: I even took a picture of my turkeys before I carved them, they were perfect. item not reviewed by moderator and published
My wife and I made this for Thanksgiving dinner, and each member of my family commented on how this was the best turkey they had ever had. My brother-in-law wouldn't leave the house until I printed off a copy of the recipe for him. The only change I made was to rub truffle butter beneath the skin, as shown on another BC show. Thanks Ina for yet another winning recipe. item not reviewed by moderator and published
Absolutely delicious!!! Can't rave enough about this recipe. item not reviewed by moderator and published
A recipe like this really should have a picture attached. This caught my eye in Ina's Back to Basics cookbook and it was great--beautiful to serve, too. The video on this site was very helpful as well. I deboned the turkey breast myself which wasn't really difficult at all. There were lots of compliments. item not reviewed by moderator and published
I made this last Thanksgiving and will do so again this year. Use a fresh local turkey breast (boneless) for the best. it is easy, lovely to look at and tastes great. Certainly not all the mess of a turkey. Easy cleanup. . I roasted a couple of thighs along side to have leftovers. I ommitted the figs. Giada also has one. I may combine recipes this year. Maybe this one should also be filed under "Stuffed Turkey Breast" as Giada's is. I found it difficult to find this on site when looking. But have the book. item not reviewed by moderator and published
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. item not reviewed by moderator and published
LOL I had the same thing going on last year... it sat there for an hour or hour and half until mom told me it was probably too low... went back to read the instructions again carefully... ugh -- it did come out well though :) Hope yours did too item not reviewed by moderator and published
The oven temperature is supposed to be set at 325. The INTERNAL TEMPERATURE with a meat thermometer is 150 when it is done. item not reviewed by moderator and published

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