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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4.8 61
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

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Top Turkeys for Thanksgiving