Roasted Turkey Roulade

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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!!

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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.

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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!

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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.

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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.

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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.

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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.

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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

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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!

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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!