Roasted Turkey Roulade

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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.

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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.

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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!!!

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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.

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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.

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Be careful, made this and 150 degrees will give you an undercooked turkey. It ruined our Thanksgiving this year.

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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!

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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.

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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.

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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!!