Roasted Turkey Roulade

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I was a bit trepidacious about this recipe. I had never deboned a turkey breast before, but they wanted $5.25 per pound for the deboned one vs. $1.34 for the whole breast. So, I watched the youtube video, and it was SUPER easy. The thing is pretty much butterflied when you get done. My whole family loved this, and they all wanted the recipe. Also, I had never cooked with figs, and I guess that one reviewer got a hold of some bad ones. There was no gritty texture. It was simply delicious.

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This was outstanding at Thanksgiving!!!!!

Had to de-bone the turkey breast, Mr. YouTube has a nice video. I did pound the turkey a bit with a meat hammer.

The dressing was "A KEEPER!". But I did substitute diced dried cherrys instead of the figs....It was amazing and got the most raves at the table. The hot/sweet sausage mix is genius.

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This will be our NEW Thanksgiving tradition!
It was every bit as delicious as it was beautiful and impressive to look at.
The figs and brandy gave it a good balance of taste with the different flavors and textures.
Our only problem was the size. I didnt get organized until it was too late to order a 5 pounder so we had to do it with a 10-pounder. So, we have enough for 2 more families left over.
Our company couldnt stop raving about this. No more whole turkeys anymore. We are converts to the beautiful dish without a bones and dark meat to deal with. EDIT - huge hit again for TG 2011! This year i used sage sausage from butcher and dried cherries instead of crans. YUMMY!

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I made this for Thanksgiving and my family was sure impressed! I loved the dressing, but I would skip salt and peppering the inside of the turkey breast because there is more than enough salt in the sausage and Pepperidge farm bread stuffing to season the meat. Thanks Ina!

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I made this for my husband (of 5 months and my first Thanksgiving together. I substituted my usual sage stuffing and I was very pleased with the way it turned out. The turkey breast I bought was boneless but I had to butterfly it. The breast was very moist and delicious and seasoned just right with the amount of salt and pepper, I also used garlic powder. I will definitely make this again! Thanks Ina!

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I made this stuffing last year after years of making Giada's cornbread stuffing. It came out great! The only real issue was that the Calvados really added an awful flavor (IMO! and I had to toss out that batch of figs and cranberries. I ended up just using a mixture of water and sugar and they were fine. This year I will try red wine! I also added chopped chestnuts which gave the stuffing another note. So, so good! I do a turkey roulade every year and my family loves it and are very, very impressed! :

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This went over wonderfully with my family!! I made this the week of Thanksgiving and we couldn't eat Turkey twice in a week so instead of doing this with Turkey I stuffed pork chops. If you decide to do this to just remember to get really thick pork chops. I also left off the pine nuts and the rosemary and it still had amazing flavors. It's a recipie worth making any time of the year really!! It definatly went to my favorites list!!

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Every year we do the traditional turkey, mashed potatoes, stuffing, etc...the works! But every year my mom has to do it all alone because she wants everything to be "perfect." This year, I want to help! I've been watching all the cooking shows and have gotten myself into cooking and learning new recipes from every show. And THIS particular has caught my attention. I haven't done it yet, but just by looking at the results and watching Ina, I'm actually looking forward to impressing my little family with this. Wish me luck! Thank you Ina!

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I have roasted turkey in every possible configuration over the past 20 plus years looking for the recipe with the best flavor and moistness. THIS IS IT!!! This recipe is so good that my husband and I made audible "yum" sounds as we savored every bite! It sounded like we were doing something other than dining - that's how tasty this recipe is. It looked so good I took a photo of it! The only change I made was that I added some crimini mushrooms. You Rock Ina!

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Amazing recipe! I made it for Thanksgiving and everyone absolutely loved it! The second time I made it I left the figs out; personal preference only.