Roasted Turkey Roulade

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Purchase larger than a 5 lb whole turkey breast because it looses weight after its deboned (Randalls does excellent butchering. I made the stuffing a day ahead. Reduce the amount of liquids (Calvados, water & chicken stock in the stuffing otherwise it will end up soggy. The pine nuts were bland and tasted as if they were boiled and I even added them just before stuffing the turkey breast so I think that slivered almonds would have been a better choice, also the figs had an unappealing gritty texture. The internal temperature of 150 degrees was too low leaving the turkey underdone (my oven is calibrated correctly. This was my first roulade and I noted the grain of the meat changed in an unappealing way - was this because it was rolled? It was certainly very convenient to serve vs. carving a whole bird!

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I made just the dressing from this recipe and baked it in a dish. It was ok. It was a tad soggy and the flavors just didn't suite me. Now that could be because I grew up eating cornbread dressing and it is much different. BUT, I LOVE LOVE LOVE Ina and I use her recipes all the time. I also have her Back to Basics cookbook and it is fabulous! My favorite is the Italian Wedding Soup!!!

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The roulade looked beautiful and tasted even better with the moist turkey and the delicate fig in the stuffing. I bought a fresh turkey and managed to cut the whole breast out myself, having to scrape the meat of the breastbone very carefully. But it worked and I probably saved myself some money! The other parts were frozen individually and I'll peruse Ina's recipes for turkey legs, wings, etc. at a later date. Definitely part of my permanent holiday collection. Thank you!

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This was fantastic! I made it for Thanksgiving because I'm not a fan of the traditional bird. It was beautiful, tasty, and pleased everyone (which is saying a lot given the wide variety of preferences. I doubled the recipe, using two turkey breasts. There was more than enough stuffing, and it wasn't too wet or too dry. We were happy to have extra stuffing since it was so delicious! I made the stuffing a day ahead of time and refrigerated it. That didn't cause any problems. I think the stuffing would be good with a wide variety of meats.

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This was outstanding. It was a nice change to a huge turkey. One note- it was tricky to get the correct temp of the turkey, so pay attention to cooking time and color of the turkey on the outside. Loved the stuffing.

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I was so disappointed in this recipe. The dressing was an unappealing color due to the figs and sausage. Both overpowered the cornbread since the ratio of sausage and figs to cornbread mix was off. The turkey turned out like rubber. Thankfully I fixed a regular turkey as well so our Thanksgiving dinner was not ruined. Never again.

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The turkey roulade was amazing! My stuffing was slightly different - wild mushroom - because I don't eat sausage. This was a beautiful presentation. I removed the skin (after the butcher de-boned, butterflied and pounded then wrapped the skin around the roulade. The string tying was tricky but after the first tie I got it and it worked great. The roulade was browned perfectly and the skin crisp. Since no one in my family eats dark meat - this is my new Thanksgiving. Ina, you are the best!

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My 1st turkey I've ever made and it was pretty great! The only thing issue I had was trying to get my cooking twine to tie as nicely as Ina's. Next time I will chop the figs up more than just in half, and add more than 3 cups of stuffing mix to make it less wet. The turkey was great! The stuffing had great flavor! I definitely will make again!

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Excellent! I am not a fig or rosemary fan, but in this recipe it is wonderful. I did reduce the amount of fresh rosemary to just 1 TB and you could still taste it. I finely chopped the figs. The combination of all flavors is perfect with just a hint of the toasted pine nuts! I added just a little pancetta that I sauteed in a separate pan and added to the mixture towards the end. I cooked an additional 15 to 20 minutes and broiled the top to get skin crispy. This is super elegant and gorgeous to present at the table! I will serve this for all my future TG meals! Thanks Ina! I love all the recipes I have tried of hers.

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Excellent recipe; easy to follow and absolutely delicious. I'll be preparing this again before next Thanksgiving. There was no doubt in my mind that this would be a success -- Ina's recipes are always a hit!!!!