Turkey Roulade with Cranberry-Citrus Stuffing and Cream Gravy
- Level: Intermediate
- Yield: 8 servings
- Total: 3 hr 40 min (includes and resting times)
- Active: 1 hr 25 min
Ingredients
Stuffing:
16 cups cubed crusty white bread (1/2-inch cubes), from 2 large round loaves
1 1/2 cups dried cranberries
2 tablespoons brown sugar
Zest and juice of 2 large oranges
Zest of 4 lemons
Zest of 2 medium grapefruit
12 tablespoons (1 1/2 sticks) unsalted butter
2 1/2 tablespoons chopped fresh sage
2 tablespoons chopped fresh thyme
2 medium onions, finely chopped
5 stalks celery, finely chopped
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1 1/2 cups chicken or turkey stock
1/4 cup chopped fresh parsley
2 large eggs
Roulade:
One 5- to 6-pound boneless whole turkey breast, skin on, butterflied
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter, at room temperature, plus more for the baking dish
Gravy:
2 tablespoons unsalted butter
1/4 cup all-purpose flour
1/2 cup white wine
2 cups chicken or turkey stock
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh thyme
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
Directions
Special equipment:
a meat mallet; kitchen twine- For the stuffing: Preheat the oven to 300 degrees F. Lay the bread out on two rimmed baking sheets. Bake until slightly dried out, about 25 minutes. Transfer to a large bowl.
- Meanwhile, soak the dried cranberries in a bowl with the brown sugar, orange juice and all the citrus zests.
- Melt the butter in a large skillet over medium heat. Add the sage and thyme and cook, stirring, for 1 minute. Add the onions, celery, garlic, 1 1/4 teaspoons salt and a few grinds of pepper. Cook, stirring, until softened, 12 minutes. Transfer to the bowl with the bread, pour in the stock, and add the cranberry mixture; toss to coat. Let cool completely. Add the parsley, eggs, 1/2 teaspoon salt and some pepper and mix thoroughly.
- For the roulade: Raise the oven temperature to 350 degrees F. Lay the butterflied turkey breast skin-side-down on a plastic-wrap-lined work surface. Pound with a meat mallet to an even 1/2- to 3/4-inch thickness. Sprinkle lightly with salt and pepper.
- Spread about 5 cups of the stuffing in a 1/2-inch layer over the breast, leaving a 1-inch border on all sides. Starting on a long side, tightly roll up the breast to enclose the stuffing. Tie and secure the roulade every 1 1/2 inches with kitchen twine.
- Butter a 3-quart baking dish and fill it with the remaining stuffing.
- Gently rub the softened butter all over the roulade; sprinkle generously with salt and pepper. Transfer to a rack set over a rimmed baking sheet. Roast until an instant-read thermometer inserted into the center registers 150 degrees F, about 1 hour 20 minutes. Thirty minutes before the roulade is done, add the stuffing to the oven.
- When the roulade is at temperature and the stuffing is hot, increase the oven temperature to 475 degrees F and cook for another 5 minutes, until both are golden brown. Transfer the roulade to a cutting board, cover loosely with foil and let stand 10 minutes.
- For the gravy: Melt the butter in the roasting pan over medium heat. Add the flour and whisk to form a paste. Cook for 1 to 2 minutes. Add the white wine and bring to a boil for 2 minutes. Add the stock, sage and thyme; reduce the heat to a simmer and cook until thickened, about 5 minutes. Stir in the cream. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Remove the twine and cut the roulade into slices. Serve with the extra stuffing and the gravy on the side.