Turkey Roulade

Turkey Roulade
Photo: Marcus Nilsson
Prep Time:
40 mins
Total Time:
2 hrs 5 mins

This stunning main course is just the thing to serve for a special occasion or holiday dinner. Turkey breast is pounded thin and rolled up with a stuffing made from rye bread, cranberries, chopped pistachios, and plenty of herbs.


  • ¼ loaf seeded rye bread, crust removed, cut into ½-inch cubes (about 2 cups packed)

  • ½ boneless, skinless turkey breast (2 ½ to 3 pounds)

  • Coarse salt and freshly ground pepper

  • 2 tablespoons unsalted butter

  • 1 small onion, finely chopped

  • 1 stalk celery, finely chopped

  • 3 cloves garlic, minced

  • 1 tablespoon minced fresh thyme

  • 1 tablespoon minced fresh sage

  • 2 teaspoons minced fresh oregano

  • ½ cup low-sodium chicken broth

  • ¼ cup chopped dried cranberries

  • ¼ cup chopped pistachios

  • 8 ounces very thinly sliced bacon


  1. Preheat oven to 375 degrees. Bake bread on a baking sheet until dry and edges are golden, about 10 minutes. Transfer to a bowl.

  2. Place turkey, skinned-side down, on a cutting board. Slice through thickest part of breast, creating a flap. Cover with plastic wrap. With a mallet, pound to an even thickness (about 3/4 inch). Remove plastic, season with salt and pepper, and store in refrigerator up to 1 day.

  3. Heat butter in a skillet over medium-high heat until foamy. Add onion, celery, garlic, herbs, and 1/2 teaspoon salt. Cook until onion is translucent, about 4 minutes. Transfer to bowl with bread; add broth, cranberries, and pistachios. Stir to combine. Season with salt and pepper.

  4. Place turkey, skinned-side down, on a work surface. Season with salt and pepper. Spread stuffing over top, leaving a 1/2-inch border. Working from one short side, roll breast up tightly into a log, enclosing stuffing. Turn seam-side down. Drape bacon slices over breast, overlapping slightly to cover completely. With kitchen twine, tie at 4 even intervals; replace any stuffing that falls out.

  5. Roast until a thermometer inserted in thickest part reads 155 degrees (temperature will continue to rise during resting), about 1 hour, 10 minutes. Let rest 15 minutes before slicing and serving.

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