For an elegant main course this holiday season, try this delicious Turkey Breast Roulade. It has everything you would want - amazing dressing (my Mushroom and Wild Rice Dressing, to be exact), a moist and perfectly cooked turkey breast, and a sauce that's out of this world!
Because it's in a neat roll, there's no tricky carving. Just slice and serve!
Ingredients
The ingredients for this delicious Turkey Breast Roulade include half a skinless, boneless turkey breast, Mushroom and Wild Rice Dressing, olive oil, white wine, chicken broth, shallots, heavy cream, salt, and freshly ground black pepper.
Because it was just the Master Taste Tester and me, I used a 1-½ pound turkey breast. If you're cooking for more people, use a larger turkey breast.
Making the Turkey Breast Roulade
- Brine: Start by brining the turkey breast overnight using the same brine as is used for the my roast chicken. Then remove the turkey breast from the brine. Rinse it well and pat it dry.
- Pound: Place the turkey breast between two pieces of plastic wrap and pound it to an even thickness of about ½-inch.
- Add dressing: Remove the plastic wrap and spread the dressing evenly over the turkey breast, making sure to leave some room on the edges.
- Roll the turkey breast up like a jelly roll and tie it at 2-inch intervals with kitchen twine. Generally, I roll it from the shorter edge to produce a fatter roulade, but this time I rolled it from the long edge to produce a thinner roulade. The reason that I rolled it from the long edge was that I wanted a shorter cooking time. The choice, however, is yours.
- Brown: Heat a large oven-safe skillet with olive oil over high heat. Cook the roulade, sprinkled with salt and pepper, on all sides until it is golden brown. This took about 5 minutes.
- Add wine and chicken broth: Pour white wine and chicken broth into the pan used to brown the turkey roulade. Insert the probe of a food thermometer into the thickest part of the roulade.
- Cook: Cook the Turkey Breast Roulade in a preheated 375°F oven until the thermometer registers 165°F. Because of the thickness of the roulade, it only took about 30 minutes to reach the temperature. If I had rolled it into a thicker roulade, it would have taken at least twice as long.
- Remove from oven: Remove the turkey roulade from the oven and transfer it to a cutting board. Cover the turkey loosely with foil while making the sauce.
- Make the sauce, Part 1: Add the shallots and remaining wine to the pan used to cook the Turkey Breast Roulade and cook over high heat until the shallots soften and most of the liquid evaporates. Then, add the remaining chicken broth and cook it over high heat until it is reduced by about half.
- Finish the sauce: Finally, add the cream and green onions and cook the mixture until it reduces slightly. If the sauce is too thin, finish it with some beurre manié (about a tablespoon of room-temperature butter mixed with a tablespoon of flour) to produce the right consistency.
Before serving, remove the kitchen twine and slice.
The turkey was moist and perfectly cooked, and the sauce was out of this world.
Because there were just the two of us, there were some leftovers that reheated beautifully. Talk about good, yum!
I served the Turkey Breast Roulade with the Mushroom and Wild Rice Dressing and Grown-up Green Bean Casserole.
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Recipe
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Turkey Breast Roulade
Equipment
- Meat pounder
- Large oven-safe skillet
- Food thermometer
Ingredients
- 1 boneless and skinless turkey breast half between 1 ½ and 3 pounds
- 1 recipe Mushroom and Wild Rice Dressing or dressing of your choice
- 1 Tablespoon (0.5 ounces, 14 grams) olive oil
- 1 cup (8 ounces, 227 grams) white wine divided
- 2 ¾ cups low sodium chicken broth
- 1 shallot finely chopped
- ½ cup (4 ounces, 113 grams) heavy cream
- 1 Tablespoon chopped green onion white and green parts
- Salt and freshly ground black pepper to taste
Instructions
- If desired, brine the turkey breast. Rinse well, pat dry.
- Preheat oven to 375°F.
- On a large cutting board, place the turkey breast on a sheet of plastic wrap and butterfly it so it opens into 1 large, flat piece of even thickness. Cover with another sheet of plastic wrap and pound to an even thickness of just under ½-inch. Remove the plastic wrap from the top of the turkey; spread the stuffing evenly over the turkey breast, extending to within 1 ½ inches of the edges. Roll the turkey breast up, jelly-roll fashion, and tie the roulade in 2-inch intervals with kitchen twine. Season the outside of the breast with salt and pepper.
- Heat a large ovenproof skillet or small roasting pan over high heat. When hot, add the olive oil. When the oil is very hot but not smoking, add the roulade and cook, turning occasionally, until golden brown on all sides, 4 to 6 minutes. Add ½ cup of the wine and ¾ cup of the chicken broth to the pan and transfer to the oven. Roast, uncovered, until the turkey is cooked through and a thermometer inserted into the center of the meat registers 165° F, between 30 minutes and 1 hour and 15 minutes depending on the thickness of the roulade. If necessary, add more broth or water to keep the juices from evaporating on the bottom of the pan. Transfer the roulade to a cutting board and let it rest, covered loosely with foil, for at least 15 minutes before carving.
- While the roulade is resting, place the skillet on the stovetop and add the shallots and wine to the pan. Cook over high heat until the shallots are soft and the wine is almost completely reduced, scraping to release any browned bits from the bottom of the pan. Add the remaining chicken broth and cook until reduced enough to coat the back of a spoon. Add the heavy cream and green onions; cook until reduced slightly, 2 to 3 minutes. Season with salt and pepper, to taste. If necessary, add beurre manié consisting of 1 tablespoon unsalted butter and 1 tablespoon flour; whisk to combine. Keep warm until ready to serve the turkey. Do not allow the sauce to boil.
- When ready to serve the turkey, remove the kitchen twine, slice the roulade crosswise into 1-inch slices, and serve with the sauce. Yield: 4 to 6 servings.
Nutrition
Amelith says
Terrific! Absolutely loved the Turkey Roulade.