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Turkey Roulade

This is possibly my new favorite way to eat turkey - and a fantastic option for a smaller Thanksgiving celebration. It's really impressive looking too, not to mention deeeeeLISH!!

Ingredients

  • 1 turkey breast skin-on + deboned
  • 2 cups stuffing
  • 1/2 wheel brie cubed
  • couple pinches sea salt to taste
  • couple grinds pepper to taste
  • 2 tbsp butter softened

Instructions

  • Carefully remove the skin with a sharp knife, keeping it fully intact, then set it aside for later use.
  • With the knife, butterfly the breast, making shallow cuts until it's splayed out in a uniform thickness, in a rectangle-ish shape. Cover breast with plastic wrap and pound with a meat mallet until it's about 1/2" thick. Season with salt and pepper.
  • Mix stuffing and brie, and spread over the top of the breast, leaving a 1" border around the edges, then roll from one short end to the other. Stretch the skin over the seam to seal it.
  • Secure it with a few pieces of butcher twine, then rub all over with the butter. Season with a little more salt and pepper.
  • Bake at 350 degrees for 45-60 minutes, until it reaches an internal temp of 165 degrees (I use a digital meat thermometer), then let rest about 10 minutes before cutting. Reserve the pan drippings for your gravy.
  • Top with chopped parsley and gravy and serve.