Featured Recipe
Stuffed Turkey Roulade
By Kate
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Turkey breast flattened and filled with a savory dressing, rolled tight and oven-roasted. Uses gentle tenderizing to even thickness for easy rolling. Basted with butter and seasoned with garlic powder, smoked paprika, salt, and black pepper. Cooked till 165°F internal temp, resting before slicing to keep juices locked. Serves 3 with gravy optional. Changes include swapping traditional bread stuffing for wild rice and mushroom, plus replacing paprika with cumin for a smoky warmth. Timing adjusted slightly; visual and tactile doneness cues prioritized over clocks.
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Prep:
20 min
Cook:
70 min
Total:
90 min
Serves:
3 servings
turkey
stuffing
holiday
American cuisine
roast
Introduction
Turkey breast can be boring, dry if mishandled. Flatten it properly to roll with stuffing — a game changer. Stuffing in this version swaps old bread-based, usually soggy after baking, for sturdy wild rice and mushrooms, which hold moisture differently, deliver killer texture. The cumin twists traditional smoky paprika notes, adds depth without overpowering. The key? Knowing when turkey hits 165°F internal temp without overcooking; rely on feel and visual cues too. Resting the roll is vital — slice too soon and juices vanish onto cutting board. Roll tight for even cooking, tie well or use skewers to prevent puffing or falling apart. Basting isn’t just moisture; it’s layering buttery flavor and crisping a golden crust. The kitchen hums with sizzling butter, aroma rich with garlic and warm cumin. Slice through tender layers, stuffed middle almost creamy. Juices balanced, meat tender, no dry bites. This method takes a bit of muscle pounding but saves wasted bites later. Meat mallets can bash too hard — be gentle, consistent.
Ingredients
About the ingredients
Turkey can vary in thickness and size. If using larger breasts, increase stuffing and cooking time slightly. For budget or dietary swaps, ground turkey can be used — form the roulade by flattening and layering filling atop, then rolling like a meatloaf. Wild rice and mushroom stuffing here replaces bread-based dressings, soaking up flavors without muddiness or soggy aftermath. If you want to keep bread stuffing, toast it dry first to help it hold shape better inside roll. Butter always essential; it delivers flavor and helps crisp exterior. Consider ghee or olive oil if dairy intolerant. Garlic powder can be swapped for minced fresh garlic; just apply after rolling so it doesn’t burn in oven. Smoked paprika replaced by cumin shifts the flavor balance towards earthy warmth, but keep it mild — cumin can dominate if overdone. Salt and pepper adjust to taste; always salt enough to bring out turkey’s subtle flavors.
Method
Technique Tips
Butterflying turkey needs care — half-stop cut keeps breast connected, makes rolling easier. If dividing completely, filling doesn’t stay put. Plastic wrap prevents sticking during pounding. Paddle or skillet strikes work; uniform thickness for even cooking crucial. Stuffing pressed firmly avoids air pockets that cause uneven cooking or filling spill-out. Rolling tightly traps moisture and stuffing but don’t twist hard — could tear fragile meat. Tying secures shape. If stranded missing twine, skewers or heavy-duty toothpicks can substitute. Seasoning after rolling allows better surface burn and flavor crust formation. Basting 15-min intervals keep moisture up, help form rich crust with butter fats and pan drippings. Check any browning early to avoid burning; oven temps vary. Use thermometer, not time alone, for doneness. Resting slices prevents drying out; juices redistribute back into fibers. Cut against grain for tender mouthfeel. Pan juices or simple gravy add moisture if dry spots happen. Expect some shrinkage during roll shaping and roasting — plan servings accordingly.
Chef's Notes
- 💡 Butterfly turkey breast gently. Slice lengthwise. Don't cut completely. It helps to hinge it. Makes rolling easier. Avoid ragged edges to keep fill inside.
- 💡 Use a meat mallet with purpose. Not too hard. Aim for a uniform ¼ inch thickness. Too much pounding makes tough meat. Look for flexibility, not mush.
- 💡 Packing stuffing is key. Firm but not overstuffed. Avoid gaps; they lead to uneven cooking. Press down till you see it’s compact. A tight roll holds juices better.
- 💡 Tie securely with twine or metal skewers. Truss it well; it keeps the shape intact. No loose fills spilling during roasting. Hold together for even cooking.
- 💡 Baste every 15 minutes to keep moisture up. Golden brown crust develops this way. Look for sounds of sizzling butter. It’s signaling flavor building.
Kitchen Wisdom
How do I know when the turkey is done?
Use a meat thermometer. Center should hit 165°F. If not using one, press gently; should feel firm.
What if the turkey breast is thicker?
Adjust cooking time longer. Cover with foil if browning too fast. Cook till internal temp checks out.
Can I use ground turkey instead?
Yes, flatten it like a meatloaf. Layer stuffing. Rolling shapes it well. This offers a different texture but still good.
How to store leftovers?
Wrap tightly in foil or airtight container. Keep in fridge up to 3 days. Can freeze for up to a month if sealed properly.
