Turkey Roulade with Cranberry-Citrus Stuffing and Cream Gravy

8 servings

Butterflied turkey breast wrapped around a sweet and savoury stuffing.




cups cubed crusty white bread (1/2" cubes), from 2 large round loaves
1 ½
cups dried cranberries
tbsp brown sugar
Zest and juice of 2 large oranges
Zest of 4 lemons
Zest of 2 medium grapefruit
tbsp (1 1/2 sticks) unsalted butter
2 ½
tbsp chopped fresh sage
tbsp chopped fresh thyme
medium onions, finely chopped
stalk celery, finely chopped
cloves garlic, minced
Kosher salt and freshly ground black pepper
1 ½
cups chicken or turkey stock
cup chopped fresh parsley
large eggs


1 5-
to 6-lb boneless whole turkey breast, skin on, butterflied
Kosher salt and freshly ground black pepper
tbsp unsalted butter, at room temperature, plus more for baking dish


tbsp unsalted butter
cup all-purpose flour
cup white wine
cups chicken or turkey stock
tsp finely chopped fresh sage
tsp finely chopped fresh thyme
cup heavy cream
Kosher salt and freshly ground black pepper



Special equipment: a meat mallet; kitchen twine

Step 1

Preheat the oven to 300ºF. Lay the bread out on two rimmed baking sheets. Bake until slightly dried out, about 25 minutes. Transfer to a large bowl.

Step 2

Meanwhile, soak the dried cranberries in a bowl with the brown sugar, orange juice and all the citrus zests.

Step 3

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.

Step 4

Raise the oven temperature to 350ºF. 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.

Step 5

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.

Step 6

Butter a 3-quart baking dish and fill it with the remaining stuffing.

Step 7

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 150ºF, about 1 hour 20 minutes. Thirty minutes before the roulade is done, add the stuffing to the oven.

Step 8

When the roulade is at temperature and the stuffing is hot, increase the oven temperature to 475ºF 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.

Step 9

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.

Step 10

Remove the twine and cut the roulade into slices. Serve with the extra stuffing and the gravy on the side.

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