If you’re searching for a show-stopping centerpiece that combines savory, creamy, and sweet flavors all in one delightful package, this Turkey Roulade with Gruyere and Cranberries Recipe is an absolute must-try. Imagine tender turkey breast, filled with the nutty richness of Gruyere cheese and the bright burst of dried cranberries, all wrapped up in crispy skin and roasted to perfection. This dish not only elevates your holiday table but also fills your kitchen with irresistible aromas that promise comfort and celebration in every bite.
Ingredients You’ll Need
The beauty of this Turkey Roulade with Gruyere and Cranberries Recipe lies in its straightforward ingredients, each carefully selected to build layers of flavor, texture, and visual appeal. From the juicy turkey breast to the creamy Gruyere and tangy cranberries, these essentials create a harmonious blend you’ll love.
- 4 lb Boneless turkey breast (with skin): The star of the dish, offering lean protein and a perfect canvas for rolling.
- 2 tbsp Olive oil: Helps keep the turkey moist and adds a subtle richness to the seasoning.
- 2 tsp Poultry seasoning: A fragrant mix that gives a warm, comforting flavor unique to poultry.
- 3/4 tsp Garlic powder: Adds a gentle punch of savory depth throughout the roulade.
- 3 1/2 tsp Sea salt: Enhances all the natural flavors, making every ingredient shine.
- 3/4 tsp Black pepper: Provides a mild heat and aromatic freshness to season the meat perfectly.
- 2 cups Gruyere cheese (shredded): Offers a smooth, nutty creaminess that melts beautifully inside the roulade.
- 3/4 cup Dried cranberries: Bring a delightful tartness and a pop of color to the filling.
- Water or chicken broth: For the bottom of the roasting pan to keep the turkey moist as it cooks.
- 1 tbsp Unsalted butter (melted): Brushed on at the end for a gorgeous golden crust and extra flavor.
How to Make Turkey Roulade with Gruyere and Cranberries Recipe
Step 1: Prepare and Butterfly the Turkey
First off, preheat your oven to 350 degrees F (177 degrees C). Carefully remove the turkey skin without tearing it and set it aside—you’ll be wrapping the roulade with that luscious skin later. Butterfly the thick turkey breast by slicing and flattening it evenly with a meat mallet under plastic wrap. This ensures it rolls up evenly and cooks through perfectly, setting the stage for an evenly seasoned and delicious roulade.
Step 2: Season the Turkey
Brush both sides of the flattened turkey breast halves with olive oil, then sprinkle poultry seasoning, garlic powder, sea salt, and pepper. Season one side and then flip it to coat the other. This step infuses every bite with balanced, warm savory notes that will complement the cheese and cranberries inside.
Step 3: Arrange Turkey Skin and Fillings
Pat the turkey skin dry to encourage crisping later, then stretch it wide over parchment paper. Lay the seasoned turkey breast halves side by side on top of the skin. Next, sprinkle the shredded Gruyere cheese evenly over the meat, followed by the dried cranberries—leaving a border around the edges so the fillings stay snug inside when rolled.
Step 4: Roll and Tie the Roulade
Beginning with one turkey breast half, roll it up as tightly as possible, then continue with the next half. Wrap the turkey skin around the entire roll for a beautiful, moist exterior. Secure everything with butcher twine tied at intervals to keep the roulade intact during roasting. Properly tying your roulade means it stays juicy and well-shaped, making slicing a breeze.
Step 5: Roast to Perfection
Place the roulade on a rack in a roasting pan, with a little water or broth in the pan’s bottom to keep things moist. Roast for 45 to 65 minutes, turning the pan halfway through. When the turkey reaches 155 degrees F inside, melt your butter and brush it all over the skin. Increase the oven temperature to 475 degrees F (246 degrees C) and roast for another 5 to 10 minutes until the skin is gloriously golden and crisp, and the internal temp reaches 162-163 degrees F.
Step 6: Rest and Serve
Remove the roulade and tent it with foil to rest for 10 minutes; this resting period lets the juices redistribute, resulting in moist, tender slices. The temperature should continue to rise to at least 165 degrees F, ensuring safety and juicy texture. Then, prepare to slice and wow your guests with this beauty!
How to Serve Turkey Roulade with Gruyere and Cranberries Recipe
Garnishes
For garnishes, consider fresh thyme sprigs or rosemary to echo the herbal notes of poultry seasoning and add a fresh green contrast. A few extra dried cranberries scattered around your serving platter add visual interest and a hint of natural sweetness that guests will appreciate.
Side Dishes
This roulade pairs wonderfully with creamy mashed potatoes or a wild rice pilaf to soak up every flavorful slice. Roasted autumn vegetables like Brussels sprouts, sweet potatoes, or glazed carrots complement the richness of Gruyere and the slight tartness of cranberries, creating a balanced, colorful plate.
Creative Ways to Present
For a unique presentation, slice the roulade into thick rounds and stand them upright on the plate, showcasing the beautiful spiral of filling inside. Serve on a rustic wooden board for a cozy feel, or dress up with a drizzle of pan-roast drippings or a light cranberry sauce to add gloss and extra flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Turkey Roulade with Gruyere and Cranberries Recipe keeps beautifully in the refrigerator for up to 3 days. Slice and store the turkey in an airtight container to maintain moisture and prevent drying out. It’s perfect for quick lunches or a speedy second dinner.
Freezing
If you want to save leftovers longer, slice the roulade and freeze in single-serving containers or freezer bags. Make sure to wrap tightly to avoid freezer burn. Frozen slices retain their flavor and texture well and can be thawed overnight in the fridge before reheating.
Reheating
Reheat gently in the oven at 325 degrees F wrapped in foil to keep the meat juicy, or microwave slices covered with a damp paper towel for a quicker option. Avoid overheating to preserve the creamy Gruyere texture and keep the cranberries tender and vibrant.
FAQs
Can I prepare the Turkey Roulade with Gruyere and Cranberries Recipe ahead of time?
Absolutely! You can prepare the roulade up to the roasting step and refrigerate it overnight, then roast fresh the next day. This makes it a great option for holiday meal planning without last-minute stress.
Is there a substitute for Gruyere cheese?
Yes, Emmental or Swiss cheese are excellent substitutes that offer a similar nutty, melting quality. However, choosing a mild cheese helps keep the flavors balanced with the cranberry tartness.
How do I make sure the roulade holds together while cooking?
Using butcher twine to tie the roulade at regular intervals is key. It maintains the roll’s shape and keeps all the delicious fillings neatly inside, preventing any slipping or falling apart during roasting.
What is the best way to carve the roulade?
Use a sharp carving or chef’s knife to slice crosswise into even rounds. Letting the roulade rest before slicing ensures juices settle and the slices stay intact rather than crumbling.
Can I add other fillings to this Turkey Roulade with Gruyere and Cranberries Recipe?
Of course! While the classic combo is fantastic, feel free to experiment with sautéed spinach, mushrooms, or herbs like sage for added layers of flavor. Just keep the fillings balanced so they don’t overpower the turkey.
Final Thoughts
This Turkey Roulade with Gruyere and Cranberries Recipe is truly a treasure to bring to your table, blending beautiful flavors and textures into one unforgettable dish. Once you try it, you’ll understand why it quickly becomes a favorite for special occasions and cozy family dinners alike. So don’t hesitate—roll up some joy in your kitchen and create a meal that everyone will rave about!
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Turkey Roulade with Gruyere and Cranberries Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Description
This Turkey Roulade recipe features a succulent boneless turkey breast rolled with melted Gruyere cheese and sweet dried cranberries, wrapped in its own skin for added moisture and flavor. Roasted to perfection with a crispy, golden skin, this elegant yet straightforward dish is perfect for holiday meals or special family dinners.
Ingredients
Turkey and Seasonings
- 4 lb boneless turkey breast (with skin)
- 2 tbsp olive oil
- 2 tsp poultry seasoning
- 3/4 tsp garlic powder
- 3 1/2 tsp sea salt
- 3/4 tsp black pepper
Filling
- 2 cups Gruyere cheese (shredded)
- 3/4 cup dried cranberries
Other
- Water or chicken broth (for the bottom of the pan)
- 1 tbsp unsalted butter (melted)
Instructions
- Preheat the oven: Set your oven to 350°F (177°C) to prepare for roasting the roulade.
- Remove turkey skin: Carefully peel the skin from the turkey breast without tearing it and set aside; this will later wrap the roulade.
- Prepare turkey breast: Cut out the tendon from the turkey breast center, separate the tenderloins for another use. Butterfly the thick parts, open flat, and place between plastic wrap. Pound evenly to about 3/8 inch thickness using a meat mallet.
- Season the turkey: Brush both sides of the turkey breast halves with half the olive oil. Sprinkle with half the poultry seasoning, garlic powder, salt, and pepper. Flip and repeat seasoning on the other side.
- Prepare the skin and assemble: Pat turkey skin dry and stretch it wide on parchment paper. Lay the seasoned turkey breast halves side by side on the skin. Sprinkle shredded Gruyere cheese over the turkey, followed by dried cranberries, leaving a 1-inch border around edges.
- Roll the roulade: Starting with one breast half, roll the turkey tightly, continue with the second half. Do not roll the skin yet. Once rolled, wrap the skin tightly around the roll. Secure with butcher twine tied at 1.5-inch intervals and once along the length.
- Roast the roulade: Place roulade on rack in roasting pan. Pour water or broth in the bottom of the pan. Roast at 350°F for 45-65 minutes. Rotate pan halfway through. Cook until internal temperature reaches 155°F (68°C).
- Finish with butter and high heat: Melt butter and brush all over roulade skin. Increase oven to 475°F (246°C) and roast 5-10 more minutes until skin is golden and internal temperature reaches 162-163°F (72-73°C).
- Rest the roulade: Remove from oven, tent with foil, and let rest 10 minutes until internal temperature reaches 165°F for safe serving.
Notes
- Use a meat thermometer for accurate internal temperature checks to avoid under or overcooking.
- Butter can be substituted with olive oil for a dairy-free option.
- Resting the turkey roulade is essential to keep juices locked in.
- Leftover turkey tenderloins can be reserved for other recipes like stir-fries or salads.
- Ensure to tie the roulade tightly with butcher twine to maintain shape during roasting.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
