Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Turkey Roulade with Gruyere and Cranberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 36 reviews

  • Author: admin
  • 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

Scale

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

  1. Preheat the oven: Set your oven to 350°F (177°C) to prepare for roasting the roulade.
  2. Remove turkey skin: Carefully peel the skin from the turkey breast without tearing it and set aside; this will later wrap the roulade.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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).
  8. 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).
  9. 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

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Find it online: https://restaurantrecipesbook.com/turkey-roulade-with-gruyere-and-cranberries-recipe/