GOLDEN VALLEY, Minn. — How does this sound for your Thanksgiving dinner? A boneless breast is wrapped around stuffing and rolled into a perfectly sliceable "roast" that offers the ideal stuffing-to-turkey ratio. Perfect for impressing guests, this recipe cooks faster and is easier to serve than a whole bird while still delivering a classic Thanksgiving taste in every bite.
Kowalski's Culinary & Branding Director, Rachael Perron, is back at KARE 11 Saturday for the annual Thanksgiving Show to deliver a tasty dish.
RECIPE: Thanksgiving Turkey Roulade
(Serves 4)
- 2-3 lb. split turkey breast, deboned, butterflied and pounded to an even ¼-½" thickness (see Tasty Tip)
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- 3 cups (approx.) Kowalski's Sausage & Sage or Wild Rice & Mushroom Stuffing (from the Deli Department)
- kitchen twine
- ¼ cup (½ stick) Kowalski's Unsalted Butter, melted
- 2 cups chicken broth
- Kowalski's Mashed Potatoes and Kowalski's Poultry Gravy (from the Deli Department), warmed, for serving
- chopped fresh herbs (such as rosemary, thyme and/or sage), to taste
- Preheat oven to 375°.
- Lay flattened turkey skin-side down on a cutting board, short end facing you; season liberally with salt and pepper.
- Evenly spread stuffing on turkey breast, leaving a little more than a ½" border. Starting at the end closest to you, tightly roll the turkey around the stuffing, tucking in the ends to contain the filling. Tightly tie roulade with twine 1-2 times down the length of the roll, then across the width at 1" intervals.
- Transfer roulade to a roasting rack set in a roasting pan. Brush with about ½ of the melted butter; season liberally with salt and pepper. Pour broth into the bottom of the pan.
- Roast roulade until internal temperature reaches 150° (50-60 min.), brushing with remaining butter about halfway through; increase temperature to 400° in the last 10 min. to crisp and darken the skin, if desired.
- Remove roulade from oven; let rest on the rack for 15 min. (internal temperature will increase to 165° during this rest period).
- Remove twine; slice roulade crosswise into ½" slices.
- Serve over mashed potatoes; drizzle with gravy and garnish with herbs.
Tasty Tip:
Ask one of our butchers to debone and butterfly your turkey breast* or do it yourself, like so:
Remove the bone from the turkey breast. Lay the turkey breast flat on a cutting board, skin side down, with the shortest side facing you. Keeping a knife parallel to the board, use short strokes to carefully slice the breast in half horizontally, stopping about ¾" before reaching the left side. Open the turkey breast like a book. To flatten, cover it with plastic wrap; starting in the center, use a rolling pin or meat mallet to pound the breast to an even ¼-½" thickness, being careful not to rip through the turkey.
* Please allow 24 hrs. notice during busy periods.