Cranberry and Herb Stuffed Turkey Roulade with Pan Gravy

Cranberry and Herb Stuffed Turkey Roulade with Pan Gravy ingredients

• 2.5 lbs boneless, skinless turkey breast
• 2 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 tbsp unsalted butter
• 1 large shallot
• 2 cloves garlic
• 1 tbsp fresh sage
• 1 tsp fresh thyme
• 0.5 tsp fresh rosemary
• 0.5 cup dried cranberries
• 0.5 cup plain breadcrumbs
• 2 tbsp chicken broth
• 0.25 tsp kosher salt
• 0.13 tsp black pepper
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 0.25 cup dry red wine (e.g., Pinot Noir)
• 2 cups chicken broth
• 1 tbsp fresh parsley

How to make Cranberry and Herb Stuffed Turkey Roulade with Pan Gravy

1. Preheat your oven to 375°F (190°C). Prepare the turkey breast by butterflying it open so it lies flat, then cover with plastic wrap and pound it evenly to about 1/2-inch thickness using a meat mallet.
2. In a medium skillet, melt 1 tablespoon of unsalted butter over medium heat. Add the diced shallot and cook for 2-3 minutes until softened. Stir in the minced garlic, chopped fresh sage, thyme, and rosemary, cooking for another minute until fragrant.
3. Remove the skillet from the heat and transfer the aromatic mixture to a bowl. Add the dried cranberries, plain breadcrumbs, 2 tablespoons of chicken broth, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Mix well to combine.
4. Spread the prepared stuffing evenly over the pounded turkey breast, leaving about a 1-inch border on all sides. Tightly roll the turkey breast starting from one long edge, ensuring the stuffing stays inside.
5. Secure the roulade with kitchen twine at 1-inch intervals to maintain its shape during cooking. Season the entire surface of the rolled turkey with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
6. Heat 2 tablespoons of olive oil in a large oven-safe skillet (cast iron works well) over medium-high heat. Carefully place the turkey roulade in the hot skillet and sear for 3-4 minutes per side, until deeply golden brown all around.
7. Transfer the skillet to the preheated oven and roast for 40-50 minutes, or until an instant-read thermometer inserted into the thickest part of the roulade reaches 160°F (71°C).
8. Remove the skillet from the oven and carefully transfer the turkey roulade to a cutting board. Tent it loosely with foil and let it rest for at least 10-15 minutes before slicing, allowing the internal temperature to reach 165°F (74°C) and the juices to redistribute.
9. While the turkey rests, prepare the pan gravy: Return the skillet with turkey drippings to medium heat. Add 2 tablespoons unsalted butter and melt. Whisk in 2 tablespoons all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
10. Gradually whisk in 1/4 cup dry red wine (if using) and scrape up any browned bits from the bottom of the pan. Slowly whisk in 2 cups of chicken broth, bringing the gravy to a simmer. Cook, stirring occasionally, for 5-7 minutes, or until the gravy thickens to your desired consistency. Season with salt and pepper to taste.
11. Remove and discard the kitchen twine from the rested turkey roulade. Slice the roulade into 1-inch thick rounds. Arrange on a platter and spoon the warm pan gravy over the slices. Garnish with fresh chopped parsley before serving.

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