Cranberry and Pistachio Stuffed Turkey Roulade with Orange Pan Jus

Cranberry and Pistachio Stuffed Turkey Roulade with Orange Pan Jus ingredients

• 2.5 lbs boneless, skinless turkey breast
• 2 tbsp olive oil
• 1 tsp salt
• 0.5 tsp black pepper
• 2 tbsp unsalted butter
• 2 large shallots
• 3 garlic cloves
• 1.5 cups fresh breadcrumbs
• 0.5 cup dried cranberries
• 0.5 cup shelled pistachios
• 0.25 cup fresh parsley
• 1 tbsp fresh thyme leaves
• 1 tsp orange zest
• 0.25 cup chicken or vegetable broth
• 0.5 tsp salt
• 0.25 tsp black pepper
• 0.5 cup dry white wine
• 1.5 cups chicken broth
• 0.25 cup orange juice
• 1 tbsp cornstarch
• 2 tbsp cold water
• 1 tbsp unsalted butter

How to make Cranberry and Pistachio Stuffed Turkey Roulade with Orange Pan Jus

1. Preheat your oven to 375°F (190°C) and prepare a roasting pan by placing a wire rack inside or lightly greasing the bottom.
2. Butterfly the turkey breast: Place the turkey breast on a cutting board, thickest side facing you. Carefully slice horizontally through the center, stopping about an inch from the opposite edge. Open the breast like a book, then cover it with plastic wrap and pound it evenly to about a 3/4-inch thickness using a meat mallet or rolling pin.
3. Prepare the stuffing: In a large skillet, melt 2 tablespoons unsalted butter over medium heat. Add the diced shallots and cook for 3-5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
4. Remove the skillet from heat and stir in the fresh breadcrumbs, dried cranberries, chopped pistachios, fresh parsley, fresh thyme leaves, orange zest, 1/4 cup chicken broth, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until well combined.
5. Assemble the roulade: Remove the plastic wrap from the turkey and spread the stuffing evenly over the flattened turkey breast, leaving about a 1-inch border on all sides. Starting from one of the longer sides, carefully roll the turkey breast tightly, ensuring the stuffing stays inside.
6. Secure the roulade: Tie the rolled turkey breast every 2 inches with kitchen twine to hold its shape. Season the outside of the roulade evenly with 1 teaspoon salt and 1/2 teaspoon black pepper.
7. Sear the turkey: Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Carefully place the turkey roulade in the hot skillet and sear for 5-7 minutes, turning occasionally, until golden brown on all sides.
8. Roast the turkey: Transfer the skillet with the seared roulade to the preheated oven. Roast for 60-75 minutes, or until an instant-read thermometer inserted into the thickest part of the roulade reaches 160°F (71°C).
9. Rest and prepare jus: Remove the roulade from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes; the internal temperature will rise to 165°F (74°C) as it rests. While the turkey rests, prepare the pan jus.
10. Make the pan jus: Place the skillet (with pan drippings) over medium heat. Pour in 1/2 cup dry white wine and deglaze the pan, scraping up any browned bits from the bottom. Simmer for 2 minutes, then add 1.5 cups chicken broth and 1/4 cup orange juice. Bring to a simmer.
11. Thicken the jus: In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth. Slowly whisk the cornstarch slurry into the simmering jus and cook, stirring constantly, for 2-3 minutes until thickened to your desired consistency. Stir in 1 tablespoon unsalted butter until melted and glossy. Season with salt and pepper to taste.
12. Serve: Remove the kitchen twine from the rested turkey roulade. Slice the roulade into 1-inch thick medallions and arrange them on a platter. Drizzle generously with the warm orange pan jus and serve immediately.

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