Cranberry & Pistachio Stuffed Turkey Roulade with Pan Gravy

Cranberry & Pistachio Stuffed Turkey Roulade with Pan Gravy ingredients

• 2.5-3 lbs Boneless, skinless turkey breast
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• as needed Kitchen twine
• 2 tbsp Unsalted butter
• 0.5 cup Yellow onion
• 0.5 cup Celery
• 1 tbsp Fresh sage
• 0.5 cup Dried cranberries
• 0.5 cup Shelled pistachios
• 0.5 cup Panko breadcrumbs
• 0.25 cup Chicken broth
• 1 Large egg
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• all Reserved turkey drippings
• 2 tbsp All-purpose flour
• 2 cups Chicken broth
• 0.25 cup Dry white wine
• 1 sprig Fresh thyme
• to taste Salt and pepper

How to make Cranberry & Pistachio Stuffed Turkey Roulade with Pan Gravy

1. Place the 2.5-3 lbs boneless, skinless turkey breast on a cutting board. Using a sharp knife, carefully butterfly the breast by slicing horizontally through the thickest part, being careful not to cut all the way through, so it opens like a book.
2. Cover the butterflied turkey with plastic wrap. Using a meat mallet or rolling pin, pound the turkey evenly to about 1/2-inch thickness. This creates a uniform surface for rolling and ensures even cooking.
3. In a medium skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 1/2 cup finely diced yellow onion and 1/2 cup finely diced celery; cook until softened, about 5-7 minutes. Stir in 1 tablespoon minced fresh sage and cook for 1 minute more until fragrant.
4. Remove the skillet from heat and transfer the vegetable mixture to a bowl. Add 1/2 cup chopped dried cranberries, 1/2 cup roughly chopped shelled pistachios, 1/2 cup panko breadcrumbs, 1/4 cup low-sodium chicken broth, 1 lightly beaten large egg, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to combine.
5. Remove the plastic wrap from the turkey. Season the flattened turkey with 1 teaspoon salt and 1/2 teaspoon black pepper. Spread the stuffing evenly over the turkey, leaving a 1-inch border on all sides.
6. Starting from one of the long sides, carefully roll the turkey breast tightly into a log. Secure the roulade with kitchen twine at 1-inch intervals to maintain its shape during cooking.
7. Preheat your oven to 375°F (190°C). Heat 2 tablespoons of olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Carefully place the roulade seam-side down in the hot skillet and sear for 5-7 minutes, turning occasionally, until nicely browned on all sides. This develops a rich crust and locks in flavor.
8. 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 center of the roulade reaches 160°F (71°C).
9. Remove the roulade from the oven, transfer it to a cutting board, and tent loosely with foil. Let it rest for 15-20 minutes. During this time, the internal temperature will rise to 165°F (74°C), and the juices will redistribute, ensuring a tender and moist turkey. Keep the skillet with the drippings on the stovetop for the gravy.
10. Place the skillet with turkey drippings over medium heat. If there are excessive drippings, pour off all but about 2 tablespoons. Whisk in 2 tablespoons all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a light roux. Slowly whisk in 2 cups low-sodium chicken broth and 1/4 cup dry white wine (if using), along with 1 sprig fresh thyme.
11. Bring the gravy to a simmer, whisking frequently, until it thickens to your desired consistency, about 5-7 minutes. Season with salt and pepper to taste. Remove the thyme sprig before serving.
12. Remove the kitchen twine from the rested roulade. Slice the roulade into thick, medallions (about 1-inch thick). Arrange on a platter and serve immediately with the warm pan gravy.

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