Turkey Breast Roulade with Chestnut-Cranberry Stuffing (Roast, 75 minutes)
Silky roasted turkey slices reveal a ribbon of soft chestnut and tart cranberry stuffing, browned exterior giving way to moist, tender meat. The contrast of nutty roasted chestnuts, sweet-tart dried cranberries, and warm sage threads through each bite, while a glossy pan jus ties everything together.
For the stuffing, use toasted packaged chestnuts or pre-roasted vacuum-packed chestnuts if fresh are unavailable; substitute toasted pecans for chestnuts for extra crunch. If you prefer a lighter sauce, skip the wine and deglaze with extra chicken stock; for make-ahead convenience, roll and tie the roulade up to 24 hours ahead and refrigerate, bringing it to room temperature before roasting.
Serve sliced on a platter for holiday dinners, Christmas lunches, or a special weekend meal; it pairs well with roasted root vegetables, creamy mashed potatoes, or a simple winter green salad. Leftovers slice thin for sandwiches or heat gently and serve over grains for weeknight bowls.
How to Make It
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1
Preheat the oven to 190°C (375°F). Pat the turkey breast dry and place skin-side down on a cutting board.
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2
Slice the breast horizontally to butterfly into a single even sheet about 1.5 cm thick; if needed, lightly pound with a meat mallet through plastic to even thickness.
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3
Mince the shallot and garlic. Finely chop the chestnuts, sage leaves, and thyme leaves.
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4
Heat 1 tbsp olive oil and 20 g butter in a skillet over medium heat. Sauté the shallot and garlic until translucent, about 3 minutes. Add chopped chestnuts and cook 2 minutes more.
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5
Remove skillet from heat and stir in dried cranberries, bread crumbs, lemon zest, half the lemon juice, chopped herbs, remaining 40 g butter crumbled, salt, and pepper. Adjust seasoning; the mixture should be moist but not soggy.
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6
Spread the stuffing evenly over the butterflied turkey, leaving a 2 cm border. Roll the turkey tightly from the long side into a roulade and tie with kitchen twine at 3–4 intervals to secure.
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7
Rub the roulade with remaining olive oil, season the exterior with a pinch of salt and pepper. Heat a heavy, ovenproof skillet over medium-high heat and sear the roulade on all sides until golden, about 2 minutes per side.
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8
Transfer the skillet to the oven and roast until the internal temperature reaches 68–70°C (155–158°F), about 50–65 minutes depending on thickness. Tent with foil and rest 15 minutes (the temperature will continue to rise to safe serving temp).
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9
Remove twine and slice the roulade into 1.5 cm thick rounds. While the roulade rests, make the pan jus: place the skillet over medium heat, add white wine to deglaze, scraping browned bits, reduce by half, then add chicken stock and remaining lemon juice and simmer until slightly thickened, about 6–8 minutes. Swirl in a knob of butter off the heat to finish.
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10
Arrange sliced roulade on a platter, spoon pan jus over or serve on the side. Garnish with extra sage leaves and a few whole cranberries if desired.
Still hungry? Try one of these
Chestnut and Mushroom Endive Boats — Roasted Winter Appetizer
Roasted chestnut and wild mushroom filling spooned into crisp endive leaves with pomegranate, pistachio crunch, and a maple-lemon drizzle.