Sous Vide Turkey Roulade Recipe

This turkey roulade recipe is perfection on a plate! Your choice of turkey tenderloin or boneless, skinless turkey breast is butterflied and rolled up with a simple sausage and cranberry stuffing.

Last year the sous vide turkey breast was a hit at our Thanksgiving table. And this year we are going to serve a smoked turkey at my moms house.

This is the same rolling technique I use for the stuffed flank steak that I make. Serve with a scoop of homemade cranberry sauce or get extra fancy with cranberry apple chutney. Both are super simple recipes to make. Ask the butcher for the turkey giblets and you can make classic giblet gravy instead of the simple pan gravy I show you to make in this recipe.

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Sous Vide Turkey Roulade

Cooked to perfection in a sous vide water bath and seared in a screaming hot skillet to get an amazing golden brown color. Serve turkey roulade for your Thanksgiving feast or Christmas dinner. 

How do you reheat turkey roulade?

I reheat in a sous vide bath for 30 minutes but if you are in a real hurry, I will place slices in a pan along with a splash of chicken stock turkey stock or water and heat covered over medium high heat. The roulade will heat and steam in the pan and be ready in a few minutes. 

Can turkey roulade be made ahead of time?

I love the sous vide cooking technique because it is perfect for prepping food ahead of time. I will make the turkey roulades up to 5 days ahead of when I want to serve them. 

To reheat using sous vide, place the roulade back in a bag and submerge back into a preheated 140 water bath. Warm for 30 minutes, remove, slice and serve. 

How do you butterfly a turkey breast?

1. Remove extra fat from the turkey breast.
2. Place one hand on the thicker edge of the turkey breast and using a sharp chef knife, start slicing the turkey breast or tenderloin along the length.
3. Using long, slow strokes with the chef knife, carefully slice the turkey breast in half, horizontally, as a book would open.
4. Do not cut all the way through.
5. Leave the last 1/2 inch of the breast in tact.
6. Open the turkey breast as you would open a book and press the meat open.

Ingredients to make turkey roulade:

• boneless turkey breast half, skin removed and butterflied or turkey tenderloins
• chicken broth
• stuffing cubes
• onion
• ground sausage
• apple cider
• cloves garlic, minced 
• unsweetened dried cranberries
• pecans
• fresh sage or dried sage, crumbled
• salt and pepper

How to make a turkey roulade:

1. Preheat the sous vide water bath. 
2. Place the butterflied turkey breast or tenderloin between two sheets of plastic wrap and lightly pound with a meat mallet.
3. Make the stuffing.
4. Spread the stuffing over one side of the turkey, leaving about 1/2 inch uncovered on all sides.

5. Tightly roll up and secure tightly with kitchen twine, trying to keep all the stuffing inside.

6. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side.
7. Place the seared turkey roulade in a sous vide bag, silicone bag or a freezer gallon sized zip top bag.

8. Submerge the bag in the heated sous vide water bath. 
9. Cook for 6 hours.

How to finish off the sous vide turkey roulade

1. Remove the turkey roulades from the bag and place on a clean plate.
2. Save the turkey juices from the bag if you are making gravy.
3.  Heat a heavy bottom or cast iron skillet to almost smoking. 
4. Re-sear the turkey roulade on all sides.
5. Remove the cooking twine and slice in 1/2″ slices.
6. Serve with cranberry sauce and gravy.

How to make a turkey pan gravy:

1. In a heavy bottom pan, melt 2 tablespoons of butter and whisk in 2 tablespoons of flour.
2. Cook the roux for 1 minute to cook out the flour taste.
3. Add the turkey juices from the bag and whisk to combine. The mixture will be thick.
4. Add additional turkey or chicken stock to thin out the thickened gravy base.
5. If you like, add a splash of shite wine.
6. Bring to a simmer and season with salt and pepper. 

How to cook turkey roulade in the oven.

1. Heat the oven to 375.
2. After searing the turkey roulades in a hot pan, cover the roulade tightly with foil and roast in the oven until an instant-read meat thermometer inserted in the thickest part registers 165°F, 60 to 65 minutes.
3. Remove the turkey breast from the oven, transfer to a cutting board, tent with aluminum foil, and let rest for 15 minutes before slicing.

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Turkey Roulade Recipe

Sarah Mock

This turkey roulade recipe is perfection on a plate! Your choice of turkey tenderloin or boneless, skinless turkey breast is butterflied and rolled up with a simple sausage and cranberry stuffing. 

4.75 from 8 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 6 hrs

Total Time 6 hrs 20 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Sous Vide

Cuisine American

Servings 8 Servings

Calories 555 kcal

Equipment

• FoodSaver Vacuum Sealer Machine with Bags and Rolls Starter Kit
• Joule Sous Vide
• Anova Culinary Sous Vide Cooker
• LIPAVI 19 Qt Sous Vide Water Bath
• Lid for Sous Vide Container, with precision cut-out

Ingredients

  

1x2x3x

• One 2-1/2-pound boneless turkey breast half skin removed and butterflied or 4 turkey tenderloins
• 2 cups low-sodium chicken broth
• 1 box stuffing cubes about 3 cups
• 1 small onion diced (about 1 cup)
• 8 ounces ground sausage
• 1 cup apple cider
• 2 large cloves garlic minced
• 1/2 cup unsweetened dried cranberries
• 1/3 cup chopped pecans
• 2 tablespoon chopped fresh sage or 3 teaspoons dried crumbled
• 1/2 teaspoon salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste

Instructions

 

• Preheat the sous vide water bath to 140F. 
• Butterfly turkey breasts or turkey tenderloins.
  
• Place the butterflied turkey breast or tenderloin between two sheets of plastic wrap and lightly pound with a meat mallet to an even thickness of about 1/2 inch. Keep cold while you prepare the stuffing.
  
• Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside to cool. 
• In a medium sized skillet over medium high heat, brown the sausage, breaking it up with a wooden spoon. Cook until no longer pink.
• Add an additional tablespoon of oil in a large heavy skillet over medium heat.
• Add the diced onion and cook, stirring, until golden brown, 12 to 15 minutes.
• Add the garlic and cook another minute.
• Add the stuffing cubes, cranberries, pecans, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and 1/2 cup of the broth to the pan. depending upon the consistency of the stuffing (you want the mixture to be moistened, but not too wet, since the turkey will release moisture when cooked).
  
• Spread the stuffing over one side of the turkey, leaving about 1/2 inch uncovered on all sides.
  
• Tightly roll up and secure tightly with kitchen twine, trying to keep all the stuffing inside.
  
• 
• Heat 1 tablespoon oil in a large heavy bottom pan over medium heat until hot and almost smoking.
• Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side.
  
• Place the seared turkey roulade in a sous vide bag, silicone bag or a freezer gallon sized zip top bag.
  
• Submerge the bag in the heated sous vide water bath. Secure the bag to the side of the container.
  
• Cook for 6 hours.
• Remove the kitchen twine and slice into 1/2" slices.
  
• Serve with cranberry sauce and a pan gravy.
  

Video

Notes

How do you butterfly a turkey breast?

1. Remove extra fat from the turkey breast.
2. Place one hand on the thicker edge of the turkey breast and using a sharp chef knife, start slicing the turkey breast or tenderloin along the length.
3. Using long, slow strokes with the chef knife, carefully slice the turkey breast in half, horizontally, as a book would open.
4. Do not cut all the way through.
5. Leave the last 1/2 inch of the breast in tact.
6. Open the turkey breast as you would open a book and press the meat open.

Nutrition

Serving: 1gCalories: 555kcalCarbohydrates: 29gProtein: 54gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 16gTrans Fat: 2gCholesterol: 142mgSodium: 900mgFiber: 2gSugar: 13g

Tried this recipe?Let us know how it was!

Sarah Mock

CEO/Owner/Founder/Culinary Blogger

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.