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Turkey Roulade Recipe
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.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. 
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sous vide turkey roulade
Prep Time20 minutes
Cook Time6 hours
Prep Time6 hours 20 minutes
servings8 Servings

Ingredients

  • One 2-½-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
  • ½ Cup unsweetened dried cranberries
  • ⅓ Cup chopped pecans
  • 2 tablespoon chopped fresh sage or 3 teaspoons dried crumbled
  • ½ Teaspoon salt plus more to taste
  • ¼ Teaspoon Black Pepper plus more to taste

Instructions

  1. Preheat the sous vide water bath to 140F. 
  2. Butterfly turkey breasts or turkey tenderloins.
  3. 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 ½ inch. Keep cold while you prepare the stuffing.
  4. Toast the pecans in a small dry skillet over medium-high heat until fragrant, stirring frequently, about 3 minutes; set aside to cool. 
  5. In a medium sized skillet over medium high heat, brown the sausage, breaking it up with a wooden spoon. Cook until no longer pink.
  6. Add an additional tablespoon of oil in a large heavy skillet over medium heat.
  7. Add the diced onion and cook, stirring, until golden brown, 12 to 15 minutes.
  8. Add the garlic and cook another minute.
  9. Add the stuffing cubes, cranberries, pecans, 2 tablespoons of the fresh or 2 teaspoons of the dried sage, and ½ 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).
  10. Spread the stuffing over one side of the turkey, leaving about ½ inch uncovered on all sides.
  11. Tightly roll up and secure tightly with kitchen twine, trying to keep all the stuffing inside.
  12. Heat 1 tablespoon oil in a large heavy bottom pan over medium heat until hot and almost smoking.
  13. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side.
  14. Place the seared turkey roulade in a sous vide bag, silicone bag or a freezer gallon sized zip top bag.
  15. Submerge the bag in the heated sous vide water bath. Secure the bag to the side of the container.
  16. Cook for 6 hours.
  17. Remove the kitchen twine and slice into ½" slices.
  18. Serve with cranberry sauce and a pan gravy.

Nutrition

Serving: 1 | Calories: 555kcal | Carbohydrates: 29g | Protein: 54g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 142mg | Sodium: 900mg | Fiber: 2g | Sugar: 13g

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 ½ inch of the breast in tact.
  6. Open the turkey breast as you would open a book and press the meat open.

 

CourseSous Vide
CuisineAmerican
Keywordsous vide turkey roulade recipe, turkey roulade recipe
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