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Ina Garten Turkey Roulade

Ina Garten Turkey Roulade recipe
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A turkey roulade is a boneless turkey breast that’s butterflied, layered with stuffing, rolled tightly, tied with kitchen twine, and roasted. Ina Garten’s version is seasoned generously and filled with a rich, herbed bread stuffing featuring apples, onions, cranberries, sausage, and warm spices. It’s a practical and flavorful way to serve turkey without the hassle of carving around bones.

Ingredients

Scale

For the turkey roulade:

  • 1 whole boneless turkey breast, butterflied (about 5 to 6 pounds)

  • 1–2 tablespoons olive oil

  • Kosher salt and black pepper, to taste

  • Kitchen twine, for tying

For the stuffing:

  • 2 tablespoons unsalted butter

  • 1½ cups diced yellow onions

  • 1 cup diced celery

  • 1 Granny Smith apple, peeled and diced

  • ½ pound sweet Italian sausage, casings removed

  • 1 tablespoon chopped fresh rosemary

  • 1 tablespoon chopped fresh sage

  • ½ cup dried cranberries

  • ¾ cup chicken stock

  • 4 cups cubed challah or country bread, toasted

  • Salt and pepper, to taste

Instructions

Step 1: Prepare the Stuffing

Melt butter in a large skillet over medium heat. Add onions, celery, and apple. Cook for 5–7 minutes until softened. Add sausage and cook until browned, breaking it up as it cooks. Stir in rosemary, sage, cranberries, toasted bread cubes, salt, and pepper. Pour in chicken stock and mix until stuffing is moist but not soggy. Let it cool slightly.

Step 2: Butterfly and Flatten the Turkey

Lay the turkey breast skin-side down. Carefully butterfly the thickest parts to create an even thickness throughout. Place plastic wrap over the turkey and pound gently with a mallet until about ¾ inch thick all over.

Step 3: Fill and Roll the Turkey

Spread the stuffing evenly over the turkey, leaving a small border around the edges. Starting from the shorter end, roll the turkey up tightly like a jelly roll. Use kitchen twine to tie the roulade at 2-inch intervals to secure.

Step 4: Season and Roast

Preheat your oven to 350°F (175°C). Place the roulade seam-side down on a roasting pan or baking sheet. Brush with olive oil and season generously with salt and pepper. Roast for 1½ to 2 hours, or until the internal temperature reaches 150°F (65°C).

Step 5: Rest and Slice

Remove the roulade from the oven and tent loosely with foil. Let it rest for 15–20 minutes before slicing. This helps retain juices and keeps the meat tender.

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