This Thanksgiving season, the big question remains….how do you turkey? Smoked, upside-down, fried or bagged?
I used to be team upside-down all the way, BUT the past couple of years I’ve officially switched teams after discovering the best Thanksgiving turkey that’s full of flavor and oh-so juicy. I am now proudly team roulade!
What’s even better, it only takes a little over an hour to bake and you can literally add or modify whatever you want for the filling. Please be advised, if you choose to make this roulade, your friends and family will beg you to do it year after year. 😁
Whether you’re hosting a crowd for Thanksgiving, a dinner for two or just want to change it up this year, you’ll love this Turkey Roulade recipe! Read on for everything you need to know to make the best turkey roulade to grace your Thanksgiving table.
Step 1. Visit your favorite grocer or butcher to pick out your turkey. My favorite local spot is Haggen in Burlington and I love Mary’s free-range organic whole turkey.
TIPS : I highly recommend asking the meat department to “debone” your turkey for you. Yes, they will do this for you saving you the unglamorous chore. (You might need to fill out a slip to place an order to have them debone it and come back to pick it up, I’d suggest doing this in advance to make sure it’s ready when you need it, especially during the holidays).
Step 2. Gather the goods. Butter, caramelized onion jam, prosciutto, pancetta, onion, whole garlic, organic sausage, fresh basil, fresh rosemary, sage, chives and basil plus your favorite white wine for sipping and cooking. You’ll also need a meat tenderizer, plastic Saran Wrap, cheese grater and kitchen twine.
Step 3. Prep filling. sauté sausage and onion. Add pancetta, seasonings, fresh chopped basil, rosemary, sage and chives. Set aside.
Step 4. Flatten turkey. Lay out your turkey on plastic wrap (skin-side down) then add a layer (or two) of plastic on top. Next, use a meat tenderizer to pound the turkey until it’s flattened about 1/2”-1” thick and shape into a rectangle as much as possible. (this takes a while and can count as your arm work-out for the day 💪🏼).
Step 5. Slather. Create your own gourmet butter spread with garlic and seasonings. Use a spatula to spread your butter mixture over the entire turkey. Next follow suit with the caramelized onion jam.
Step 6. Add filler. Spread your filler on next then add the prosciutto on top.
Step 7. Grab a friend. Cut twine into strips and have help rolling your turkey length-wise, then tie kitchen twine in 2-3″ sections along the turkey to hold it together.
Step 8. Place your turkey roulade seam-side down in the baking dish or pan. Tuck whole sage leaves on top underneath your twine. Season top of turkey. Then shred butter (yes butter!) over the entire top of your turkey. Add 1 cup water and 1 cup wine to pan and place turkey in pre-heated oven.
Then grab coffee, tea or wine and sip till done ✔️
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Turkey Roulade
Ingredients
Method
- Pre-Heat oven to 350°F (180°C) then prep filling. Heat 2 Tbsp olive oil in pan. Sauté sausage and onion. Add pancetta, seasonings, fresh chopped basil, rosemary, sage and chives. Set aside.
- Prep gourmet butter spread. Cream together butter with seasonings.
- Flatten Turkey. Lay out your turkey on plastic wrap (skin side down) then add a layer (or two) of plastic on top. Using a meat tenderizer pound the turkey until it’s flattened about 1/2”-1” thick and shape into a rectangle as much as possible.
- Slather. Use a spatula to spread butter mixture over entire top of turkey. Next follow suit with the sweet onion jam.
- Add filler. Spread your filler on next then add the prosciutto on top.
- Grab a friend. Cut twine into strips and roll your turkey (you'll probably need help for this part). Tie twine in sections 2-3" apart along the turkey to hold it together.
- Place seam-side down in a baking dish or pan. Sprinkle additional seasoning as desired on top of turkey then slip whole sage leaves under the twine down the center of the roulade. Next, shred butter on top.
- Add 1 cup water and 1 cup wine to the bottom of cooking pan (not over the turkey) and place in pre-heated oven. Roast for between 1 1/2 and 1 3/4 hours (This depends on how large your turkey is.) until the skin is golden brown and the internal temperature is 150 degrees F.
- Remove from the oven, cover with foil, and allow to rest for 15 minutes. Slice in 1/2-inch-thick slices and serve warm with the pan juices.
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