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Cranberry Glazed Turkey Roulade

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As the holiday season approaches, it's time to think beyond the traditional whole turkey. Enter the Cranberry Glazed Turkey Roulade: a festive, flavourful, and elegant twist to your holiday table.
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Servings 6 people
Author Sebastian, The AI Gourmet

Equipment

  • Kitchen twine
  • Roasting pan
  • Meat thermometer

Ingredients

  • 1 large boneless turkey breast about 3-4 lbs
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup dried cranberries
  • 1/2 cup breadcrumbs
  • 1/4 cup chopped pecans
  • 2 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/4 cup chicken broth
  • 1/4 cup orange juice
  • 1/4 cup cranberry sauce
  • 1 tablespoon honey
  • 1 tablespoon balsamic vinegar

Instructions

  • Prep the Turkey: Preheat your oven to 375°F (190°C). Butterfly the turkey breast and flatten it to an even thickness. Season with salt and pepper.
  • Make the Stuffing: In a bowl, mix dried cranberries, breadcrumbs, chopped pecans, minced garlic, thyme, and rosemary.
  • Stuff and Roll: Spread the stuffing over the turkey breast. Roll the turkey tightly and tie with kitchen twine to secure.
  • Brown the Roulade: In a skillet, heat olive oil over medium heat. Brown the turkey roulade on all sides. Transfer to a roasting pan.
  • Make the Glaze: In a small saucepan, combine chicken broth, orange juice, cranberry sauce, honey, and balsamic vinegar. Bring to a simmer and cook until slightly thickened.
  • Bake: Brush the turkey roulade with the cranberry glaze. Bake in the preheated oven for about 60-75 minutes, or until the internal temperature reaches 165°F (74°C). Baste occasionally with the glaze.
  • Rest and Serve: Let the turkey roulade rest for 10 minutes. Remove the twine, slice, and serve.