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Turkey Roulade with Apple Cider Gravy


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  • one 2 1/2 pound boneless turkey breast half, skin removed and butterflied
  • 2 1/2 to 2 3/4 cups low sodium chicken broth
  • 5 slices day old bread, crusts removed and cubed (about 2 1/2 cups)
  • 1 medium onion, diced (1 1/2 cups), plus 1 cup onion thinly sliced into half moons
  • 1 cup apple cider
  • 2 large cloves garlic, minced
  • 1/2 cup unsweetened dried cranberries
  • 1/3 cup chopped pecans
  • 3 tbsp cider vinegar
  • 2 tbsp plus 2 tsp chopped fresh sage or 3 tsp dried
  • 2 tbsp canola oil
  • 1 tsp cornstarch dissolved in 1 tbsp cold water
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • twine



Step 1

Place turkey between 2 sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about 3/4 inch. Set aside while you prepare the stuffing.
Toast the pecans in a small dry skillet over medium high until fragrant, stirring frequently, about 3 minutes; set aside.
Preheat the oven to 375F.
Place the cranberries in a small saucepan and cover with water. Bring to a boil, cook for 1 minute, then remove from the heat, drain, and set aside.
Heat 1 tbsp of oil in a large skillet over medium heat. Add the diced onion and cook, stirring, until golden but not blackened, 12 to 15 minutes. Add the garlic and cook another 2 to 3 minutes. Add the bread, cranberries, pecans, 2 tbsp fresh or 2 tsp dried sage, and 1/2 to 3/4 cup of broth. Cook over low heat for 2 to 3 minutes, then remove from the heat.
Sprinkle the salt and pepper over both sides of the turkey. Spread the stuffing over one side of the turkey, leaving about 1-1/2 to 2 inches uncovered on all sides. Roll up and secure tightly with kitchen twine, trying to keep all the stuffing intact.
Heat the remaining 1 tbsp oil in large dutch oven or medium roasting pan over medium heat until hot. Sear the stuffed turkey breast on all sides until lightly browned, 3 to 4 minutes per side. Sprinkle the sliced onion around the turkey, pour in 1 1/2 cups of the broth, cover tightly and roast in the oven until 165F, 60 to 65 minutes. Remove the turkey from the oven, transfer to cutting board, tent with foil and let rest while making the gravy.
Add the cider, 1/2 cup broth, vinegar, and remaining sage to roasting pan, bring to a boil and cook, stirring occasionally, until reduced by 1/3, about 10 minutes. Slowly add the cornstarch mixture, stirring constantly, and cook for 3 minutes more. The gravy should not be thick, just slightly thicker than a jus. Season with salt and pepper.
Remove the twine and cut turkey into 1 1/2 inch thick slices.


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