Festive Herb-Crusted Turkey Roulade with Cranberry Glaze
This festive turkey roulade features a savory herb crust and a sweet and tangy cranberry and cream cheese filling. It's an elegant dish perfect for holiday gatherings.
Equipment
- Cutting board
- Small bowls
- Kitchen twine
- Oven-safe skillet
- Instant-read thermometer
- Saucepan
Ingredients
Roulade
- 1 ½ lbs boneless, skinless turkey breast pounded to ½-inch thickness
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon dried sage
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 4 oz cream cheese softened
- ¼ cup finely chopped dried cranberries
- 2 tablespoons finely chopped fresh parsley
Cranberry Glaze
- ½ cup cranberry sauce store-bought or homemade
- 1 tablespoon orange juice
- 1 teaspoon Dijon mustard
- ½ teaspoon fresh ginger grated
Instructions
Roulade
- Lay the pounded turkey breast flat. Combine olive oil, thyme, rosemary, sage, garlic powder, salt, and pepper, then rub the herb mixture over both sides of the turkey.
- Mix softened cream cheese, chopped dried cranberries, and fresh parsley; spread evenly over one side of the turkey, leaving a small border.
- Roll the turkey tightly and secure with kitchen twine at 1-inch intervals.
- Sear the turkey roulade in a large oven-safe skillet over medium-high heat for 3-4 minutes per side until golden brown.
- Transfer to a preheated oven at 375°F (190°C) and bake for 25-30 minutes, or until an instant-read thermometer reaches 165°F (74°C).
Glaze and Serve
- While the turkey bakes, combine cranberry sauce, orange juice, Dijon mustard, and grated ginger in a small saucepan. Simmer until slightly thickened (about 5 minutes).
- Once cooked, remove the turkey from the oven and let it rest for 10 minutes.
- Remove twine, slice into thick rounds, and drizzle with warm cranberry glaze.
Notes
To make this dish ahead, prepare the roulade up to the baking step, cover, and refrigerate. Bake just before serving. For extra flavor, you can marinate the turkey in the herb mixture for an hour or two before filling and rolling.