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Sliced Stuffed Turkey Roulade

Stuffed Turkey Roulade

  • Author: Megan Keno
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 1x
  • Category: Main Course
  • Method: Baked
  • Cuisine: American


Don’t wait hours for your turkey to cook in the oven, and don’t be afraid to cook your stuffing in the bird – this stuffed turkey roulade cooks in a fraction of the time and gives you moist, flavorful stuffing all in one!


  • 1 Whole Turkey Breast section, deboned – ask your butcher
  • 1 batch Cranberry Cornbread Stuffing with Sausage
  • Salt and Pepper
  • 4 Tbsp Butter
  • Twine


  1. Preheat oven to 350 degrees. Place turkey breast section skin side down. Using a sharp knife filet the larger portions of the breast, making horizontal slices nearly through the breast to create a flap.
  2. Flip the breast meat so that it lays as flat as possible. Use a meat tenderizer to get the breast meat to an even thickness if necessary.
  3. Season the breast with salt and pepper. Spoon prepared stuffing over the entire breast.
  4. Starting at one side, begin to roll the meat and stuffing into a roll. Once you reach the end, lay the seam on the bottom.
  5. Clean hands and gather about 6 feet of twine. Create a loop knot at one end and shimmy it under one end of the chicken. Create a small loop (like a lasso), and repeat the process, making loops and “trussing” the chicken, until you reach the end. Ensure that the twine is tight and holds the chicken in its rolled shape.
  6. Transfer to a baking dish that has been sprayed with non-stick spray. Rub the outer skin of the chicken with butter.
  7. Bake for 45-60minutes or until the chicken reaches 160 degrees. Let rest for 20 minutes after roasting. Remove twine and slice using a sharp knife. Serve immediately.