To preface, this recipe is WORK 😂 but I promise it’s worth it! ➡️ Recipe: Turkey Roulade Serves 10-12 Cook time: 2-2 1/2 hours Ingredients- - [ ] 8-9 lb Turkey breast, skinned, boned and butterflied Stuffing: - [ ] 1/2 lb hot Italian sausage - [ ] 3 cups of traditional stuffing, boxed - [ ] 3 cups chicken broth - [ ] 1/2 cup celery, small dice - [ ] 1/2 cup carrots, small dice - [ ] 1/3 cup pine nuts, toasted, optional - [ ] 1 small onion, small dice (about 1 cup) - [ ] 1/2 cup dried cranberries - [ ] 1/2 cup orange juice - [ ] 4 Tbsp butter, softened - [ ] 3 cloves of garlic, minced - [ ] 1 tsp fresh thyme, chopped - [ ] 1/2 tsp onion salt - [ ] 1/2 tsp black pepper - [ ] 1/2 tsp garlic powder - [ ] Kosher salt to taste - [ ] Black pepper to taste - [ ] Cooking oil - [ ] Twine for tying turkey - [ ] *(3) Carrots peeled and cut into 2 inch chunks, (5-6) celery stalks cut into 2 inch chunks, (3) onions cut into quarters and whole sprigs of thyme for roasting pan. 1. To start, at least 24 hours but preferably 48 hours in advanced, skin turkey breasts keeping the skin whole. Try not to split or cut the skin until needed, set aside. 2. If you’re buying whole turkey breasts that come with the ribs and wings like I did, debone the breast and then butterfly the turkey. It’s also very important to flatten out the butterflied turkey to about 1 inch thickness using a meat hammer. This tenderizes the turkey. Season generously with salt (about 2 tbsp for the entire breast and skin) and pepper (about 1 tbsp) and leave it marinated along with skin for 24-48 hours in plastic sealed bag and in the fridge. 3. First, rehydrate dried cranberries with orange juice in a large pan for 4-5 mins on medium heat or until liquid is dissolved and cranberries are plump. Remove from pan. 4. In the same pan, add cooking oil and remove Italian sausages from casing and sauté until cooked through. 5. In the same pan, add chopped onions, carrots, celery, minced garlic, thyme and sauté until onions are translucent. 6. Add rehydrated cranberries and pine nuts (optional). Season with onion salt, garlic powder and pepper. Let it cook for another 2-3 minutes. 7. Add boxed stuffing mix and combine well. Set the stuff mixture to cool for at least 20 mins before stuffing turkey breasts. 8. Preheat oven to 350F. 9. On a cutting board lay out turkey breast cut side up. Spread 1/4 inch thickness of stuffing mixture on the turkey, leaving 1-2 inch parameter free of stuffing. Don’t over flow it because it will be hard to roll up. Make sure to pack the stuffing so that it’s not loose, otherwise it’ll all fall part when rolling. 10. Starting on the bottom edge, start to roll and gather turkey, tucking the stuffing and roll up until the end. Think ROLL CAKE. 11. Measure skin to the roulade and cut where there is excess and use the rest or cover any exposed areas of the breasts. Then tie the roll firmly with twine every 1- 1/2 inches to hold it all together. 12. In a large roasting pan, line bottom with chunks of onions, carrots, celery, and fresh thyme. Lay down the turkey breasts on top and butter the turkey breasts well. 13. Season with salt (1 tsp) and black pepper (1/2 tsp). Pour chicken stock on the edge of pan, careful not to rinse turkey of seasonings. 14. Tent the turkey with foil. Bake in the oven for 2 1/2 hours or until internal temperature reaches 155F (testing multiple areas). Cook time varies on ovens. Uncover and broil on low for 5 mins to turn the skin golden brown. *Half way through the cooking process, I like to turn the pan in to the opposite side to have an even bake on the roulade. 15. Once cooked through, rest the roulade for 20-30 mins and then slice 1 inch thickness and serve with your favorite holiday sides. Enjoy! #turkey #turkeyroulade #howtomaketurkey #turkeyrecipe #Recipe #thanksandgiving #thanksgivingdinner - @stephvnietea