Cranberry-Brie Turkey Roulade with Red Wine Sauce Recipe

Photo Credit: Recipe Corner - Amanda Patton
Cook Time: 1 hour 10 min
Prep Time: 20 min
( Serves 6 )
For the Turkey Roulade:
2 whole skin-on, boneless turkey breast halves (about 3 pounds total)*
1 teaspoon salt
3 tablespoon butter
1 whole red onion (finely chopped)
4 whole garlic cloves (minced)
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 tablespoon fresh rosemary (chopped)
1 tablespoon fresh thyme (stems removed)
1 tablespoon fresh sage (chopped)
1/2 cup brie cheese (cut into small cubes)
For the Red Wine Sauce:
1 cup red wine (such as Pinot Noir)
1/4 cup maple syrup
3/4 cup fresh cranberries
1/8 teaspoon salt

For the turkey roulade:

  1. Preheat oven to 400 degrees F.
  2. Melt butter in a large skillet over medium heat. Add onions to skillet and saute until soft, about 4-5 minutes.
  3. Add garlic, dried cranberries, walnuts, rosemary, thyme, and sage to skillet. Cook for 2-3 minutes, stirring occasionally. Remove from heat and set aside until you're ready to stuff the turkey breasts.
  4. Working with one breast at a time, arrange turkey (skin side up) on a work surface with narrower, pointed end nearest you. Determine which long side of the breast is thickest, then, starting from that side and holding knife parallel to work surface, cut breast horizontally almost in half, stopping 1 inch from other side. Open breast like a book and put between 2 sheets of plastic wrap.
  5. Pound turkey to 1/2-inch thickness with flat side of a meat pounder or with a rolling pin. Discard top sheet of plastic wrap and pat turkey dry. Repeat process with other turkey breast. Sprinkle each turkey breast with 1/4 teaspoon salt.
  6. Spread stuffing on each turkey breast, leaving a 1/2-inch border all around. Arrange brie cheese cubes evenly over stuffing on both turkey breasts. Starting at a long end, roll turkey over stuffing; pat and tuck turkey to form a uniform log. Repeat with second breast.
  7. Arrange rolled turkey breast seam side down, then tie crosswise at 1-inch intervals with cooking twine. Place both turkey breasts on a rimmed baking tray.
  8. Brush each turkey log with olive oil, then sprinkle with remaining 1/2 teaspoon salt.
  9. Roast turkey for 45 minutes to 1 hour, or until an instant-read thermometer inserted in thickest part registers 165 degrees F. Let rest 15 minutes.

For the red wine sauce:

  1. While the turkey is resting, bring red wine and maple syrup to a simmer in a small saucepan. Add cranberries and salt to pot. Cook mixture until cranberries burst and red wine has reduced down, about 8-10 minutes.
  2. Pour sauce into a food processor and puree until mixture becomes smooth.

To serve:

  1. Slice turkey roulade, plate each serving and drizzle with red wine sauce.
  2. Serve immediately.

* NOTE: We used free range turkey breasts, which tend to be smaller than those from conventionally raised turkey. If your turkey breast is very large (about 3 pounds), only use one for this recipe.

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