A roulade is a French method of cooking meat that is spread with a filling, rolled and tied. When you slice into a roulade you get a lovely spiral pattern that is as festive as it is delicious. Roulades are surprisingly easy to make and can be filled with an infinite combination of ingredients.
Huge family gatherings seem to be fewer and farther between these days. Maybe you’ve moved away from home and your “family” is composed of close friends. Or maybe you just can’t stand being around your family. In either case, you need not roast a huge turkey for a party of 4 or 6. A boneless, skin-on turkey breast is a terrific alternative. You can purchase them fresh from any good meat counter or butcher. New Seasons has them in the meat case now and they are beautiful. You need about 3 lbs. to serve 4-6 people. This needs about two hours in the fridge before cooking, so plan accordingly.
- 1 3 lb. boneless, skin-on turkey breast
- salt and pepper
- 1/2 C. dried cranberries
- zest of one lemon
- 1 egg
- 1 C. fresh breadcrumbs
- 1/2-1 C. fresh Italian parley, chopped
- 2 T. plus 1 t. olive oil
If you need to, butterfly the turkey breast so that is lays flat in one piece. Pound the turkey breast into a flat rectangle about 1 inch thick. Generously season both sides with salt and pepper.
Combine the cranberries, breadcrumbs, lemon zest, egg, and parsley, and 1 T. of the olive oil in a bowl. Add a bit more olive oil if the mixture seems too dry. Season the mixture with salt and pepper and pat it into a single layer on the turkey with the skin side down. Get your kitchen twine and scissors ready. Begin carefully rolling the turkey into a log, tucking the filling mixture into the roll. Secure with twine. Here is a great video on how to tie any roast or roulade.
Wrap the roulade tightly in plastic and let it rest in the fridge for a couple of hours. You can prepare your roulade the day before up until this point if you wish. When you are ready to cook the roulade, heat the oven to 375 degrees. Heat a Dutch oven or cast iron skillet over medium-high heat and add a teaspoon of olive oil. Brown the roulade in the hot pan on all sides, about three minutes per side.
Put the whole thing into the oven to roast for an additional 20-30 minutes. Check the internal temperature with a meat thermometer and remove the roulade from the oven when it reads about 160 degrees. Tent with foil and let it rest for at least 15 minutes before carving. When you’re ready to carve it, have a heated serving platter ready to go. Remove the twine with scissors, and slice the roulade into 1 inch thick slices. Use a serrated knife in a sawing motion to get nice clean cuts. Serve with all of your holiday trimmings!