This Cranberry-Glazed Turkey Roulade is a delightful twist on a classic stuffed turkey breast, perfect for festive occasions.
Melt the butter in a skillet over medium heat and sauté the onion, celery, and carrot until softened.
Ensure the vegetables are evenly diced for consistent cooking.
Add the rosemary, thyme, black pepper, and salt to the skillet, then stir in the chicken stock and bread cubes. Remove from heat and let cool slightly.
Allow the stuffing to cool before handling to avoid burns.
In a mixing bowl, combine the cranberry sauce, brown sugar, lemon juice, and ginger. Set aside half a cup for serving.
Mix thoroughly to ensure the sugar dissolves completely.
Preheat the oven to 325°F and lightly grease a baking dish.
Use a non-stick spray or a small amount of oil to grease the dish.
Butterfly the turkey breast by slicing it horizontally, then pound it to an even thickness using a meat mallet.
Place the turkey breast between two sheets of plastic wrap to prevent mess.
Spread the stuffing evenly over the turkey breast, then roll it up and secure with toothpicks.
Ensure the stuffing is evenly distributed for consistent flavor.
Place the rolled turkey in the baking dish and pour the cranberry glaze over it.
Reserve some glaze for basting during cooking.
Bake the turkey in the preheated oven for 60-90 minutes, basting occasionally, until the internal temperature reaches 165°F.
Use a meat thermometer to ensure the turkey is fully cooked.
Let the turkey rest for 5 minutes before slicing and serving with the reserved cranberry glaze.
Resting allows the juices to redistribute, keeping the meat moist.
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