Let’s start with the star of the show…the turkey! For me, turkey is always a gamble. I never know if it’s going to be moist until I have a house full of guests and I cut into that bird. It seems to turn out differently every year, even if I follow the exact same recipe. I have tried covering the turkey with bacon, using a cooking bag, filling the cavity with butter and veggies, injecting it with white wine, and numerous combinations of those different approaches. Every time, it turns out differently.
Recently, I have started making turkey roulade. Turkey roulade is a boneless turkey breast that is filled with sausage and stuffing, rolled, baked, and then sliced. Turkey roulade only bakes for 1 hour, and it comes out perfectly every time. No surprises here! Not only that, it eliminates any argument over who gets the wish bone and who gets the turkey leg!
Lay the turkey breast out and pound it out so that it is even. Then add a mixture of onions, celery, sausage, fresh rosemary, fresh sage, an egg, some pre-made stuffing mix, and some chicken broth lengthwise over the breast.
Roll the turkey breast and turn it over.
Tie it up with kitchen twine to hold in all the good stuff.
Coat the turkey breast with room temperature butter and season with salt and pepper. Then, place it on a rack for even cooking. I preheat the oven to 450 degrees. Then, when I put the turkey breast in, I turn the temperature down to 350 degrees. The initial higher temperature will brown the outside.
Let the turkey breast rest 15-20 minutes, slice and serve. The outside will be golden brown and the inside will be moist and flavorful…every time!