Don't fancy the whole bird this year? Try this gorgeous roulade from Cooking for My Soul instead.
Ingredients:
1 3-pound skinless boneless turkey breast
6 tablespoons unsalted butter, softened
Kosher salt
Ground black pepper
1 teaspoon garlic powder
½ pound grund Italian sausage
2 tablespoons unsalted butter
½ cup finely diced yellow onion
½ cup finely diced celery or celeriac
1 cup chicken broth - plus more as needed
6 ounces stuffing mix
Preheat oven to 375 degrees F.
Make the stuffing:
In a large skillet over medium-high heat, cook the sausage, breaking it up into crumbles. Push it to one side of the skillet.
In the same skillet, melt the 2 tablespoons of butter and sauté the onions and celery for about 5 minutes. Incorporate the cooked sausage with the rest of the vegetables
Add the stuffing mix, along with about 1 cup of broth. Gradually stir in the broth until moist. If needed, add more broth.
Butterfly the turkey:
Lay the turkey breast flat on a cutting board and carefully slice it in half horizontally, keeping the knife parallel to the board. Cut the breast open, stopping about ¾ inch before reaching the other end. Open the turkey breast like a "book."
Place plastic wrap on top and, using a meat mallet, pound it to about a ½ inch thickness. Season with salt and pepper (about ¼ teaspoon each).
Assemble:
Spread the prepared stuffing over the flattened turkey breast, leaving about a ⅓ inch border around the edges. Depending on how large the turkey breast is, you may not need all the stuffing.
Carefully roll the turkey tightly, starting from the longer end. Make sure it’s snug. Tie it with kitchen twine at intervals until tightly secured. Transfer to a baking pan.
Rub with butter and cook:
In a bowl, mix the softened butter with 1 teaspoon Kosher salt, ½ teaspoon ground black pepper, and 1 teaspoon garlic powder.
Slather the prepared turkey all over with half of the butter. Reserve the rest of the butter for later)
Cook in the preheated oven for about 55 to 60 minutes. During the last 20 minutes, increase the oven temperature to 400 degrees F and drizzle the remaining melted butter (melt the butter in the microwave oven for a few seconds) over the turkey.
The turkey is done with a thermometer inserted in the thickest part reads 165 degrees F.
Let it rest for 15 minutes. Remove the kitchen twine, slice, and serve. Enjoy!
