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Stuffed Roasted Turkey Breast (Turkey Roulade)


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Elevate your Thanksgiving dinner with this Stuffed Roasted Turkey Breast, over the traditional whole turkey. This recipe offers a unique twist on the holiday classic, delivering a flavorful and moist turkey roulade that is generously filled with homemade sausage stuffing. This rolled turkey is both visually impressive, and incredibly delicious.

So, I did a thing! My first e-book, also in paperback, is all about Mastering Thanksgiving Dinner! It’s an easy read filled with timelines, checklists, all of your turkey questions, a handful of my favorite recipes, and so much more! Please check it out!

You will need the following kitchen tools to successfully create a moist, tender and fully-cooked turkey breast:

a french plate filled with slices of stuffed roasted turkey breast and mashed potatoes covered in turkey gravy


Roasted turkey, whole or just the breast, is a holiday favorite, especially at Thanksgiving. If you are just not feeling the whole bird, a roasted turkey breast is a great alternative. Honestly, a turkey breast is a lot easier to prep, and cook. So, maybe you are not entertaining a big crowd this holiday, or you just want to change up with tradition, this Stuffed Roasted Turkey Breast recipe is a great idea.

Here are a few more reasons to consider roasting a turkey breast this Thanksgiving, as opposed to a whole bird:

  • Defrosts quicker.
  • Easier to prepare.
  • Cooks faster.
  • Takes up less space in the oven.
  • Feeds a smaller crowd.


Before diving into this turkey roulade recipe, or any poultry recipe, consider food handling safety. Always start the turkey preparation with clean; hands, surface, knife and prep area. Touching a surface after touching the raw turkey can cause cross contamination. Consider these additional tips to have a safe turkey day:

  • Wash your hands, OFTEN!
  • Portion out the salt and pepper prior, so as to not contaminate the jars.
  • Have the kitchen twine already cut into pieces, or have someone who is not handling the turkey do so for you.
  • Measure out the stuffing to fill the breast into a separate bowl
  • Disinfect any and all areas used to prep the turkey, including the sink with bleach.


Did you know that you can purchase different types of turkey breast? This Stuffed Roasted Turkey Breast recipe started with a full double-breast turkey. In fact, when you spot one in the market, you may think it’s just a small whole turkey.

A bone-in half breast turkey has no rib cage, or cavity. If you do not want to debone the turkey breast, purchase a fresh boneless turkey breast, or turkey roast.


So, if you cannot find a fresh turkey breast, you will need to thaw from a frozen state:

  • Include the defrost time to your Thanksgiving dinner prep.
  • For a three to five pound turkey breast, allow at least three full days in the fridge.
  • Place the frozen turkey in a bowl of cool water. Place in the fridge. Dump and replace the water a few times a day.


Deboning a turkey breast might seem like a daunting task, but with a little patience and the right technique, it can be accomplished successfully, allowing you to create a perfect canvas for your stuffed roasted turkey breast (roulade). Here’s a step-by-step guide on how to debone a turkey breast:

1. Gather Your Tools: Prepare a sharp boning knife, a pair of kitchen shears, and a cutting board. Make sure your tools are clean and in good condition.

2. Remove the Skin: Removing the skin is optional. If leaving the skin-on, flatten on the flesh side. If removing the skin, consider wrapping the roulade in the skin prior to trussing.

3. Locate the Breastbone: Run your fingers along the center of the breast to locate the breastbone (keel bone). Make a shallow incision along one side of the breastbone to expose the bone.

4. Cut Along the Breastbone: Using the boning knife, cut alongside the breastbone, following the contours closely. Use gentle, smooth strokes to separate the meat from the bone. Continue cutting until the breast meat is fully detached from the bone.

5. Work Around the Ribcage: Once the breast is separated from the breastbone, work your way around the ribcage. Use the boning knife to cut along the ribs, gently pulling the meat away as you go. Be careful not to tear the meat. Save the bones for homemade turkey gravy!

6. Trim Excess Fat and Cartilage: Trim any excess fat and cartilage from the inner side of the turkey breast. This step ensures that your roulade will have a uniform texture and appearance.

7. Flatten the Breast: With the breast fully deboned, you can now flatten it by gently pounding it with a meat mallet. This step helps even out the thickness of the meat, making it easier to roll and stuff.

8. Proceed with Stuffing and Rolling: Follow your stuffed roasted turkey breast recipe, layering the stuffing evenly over the flattened, seasoned turkey breast and rolling it tightly to create the roulade.


Where I come from, it is always referred to as stuffing, regardless of whether it’s inside the turkey, or not. Surprisingly to me, when I moved south, I found that most people here call it turkey dressing. Regardless of what you call it, or how you prepare it, stuffing is a Thanksgiving dinner staple.

Get as creative as you want with the filling. Here are a few ideas:

  • Homemade Sausage Stuffing
  • Boxed Stuffing
  • Mushroom and Herb Stuffing
  • Rice and Vegetables Stuffing


1. Prepare the Turkey Breast:

  • Preheat your oven to 450°F (230°C).
  • Lay the deboned turkey breast flat on a clean surface.
  • Pat the turkey breast dry with paper towels to remove excess moisture.

2. Season the Turkey Breast:

  • Season with kosher salt, pepper, and garlic powder.

3. Add the Stuffing:

  • Spread a layer of homemade sausage stuffing evenly over the seasoned turkey breast, leaving a small border around the edges.

4. Roll and Secure:

  • Carefully roll the turkey breast into a tight cylinder, starting from one end.
  • Secure the rolled turkey breast with kitchen twine at 1 to 2-inch intervals, ensuring it holds its shape during roasting.

5. Season the Outside:

  • Sprinkle the outside of the turkey roulade with kosher salt and black pepper.

6. Roasting:

  • Place the turkey roulade in a roasting pan.
  • Roast in the preheated oven at 450°F (230°C) for 30 minutes. This initial high heat will help brown the skin and seal in the juices.

7. Reduce Heat and Add Moisture:

  • After 30 minutes, reduce the oven temperature to 350°F (175°C).
  • Rub the surface of the turkey roulade with the butter to enhance flavor and crispness.
  • Pour the chicken or turkey stock into the pan around the turkey roulade to keep it moist during roasting.

8. Continue Roasting:

  • Return the pan to the oven and continue roasting until the internal temperature of the turkey roulade reaches 165°F (74°C). This may take about 1 to 1.5 hours, depending on the size of the turkey breast.
  • Add additional stock as the turkey is roasting as the stock tends to cook off.

9. Resting and Serving:

  • Once the turkey roulade reaches the desired temperature, carefully remove it from the oven.
  • Cut off the kitchen twine and let the turkey roulade rest, tented with foil, for at least 15 minutes. This allows the juices to redistribute, ensuring a moist and flavorful turkey.

10. Carving and Enjoying:

  • After resting, slice the turkey roulade into rounds.
  • Serve the stuffed roasted turkey breast slices with your favorite side dishes and plenty of homemade turkey gravy!


  • Always base a fully-cooked turkey on temperature, not time, for food safety.
  • Follow proper food safety guidelines throughout the entire process.
  • Opt for a boneless turkey breast if you do not wish to debone yourself. Alternatively, ask your butcher to debone for you.
  • When pounding the deboned turkey breast, aim for an even thickness.
  • Season the inside and outside of the turkey breast liberally with salt, pepper, and any other desired seasonings.
  • When adding the stuffing, distribute it evenly over the turkey breast, leaving a small border around the edges. Avoid overstuffing, as it can make rolling and securing the roulade challenging.
  • After adding the stuffing, roll the turkey breast tightly and secure it with kitchen twine. Tie the twine at regular intervals to prevent the stuffing from falling out during cooking. A tightly secured roulade maintains its shape beautifully.
  • Invest in a reliable meat thermometer to ensure your turkey roulade is cooked to perfection. Insert the thermometer into the thickest part of the roulade, avoiding the stuffing, and cook until it reaches an internal temperature of 165°F (74°C) for safe consumption.
  • To keep the roulade moist, baste it with butter during the roasting process.
  • Check the level of chicken or turkey stock, often. Add more, as needed to not only enhance the flavor, but to prevent the roulade from drying out.
  • After roasting, resist the temptation to slice the roulade immediately. Let it rest tented with foil for at least 15 minutes.
  • This turkey recipe will easily serve four adults, considering two roulade slices, each.
a stuffed roasted turkey breast sliced on a white cutting board


We all know this day is about sharing and being THANKFUL! A few years ago, I came up with this incredible idea on what to do with Thanksgiving dinner leftovers. Make TV dinners using these trays! This is a great way to share a meal with an elderly neighbor, or someone who may be in need of a meal. Please check your local ordinance if you plan on sharing with the homeless.

Store the in the fridge, or freeze to enjoy later. Leftover roasted turkey roulade will last in the fridge up to four days, or up to three months in the freezer.

Two Turkey TV dinners in aluminum trays


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a french plate filled with slices of stuffed roasted turkey breast and mashed potatoes covered in turkey gravy

Stuffed Roasted Turkey Breast (Turkey Roulade)


Break with tradition this Thanksgiving and serve up this fabulous Stuffed Roasted Turkey Breast. This turkey roulade is super easy to prepare, so moist and out-of-this-world delicious!


  • 3 to 5 pound turkey breast 
  • 2 teaspoons kosher salt, divided
  • 2 teaspoons black pepper, divided
  • 1 1/2  cups prepared sausage stuffing
  • 1/2 stick butter
  • 2 to 3 cups chicken or turkey stock
  • kitchen twine


  1. Prepare the sausage stuffing (see link to recipe in post), or prepare using your own recipe.
  2. Preheat oven to 450°.
  3. Debone the turkey breast using the technique here, or have your butcher do for you
  4. Place the turkey breast on flat, clean surface with the point facing away from you. Skin side down.
  5. With a sharp knife, cut out the neck (if still attached). Reserve.
  6. Apply pressure to the middle bone to crack. 
  7. Using a sharp knife, cut around the keel bone (this is the big bone). Be patient and cut as clean as you can until the bone is free from the flesh. Reserve.
  8. Cut out any remaining tiny bones and or cartilage. 
  9. The tenderloins will probably free themselves from the turkey. Save for gravy.
  10. Give the boneless turkey breast a quick rinse. Pat dry.
  11. Place the breast (flesh side down) on a clean cutting board.
  12. Lay a piece of plastic wrap on top of the skin.
  13. Using a flat meat tenderizer, pound the breast very gently to even out.
  14. Flip.
  15. Season the inside with a tablespoon each of kosher salt and black pepper.
  16. Fill the turkey breast with an even layer of prepared stuffing. 
  17. Roll super tight.
  18. Secure the roulade tightly with kitchen twine. See notes in posts. 
  19. Season the outside with the remaining kosher salt and black pepper.
  20. Place in a roasting pan, seam side down.
  21. Roast at 450° for 30 minutes. 
  22. Baste with a few pats of butter.
  23. Add the chicken stock to the bottom of the roasting pan.
  24. Reduce heat to 350°.
  25. Continue roasting and basting with butter until the internal temperature (taken at the thickest part) is at least 160°.
  26. Remove from oven. 
  27. Give it a final overall baste with butter.
  28. Allow to rest for at least 5 minutes before slicing.
  29. Remove all of the kitchen twine.
  30. Slice into equal rounds. 
  31. Serve topped with homemade turkey gravy and your favorite side dishes.
  32. ENJOY!


  • Always base a fully-cooked turkey on temperature, not time, for food safety.
  • Invest in a good meat thermometer
  • Follow proper food safety when handling raw turkey.
  • Debone the turkey breast yourself, have your butcher do it for you, or opt for a boneless turkey breast.
  • Pound the turkey breast to an even thickness. 
  • Season the pounded breast with salt, pepper, garlic powder and any other seasonings you desire.
  • Distribute the stuffing evenly over the breast, leaving a small border.
  • After rolling, tightly secure with kitchen twine. 
  • Roast for 30 minutes at a high temperature to brown the skin.
  • Baste with butter during the cooking process.
  • Add additional stock as needed while roasting.
  • Don’t forget to remove the kitchen twine prior to serving.
  • Tent or wrap the roasted turkey roulade in tin foil for at least 15 minutes.
  • Store leftovers in the fridge for up to 4 days. 
  • Prep Time: 3 days, 30 minutes
  • Cook Time: 2 1/2 hours
  • Category: Dinner, Thanksgiving Turkey
  • Method: Moderate
  • Cuisine: American


  • Serving Size: 2 slices

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A photo of me in a black floral dress cooking at the stovetop at Williams-Sonoma

WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest! THANK YOU!!


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