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Turkey Roulade with Sausage Stuffing

This delicious turkey roulade with sausage and herb stuffing is perfect for the holidays. It takes a little bit over an hour to cook, so it's a great alternative to a whole turkey. So easy, delicious, and comforting!
Prep Time40 mins
Cook Time1 hr 5 mins
Brining8 hrs
Total Time9 hrs 45 mins
Course: Main Course
Cuisine: American
Keyword: turkey roulade
Servings: 6 people
Author: Tania



  • 3 pounds boneless turkey breast, skin off (See note)
  • 1 tablespoons unsalted butter, melted (for brushing)
  • ¼ teaspoon Kosher salt
  • A few grinds of black pepper

Brine for the Turkey

  • 4 cups very cold water, divided
  • ¼ cup Kosher salt
  • ¼ cup brown sugar
  • 4 cloves garlic, peeled and smashed
  • 1 sprig fresh rosemary
  • 4 sprigs of fresh thyme
  • 3 cups ice cubes

Sausage Stuffing

  • ½ pound Italian sausage, casings removed
  • 2 tablespoons unsalted butter
  • 1 cup finely diced yellow onion
  • 1 cup finely diced celery
  • 1 small honeycrisp apple, peeled and small diced
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon fresh rosemary, minced
  • 3 tablespoons chopped fresh parsley
  • 6 oz boxed stuffing mix (classic or herbs)
  • 1 cup chicken or vegetable broth (plus more as needed)
  • Salt and pepper to taste


The day before, brine the turkey breast

  • Pour 3 cups of very cold water into a large pot or container that fits in your fridge. Set aside.
  • In a small saucepan, combine the remaining 1 cup of the water with the ¼ cup Kosher salt, ¼ cup brown sugar, 4 cloves of crushed garlic, 1 sprig rosemary, and 3 sprigs of thyme. Bring to a boil and simmer for 2 minutes until dissolved. Add this brine "concentrate" to the pot or container with the 3 cups of very cold water and add the ice cubes. The brine should be cold. If not, refrigerate until it is.
  • Add the turkey breast to the brine. Use something heavy to weigh it down so it stays submerged. Cover and refrigerate for at least 8 hours. Note: Don’t brine it for more than 15 hours or it will turn very salty.

Make the stuffing, preferably the day before

  • In a large skillet over medium-high heat, cook the sausage until fully cooked and browned, breaking it apart like crumbles. Transfer to a plate and set aside.
  • On the same skillet over medium heat, melt the 2 tablespoons of butter, and cook the onions, celery, and apples until softened, stirring. Add the minced garlic, thyme, and rosemary, and cook for another 1-2 minutes until fragrant. Return the cooked sausage to the pan.
  • Add the stuffing mix and chopped parsley, and mix. Gradually stir in the broth until moistened. Season with salt and pepper to taste. The mixture should be moist. If it is dry, add more broth. Note: If you're making it ahead, store the stuffing in an airtight container and refrigerate.

Make the turkey roulade

  • Preheat the oven to 375 degrees F.
  • Cut about 5 to 6 long strands of kitchen twine. Set aside.
  • Remove the turkey from the brine. Pat it dry thoroughly.
  • Butterfly the turkey: Slice through the middle of the turkey breast, lengthwise from the longer side, but don't slice all the way through. Stop at about 1 inch before reaching the other end with your knife. Open the turkey breast like a “book”. Evenly pound it to about 1/2 inch thick. Tip: cover with plastic wrap so the turkey juices don’t go flying all over.
  • Spread the prepared stuffing over the flattened turkey breast, leaving about a ¼ inch border. Roll it, starting from the shorter end, as tightly as possible. Tie it with kitchen twine as tightly as possible (I used about 5 strands of kitchen twine).
  • Brush it with 1 tablespoon melted butter and season all over with about ¼ teaspoon of Kosher salt and a few grinds of black pepper. Transfer to a baking dish.
  • Bake for about 65 to 75 minutes, uncovered, until a thermometer inserted in the center registers 165 degrees F. Rotate the pan halfway through for even cooking. Once done, remove from the oven and let it rest for 15 minutes. Remove the kitchen twine and slice. Enjoy!


  • Special equipment: kitchen twine, baking dish, meat mallet.
  • Boneless turkey breast: Make sure you get the "boneless turkey breast" and not the "boneless turkey breast roast."
  • Prep ahead: Make the sausage stuffing the day before and refrigerate in an airtight container. Brine the turkey breast 8 to 12 hours in advance.