Turkey Roulade with Cider Sauce

A Holiday Treat: My Turkey Roulade with Cider Sauce

As a busy professional, time is a precious commodity. I'm always looking for recipes that are impressive yet manageable, something that will wow my guests without keeping me chained to the kitchen all day. This Turkey Roulade with Cider Sauce is exactly that. It’s elegant, flavorful, and surprisingly easy to make, even on a busy weeknight – or holiday! The secret lies in clever techniques that maximize flavor and minimize effort. The high-heat roasting of the turkey breast seals in the juices, resulting in succulent, tender meat. And the cranberry-studded stuffing, combined with the tangy cider sauce, elevates this dish beyond the ordinary.

The beauty of this recipe lies in its versatility. I've adapted it over time, sometimes substituting ingredients depending on what’s in season or available at my local market. For instance, I’ve experimented with different types of cider, from sweet to tart, and the results have always been delicious. The stuffing itself is adaptable too. I've swapped chicken livers for chestnuts in a pinch, and it worked wonderfully! The key is to balance the flavors, ensuring that the sweetness of the cranberries complements the savory notes of the turkey and stuffing. The rich, savory turkey breast is beautifully complemented by the slightly sweet and tart cider sauce. It's a harmonious blend of flavors that makes this dish a true masterpiece.

Beyond the Recipe: This roulade is more than just a delicious meal; it's a symbol of efficiency and resourcefulness. For me, it embodies the spirit of modern cooking: achieving impressive results with minimal fuss. The prep work is straightforward, and the cooking time is relatively short, leaving me ample time to attend to other responsibilities. And the leftovers are divine. This dish makes an amazing festive meal but also a wonderful dish for a weeknight when you need something tasty but not too complicated.

Serving Suggestions: I love to serve this roulade with a simple side of roasted vegetables, perhaps some asparagus or Brussels sprouts. A light salad with a vinaigrette dressing also complements the richness of the turkey. This roulade will fit in perfectly with your holiday table or any other occasion you want to make unforgettable.

This recipe has become a staple in my culinary repertoire, a go-to dish for special occasions and impromptu gatherings alike. It's a testament to the idea that delicious food doesn't have to be complicated or time-consuming. With a little planning and a dash of creativity, even the busiest professional can create a memorable culinary experience. The next time you are looking for a show-stopping centerpiece for your meal, look no further! This is the perfect recipe for you.

I encourage you to try this recipe and adapt it to your own preferences. Experiment with different stuffing ingredients, herbs, and spices to discover your own unique version of this delightful dish. Happy cooking!

Step-by-step

• Make stuffing: Put oven rack in middle position and preheat oven to 350°F.
• Toast bread cubes on a baking sheet until dry and just beginning to brown around edges, 12 to 15 minutes.
• Simmer cranberries in water (1/2 cup) in a small heavy saucepan over low heat, uncovered, stirring once or twice, until cranberries are tender and all of water is absorbed, about 8 minutes. Remove from heat.
• Cook celery, onion, garlic, 1 teaspoon sage, 1/4 teaspoon salt, and 3/4 teaspoon pepper in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until vegetables are softened, about 3 minutes. Transfer to a small bowl. Wipe skillet clean.
• Pat livers dry and sprinkle with 1/4 teaspoon salt and 3/4 teaspoon pepper. Heat 2 tablespoons butter in cleaned skillet over high heat until foam subsides, then sauté livers until edges are browned but livers are still pink inside, about 3 minutes. Transfer with a slotted spoon to a cutting board, reserving pan juices, and cool completely, then cut into 1/4-inch dice.
• Whisk together egg and milk in a large bowl, then stir in toasted bread cubes, cranberries, onion mixture, livers, reserved pan juices, 1/4 teaspoon salt, and 3/4 teaspoon pepper. Let stand at room temperature until bread has absorbed all of liquid and stuffing is completely cool, about 10 minutes.
• Prepare turkey: Leave oven rack in middle position and preheat oven to 450°F.
• Arrange turkey, skin side up, on a work surface with narrower, pointed end nearest you. Determine which long side of the breast is thickest, then, starting from that side and holding knife parallel to work surface, cut breast horizontally almost in half, stopping 1 inch from other side. Open breast like a book and put between 2 sheets of plastic wrap.
• Pound turkey to 1-inch thickness with flat side of a meat pounder or with a rolling pin. Discard top sheet of plastic wrap and pat turkey dry. Arrange with a short side nearest you and sprinkle with 1/4 teaspoon salt and 3/4 teaspoon pepper.
• Spread stuffing evenly over turkey, leaving a 1-inch border on all sides. Fold short end nearest you over stuffing to enclose, gently pressing on stuffing, then roll up breast tightly.
• Arrange rolled turkey breast seam side down, then tie crosswise at 1-inch intervals with string. Brush turkey with melted butter (1 tablespoon), then sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Roast turkey, seam side down, in a 13- by 9- by 2-inch roasting pan, uncovered, until golden brown, about 30 minutes.
• Add Sherry, soy sauce, cloves, bay leaf, 1 cup cider, and remaining teaspoon sage to roasting pan. Cover roasting pan with heavy-duty foil and continue roasting until thermometer inserted diagonally 2 inches into center of roulade registers 170°F, 35 to 45 minutes more. Transfer turkey to a cutting board and let stand, loosely covered with foil, 15 minutes before slicing. (Internal temperature will rise to 180°F.)
• Make sauce while turkey stands: Pour juices from roasting pan through a fine-mesh sieve into a small heavy saucepan. Skim off fat and bring to a boil.
• Whisk together cornstarch and remaining 1/4 cup cider, then whisk into boiling sauce and boil, whisking, until slightly thickened, 1 to 2 minutes.
• Slice turkey and serve with sauce.