Ina Garten Turkey Roulade

If you’re looking for a more manageable and elegant alternative to roasting a whole bird, Ina Garten’s Turkey Roulade is the answer. This rolled turkey breast is filled with savory stuffing, tied into a neat cylinder, and roasted to golden perfection. It’s easy to slice, looks beautiful on a platter, and delivers all the classic flavors of Thanksgiving in a streamlined, mess-free presentation.

What Is Ina Garten Turkey Roulade?

A turkey roulade is a boneless turkey breast that’s butterflied, layered with stuffing, rolled tightly, tied with kitchen twine, and roasted. Ina Garten’s version is seasoned generously and filled with a rich, herbed bread stuffing featuring apples, onions, cranberries, sausage, and warm spices. It’s a practical and flavorful way to serve turkey without the hassle of carving around bones.

Other Ina Garten Recipes

• Ina Garten Egg Salad Tartines
• Ina Garten Garlic Toast
• Ina Garten Half Flag Cake
• Ina Garten Couscous with Pine Nuts

Reasons to Try Ina Garten’s Turkey Roulade

• Easier than a whole turkey – No basting, flipping, or long roasting
• Elegant and professional presentation – Perfect slices every time
• Full Thanksgiving flavor – With stuffing baked right inside
• Ideal for smaller gatherings – Scales down easily
• Cooks evenly – Boneless cut ensures consistent doneness
• Freezer-friendly stuffing – Can prep components in advance
• Simple to slice and serve – No carving skill required

Ingredients Needed to Make Ina Garten’s Turkey Roulade

For the turkey roulade:

• 1 whole boneless turkey breast, butterflied (about 5 to 6 pounds)
• 1–2 tablespoons olive oil
• Kosher salt and black pepper, to taste
• Kitchen twine, for tying

For the stuffing:

• 2 tablespoons unsalted butter
• 1½ cups diced yellow onions
• 1 cup diced celery
• 1 Granny Smith apple, peeled and diced
• ½ pound sweet Italian sausage, casings removed
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh sage
• ½ cup dried cranberries
• ¾ cup chicken stock
• 4 cups cubed challah or country bread, toasted
• Salt and pepper, to taste

Instructions to Prepare Ina Garten Turkey Roulade

Step 1: Prepare the Stuffing

Melt butter in a large skillet over medium heat. Add onions, celery, and apple. Cook for 5–7 minutes until softened. Add sausage and cook until browned, breaking it up as it cooks. Stir in rosemary, sage, cranberries, toasted bread cubes, salt, and pepper. Pour in chicken stock and mix until stuffing is moist but not soggy. Let it cool slightly.

Step 2: Butterfly and Flatten the Turkey

Lay the turkey breast skin-side down. Carefully butterfly the thickest parts to create an even thickness throughout. Place plastic wrap over the turkey and pound gently with a mallet until about ¾ inch thick all over.

Step 3: Fill and Roll the Turkey

Spread the stuffing evenly over the turkey, leaving a small border around the edges. Starting from the shorter end, roll the turkey up tightly like a jelly roll. Use kitchen twine to tie the roulade at 2-inch intervals to secure.

Step 4: Season and Roast

Preheat your oven to 350°F (175°C). Place the roulade seam-side down on a roasting pan or baking sheet. Brush with olive oil and season generously with salt and pepper. Roast for 1½ to 2 hours, or until the internal temperature reaches 150°F (65°C).

Step 5: Rest and Slice

Remove the roulade from the oven and tent loosely with foil. Let it rest for 15–20 minutes before slicing. This helps retain juices and keeps the meat tender.

What to Serve With Ina Garten Turkey Roulade

• Mashed potatoes or garlic mashed cauliflower – Classic creamy sides
• Roasted root vegetables – Like carrots, parsnips, or sweet potatoes
• Green beans almondine or sautéed spinach – Light green contrast
• Homemade cranberry sauce – Brightens the savory meat
• Turkey gravy – Made from pan drippings or separately
• Stuffed acorn squash or wild rice pilaf – Seasonal and hearty
• Buttermilk biscuits or soft dinner rolls – Perfect for mopping up sauces

Expert Tips for Mastering the Recipe

• Use butcher’s twine for even cooking – Ties keep the roulade compact
• Toast the bread before adding to stuffing – Prevents sogginess
• Cool stuffing before rolling – Prevents steaming inside the turkey
• Butterfly evenly and don’t over-pound – A uniform shape helps roll better
• Use a thermometer – Ensures safe and juicy doneness
• Let it rest after roasting – Locks in moisture and flavors
• Sear in a pan for extra color before roasting – Optional for golden crust

Variations of the Recipe

• Use cornbread stuffing – For a Southern twist
• Add pecans or walnuts – Extra texture and flavor in stuffing
• Incorporate goat cheese or blue cheese crumbles – Adds tang
• Try a spinach and mushroom filling – For a vegetarian-style center
• Swap sausage for pancetta or bacon – Different savory notes
• Add orange zest or apple cider to stuffing – Brightens flavor
• Brush with maple butter before roasting – Sweet-savory finish

How to Store Leftovers

• Cool completely before storing – Prevents condensation
• Refrigerate in an airtight container – Good for 3 to 4 days
• Slice before storing for easy portions – Ideal for quick meals
• Use leftovers in sandwiches or wraps – Tastes great cold or hot
• Freeze slices individually – Wrap in foil and store for up to 2 months
• Label with date and contents – For easy identification
• Store gravy separately – Keeps texture and flavor intact

How Do I Reheat Ina Garten Turkey Roulade?

• Oven method: Cover slices with foil and reheat at 325°F until hot
• Microwave individual slices: 60–90 seconds, covered, with a splash of broth
• Use a steamer basket for moist results – Helps retain tenderness
• Add a drizzle of gravy or broth when reheating – Prevents dryness
• Avoid high heat – Can overcook the turkey
• Use leftover stuffing separately if needed – Heats faster on its own
• Always reheat to 165°F internally – For food safety

Nutritional Value (per serving, estimated)

• Calories: 370
• Protein: 35g
• Carbohydrates: 15g
• Fat: 18g
• Fiber: 2g
• Sugar: 5g
• Sodium: 480mg

FAQs

How do I keep a turkey roulade from drying out?

Use a meat thermometer to avoid overcooking and let the roulade rest after roasting. Cooking to 150°F and allowing it to rise to 160°F while resting ensures it stays juicy.

Can I prepare Ina Garten’s turkey roulade in advance?

Yes, you can assemble and refrigerate the roulade (uncooked) a day in advance. Bring it to room temperature for 30 minutes before roasting.

What’s the best way to roll and tie a turkey roulade?

After spreading the stuffing, roll the turkey tightly from the short end and tie it with kitchen twine in 2-inch intervals to maintain a uniform shape during roasting.

Can I freeze leftover turkey roulade?

Absolutely. Let it cool completely, slice, wrap tightly in foil, and freeze. Reheat slices in the oven with a bit of broth or gravy to retain moisture.

Final Words

Ina Garten’s Turkey Roulade is a practical, beautiful, and utterly delicious way to serve turkey without the stress of a whole bird. With savory stuffing inside and tender, juicy meat on the outside, it brings together the best of traditional flavors with a modern, refined touch. It’s the perfect centerpiece for Thanksgiving, Christmas, or any special dinner.

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