This turkey roulade with cherry and sausage stuffing goes out to none other than Ina Garten. Why? Because kitchen mastermind Ashley Rodriguez, author of the blog Not Without Salt and the new cookbook Let’s Stay In learned about the miracle of roulades from the Barefoot Contessa.
“The hard work is done for me by the butcher,” Rodriguez said. “We take a deboned turkey, stuff it with a cherry-and-sausage-studded stuffing, wrap it all up in a tight bundle, slather the outside with Dijon and harissa, then roast for about two hours. Yes, that’s right, two hours! No more waking up at four a.m. to put your turkey in the oven on Thanksgiving.” Amen.
What’s more, the light and dark meat roast together, so there’s moisture throughout. And no more awkward carving—a boneless turkey cuts like a dream. Are you sold yet?
Slow-Cooker Turkey Breast with Orange and Herbs
One (12- to 14-pound) turkey, deboned (save bones, wings, and giblets for gravy and stock)
Sea salt (½ teaspoon per pound)
1½ teaspoons freshly ground black pepper
¼ cup Dijon mustard
3 tablespoons unsalted butter, melted
1½ cups dried cherries
1 cup brandy
½ cup unsalted butter
2 large onions, diced
4 celery stalks, diced
2 pounds ground pork sausage
2 tablespoons Harissa seasoning, divided
2 tablespoons chopped fresh sage
½ cup chopped hazelnuts, toasted
10 cups herb-seasoned stuffing mix
½ cup finely grated Parmesan cheese
2 cups chicken stock
Freshly ground black pepper
2 large eggs, beaten
1. Make the turkey: Season the turkey inside and out with salt and pepper. Set on a rack over a sheet pan and refrigerate overnight or up to 3 days prior to roasting.
2. Prepare the stuffing: Place the dried cherries in a small saucepan and pour in the brandy. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 2 minutes. Remove from the heat and set aside.
3. Meanwhile, melt the butter in a 12-inch skillet over medium heat. Add the onions and celery and sauté until softened, about 5 minutes. Add the sausage, crumbling it into small bits with a fork, and sauté, stirring frequently, for 10 minutes, until cooked and browned. Stir in 1 tablespoon harissa and ¼ teaspoon sea salt. Add the cherries with their liquid, the sage and the hazelnuts and cook for 2 more minutes. Scrape up the brown bits with a wooden spoon.
4. Place the stuffing mix in a large bowl. Add the sausage mixture, Parmesan and chicken stock. Before you add the eggs, taste and add more sea salt and pepper as needed. Stir in the eggs. Preheat the oven to 350°F. Place a baking rack on a sheet pan.
5. Lay the turkey, skin-side down, on a large cutting board and spread the mustard and remaining tablespoon harissa all over the turkey, inside and out.
6. Spread the stuffing, in a ½-inch-thick layer, over the meat, leaving a ½-inch border on all sides. Don’t mound the stuffing or the turkey will be difficult to roll. (Place leftover stuffing in a buttered gratin dish and bake for the last 45 minutes of roasting alongside the turkey.)
7. Starting at one short end, roll the turkey like a jelly roll and tuck in any stuffing that tries to escape on the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.
8. Place the stuffed turkey, seam-side down, on the rack on the sheet pan. Roast for 1¾ to 2 hours, until an instant-read thermometer registers 150°F in the center. Brush the turkey with the melted butter several times throughout the roasting process.
9. Remove the roulade from the oven, cover it with aluminum foil, and allow it to rest at room temperature for 15 minutes. Carve ½-inch-thick slices and serve warm with the extra stuffing.