Roasted Turkey Roulade Ina Garten Barefoot Contessa
Elevate your holiday feast with Ina Garten's Roasted Turkey Roulade, a show-stopping centerpiece inspired by the Barefoot Contessa's signature flair. This elegant dish features a juicy boneless, skin-on turkey breast rolled and stuffed with a savory-sweet filling of sautéed onions, celery, herbs, toasted pecans, and dried cranberries, all bound together with buttery bread cubes. The roulade is roasted to golden perfection, sealing in the flavors for an unforgettable meal. Perfectly seasoned and tied with care, this recipe delivers all the flavors of a traditional Thanksgiving turkey with a modern twist, ideal for entertaining or intimate gatherings. Serve thick slices alongside your favorite sides for a festive dinner that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 4 pounds Boneless skin-on turkey breast
- 4 tablespoons Unsalted butter
- 1 large, diced Yellow onion
- 2 stalks, diced Celery
- 2 cloves, minced Garlic
- 2 tablespoons, chopped Fresh parsley
- 1 teaspoon, chopped Fresh rosemary
- 1 teaspoon Fresh thyme leaves
- 1 cup, chopped Dried cranberries
- 1 cup, chopped Toasted pecans
- 1 cup Chicken stock
- 6 cups White bread cubes
- 2 teaspoons Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Place a large skillet over medium heat and melt the butter. Add the diced onion and celery, cooking until softened, about 5-7 minutes.
Stir in the minced garlic, parsley, rosemary, and thyme. Cook for another minute until aromatic.
Add the dried cranberries, toasted pecans, and chicken stock to the skillet. Stir to combine and let the mixture simmer for 2 minutes.
Remove the skillet from the heat. Fold in the bread cubes and season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Let the stuffing cool slightly.
Lay the turkey breast skin-side down on a cutting board. Season the meat side with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
Spread the prepared stuffing evenly over the turkey breast, leaving about 1 inch of border around the edges.
Carefully roll the turkey breast into a tight cylinder, starting from one end. Use kitchen twine to tie the roulade securely at 1-inch intervals.
Place the turkey roulade seam-side down on a roasting rack set inside a baking dish or roasting pan. Brush the skin with olive oil and sprinkle lightly with additional salt and pepper.
Roast the turkey in the preheated oven for 75-90 minutes, or until the internal temperature reaches 160°F (71°C) on an instant-read thermometer inserted into the thickest part of the roulade.
Once cooked, remove the roulade from the oven and let it rest for 15 minutes before slicing.
Remove the twine, slice the roulade into thick slices, and serve warm. Garnish with additional fresh herbs if desired.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 503 mg | 22% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 15.8 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 750 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
