Ingredients:

  • 2 Tbsp Unsalted Butter (for stuffing)
  • 1 large Shallot or Yellow Onion, finely diced
  • 8 oz Mixed Wild Mushrooms, roughly chopped
  • 3 cloves Garlic, minced
  • 2 Tbsp Fresh Sage Leaves, finely chopped
  • 1 tsp Fresh Thyme Leaves, chopped
  • 1/4 cup Dry White Wine or Chicken Stock
  • 2 slices Sourdough or French Bread, torn into small cubes
  • 1/4 cup Dried Cranberries
  • 1 Large Egg, lightly beaten
  • Salt and Black Pepper, to taste
  • 5 lbs Whole Boneless, Skinless Turkey Breast
  • 2 Tbsp Olive Oil or Grapeseed Oil
  • 1 Tbsp Unsalted Butter, melted (for exterior)
  • 1 tsp Smoked Paprika
  • 1 Tbsp Coarse Sea Salt
  • 1 tsp Black Pepper, freshly ground

Instructions:

  1. Sauté Aromatics: Melt 2 Tbsp butter in a skillet over medium heat. Add shallots/onion and cook until softened (about 5 minutes). Add mushrooms and cook until liquid has evaporated and mushrooms are browned.
  2. Add Flavour: Stir in garlic, sage, and thyme. Cook for 1 minute until fragrant.
  3. Deglaze: Pour in the white wine (or stock), scraping up any browned bits. Cook until the liquid has mostly evaporated.
  4. Combine Filling: Transfer the mushroom mixture to a bowl. Add the bread cubes, dried cranberries, salt, and pepper. Mix thoroughly.
  5. Bind and Cool: Stir in the lightly beaten egg. Mix well, then allow the stuffing mixture to cool completely (at least 30 minutes in the fridge) before proceeding.
  6. Butterfly the Breast: Place the turkey breast smooth-side down. Slice horizontally through the thickest part, stopping an inch from the opposite side, opening the breast like a book.
  7. Pound Evenly: Place the butterflied breast between two sheets of plastic wrap. Gently pound the meat until it is an even thickness (about 1/2 inch) throughout.
  8. Stuff and Roll: Season the inside lightly. Spread the cooled stuffing evenly over the surface, leaving a 1-inch border. Tightly roll the turkey away from you, creating a compact cylinder (roulade).
  9. Truss Securely: Using butcher’s twine, tie the roulade at 1-inch intervals across its length to help it hold its shape during cooking.
  10. Season Exterior: Pat the roulade dry. Rub the exterior with olive oil and melted butter, then generously season with coarse salt, pepper, and smoked paprika.
  11. Preheat and Roast: Preheat oven to 400°F (200°C). Place the trussed turkey on a wire rack set inside a roasting pan. Roast for 30 minutes, then reduce oven temperature to 375°F (190°C). Continue roasting for 40–45 minutes, basting every 15 minutes.
  12. Check Internal Temperature: The turkey is done when the internal temperature, measured in the center of the roulade, reaches 165°F (74°C). Tent with foil if browning too quickly.
  13. Rest (Crucial Step): Remove the turkey to a clean cutting board. Cover loosely with foil and let it rest for a minimum of 15–20 minutes to redistribute the juices.
  14. Carve: Remove the butcher’s twine. Slice the roulade into thick medallions (about 1-inch thick) and serve immediately.