Turkey Roulade with Apple Cider Gravy

Here is the first installment in my Have a Healthier Thanksgiving menu. The turkey is always the centerpiece of our Thanksgiving. I actually tend to prefer dark meat because it is moist & juicy, but know that isn’t the healthiest choice. I wanted to make sure I found a turkey alternative that would still dazzle and would be moist & flavorful. I hit the jackpot with Ellie Krieger‘s Turkey Roulade! It is so moist and is some of the best turkey I’ve ever had. Nice and juicy and a wonderful savory flavor. The stuffing adds a great texture and the gravy gives this dish depth without overpowering. This would be great if you are hosting for a smaller crowd and don’t want to wrestle with the big turkey. It would also be great for a dinner party. Your guests are sure to be impressed! And it really wasn’t all that difficult to make! At the link above there is also a video you can watch to help you with rolling up the turkey. This was so wonderful I think I will even make it again at Christmas! I had a bit of trouble finding kitchen twine, so I asked the butcher at the grocery & they gave me some for free. I also subbed the sage for thyme and it paired nicely.

Source: Ellie Krieger on Food Network

Ingredients:
1 (2 1/2-pound) skinless turkey breast, butterflied
1/2 cup dried cranberries
2 tablespoons canola or olive oil, divided
1/2 large onion, diced (about 1 1/2 cups), plus 1 cup sliced onion
2 large garlic cloves, minced
5 slices day-old whole-wheat bread, crusts removed, cubed (about 2 1/2 cups)
1/3 cup lightly toasted chopped pecans
2 tablespoons plus 2 teaspoons fresh crumbled sage or thyme, (or 3 teaspoons dried), divided
1 1/2 cups low-sodium chicken broth, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup apple cider (I used apple juice)

3 tablespoons apple cider vinegar
1 teaspoon cornstarch dissolved in 1 tablespoon cold water

Salt & Pepper
Special equipment: kitchen twine

Directions:
If your butcher has not already done so, take the turkey breast & butterfly it by cutting in half horizontally. Then, place the turkey breast between two sheets of plastic wrap and pound down until it is an even thickness of 3/4 inch.

Meanwhile, preheat the oven to 375 degrees. In a small saucepan, add dried cranberries & cover with water. Bring to a boil, then cook for one minute. Drain & set aside.

Place 2 tsp. oil in a large skillet over medium heat. Add in diced onions & cook until they are golden brown, approximately 12-15 minutes, stirring occasionally. Add garlic & cook an additional 2 minutes. Add in bread, cranberries, pecans, 2 tbsp. fresh or 2 tsp. dried sage or thyme, & 1/2 to 3/4 cup chicken stock, depending on consistency of stuffing. Mixture should be moist, but not wet. Over low heat, cook stuffing for 2-3 minutes. Remove from heat & allow to cool slightly.

Season the top & bottom of the turkey breast with salt & pepper. Spoon the stuffing onto the turkey, leaving about 1 1/2 inch rim around the edge on all sides. Roll up length wise & tie with kitchen twine. You should tie approx. 4 strands, each covering one quarter of the turkey.

Place a roasting pan or dutch oven on your stovetop & heat 1 tbsp. of oil until hot. Sear the stuffed turkey breast on all sides until lightly browned, 2-3 minutes on each side. Add sliced onion & 1 1/2 cups chicken stock to roasting pan. Remove from heat & roast turkey in the oven approximately 60-65 minutes, until inner temperature reaches 160 degrees. Remove from oven and place on a cutting board to rest. Allow to rest for 10 minutes.

Meanwhile, using the remaining chicken stock, onions & juices from the roasting pan, make the gravy. In a medium saucepan add all the chicken stock, juices & onions from roasting pan, apple cider or juice, 1/2 cup chicken stock, apple cider vinegar, & remaining sage or thyme. Bring to boil and cook for approximately 10 minutes, while the turkey is resting, until liquid is reduced by 1/3. Then slowly add the cornstarch slurry & cook for 3 minutes. The gravy will be the thickness of an au jus, not thick like most gravy.

Cut twine from turkey breast & discard. Carve turkey roulade into 1 1/2 inch slices. Serve drizzled with gravy.