Turkey Roulade with Stuffing and Gravy
GoogleServings: 4
Ingredients:
- Whole Turkey Breast: 1 (about 3-4 pounds)
- Stuffing Mix: 2 cups
- Butter: 1/2 cup, cubed and melted
- Onion: 1 medium, finely chopped
- Thyme: 1 tablespoon fresh or 1 teasspoon dried and crumbled between fingers
- Garlic Cloves: 3-4, minced
- Chicken Broth: 1 cup
Directions:
Preheat oven to 350 degrees F (175 degrees C). Pat the turkey breast dry with paper towels.
Combine stuffing mix, melted butter, chopped onion, thyme and garlic in a small bowl. Spread this mixture into an ovenproof dish or skillet about 8 inches by 12 inches deep (to hold the turkey breast).
Place the dry stuffing mix at one end of your roasting pan.
Position the thawed, boneless turkey on top and roll it up tightly using toothpicks as needed. Brush with melted butter or olive oil for additional flavor (optional).
Cook uncovered in a preheated 350 degree F (175 degrees C) oven until the internal temperature reaches at least 165 degrees F, about one hour and fifteen minutes. This will yield medium doneness.
Remove turkey from roasting pan carefully with toothpicks still in place
set aside on a cutting board or platter for five minutes before slicing (this helps retain juices). Make sure you remove all the stuffing mix afterward as it can be bitter and harden during cooking.
For gravy, skim fat from drippings left behind at bottom of pan
transfer to a small saucepan. Whisk in flour until smoothened (roux), then add chicken broth little by littl.
