Stuffed Turkey Breast Roulade
Want to bring a star dish to your holiday dinner that’s guaranteed to impress?! Yes! Well, we've got you covered with this step-by-step Stuffed Turkey Breast Roulade recipe!
1 turkey breast
Tony Chachere’s Injectable Creole butter
White Lightening Seasoning (or salt, pepper and garlic)
Favorite Dry Rub
25-35 slices of bacon
Bacon and Wild Mushroom Stuffing:
Sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 5 cups)
1 cup of your favorite mushroom, chopped stems removed
2 tablespoons canola oil,
Fresh thyme leaves
1/4 cup chopped fresh flat-leaf parsley divided
Salt and freshly ground black pepper
1/3 pound slab bacon, cut into 1/2-inch dice
1 small Spanish onion, finely diced
3 cloves garlic, finely chopped
1 to 3 cups homemade chicken stock or low sodium canned chicken broth
1 egg, lightly beaten
1 tablespoon finely chopped fresh sage
1 tablespoons finely chopped
Royal Oak Hardwood Lump Charcoal
Royal Oak All Natural Tumbleweeds
1. Prepare stuffing:
Lightly toss bread in 2 tablespoons of canola oil. Season with salt and pepper. Spread onto a baking sheet and bake until golden brown. Repeat steps with mushrooms until softened and caramelized. Combine all ingredients in a large bowl and mix until incorporated. Dressing should be wet but not soupy.
2 Prepare smoker or grill to 350° F, using Royal Oak Lump Charcoal and Royal Oak All-Natural Tumbleweeds.
3. Butterfly and filet turkey breast. Carefully inject entire turkey filets at an angle using Tony Chachere’s Injectable Creole butter. Inject as much liquid into the turkey as possible. Tip: Stop injecting when turkey filets appear full and plump.
4. Liberally season both sides of turkey filets with White Lightening seasoning and your favorite dry rub. Stagger sage leaves across the filets.
5. Add stuffing to the center of the filet. Begin to carefully roll the filet, starting from the wider side of the two short ends. Tuck the short ends in while rolling to keep all ingredients inside the roll. Rolls should be nice and tight. Once completely rolled, season roll with White Lightening seasoning and your favorite dry rub.
6. Carefully wrap strips of bacon around the roll. Bacon should be fat-side is up.
7. Place wrapped roll on a roasting pan and place on smoker for approximately 90 minutes or until internal temperature reaches 165° F. Check temperature from the side of roll, not the middle to ensure accuracy.
8. Once roll meets desired internal temperature, let rest and slice to serve.
Courtesy of: Chef Christina Fitzgerald