Turkey Roulade Recipe

Prepare the Turkey Mixture

In a large bowl, combine ground turkey, breadcrumbs, egg, minced garlic, chopped onion, parsley, salt, and black pepper. Mix until well combined.

Roll the Roulade

Lay a sheet of plastic wrap on a flat surface. Spread the turkey mixture out into a rectangle about 1/2 inch thick. Roll it tightly using the plastic wrap, forming a log shape. Twist the ends of the wrap to secure. Refrigerate for at least 30 minutes.

Cook the Roulade

Preheat the oven to 375°F (190°C). Remove the plastic wrap and place the roulade seam-side down in a greased baking dish. Brush the top with olive oil. Bake for 45-50 minutes or until the internal temperature reaches 165°F (74°C).

Prepare the Brussels Sprouts

While the turkey roulade is baking, toss the halved Brussels sprouts with olive oil, salt, and pepper in a mixing bowl.

Roast the Brussels Sprouts

Spread the Brussels sprouts on a baking sheet in a single layer. Roast in the oven for 20-25 minutes, until golden brown and crispy, stirring halfway through.

Make the Gravy

Once the turkey roulade is done, remove it from the baking dish and set aside. Pour the drippings into a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly browned.

Add Broth

Gradually add the chicken broth, whisking constantly until smooth. Bring to a simmer and cook until thickened. Season with salt and pepper to taste.

Cook the Cranberries

In a saucepan, combine fresh cranberries, sugar, water, and orange zest. Bring to a boil over medium heat.

Simmer

Reduce heat and let it simmer for 10-15 minutes, or until the cranberries burst and the sauce thickens. Remove from heat and let cool before serving.