Best Thanksgiving Turkey Roll In Under 90-minutes
Prepare the Best Thanksgiving Turkey Roll in Under 90 Minutes, featuring a delightful turkey sage sausage stuffing that combines both dark and white meat in a single bite.
The Ultimate Thanksgiving Turkey Bite
Ideal for two! A smaller Thanksgiving gathering doesn’t have to compromise on all your beloved holiday flavors.
This year, I opted out of purchasing a whole turkey and instead focused on condensing all my favorite Thanksgiving tastes into one satisfying bite.
I’m convinced I won’t ever prepare this treasured meal any other way again.
Turkey Breast Roll
It’s fascinating how turkey enthusiasts are divided on their preference for white meat versus dark meat.
Personally, I lean towards the dark meat because I find it offers a juicier and more succulent texture compared to the white turkey breast I’ve tasted.
Could I achieve that same juicy texture with the turkey breast?
Absolutely, and I did!
By choosing a large, boneless, skin-on turkey breast, I was able to give it the meticulous attention it deserved.
Consequently, I enhanced its overall flavor.
If you’re familiar with butterflying a turkey breast, you’re ahead of the game; otherwise, just ask your butcher to do it!
By avoiding the drying out process that happens when roasting a whole turkey, my turkey breast turned out incredibly moist and flavorful.
Preparing the Thanksgiving Turkey Breast Roll for Stuffing
After laying the turkey breast flat and seasoning it with salt, pepper, and sage, I quickly browned the interior in a hot pan with butter to lock in the spices and the turkey’s natural juices.
I turned it flesh side up on my cutting board, stuffed it, rolled it, tied it, and seared the skin in the same hot pan with butter before roasting it in the oven (in the same pan) until it was perfectly done.
Homemade Turkey Sausage Stuffing
My favorite turkey stuffing from my childhood consisted of sage, celery, onions, and breadcrumbs. But, not just any breadcrumbs.
My mom discovered that using an egg bagel from a real bagel shop resulted in the tastiest stuffing.
The bagel’s dense texture contributes more flavor while preventing sogginess.
Ground turkey thigh meat is readily available during this season, and you’ll only need about a pound of it.
Baked Turkey Sausage Stuffing
If you’d like extra stuffing on the side, simply double your stuffing recipe and bake the additional portions in a covered dish.
A delightful addition to this scrumptious turkey stuffing is to toss in some chopped, roasted chestnuts.
Now that’s what I call an indulgent turkey stuffing!
How to Seal In the Flavors of a Turkey Breast Roll
To seal in the flavor, fat and heat are your best friends.
Once the turkey breast is filled, rolled, and tied, the skin (fat) on the exterior acts as your secret weapon for locking in flavor and moisture.
Since I’m lightly browning the onions and celery in a hot pan with butter, I utilize that same pan to sear the outer skin of the rolled and stuffed turkey breast.
A little butter and olive oil, along with seasoning and sage on each side of the breast are all it takes; then quickly sear the skin all around before popping it in the oven to bake.
The Perfect Bite of Thanksgiving Turkey in 90 Minutes
When you slice into this beautiful combination of turkey breast and turkey sausage, each serving will feature everyone’s favorite turkey meat, and the tasty stuffing, all together in one mouthful!
No more squabbling over who gets the dark or light meat or that prized drumstick! Everyone enjoys everything.
<h2 class="wp-block-heading" id="h-best-thanksgiving-turkey">Best Thanksgiving Turkey</h2>
<p class="wp-block-paragraph">Since this Thanksgiving turkey breast roll with turkey sausage stuffing is simple to prepare and easy to time for cooking, why not make multiple rolls at once?</p>
<p class="wp-block-paragraph">It’s simple to slice and serve many at your table or freeze extra turkey bundles for a wonderful winter weekend dinner.</p><!– Ezoic – wp_incontent_7 – incontent_7 –><span id="ezoic-pub-ad-placeholder-120" data-inserter-version="2" /><span data-ez-ph-id="120" /><!– End Ezoic – wp_incontent_7 – incontent_7 –>
<h2 class="wp-block-heading">My Turkey Roll On PBS Cooking Show</h2>
<p class="wp-block-paragraph">Alright, alright… let me take a moment to indulge in a bit of pride!</p><!– End Ezoic – gen_incontent_8 – incontent_8 –><span id="ezoic-pub-ad-placeholder-918" data-method="placement-service" /><span data-ez-ph-id="918" /><!– Ezoic – gen_incontent_8 – incontent_8 –>
<p class="wp-block-paragraph">Who would have thought that this recipe I created would make it onto television?</p>
<p class="wp-block-paragraph">Fast forward to Season 1 of the PBS series, <strong><a href="https://www.pbs.org/show/great-american-recipe/" target="_blank" rel="noopener noreferrer nofollow">The Great American Recipe,</a></strong> where I showcased <em>this </em>recipe on national TV!</p><!– Ezoic – wp_incontent_8 – incontent_8 –><span id="ezoic-pub-ad-placeholder-121" data-inserter-version="2" /><span data-ez-ph-id="121" /><!– End Ezoic – wp_incontent_8 – incontent_8 –>
<figure class="wp-block-image size-full"><figcaption class="wp-element-caption">Great American Recipe PBS Cookbook – Recipe by Robin Daumit</figcaption></figure><span id="ezoic-pub-ad-placeholder-712" data-method="ai-placeholders" class="ezoic-autoinsert-ad" /><span data-ez-ph-id="712" />
<p class="wp-block-paragraph">The recipe and cover image are from the season 1 cookbook, and I’m incredibly proud that so many of my creations made it in!</p><!– End Ezoic – gen_incontent_9 – incontent_9 –><span id="ezoic-pub-ad-placeholder-919" data-method="placement-service" /><span data-ez-ph-id="919" /><!– Ezoic – gen_incontent_9 – incontent_9 –>
<figure class="wp-block-image size-full"><figcaption class="wp-element-caption">Stuffed Turkey Roll by Robin Daumit – The Great American Recipe Cookbook</figcaption></figure>
<h2 class="wp-block-heading">Ingredients Needed</h2>
<ul class="wp-block-list">
<li>Skin on Boneless Turkey Breast</li>
<li>Ground turkey – dark meat</li>
<li>Celery</li>
<li>Onion</li>
<li>Bagels</li>
<li>Salt and Pepper</li>
<li>Butter or Olive oil</li>
<li>Fresh sage</li>
<li>Roasted chestnuts</li>
</ul>
<h2 class="wp-block-heading">Equipment Needed</h2>
<ul class="wp-block-list">
<li>Large mixing bowl</li>
<li>Large Cast Iron Pan – easier to maneuver the meat than a high-sided Dutch oven.</li>
<li>Cooking twine – simple to use and removes easily before slicing.</li><!– Ezoic – wp_incontent_9 – incontent_9 –><span id="ezoic-pub-ad-placeholder-122" data-inserter-version="2" /><span data-ez-ph-id="122" /><!– End Ezoic – wp_incontent_9 – incontent_9 –>
<li>Cutting board</li>
<li>Chopping knife</li>
<li>Meat thermometer </li>
<li>Baking pan</li>
<li>Measuring spoons</li>
<li>Stovetop or burner</li>
<li>Oven</li>
</ul>
<h2 class="wp-block-heading">What To Serve With Turkey Sausage Stuffing Turkey Breast</h2>
<p class="wp-block-paragraph">In America, there are likely as many variations of turkey stuffing as there are popular burger toppings.</p>
<p class="wp-block-paragraph">That said, I’ll share my own recipe, in case you’re eager to experiment with new dishes for your Thanksgiving feast.</p>
<p class="wp-block-paragraph">Now that you’ve created this sumptuous turkey roll, it's time to think about side dishes and desserts.</p><!– End Ezoic – gen_incontent_10 – incontent_10 –><span id="ezoic-pub-ad-placeholder-920" data-method="placement-service" /><span data-ez-ph-id="920" /><!– Ezoic – gen_incontent_10 – incontent_10 –><!– Ezoic – wp_incontent_10 – incontent_10 –><span id="ezoic-pub-ad-placeholder-123" data-inserter-version="2" /><span data-ez-ph-id="123" /><!– End Ezoic – wp_incontent_10 – incontent_10 –>
<p class="wp-block-paragraph">Despite the small bits of bread within the stuffing, we still enjoy a good roll to accompany our turkey, if only to soak up the gravy!</p>
<p class="wp-block-paragraph">I fondly call these irresistible rolls, <strong>Stress Relief Sage Rolls</strong>, because they are so easy to whip up, making them stress-free, and of course… sage!</p>
<figure class="wp-block-image size-large"><figcaption class="wp-element-caption">Stress Relief Sage Rolls</figcaption></figure>
<p class="wp-block-paragraph">Naturally, you’re anticipating my potato recommendations, aren’t you?</p><!– End Ezoic – gen_incontent_11 – incontent_11 –><span id="ezoic-pub-ad-placeholder-921" data-method="placement-service" /><span data-ez-ph-id="921" /><!– Ezoic – gen_incontent_11 – incontent_11 –><!– Ezoic – wp_incontent_11 – incontent_11 –><span id="ezoic-pub-ad-placeholder-124" data-inserter-version="2" /><span data-ez-ph-id="124" /><!– End Ezoic – wp_incontent_11 – incontent_11 –>
<p class="wp-block-paragraph">Certainly, mashed potatoes are an option, but why settle for that when your turkey is so impressive?</p>
<p class="wp-block-paragraph">Two of my favorite ways to prepare potatoes for such a special occasion are:</p>
<ul class="wp-block-list">
<li><strong>Cheesy Dauphinoise Potatoes</strong> – better known as Potatoes au Gratin, this classic French dish features thinly sliced potatoes baked in a creamy, cheesy sauce.</li><!– Ezoic – wp_incontent_12 – incontent_12 –><span id="ezoic-pub-ad-placeholder-125" data-inserter-version="2" /><span data-ez-ph-id="125" /><!– End Ezoic – wp_incontent_12 – incontent_12 –>
<li><strong>Fondant Potatoes</strong> – a buttery, herb-crusted French technique that involves roasting russet potatoes cooked in the same pan you’ll be using for this stuffed turkey.</li>
</ul>
<figure class="wp-block-image size-large"><figcaption class="wp-element-caption">Herb Crusted Fondant Potatoes</figcaption></figure>
<h2 class="wp-block-heading">Desserts For Thanksgiving</h2>
<p class="wp-block-paragraph">There’s often a debate between <strong>Pumpkin Pie</strong> and <strong>Pecan Pie</strong>, so I’ll share both of my favorite recipes.</p><!– End Ezoic – gen_incontent_12 – incontent_12 –><span id="ezoic-pub-ad-placeholder-922" data-method="placement-service" /><span data-ez-ph-id="922" /><!– Ezoic – gen_incontent_12 – incontent_12 –>
<p class="wp-block-paragraph">These recipes come with a unique twist, making them stand out from your typical grandma’s pies!</p><!– Ezoic – wp_incontent_13 – incontent_13 –><span id="ezoic-pub-ad-placeholder-126" data-inserter-version="2" /><span data-ez-ph-id="126" /><!– End Ezoic – wp_incontent_13 – incontent_13 –>
<p class="wp-block-paragraph">However, in recent times, I’ve found myself leaning towards something lighter for dessert after a heavy Thanksgiving meal.</p>
<p class="wp-block-paragraph">For this new indulgence, I prefer a <strong>Cranberry Orange Sorbet</strong>, infused with warm spices and homemade almond milk, which keeps it refreshing and perfectly captures the essence of Autumn!</p><!– End Ezoic – wp_incontent_13 – incontent_13 –><span id="ezoic-pub-ad-placeholder-923" data-method="placement-service" /><span data-ez-ph-id="923" /><!– Ezoic – gen_incontent_13 – incontent_13 –>
<figure class="wp-block-image size-full"><figcaption class="wp-element-caption">Cranberry Orange Sorbet</figcaption></figure>
<div id="wprm-recipe-container-33557" class="wprm-recipe-container" data-recipe-id="33557" data-servings="6"><div class="wprm-recipe wprm-recipe-template-wd-2026"><div class="wprm-recipe-image wprm-block-image-rounded"></div>
<div class="wprm-recipe-template-wd-2026-container">
<div id="recipe-33557-ingredients" class="wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-33557-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before" data-recipe="33557" data-servings="6"><div class="wprm-recipe-ingredient-group"><ul class="wprm-recipe-ingredients"><li class="wprm-recipe-ingredient" style="list-style-type: disc" data-uid="0"><span class="wprm-recipe-ingredient-amount">4-6</span> <span class="wprm-recipe-ingredient-unit">lb</span> <span class="wprm-recipe-ingredient-name">Skin on Boneless Turkey breast </span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc" data-uid="1"><span class="wprm-recipe-ingredient-amount">1-2</span> <span class="wprm-recipe-ingredient-unit">lb</span> <span class="wprm-recipe-ingredient-name">Ground turkey dark meat </span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc" data-uid="2"><span class="wprm-recipe-ingredient-amount">4</span> <span class="wprm-recipe-ingredient-name">Celery stalks</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">chopped fine</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc" data-uid="3"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">Onion, medium</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">chopped fine</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc" data-uid="4"><span class="wprm-recipe-ingredient-amount">1-2</span> <span class="wprm-recipe-ingredient-name">Hard bagels </span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">chopped into 1/2 inch cubes</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc" data-uid="5"><span class="wprm-recipe-ingredient-name">Salt and Pepper to taste</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc" data-uid="6"><span class="wprm-recipe-ingredient-amount">4</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">Butter </span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc" data-uid="10"><span class="wprm-recipe-ingredient-amount">2</span> <span class="wprm-recipe-ingredient-unit">tbsp</span> <span class="wprm-recipe-ingredient-name">Olive oil</span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc" data-uid="7"><span class="wprm-recipe-ingredient-amount">1</span> <span class="wprm-recipe-ingredient-name">Fresh Sage bundle </span></li><li class="wprm-recipe-ingredient" style="list-style-type: disc" data-uid="8"><span class="wprm-recipe-ingredient-amount">1/4</span> <span class="wprm-recipe-ingredient-unit">cup</span> <span class="wprm-recipe-ingredient-name">Roasted chestnuts (optional)</span> <span class="wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded">finely chopped</span></li></ul></div></div>
<div id="recipe-33557-instructions" class="wprm-recipe-instructions-container wprm-recipe-33557-instructions-container wprm-block-text-normal" data-recipe="33557"><div class="wprm-recipe-instruction-group"><ul class="wprm-recipe-instructions"><li id="wprm-recipe-33557-step-0-0" class="wprm-recipe-instruction" style="list-style-type: decimal"><p>Preheat to 400ºF</p></li><li id="wprm-recipe-33557-step-0-1" class="wprm-recipe-instruction" style="list-style-type: decimal"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px"><span style="display: block">In a large bowl, combine chopped celery, onions, several finely chopped sage leaves, and the ground turkey meat, seasoning with salt and pepper to taste. </span><span style="display: block">This mixture will serve as the sausage stuffing. In a large cast iron pan or Dutch oven, the one you will use for cooking and roasting, add 2 tablespoons of butter and 1 tablespoon of olive oil.</span><span style="display: block">Quickly sauté the ground meat mixture until it starts to brown, then toss in the cubed bagel pieces (chestnuts if desired), mixing thoroughly.</span><span style="display: block">Turn off the heat, transfer the mixture to a bowl, and set it aside.</span></div></li><!– Ezoic – wp_incontent_14 – incontent_14 –><span id="ezoic-pub-ad-placeholder-127" data-inserter-version="2" /><span data-ez-ph-id="127" /><!– End Ezoic – wp_incontent_14 – incontent_14 –><li id="wprm-recipe-33557-step-0-2" class="wprm-recipe-instruction" style="list-style-type: decimal"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px"><span style="display: block">Lay the turkey breast flat, skin side down. Make a horizontal incision across the breast meat (butterfly style) to open the breast as wide as possible while keeping it attached to the skin.</span><span style="display: block">The goal is to expand the breast and lessen the thickness without detaching it from the skin.</span></div></li><li id="wprm-recipe-33557-step-0-3" class="wprm-recipe-instruction" style="list-style-type: decimal"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px"><span style="display: block">Season the flesh side of the turkey breast with salt and pepper.</span><span style="display: block">Place 1 tablespoon of butter in the same hot frying pan. Add the flesh side of the turkey to the hot pan for just a minute, then return it back to the flat surface, skin side down.</span><span style="display: block">This seals in the juices on the inside of the breast.</span></div></li><li id="wprm-recipe-33557-step-0-4" class="wprm-recipe-instruction" style="list-style-type: decimal"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px"><span style="display: block">Spread the ground turkey sausage mixture evenly across the flesh side of the turkey, about 3/4 inch thick, leaving an inch free around the edges.</span><span style="display: block">Starting from the end that may not have skin, carefully roll the breast as tightly as possible to enclose the sausage mixture.</span><span style="display: block">Using twine, wrap it around several times and tie securely.</span></div></li><!– Ezoic – wp_incontent_15 – incontent_15 –><span id="ezoic-pub-ad-placeholder-128" data-inserter-version="2" /><span data-ez-ph-id="128" /><!– End Ezoic – wp_incontent_15 – incontent_15 –><li id="wprm-recipe-33557-step-0-5" class="wprm-recipe-instruction" style="list-style-type: decimal"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px"><span style="display: block">Rub the final tablespoon of butter onto the turkey breast skin, seasoning with salt and pepper.</span><span style="display: block">Drizzle the remaining olive oil into the hot pan and carefully place the stuffed turkey breast into the pan.</span><span style="display: block">Gently turn it to get a bit of color on all sides of the skin.</span></div></li><li id="wprm-recipe-33557-step-0-6" class="wprm-recipe-instruction" style="list-style-type: decimal"><div class="wprm-recipe-instruction-text" style="margin-bottom: 5px"><span style="display: block">Transfer the hot pan with the turkey breast roll into the preheated oven.</span><span style="display: block">Roast for 45–55 minutes or until the internal temperature hits 155 degrees. Remove from the oven and let it rest for 10 minutes (the internal temperature should rise to 165). Slice and serve.</span></div></li></ul></div></div>
<div id="wprm-recipe-video-container-33557" class="wprm-recipe-video-container"><p>https://www.youtube.com/watch?v=Axa3PsJT9rs
- If there’s leftover turkey sausage stuffing, place it in a covered baking dish and bake alongside the turkey in the oven.
- Another great tip is to incorporate any remaining stuffing into a big pot of soup. You’ll already have all the wonderful flavors!
Post Comment