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Turkey Roulade with Chestnut Stuffing

ByGéraldine Leverd
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5 of 2 votes

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Prep time: 30 minutes
Cook time: 1 hour 30 minutes
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This Turkey Roulade with Chestnut Stuffing is one of my absolute favorites for the holiday season! It’s super juicy, aromatic, and so easy to prepare. I especially love making this stuffed turkey breast roll for Christmas! In this recipe, I’ll show you step by step how to make it without stress and how to keep it extra juicy with a simple trick.

A festive menu with stuffed meat with gravy, duchess potatoes, glazed carrots and a glass of red wine on a festively laid table.

Table of contents

Why You Will Love This Recipe

I really like this turkey roulade recipe because it’s super simple yet festive. My filling is sweet-savory with cooked chestnuts, dried apricots, and a touch of gingerbread, classic holiday flavors often used in France but easy to find in the U.S. (You can substitute gingerbread with soft ginger cookies if needed.)

The roast can be perfectly prepared in advance and just pop it into the oven later. Ideal for dinners with friends and family when you don’t want to spend all evening in the kitchen. And best of all, you can use the sauce to make a simple , aromatic gravy.

A festive menu with stuffed meat with gravy, duchess potatoes, glazed carrots and a glass of red wine on a festively laid table.
A rolled and stuffed pork loin, wrapped in bacon, sliced on a wooden board, with visible stuffing and kitchen twine.

Main Ingredients For A Perfect Turkey Roulade

  • Turkey breast: I use a whole, boneless, skinless turkey breast.
    The filling: You can use any filling you like, but my favorite holiday version includes shallots, mushrooms, chestnuts, gingerbread, and dried apricots.
    Bacon: I wrap the turkey roulade in smoked bacon to help it hold its shape and keep the meat moist.
    White wine & chicken stock: I pour a little into the bottom of the baking dish so the turkey stays juicy as it cooks. It also creates delicious pan juices that become the base for the gravy.
    Shallots & garlic: I add them to the baking dish as well, they infuse the cooking juices with extra flavor, which makes the gravy even better.

You will find the exact quantities in the recipe card!

Flatten the raw turkey breast, seasoned with salt and pepper, on a wooden board covered with cling film and place on a marble worktop.
A glass bowl contains chopped herbs, rice, cooked minced meat, diced orange vegetables and two raw eggs on a white marble surface.
Raw roast, wrapped in bacon and tied with string, lies in a white frying pan with shallots, garlic cloves and stock on a marble worktop.

How to Stuff a Turkey Roulade

This is the most technical part of the recipe, but you’ll see, it’s not nearly as difficult as it looks! Here are a few of my tips:

  1. Prepare the turkey breast correctly: The turkey breast should be sliced as thinly and evenly as possible – preferably using the butterfly technique and then lightly flattened. This makes it much easier to roll and distributes the filling evenly. If you are unsure: just ask your butcher, he will be happy to cut it for you.
  2. Spread the filling evenly: Distribute the filling in a thin, even layer, and only over half of the opened turkey breast. This makes rolling easier and gives you a cleaner, prettier roulade.
  3. Roll up tightly and compactly: Roll up the turkey breast tightly and firmly – a piece of cling film helps to make the roast really compact. I then like to wrap the rolled roast with slices of bacon. To be on the safe side, I also tie it with kitchen string so that everything holds together perfectly and cooks evenly.
Flatten the raw turkey breast, seasoned with salt and pepper, on a wooden board covered with cling film and place on a marble worktop.
Thin slices of raw meat laid flat on a wooden board and topped with a mixture of chopped vegetables and seeds, ready to be stuffed or rolled.
A tied up and wrapped piece of raw meat lies on a wooden cutting board, next to it a ball of meat string.

5 Tips for Perfectly Cooking Your Turkey Roulade

The challenge with a turkey roast is always the same: it can dry out so quickly in the oven. It’s happened to me too! So I researched a lot, tested different methods… and now I get perfectly juicy results every single time.

  1. Brine the turkey breast – Ever since I learned this trick, my turkey breast has always been juicy. The breast rests for 2 to 6 hours in a mixture of cold water, salt, sugar and spices. This keeps the meat wonderfully moist and aromatic during cooking.
  2. The right oven temperature – Turkey cooks best at a relatively low temperature so it stays tender and juicy. I usually set the oven to 160–170°C (320–340°F).
  3. Check the internal temperature: Turkey breast dries out quickly if overcooked, so a thermometer is essential. Remove the roulade from the oven as soon as it reaches an internal temperature of 80°C (about 176°F).
  4. Be sure to leave the roast to rest: As with any meat dish, the resting time is crucial. Immediately after cooking, wrap the roast in aluminum foil, cover with a cloth and leave to rest for 10-15 minutes. This distributes the meat juices and keeps the roast tender.
  5. The sauce makes all the difference – a good sauce makes the whole dish even better. I pour some chicken stock and white wine into the dish, collect the gravy and stir it into a simple roux later – quick to make and incredibly tasty!
A large pot of raw turkey breasts, herbs and water stands on a wooden chopping board.
A casserole dish with a large piece of meat is cooking in an oven, partially covered by a patterned kitchen towel hanging from the handle of the oven.
On the stove is a metal pot of light brown gravy with a metal whisk resting in it.

Turkey Roulade with Chestnut Stuffing

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5 of 2 votes
This turkey roulade is one of my go-to holiday mains—super juicy, full of flavor, and easy to make. I prepare this stuffed turkey breast roll often for Christmas!
Ein Festtagsmenü mit gefülltem Fleisch mit Bratensoße, Herzoginkartoffeln, glasierten Möhren und einem Glas Rotwein auf einem festlich gedeckten Tisch.
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Ruhzeit 15 minutes
Total Time 2 hours 15 minutes
Servings 8 Personen
Calories 414 kcal
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Ingredients
  

For the Brine

  • 1/4 cup salt
  • 1/4 cup sugar
  • 2 sprigs rosemary
  • 1 sprig thyme
  • A few peppercorns

For the Roast

  • 1 boneless turkey breast or turkey roast (3.3–4.4 lb)
  • Shallots peeled and halved
  • 1/2 cup dry white wine
  • 1/2 cup chicken stock
  • 12–24 slices bacon
  • Salt & Pepper

For the Stuffing

  • 3 shallots finely chopped
  • 5.3 oz mushrooms sliced (150 g)
  • 5.3 oz cooked chestnuts crumbled (150 g)
  • 2 garlic cloves
  • 3.5 oz dried apricots diced (100 g)
  • 2 thin slices gingerbread crumbled
  • 2 tbsp milk
  • 1 egg
  • 3 tbsp parsley chopped
  • Salt & pepper

For the Brown Sauce

  • 3 tbsp butter (40 g)
  • 1/3 cup all-purpose flour (40 g)
  • 1 cup chicken stock (250 ml)
  • Filtered roast juices

Instructions
 

Brining the turkey

  • This step is optional but results in particularly tender meat. In a small pot, heat the salt, sugar, herbs and peppercorns until everything is completely dissolved. Let cool (ice cubes can speed this up).
    In einem Edelstahltopf auf einem Induktionsherd köchelt Flüssigkeit mit Quinoa, frischem Thymian, Pfefferkörnern und Koriandersamen.
  • Place the turkey breast in a large container, pour the cooled brine over it and top up with cold water until the meat is completely covered. Let it rest for 2 to 6 hours (no longer). After brining, rinse the turkey under cold water to prevent it from becoming too salty, then dry thoroughly with kitchen paper.
    Ein großer Topf mit rohen Putenbrüsten, Kräutern und Wasser steht auf einem hölzernen Schneidebrett.

Preparing the filling

  • Place the slices of gingerbread in a small bowl and pour the milk over them so they soften.
    Deux biscuits rectangulaires sont partiellement trempés dans du lait à l'intérieur d'un bol blanc.
  • Heat a little olive oil in a pan, add the chopped shallots and sauté for 2 minutes. Add the garlic and mushrooms and cook for another 2 minutes. Then add the butter and the crumbled chestnuts. Season with salt and pepper.
    Die gehackten Pilze werden in einer Edelstahlpfanne auf dem Elektroherd angebraten.
  • In a bowl, combine the chestnut–mushroom mixture, the dried apricots, the soaked and squeezed gingerbread, the parsley and the egg until you obtain a homogeneous filling.
    Eine Glasschüssel enthält gehackte Kräuter, Reis, gekochtes Hackfleisch, gewürfeltes orangefarbenes Gemüse und zwei rohe Eier auf einer weißen Marmorfläche.

Filling and tying

  • Open the turkey breast like a book with a sharp knife.
    Die rohe, mit Salz und Pfeffer gewürzte Putenbrust wird auf einem mit Frischhaltefolie abgedeckten Holzbrett flachgedrückt und auf eine Marmorarbeitsplatte gelegt.
  • Place it on plastic wrap. Season the visible side with pepper and spread the filling over one half of the meat.
    Dünne Scheiben rohen Fleisches, die flach auf ein Holzbrett gelegt und mit einer Mischung aus gehacktem Gemüse und Körnern belegt werden, die zum Füllen oder Rollen vorbereitet ist.
  • Using the plastic wrap, roll the breast tightly to form a compact roulade.
    Eine rohe, in Plastik verpackte Fleischrolle liegt auf einem hölzernen Schneidebrett auf einer weißen Marmorarbeitsplatte.
  • Lay the slices of bacon next to each other on the work surface.
    Rohe Speckstreifen werden auf einem Holzbrett auf einer weißen Marmorarbeitsplatte zu einem Gittermuster verwoben.
  • Place the roulade (without the plastic) on top and wrap it completely with the bacon. If necessary, tie with kitchen twine to maintain its shape.
    Ein verschnürtes und eingewickeltes Stück rohes Fleisch liegt auf einem hölzernen Schneidebrett, daneben ein Knäuel Fleischerschnur.

Cooking

  • Preheat the oven to 350°F (180°C) for a regular oven, or 320°F (160°C) if using a convection oven. Place the roulade in a baking dish. Add the garlic cloves and shallots, then pour in the white wine and poultry stock.
    Roher Braten, in Speck eingewickelt und mit Schnur verschnürt, liegt in einer weißen Bratpfanne mit Schalotten, Knoblauchzehen und Brühe auf einer Marmorarbeitsplatte.
  • Bake for 1 to 1.5 hours depending on size. Baste regularly with the cooking juices. Cover with aluminium foil if the bacon darkens too quickly.
    Eine Auflaufform mit einem großen Stück Fleisch gart in einem Ofen, teilweise bedeckt von einem gemusterten Küchentuch, das am Griff des Ofens hängt.

Preparing the sauce

  • After cooking, remove the roulade from the dish, cover it with aluminium foil and a towel, and let it rest.
    Ein gekochter Hackbraten im Speckmantel liegt in einem weißen Bräter mit Soße und Zwiebeln auf einem Holzbrett.
  • Filter the cooking juices.
    Ein feinmaschiges Sieb ruht über einem Messbecher aus Glas, durch das gekochtes Fleisch und Gemüse gesiebt wird, um die Flüssigkeit auf einer weißen Arbeitsplatte zu trennen.
  • Optional: reduce the filtered cooking juices in a small pot to concentrate the flavour.
    Eine Metallpfanne mit blubbernder Karamellsauce und einem Schneebesen steht auf einem Induktionskochfeld.
  • In a pan, melt the butter, add the flour and make a dark roux.
    Ein Holzlöffel, der eine Mischung aus Mehl und Butter in einer Edelstahlpfanne auf dem Elektroherd rührt.
  • Gradually whisk in the poultry stock until a thick sauce forms. Then add the filtered cooking juices and let simmer for a few minutes. Adjust seasoning if needed.
    Auf dem Herd steht ein Metalltopf mit hellbrauner Bratensoße, in dem ein Schneebesen aus Metall ruht.

Serving

  • Remove the kitchen twine and slice the roulade into pieces about 1 cm thick. Serve 1–2 slices per person with sauce. Suitable sides include mashed potatoes, duchess potatoes or glazed carrots.
    Eine gerollte und gefüllte Schweinelende, umwickelt mit Speck, aufgeschnitten auf einem Holzbrett, mit sichtbarer Füllung und Küchengarn.

Notes

Storage: The turkey roulade will keep for 1–2 days in the refrigerator, ideally stored in an airtight container.
Reheating: For best results, slice the roulade and warm the slices gently in a pan with a little olive oil. This keeps the meat tender and prevents it from drying out.
Freezing: You can freeze the roulade either whole or sliced. Wrap it well to avoid freezer burn. It keeps for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 414kcal | Carbohydrates: 27g | Protein: 29g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 4071mg | Potassium: 664mg | Fiber: 2g | Sugar: 16g | Vitamin A: 781IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 2mg
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What to Serve with a Turkey Roulade

Here’s a quick overview of side dishes, wine pairings, and dessert ideas that go perfectly with this turkey roulade and help you round out your holiday menu.

  • Mashed: I love serving this turkey roulade with mashed potatoes, celeriac puree, or parsnips puree, all three soak up the gravy beautifully. And if you want something a little more festive, duchess potatoes are perfect!
  • Vegetables: Roasted vegetables like carrots, parsnips, or squash are always a great choice. For a more elegant touch, glazed carrots look beautiful on the plate and add a hint of sweetness.
  • Wine pairing: You can serve either a white wine or a light red. My favorites are:
  • a buttery white Burgundy,
  • an Alsace Pinot Gris,
  • or a light red such as Burgundy Pinot Noir or Loire Valley Cabernet Franc.
  • Dessert: To finish the meal, go with a classic dessert like chocolate mousse — or during the holidays, a traditional Yule Log (Bûche de Noël).
A plate with two slices of stuffed turkey, brown gravy, three glazed carrots and three duchess potatoes, set on a festive table with gold cutlery and holiday decorations.

FAQ – Turkey Roulade

Can I prepare the turkey roulade the day before?

Yes, absolutely! However, I recommend cooking it at the last moment if possible, the meat will stay much more tender and juicy.

How can I change the filling for the turkey roulade?

You can vary the filling completely depending on the season or your taste. For example, in summer you can swap the chestnuts for an olive-based filling, add a little pesto, or mix in some sun-dried tomatoes — it’s delicious and super aromatic. You can also play with different mushrooms, dried fruit, or fresh herbs. Just make sure the filling isn’t too wet so the roulade stays compact and easy to roll.

What internal temperature should the turkey breast roll reach?

The ideal internal temperature is about 80°C (176°F). This ensures the meat is fully cooked while still remaining juicy. A meat thermometer is very helpful here.

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