After years of grilling the turkey, we decided to try something entirely new this year. Inspired by the bounty of the Pacific Northwest, we created a menu to showcase regional flavors with this delicious turkey roulade as the centerpiece. Perfect for smaller gatherings, it is moist and satisfying. As a bonus feature, it is a great hack to safely get the stuffing inside the turkey! The larger the turkey breast, the easier it will be to butterfly and roll. A larger breast gives you more surface area to spreading the stuffing, and it will result in a more impressive pinwheel when you slice the finished roulade. We began by brining the breast with our NW Forest Brine, infusing the meat with flavors of the forest, like juniper and California bay leaf. Then, we rubbed it with classic, sagey Poultry Rub. This recipe makes enough for both sides of the breast, but you can dial it down for a half if needed, or double up on the stuffing if, like us, you can eat a whole extra pan.
Cornbread and Cascade Mushroom Mix are the foundation of the stuffing, and the earthy flavors are deeply delicious. As an accent on top of the celery and onion, we added in barberries grown in eastern Washington. These little pops of flavor are traditionally used in Middle Eastern cooking but we’ve found them quite at home with the cornbread and mushrooms. Don’t have barberries? Dried cranberries would be perfect in this recipe.
The mouthwatering presentation of this beautiful roulade made the perfect centerpiece for our Best of the Northwest holiday meal, and the fresh bounty of the region shines through with complimentary spicing.
For the Turkey
- 2 turkey breasts, butterflied and pounded flat
- 8 oz Northwest Forest Brine
- 3 cups poultry stock
- 1 small onion, sliced
- 2 ribs celery, sliced
- 2 tablespoons Poultry Rub
For the Stuffing
- 4 tablespoons unsalted butter
- 1 cup celery, small dice
- 1 cup carrot, small dice
- 1 cup onion, small dice
- 1 tablespoon Cascade Mushroom Mix
- 1/4 cup barberries or dried cranberries
- 1/2 cup poultry stock
- 2 eggs, lightly beaten
- 4-5 cups cornbread
For the Turkey
- Boil 1 gallon of water and combine with the Northwest Forest Brine in a large container, big enough to hold the butterflied turkey breasts. Allow the hot brine to cool to room temperature, place the turkey breasts in the brine and allow to sit, refrigerated, overnight.
- When you are ready to cook the turkey, preheat the oven to 375 degrees. Remove the turkey from the brine and pat dry, removing any leaves or spice berries from the surface of the meat.
- Position the breast, skin side down, on a board with the short side closest to you. Spread half the stuffing on the breast in an even layer, to within an inch of the edge. This will help keep the stuffing inside when you roll.
- This next step is where it gets a little tricky. Roll the breast up tightly but gentle enough that the stuffing doesn't squeeze out or the turkey doesn't accidently tear. Then, using kitchen twine, tie the roulade into a tight cylinder. Repeat the process on the second breast.
- Place the breasts in an oiled roasting pan. Pour in the stock and arrange the celery and onion around the breasts.
- Cook for 1 1/2 hours until the internal temperature reaches 165 degrees.
- Remove the breasts from the pan and rest 20 minutes before slicing.
For the Stuffing
- In a large saucepan over medium heat, melt the butter and sauté the carrot, onion and celery until soft, about 5 minutes. Add the barberries or dried cranberries and Cascade Mushroom Mix, and stir to combine.
- Transfer the mixture to a large bowl and add the stock, eggs and cornbread. Stir to combine.
We intentionally didn't add any additional salt to the turkey. The brine will season the turkey from throughout out and the Cascade Mushroom Mix is flavorful enough to season the cornbread stuffing.
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If you’ve never tied a roast or just want a refresher, here’s a sweet clip on How to Tie a Roulade.