Thanksgiving Roulade


For Roulade:

  • 2 1/2 tsp granulated sugar
  • Kosher salt and freshly ground black pepper
  • 2 lb boneless, skinless turkey breasts, butterflied and pounded to 1/2 inch thick
  • 4 tbsp olive oil, divided, plus additional for pan if necessary
  • 2 stalks celery, including any leaves, thinly sliced
  • 1/2 cup thinly sliced shallots (3 small shallots)
  • 3 cloves garlic, peeled and chopped
  • 8 oz cermini mushrooms, trimmed and thinly sliced (about 2 1/2 cups)
  • 1 tbsp (lightly packed) chopped sage
  • 1 tbsp chopped thyme
  • 1/4 cup dry white wine
  • 4 large leaves chard, roughly chopped (about 3 cups)
  • 1/2 cup dried sour cherries or dried cranberries, roughly chopped
  • 1/2 cup parsley, roughly chopped
  • 1/2 cup toasted walnuts, lightly chopped
  • 1 tsp orange zest, orange reserved for glaze

For Glaze:

  • 1/2 cup freshly squeezed orange juice, from 1 navel orange
  • 1 tbsp balsamic vinegar
  • 2 tsp tamari (or soy sauce, if not keep gluten-free)
  • 1 tbsp water

For Walnut Gremolata:

  • Yield approximately 2⁄3 cup


Dry brine the turkey. In a small bowl, combine the sugar, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper. Sprinkle evenly on both sides of the turkey, cover, and transfer to the refrigerator. Let it brine for at least 4 hours or up to overnight.


Make the stuffing. Heat a large skillet over medium- high heat. Add 2 tablespoons of olive oil, swirl to coat, and add the celery, shallots, and garlic. Season with salt and pepper and cook, stirring, until the vegetables are translucent and softened, adjusting the heat as necessary to prevent browning, about 5 minutes. Add the mushrooms, sage, thyme, and an additional sprinkle of salt. Raise the heat to high and cook, stirring occasionally, until the vegetables begin to turn golden, and the mushrooms are tender, about 3 minutes more.


Add the wine, stirring the bottom of the pan to deglaze, and cook until nearly evaporated, about 1 minute. Add the chard and continue to cook, folding to incorporate, until just wilted, 1 to 2 minutes more.


Transfer to a bowl and add the dried fruit, parsley, walnuts, and orange zest. Toss to combine and season to taste with salt and pepper. Let cool completely. (The stuffing can be made up to 1 day in advance. Store in an airtight container in the refrigerator until ready to use.)


Make the glaze. In a small pot, combine the orange juice, balsamic vinegar, tamari, and water. Bring to a boil and reduce the heat to maintain a brisk simmer. Cook until the liquid is reduced to a syrupy consistency that can coat the back of a spoon, 8 to 12 minutes. Remove from the heat. (The glaze can be made up to 3 days in advance. Gently rewarm when ready to use.)


Make the roulade. Preheat the oven to 325 degrees. Remove the turkey from the refrigerator and pat dry. On a clean cutting board, lay the turkey flat, cut side up. Spread 2 cups of the stuffing onto the meat in a thin, even layer, all the way to the edges. Starting from the shortest side, roll the turkey into a tight log.


Cut 5 (14- inch) pieces of butcher string. Lay the roast flat, with the seam-side down. Slide the pieces of string underneath the roast, spacing them 11/2 inches apart. Tie each string in a knot to secure, starting with the piece in the middle and working your way out to the edges. The knots should hold the roulade in a compact shape, and not be too slack or too tight. Trim the excess string and tuck any bits of stuffing that may have fallen out back into the center. Reserve the remaining stuffing, covered, at room temperature.


Heat a large, oven- proof skillet over medium- high heat. Add the remaining 2 tablespoon of olive oil, swirl to coat, and add the roulade. Sear, reducing the heat as necessary to avoid burning, until the roast is deeply golden all over, about 2 minutes per side (8 minutes total).