My Turkey Roll recipe makes for a quick and delicious alternative to traditional roast turkey. This prosciutto wrapped stuffed turkey roll with a delicious filling of chorizo, sausage, breadcrumbs and cranberries.
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If you are looking for an alternative to a massive roast turkey then I have the PERFECT recipe for you!
This rolled turkey breast with chorizo and cranberry stuffing looks really impressive but is actually easy to prepare.
Oh, and did I mention that it tastes amazing? What’s more you can prepare it up to two days ahead and it roasts in about an hour. Now that’s what I call a stress-free Christmas dinner!
Here’s what you will need
- Prosciutto slices to wrap the turkey roll
- One large boneless turkey breast or turkey breast pieces
- Fresh breadcrumbs – I blitzed some of my sourdough bread but you can use whatever you have at hand
- Sage leaves and dried mixed herbs (I used Herbes de Provence)
- Salt, pepper and onion powder
- Dried cranberries add a lovely hint of sweetness
- Shallots or an onion
- Chorizo – sweet cooking chorizo
- Sausage meat or pork two sausages with the casing removed
HOW LONG DOES THE TURKEY ROLL NEED TO COOK?
Weigh your stuffed turkey breast and cook for approximately 20 minutes per 450g (1 pound). It is best to check with an instant read digital thermometer to avoid drying out the turkey.
The turkey roll needs to register a temperature of 70°C (160°F) with the juices running clear. The temperature will continue to rise slightly when you rest the roll.
How to make my Stuffed Turkey Roll
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Prepare the stuffing
Blitz your bread, sage leaves, cranberries, shallots and salt and seasoning in a food processor or mini chopper (love this gadget!).
Heat butter and oil in a large skillet over medium heat. Pan fry your stuffing for a few minutes until golden then stir in the chorizo (cooking chorizo can be purchased already cubed). Leave to cool.
Add the sausage meat and crumble it into the stuffing. I had to use my hands here as the wooden spoon just wouldn’t work!
Butterfly the turkey breast pieces
Use a knife to slice into the side of each turkey breast without cutting all the way through. Open up the turkey (this is called butterflying), lay flat and cover with cling film. Use a rolling pin to gently pound the turkey flat.
Make your turkey roll
Cover your worktop with cling film or parchment paper. Overlap the prosciutto slices to create the cover for the turkey roll.
Top with the turkey, overlapping any gaps and pound flat once more if needed. Spread the stuffing evenly over the turkey.
Use the cling film to help you roll the turkey into a log (Swiss roll style). At this point you can wrap and keep in the fridge for up to two days.
Tie the roll with kitchen string at intervals (take a look at this video demonstrating how to tie a roasting joint if you need help).
Spread onion and potato slices over the bottom of a large roasting pan and place the turkey roll over them.
Cook, loosely covered with foil, in a 200°C (400°F) preheated oven for 40 minutes then uncover and continue to cook for a further 20 minutes or until an instant read thermometer inserted into the middle of the roll reads 70°C (160°F). The juices should run clear.
Rest for 20 minutes loosely covered with foil. Cut and remove the string before slicing and serving with gravy, my incredible Goose Fat Roast Potatoes and Braised Red Cabbage.
YOU MAY ALSO LIKE
Try my other turkey and turkey leftover recipes this Christmas!
HAVE YOU MADE MY TURKEY ROLL RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Stuffed Turkey Breast Roll
Ingredients
For the stuffing
- 1 tbsp butter
- 1 tbsp olive oil
- 100 g (scant 2 cups) fresh breadcrumbs, I used stale sourdough
- 3 shallots or 1 medium onion , roughly chopped
- 240 g (8 ½ oz) chorizo, diced (approx. 1 ½ cups)
- 60 g (scant ½ cup) dried cranberries
- 8 fresh sage leaves
- 1 tsp garlic powder
- 1 tsp dried mixed herbs
- ½ tsp salt
- 2 pork sausages (200g / 7oz), casing removed
Turkey roll
- 10-12 large prosciutto slices
- 4 large turkey breast pieces , approx 1.3kg (2.8lbs)
Instructions
- Prepare the stuffing. Blitz your bread, sage leaves, cranberries, shallots and salt and seasoning in a food processor or mini chopper.
- Heat butter and oil in a large skillet over medium heat. Pan fry your stuffing for a few minutes until golden then stir in the chorizo. Leave to cool.
- Add the sausage meat and crumble it into the stuffing. I had to use my hands here as the wooden spoon just wouldn’t work!
- Use a knife to slice into the side of each turkey breast without cutting all the way through. Open up the turkey (this is called butterflying), lay flat and cover with cling film. Use a rolling pin to gently pound the turkey flat.
- Cover your worktop with cling film or parchment paper. Overlap the prosciutto slices to create the cover for the turkey roll.
- Top with the turkey, overlapping any gaps and pound flat once more if needed. Spread the stuffing evenly over the turkey. Use the cling film to help you roll the turkey into a log (Swiss roll style). At this point you can wrap and keep in the fridge for up to two days.
- Tie the roll with kitchen string at intervals.
- Spread onion and potato slices over the bottom of a large roasting pan and place the turkey roll over them.
- Cook, loosely covered with foil, in a 200°C (400°F) preheated oven for 40 minutes then uncover and continue to cook for a further 20 minutes or until an instant read thermometer inserted into the middle of the roll reads 70°C (160°F). The juices should run clear.
- Rest for 20 minutes loosely covered with foil. Cut and remove the string before slicing and serving with your favourite sides.
Video
Notes
- You can replace the chorizo with more sausage meat
- Leftovers will keep for 3-4 days in the fridge. Reheat until piping hot and serve with gravy.
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