Thanksgiving Special – Turkey Roulade

Looking at the double digit weight of the whole bird, I couldn’t imagine myself cooking it. But, I wanted to cook turkey in some fancy form, retaining the elements of a traditional thanksgiving meal. So, I decided to make a roulade with poached turkey breast and a delicious stuffing. It was fun prototyping this dish and we enjoyed our first pre-Thanksgiving meal! 🙂 Of course, you know why it is pre-thanksgiving – I need to post it on my blog especially for my followers! 🙂 Hope you feel tempted to try and enjoy it as well! 

turkey meal

Per serving:
230 Calories | 29 g protein | 8 g Total Fat | 0 g Fiber
This dish has lower calories, high amount of protein, selenium, good amount of iron, B-complex vitamins and moderate amount of fat.


Turkey Roulade
Serves 4
A lighter Thanksgiving meal - turkey roulade has lower calories, high amount of protein, selenium, good amount of iron and B-complex vitamins, and moderate amount of fat. Per serving: 230 Calories | 29 g protein | 8 g Total fat | 0 g Fiber
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Total Time
30 min
Total Time
30 min
  1. 4 boneless, skinless turkey breast fillets (~100g each)
  2. 2 tbsp oil
  3. salt and black pepper to taste
For the stuffing
  1. 2 slices of whole wheat or multigrain high fiber bread (at least 3g fiber per slice)
  2. 0.5 onion
  3. 2 garlic cloves
  4. few sprigs of cilantro
  5. 0.5 tsp red chili powder
  6. 0.25 tsp garam masala
  7. salt to taste
  1. Using a meat mallet/ rolling pin or pestle lightly pound the breasts to flatten them.
  2. Sprinkle some salt and water and leave them aside.
  3. Toast the bread slices and let them cool down. Then, blenderize the slices along with rest of the stuffing ingredients to make a grainy mixture. Divide it into 4 parts.
  4. Spread a long piece of cling wrap and place the turkey breast towards the end of one side leaving an inch or so.
  5. Now place one portion of the stuffing on one end of the breast and begin to tightly roll the breast along with the wrap. Then tie the ends to ensure they are secure. Check out the video mentioned in the post, for the rolling and tying technique.
  6. In a stock pot, boil sufficient water to cover all the roulades. Turn down the heat to low and then immerse all the roulades gently. Let them simmer on low heat for 10-12 minutes.
  7. Remove from heat and carefully unwrap by cutting the ends with a knife/scissor.
  8. Allow the roulades to cool. Then slice and pan-fry in oil.
  9. Serve with sweet potato & yam mash (recipe to follow) or a gravy of your choice.
  1. Complement with cranberry relish (recipe posted) and Kale- brussel sprouts salad (recipe to follow)

The turkey stuffing – mmm, very aromatic!


Roll it up!

Rolling the roulade


Yay, they are ready for their bath!

YAY...they are ready to be poached!


Poaching for 10-12 mins..



Sliced after cooling!

Before pan-frying

Pan-fried for a golden brown finish!

After pan-frying


Assembling your special Thanksgiving meal! 

Turkey roulade served with sweet potato & yam mash topped with cranberry relish and a side of kale and brussel sprouts salad.

Assemble your special Thanksgiving meal!


Technique for rolling the roulade


Check out the healthy Cranberry Relish  recipe that is naturally sweetened with apples and dates.