Turkey Roulade with Bacon and Kale Stuffing

Top down view of slices of turkey roulade laying on white plate

Turkey Roulade with Bacon and Kale Stuffing

Why go through the motions of preparing an entire turkey this Thanksgiving? This turkey roulade stuffed with a bacon and kale mixture is much easier and super delicious!

Course Dinner

Cuisine American

Difficulty Intermediate

Method Baking

Prep Time 15

Cook Time 2

Total Time 2 15

Servings servings

Calories 392kcal

Author Kaleb

Ingredients

1 5-lb boneless turkey breast (or two 2 ½ lb breasts)
5 strips thick-cut bacon
1 cup chopped onion
1 tsp salt
½ tsp pepper
2 cloves garlic minced
3 sprigs thyme
6 leaves sage finely chopped
5 oz lacinato kale roughly chopped
2 tbsp lemon juice
4 oz Parmesan cheese grated

For the basting butter

4 tbsp butter
2 sprigs thyme
3 leaves sage

Instructions

Preheat oven to 375°F.
Heat in a 12-inch skillet over medium heat. Add bacon and sauté until the bacon is brown and crisp on both sides, 6-8 minutes. Remove the bacon and set aside.
With the bacon grease in the skillet, add the onion, salt, and pepper. Sauté until the onion is softened, 5 minutes.
Add garlic, thyme, and sage and sauté for one minute.
Add the kale and continue to sauté until the kale is beginning to wilt and soften, 5 minutes. Remove from heat and set aside to cool.
Once the mixture has cooled to room temperature, add the lemon juice and cheese. Stir to incorporate.
Open the deboned turkey breast with the skin side facing down. With a sharp knife, butterfly the breast like an open book. If using two smaller breasts, butterfly each breast and set beside each other to make one large breast.
Salt and pepper the turkey and place the prepared stuffing mixture over the meat. Starting with the short end to ensure a nice roll, roll up the breast. Make sure no turkey skin is rolled inside the roulade and cut off any excess skin. Use six 10-inch pieces of bakers twine to tightly secure the roulade. Place in a roasting pan.
Roast the roulade in the preheated oven. Brush with the following herbed melted butter every 20 minutes. Roast until the skin is dark brown and the meat registers 145°F on an instant-read thermometer in the middle of the roulade, about 1 to 1 ½ hours.
In a small saucepan, melt the remaining four tablespoons butter with the two sprigs of thyme and three sage leaves. Allow to steep 10 minutes.
Remove from the oven and tent with foil. Let the turkey rest 20 minutes before slicing to allow the juices to redistribute.

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