Preparation Method
- Make the roulade: Melt butter in large sauté pan over medium heat. Add celery, onion, ¼ teaspoon salt and dash of pepper. Cook until vegetables have softened, 8 to 10 minutes. Add sausage and sauté, stirring to crumble, until cooked through. Add cranberries and bourbon and cook until the bourbon has been absorbed. Remove from heat and transfer stuffing mixture to a medium bowl. While stuffing mixture is cooking, toast cornbread cubes in countertop oven on TOAST/MEDIUM for 5 minutes. Add cornbread cubes to stuffing mixture along with egg, chicken broth, pecans, fresh herbs, ½ teaspoon salt and ¼ teaspoon pepper. Stir well to combine.
- Adjust the oven rack to the lowest position and preheat the oven to CONVECTION/ROAST 400°F. Mix together dried herbs, ½ teaspoon salt and ¼ teaspoon pepper in small bowl. Pat turkey dry and sprinkle both sides of the turkey breast generously with herb seasoning. Place turkey breast skin side down on large work surface. Spread stuffing mixture evenly over turkey, leaving a 1-inch border at the edges. Beginning at the shortest end, roll up the breast carefully, enclosing stuffing. Tie the roulade with kitchen twine at 1-inch intervals.
- Heat oil in large skillet over medium-high heat. Add the turkey roulade and brown on all sides, 2-3 minutes per side. Transfer the turkey roulade to the WOLF GOURMET baking pan, skin side up, and insert probe into thickest end of the roulade. Place pan in the oven and insert probe’s plug into the probe jack. Set the probe temperature to 150°F, and roast until the chime sounds, about 50 minutes. Remove the probe and pan from the oven, gently place roulade on a cutting board and tent with foil. If making the gravy, pour 2 tablespoons pan drippings into the same skillet used to brown the turkey.
- Make the apple cider gravy: Heat 2 tablespoons pan drippings over medium heat and add shallot. Cook, stirring often, until softened, 7 to 8 minutes. Reduce heat to low and add the flour. Stir until the roux becomes golden brown, about 3 minutes. Add apple cider, chicken stock, vinegar, bay leaf and sage. Increase heat to medium and bring to a simmer. Stir constantly until the gravy has reduced by half, to about ¾ cup, and coats the back of a wooden spoon, about 15 minutes. Remove from heat and strain if desired. Stir in butter and season with salt and pepper.
- Serve the roulade: Snip the twine and remove from the turkey. Slice the roulade into ½-inch thick slices and serve with apple cider gravy.
Pro Tip
- Your butcher can butterfly the turkey breast for you, making the roulade even easier to prepare.
- Using the temperature probe takes the guesswork out of roasting and ensures the turkey is precisely cooked.
