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Turkey roulade with cranberries served with vegetables.
Elegant turkey roulade stuffed with dried cranberries

Cranberry Stuffed Turkey Roulade

Author: Flavelo
Recipes Main Courses
This dish is the jewel of the holiday table but simple enough to elevate a Sunday lunch. Turkey breast tends to dry out, but here the creamy spinach filling hydrates from within, while the rolling technique seals in flavors. The tart sweetness of cranberries brilliantly balances the neutral meat.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Meat mallet
  • Plastic wrap
  • Kitchen twine
  • Large skillet with lid (or ovenproof dish)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Butterfly the turkey breast horizontally and open like a book. Cover with plastic wrap and pound to approx 1/2 inch thickness, forming a rectangle.

Tip: Wrap protects fibers from tearing and prevents juice splatter. Even thickness is key for even cooking.
2 ✓

Blanch or wilt spinach in a pan for a few seconds, then squeeze out water. Mix with cream cheese, crushed garlic, salt, and pepper.

Tip: If you leave spinach wet, the filling becomes runny and washes out the cream cheese during cooking.
3 ✓

Spread the cream cheese mixture over the meat, leaving a 1-inch border. Sprinkle with cranberries. Roll up tightly starting from the long side.

Tip: Tight rolling ensures the roulade doesn't fall apart when sliced.
4 ✓

Tie the roulade every inch with twine. Season outside with salt and pepper.

Tip: Tying holds the shape; otherwise heat would contract fibers and open the roll.
5 ✓

Heat oil and butter in a skillet. Brown the roulade on all sides until golden crust forms.

Tip: This searing (Maillard reaction) provides flavor, not the steaming later. Don't skip it!
6 ✓

Pour in stock, add thyme, cover, and simmer on low for approx 30 mins. (Or place in 350°F / 180°C oven for 30 mins).

Tip: Steamy environment keeps meat tender. Internal temp should reach 165°F (74°C).
7 ✓

Remove and rest for 10 minutes on cutting board before removing twine and slicing.

Tip: Resting allows juices driven to center to redistribute, so they don't leak out upon cutting.

Recipe FAQ

What if I don't have twine?
You can use toothpicks to secure it, but be careful when turning.
Meat dried out, what happened?
Likely overcooked, or you pounded the meat too thin.

Ingredients

  • 1.5 lbs Turkey Breast Filet (whole)
  • 1/2 cup Dried Cranberries
  • 5 oz Cream Cheese (plain)
  • 4 oz Fresh Spinach
  • 2 cloves Garlic
  • 2 tbsp Olive Oil
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 3/4 cup Chicken Stock
  • 1 sprig Fresh Thyme
  • 2 tbsp Butter
  • 1 pack Kitchen twine