Turkey Breast Roulade with Apple and Raisin Stuffing


A boneless turkey breast is rolled around stuffing with apple and raisins.

Prep Time:
45 mins
Cook Time:
1 hr 30 mins
Additional Time:
10 mins
Total Time:
2 hrs 25 mins
1 6-pound roast


  • 1 ½ cups water

  • ¼ cup butter

  • cup raisins

  • 1 (6 ounce) package low sodium stuffing mix (such as Stove Top® Lower Sodium Chicken Flavor)

  • 1 tablespoon poultry seasoning

  • 1 apple - peeled, cored, and chopped

  • 1 (6 pound) whole bone-in turkey breast with skin

  • salt and pepper to taste

  • 1 tablespoon poultry seasoning


  1. Place the water, butter, and raisins into a saucepan; bring to a boil. Remove from the heat, stir in the stuffing mix, cover, and let stand until the stuffing mixture absorbs the liquid, about 5 minutes. Stir 1 tablespoon of poultry seasoning and the apple lightly into the stuffing. Allow the stuffing mixture to cool.

  2. Preheat oven to 350 degrees F (175 degrees C). Place a rack into a roasting pan.

  3. Carefully remove the turkey breast skin in one piece without tearing the skin, and set aside. Bone the turkey breast (see notes) keeping the meat in one piece but removing the strip of cartilage and gristle between the two breast halves, if necessary. Pull the two tenderloin sections outward from the main part of the breast, keeping them attached, to expand the boneless piece of turkey into a roughly square-shaped piece of meat. Sprinkle the inside of the breast with salt, pepper, and 1 tablespoon of poultry seasoning.

  4. Spread the stuffing mixture all over the inside of the breast meat piece, and firmly roll the stuffed breast into a compact roll. Spread the reserved turkey skin out, and place the stuffed roll in the middle of the skin. Pull and roll the skin over the stuffed meat, and tie the stuffed roll together with cooking twine. Place the roll onto the roasting rack with the seam side down.

  5. Roast the stuffed breast in the preheated oven until the skin is golden brown, the meat is no longer pink inside, and the temperature of the roll, measured at the thickest part, reads 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Allow the roast to stand covered with a tent of aluminum foil for at least 10 minutes before removing the twine for slicing.

Editor's Notes

To make a whole boneless breast, slice the skin down the backbone, and peel the skin off in one whole piece, being careful not to tear the skin. Place the whole turkey breast in front of you with the bone side up, and starting from one edge of the rib cage with a very sharp knife, cut and scrape the meat away from the bones as you move towards the middle of the breast. Cut around any shoulder and collar bones, including the wishbone. When you get to the center, stop and start again on the other side. Cut the keel bone away from the breast meat at the middle, leaving the breast in one big piece. The two tenderloins will be lying next to the breast meat at the edges. Roll the two tenderloins outward to expand the width of the breast for better stuffing and rolling.

If this sounds too daunting (it's easier to do than to describe) have your butcher do it for you.

Nutrition Facts (per serving)

680 Calories
30g Fat
13g Carbs
86g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 680
% Daily Value *
Total Fat 30g 38%
Saturated Fat 10g 51%
Cholesterol 235mg 78%
Sodium 299mg 13%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 4%
Total Sugars 7g
Protein 86g
Vitamin C 1mg 6%
Calcium 83mg 6%
Iron 5mg 27%
Potassium 950mg 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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