Turns out, you don’t always need to cook an entire bird when it’s time to feast! This Roasted Turkey Roulade uses a turkey breast and some special stuffing ingredients for a much more economical option that feels just as special. It’s like an entire feast all rolled up – a feast where the meat stays moist and every bite is backed up with a ton of flavor. Maybe a whole bird is the right choice when you’ve got a big crowd, but for a smaller gathering, I love this easy (and seriously yummy) stuffed option.

You want to start with a boneless, skinless turkey breast that’s been butterflied and flattened. Flattening the meat makes it easier to roll and helps it cook more evenly. Any good turkey feast involves stuffing, but in this instance, it’s rolled up in the meat which really helps it get nice and flavorful.

The foundation of this stuffing is a packaged stuffing mix, but it’s doctored up with some Italian sausage, dried cranberries, onion, celery, sage, and rosemary so it tastes way better than the basic boxed option. You want to spread that mixture out on the meat stopping about a half-inch from the edges.

Then, you roll the turkey breast up jelly-roll style, tucking in any stuffing that escapes as you go.

You tie it up with twine. Every two inches will do, but keep in mind that the tightness you use here is what is really determining the final shape of the roll. A little melted butter gets brushed over the top and into the oven it goes.

It should take two hours or less to bake, which is certainly much more convenient than an entire turkey occupying your oven all day! You’ll have fewer leftovers, maybe, but that might just be because it gets devoured a whole lot faster than the traditional turkey.