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

Turkey Roulade with Cranberries and Cream Cheese

Author: Flavelo
Recipes Main Courses
This dish is the jewel of the festive table, but simple enough to brighten up a Sunday lunch. Turkey breast tends to dry out, but here the cream cheese and spinach filling hydrates from within, whilst the rolling technique locks in flavours. The tart sweetness of cranberries brilliantly counterbalances the plain nature of the meat.
🕒 Prep Time 30 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 420 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Meat mallet
  • Cling film
  • Kitchen string
  • Large frying pan with lid (or ovenproof dish)

Allergen Information

⚠️ Milk
⚠️ Celery (in stock)

Instructions

1 ✓

Butterfly the turkey breast (cut horizontally through the middle) and open like a book. Cover with cling film and pound to approx 1 cm thickness, into a rectangle.

Tip: Film protects meat fibres from tearing and prevents juices splashing. Even thickness is key for even cooking.
2 ✓

Scald 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 spinach stays wet, filling becomes runny and can 'wash out' the cream cheese during cooking.
3 ✓

Spread meat with cream cheese mixture, leaving 2 cm at edges. Sprinkle with cranberries. Roll up tightly from the longer side.

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

Tie roulade every 2-3 cm with string. Season exterior with salt and pepper.

Tip: Tying holds shape; otherwise, heat causes fibres to contract and the roll opens.
5 ✓

Heat oil and butter in a pan. Brown the roulade all over until golden crust forms.

Tip: This Maillard reaction gives flavour, not the later steaming. Don't skip it!
6 ✓

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

Tip: Steamy environment keeps meat tender. If using a probe, 74°C in the centre is done.
7 ✓

Remove and rest for 10 minutes on a board before cutting string and slicing.

Tip: During resting, juices that migrated to the centre redistribute, so valuable liquid doesn't run out when cutting.

Recipe FAQ

What if I don't have string?
You can use skewers or toothpicks to secure, but be careful when turning.
The meat dried out, what did I do wrong?
Likely cooked too long, or pounded the meat too thin.

Ingredients

  • 600 g Turkey breast fillet (whole)
  • 100 g Dried cranberries
  • 150 g Cream cheese (plain)
  • 100 g Fresh spinach
  • 2 cloves Garlic
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 200 ml Chicken stock
  • 1 sprig Fresh thyme
  • 30 g Butter
  • 1 pack Kitchen string