OverviewCals/servingServings3944 Prep timeCook timeTotal time15 mins30 mins45 minsIf you are looking for a meal that will impress your guests, then you will probably want to try out this next recipe – a perfectly delicious and healthy turkey roulade. You will be just amazed at how tasty this roulade is. It is bursting with flavor and it’s super delicious loaded with delicious mushroom filling. Also, you can easily make this roulade within just 10-15 minutes. The rest of the time is about baking this yummy recipe. You need to let it rest after it’s baking process so you will allow the juices to be realized and the meat will be tender and juicy after the 5-10 minute resting process. IngredientsTurkey Roulade4 tsp. oil1 (about 2 ½ lbs) turkey breast half, bone removed8 oz. mushrooms2 tbsp. chopped shallots2 garlic cloves, minced, divided2 tsp. fresh thyme, divided1 tbsp. soy sauce3 tbsp. blueberry jelly divided1 ½ tsp. sea salt, divided¾ tsp. fresh ground black pepper, divided½ cup sliced onion2 ½ cups chicken broth, divided1 tsp. cornstarch mixed with 1 tbsp. chicken brothDirectionsTurkey Roulade In a food processor pulse mushrooms, shallots, and 1 garlic clove until mixture is minced. Heat a non-stick skillet over medium heat with 2 tsp. oil. Add mushroom mixture, 1 tsp. thyme, soy sauce, ½ tsp. salt and ¼ tsp. pepper to skillet. Stir well. Then let the mushroom mixture cook without stirring for 3 minutes. Stir once and let cook until all the liquid is absorbed. Turn off the heat. Stir in 1 tbsp. blueberry jelly and let cool. Preheat oven to 325°. Sprinkle turkey with 1 tsp. sea salt and ¼ tsp. black pepper. Spread the mushroom mixture over the turkey leaving an inch border. Roll up the turkey breasts and secure them with a toothpick. Heat a large cast-iron skillet with 2 tsp. oil over medium-high heat. Brown turkey on all sides, about 4 minutes per side. Place onions around the turkey and pour in 1 cup chicken broth. Bake for 40 minutes to 1 hour, until internal temperature is 155°. Place on a cutting board and loosely cover with foil. Place skillet onto stovetop over medium-high heat. Add remaining garlic and bring to a boil. Simmer for 5 minutes. Add chicken broth and continue to simmer until reduced by one third. Whisk in cornstarch mixture and cook until slightly thickened. Stir in the remaining 2 tbsp. blueberry jelly and 1 tsp. thyme. Season with additional salt and pepper, if needed. Serve with gravy. Comments Cancel replyLeave a CommentYour email address will not be published. Required fields are marked * Comment Name Email I agree to the Terms and Conditions of this website.