Go Back
High Protein Turkey Roulade with Cranberry Spinach
Anderson Jorge

Turkey Roulade with Cranberry Spinach

Turkey Roulade with Cranberry Spinach
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
resting time 10 minutes
Total Time 1 hour 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

For the High-Protein Turkey Roulade
  • 1 whole boneless turkey breast (with skin), about 4 lb (1.8 kg)
  • 2 tbsp olive oil
  • 2 tsp poultry seasoning
  • 1 tsp garlic powder
  • 2 tsp fine sea salt (divided; adjust to taste & if turkey is pre-brined)
  • 1 tsp freshly ground black pepper
For the High-Protein Filling
  • 1 cup plain Greek yogurt (2% or nonfat)
  • 1 cup part-skim shredded mozzarella cheese
  • 1/2 cup crumbled reduced-fat feta cheese
  • 3 cups fresh baby spinach, roughly chopped
  • 1/2 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup dried cranberries, roughly chopped
  • 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
  • 1 tbsp fresh thyme leaves (or 1 tsp dried)
  • 1/2 tsp red pepper flakes (optional, for heat)
  • 1/2 tsp salt (or to taste)
For Roasting & Finishing
  • 1 1/2cup low-sodium chicken broth (for bottom of pan)
  • 1 tbsp unsalted butter, melted (or olive oil, for brushing)
  • Fresh rosemary or thyme sprigs, for garnish (optional)

Method
 

Prep the Turkey Breast
  1. Preheat the oven to 350°F (175°C). Place a rack over a rimmed baking sheet or use a roasting pan with a rack.
  2. Remove the skin from the turkey breast carefully, keeping it in one piece if possible. Slide your fingers gently between the skin and meat until it releases. Set the skin aside on a plate; you’ll use it to wrap the roulade for extra juiciness and crispness.
  3. If your turkey breast has a visible tendon or extra fat, trim it away with a sharp knife.
  4. Butterfly the thickest parts of the turkey breast: open any very thick areas like a book so that the meat lays more evenly.
  5. Place the turkey breast between two large sheets of plastic wrap or parchment paper. Using the flat side of a meat mallet or rolling pin, pound the turkey to an even thickness of about ½ inch (1.25 cm). Work from the center outward so it doesn’t tear.
  6. Uncover the turkey, pat it dry with paper towels, and brush both sides with olive oil. Sprinkle both sides with poultry seasoning, garlic powder, 1½ tsp salt, and black pepper, rubbing the seasoning in so it sticks.
Make the High-Protein Filling
  1. In a medium skillet over medium heat, add a small drizzle of olive oil (or use cooking spray).
  2. Saute the onion for 3–4 minutes, until it softens and turns translucent. Add the garlic and cook 30–60 seconds more, just until fragrant (don’t let it brown).
  3. Add the chopped spinach and cook, stirring, until wilted and most of the moisture evaporates, about 2–3 minutes. Remove from heat and let cool slightly.
  4. In a mixing bowl, combine Greek yogurt, mozzarella, feta, rosemary, thyme, red pepper flakes (if using), remaining ½ tsp salt, and the slightly cooled spinach mixture. Stir until creamy and evenly combined.
  5. Fold in the chopped dried cranberries just until distributed — you want pops of sweetness, not a purple mixture.
Assemble the Roulade
  1. Lay a large sheet of parchment paper on your work surface.
  2. Spread the reserved turkey skin out on the parchment, smooth side down, and pat it very dry with paper towels (this is important for crispy skin).
  3. Arrange the seasoned turkey breast in a single even layer on top of the skin, overlapping pieces slightly if needed to create a rough rectangle.
  4. Spoon the filling over the turkey and spread it into an even layer, leaving about 1 inch (2.5 cm) border around the edges so it doesn’t squeeze out when rolling.
  5. Starting from a short side, roll the turkey up tightly into a log, keeping the filling tucked inside. As you roll, use the parchment to help lift and compress the turkey into a snug spiral.
  6. Wrap the skin around the outside of the roll as evenly as possible.
  7. Use kitchen twine to tie the roulade: slip pieces of twine underneath and tie them every 1½ inches (4 cm) along the length of the roll, plus one longer piece tied lengthwise if needed to keep the skin secure. The finished roll should be firm and uniform, like a neat log.
Roast the Turkey Roulade
  1. Place the turkey roulade seam-side down on the rack in your pan.
  2. Pour 1 1/2 cup chicken broth into the bottom of the pan (it should just cover the base, not touch the meat). This keeps the oven moist and gives you flavorful juices to spoon over later.
  3. Transfer to the oven and roast for 45–60 minutes, rotating the pan halfway through.
  4. Begin checking the internal temperature at about 45 minutes using an instant-read or probe thermometer. Insert it into the center of the roulade (through the meat, not just the filling). You’re looking for about 155°F (68°C) at this stage.
  5. When the roulade hits 155°F, remove it briefly, brush the skin with melted butter, and increase the oven temperature to 450–475°F (230–245°C).
  6. Return the roulade to the oven and roast for another 5–10 minutes, or until the skin is deep golden and crisp and the internal temperature reaches 162–165°F (72–74°C). The meat will finish cooking as it rests.
Rest, Slice & Serve
  1. Transfer the roulade to a cutting board and tent loosely with foil. Let rest for 10 minutes — the juices will redistribute, keeping it extra moist.
  2. Remove the twine, then slice into thick ½–¾ inch (1.25–2 cm) spirals using a sharp carving knife.
  3. Arrange on a platter, spoon some of the warm pan juices over the top, and garnish with fresh herbs and extra cranberries if you like. Serve hot.

Notes

  • Boost the protein even more:
    • Use nonfat Greek yogurt and extra lean turkey breast, and add 2–3 tbsp finely grated parmesan to the filling. This keeps fat moderate while pushing protein even higher.
  • Make it ahead for stress-free holidays:
    • Assemble the roulade (through tying it with twine), cover tightly, and refrigerate up to 24 hours before roasting. Let it sit at room temperature for 20–30 minutes, then roast as directed.
  • Vegan or vegetarian-style twist (conceptual):
    • Substitute turkey breast with a flattened seitan roast or large tofu sheets, use dairy-free yogurt and vegan cheese, and follow a similar rolling/roasting concept with a shorter cook time and gentler heat.
  • Flavor variations:
    • Swap dried cranberries for dried cherries or apricots.
    • Add lemon zest to the filling for brightness.
    • Use smoked provolone or Gouda instead of mozzarella for deeper, smoky notes.
  • Juicy-not-dry insurance:
    • Don’t skip the thermometer. Pulling the roulade right as it reaches temperature is the difference between ultra-juicy and dry turkey.