Turkey Roulade with Cranberry Sauce

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This is a great alternative to roasting an entire turkey if you want to save time and money but still enjoy a delicious Thanksgiving classic.

Makes 4 Servings

Ingredients:

  • 1 1/2 tsps Ghee (grass-fed)
  • 4 cups organic Baby Spinach
  • 2 lbs Turkey Breast, pasture-raised
  • 1/2 cup Goat Cheese (crumbled)
  • Sea Salt & Black Pepper (to taste)
  • 1/2 cup Organic Chicken or Vegetable Broth
  • 2 cups Frozen Cranberries (chopped)
  • 1 Navel Orange (juiced)
  • 1 tbsp Raw Honey
  • Twine

Directions:

  1. Preheat oven to 425.
  2. Heat ghee or oil in a skillet over medium heat. Add baby spinach and saute until wilted. Once wilted, remove from heat.
  3. Use a meat mallet or a heavy frying pan to pound the turkey breasts into a thin layer. This will make them easier to roll.
  4. Place a large piece of parchment paper across your counter. Cut 8 long strings of twine and lay them in pairs across the parchment paper, about 1 inch apart. Place each turkey breast across two pieces of twine. Season the turkey with sea salt and black pepper.
  5. Spread your goat cheese across each turkey breast leaving a 1/2 inch border all the way around. Top the goat cheese with your wilted spinach. Starting with the edge closest to you, begin tightly rolling up each turkey breast. Once it is rolled, tie the twine around it into a tight knot. Trim the excess twine and discard. Season the turkey with sea salt and pepper again.
  6. Add organic chicken or vegetable broth to a baking dish so it covers the bottom. Set the rolled turkey breasts inside. Place in the oven and bake for 35 - 45 minutes or until cooked through. (If you have a meat thermometer, it is cooked when it has an internal temperature of 160 degrees F.)
  7. Meanwhile, start your cranberry sauce by combining cranberries, the juice of your navel orange and honey in a sauce pan. Place over medium heat and stir occasionally for about 15 minutes or until berries burst and sauce thickens. Reduce heat to low and cover until ready to serve. (Note: You may need to add a few splashes of water if the sauce becomes too thick.)
  8. When you remove the turkey from oven, let rest for 10 minutes before removing twine and slicing into 1 inch thick medallions. Drizzle turkey with cranberry sauce or place cranberry sauce in the base of a serving dish and arrange turkey medallions on top. Serve and enjoy!

Variations:

No Dairy: Use Kite Hill brand Cream Cheese Style Spread instead of goat cheese, and use coconut or avocado oil instead of ghee.

Get Creative: Roll the turkey with my Paleo Stuffing instead of spinach and goat/almond cheese.

Save Time: Reduce prep time by skipping the roll up, baking turkey breast on their own and serving the spinach and goat cheese on the side.