Chinese Five Spice Turkey Roulade with Trumpet Mushrooms and Brussels Sprouts

I was debating whether or not to share a turkey recipe this year. It just didn’t feel very honest because Reuben and I rarely host a big Thanksgiving that requires cooking a 25lb bird. Especially this year, we’re flying to New Jersey and not planning on cooking a single thing. For the last 8 Thanksgivings, we’ve either been traveling (we ate gas station jamon sandwiches in Spain in 2015) or hosting a smaller group at our home and opting for turkey alternatives, like Cornish game hens or pickle brined chickens. A few years ago, we spent a Thanksgiving at home, just the two of us, and Reuben decided to make a turkey roulade. We loved it and I’ve been thinking of it ever since!

A turkey roulade is like a Swiss roll cake, but instead of sponge cake and whipped cream you’re rolling up pounded turkey breast and stuffing. Making a turkey roulade is great if you’re planning on having a more intimate gathering and it ends up checking off the protein, vegetable, and stuffing boxes all in one go! I’m not going to say that it’s necessary easy to make, but it’s a lot more manageable and faster to prepare than a traditional roast turkey.

Chinese five spice turkey roulade

You’re just going to be using 1 skin-on and boneless turkey breast. Just to clarify, that’s not the whole “set of breasts” (lol). You should be able to find a single breast at your butcher counter or ask the butcher if you can get one prepared for you. If your butcher is as friendly as mine, they will happily remove the bone for you too! Sometimes the tender is still attached to the breast, but I actually remove that because it doesn’t stay attached to the rest of the breast very well when you butterfly and pound it thin, so I just saved it to make extra special treats for Olive later.

The turkey breast is well seasoned all over with salt, pepper, and Chinese five spice to give it a little bump of earthy flavors. The stuffing is a mix of sourdough, onions, trumpet mushrooms, and Brussels sprouts. It’s a wonderful blend of flavors and textures that remind me of an excellent dumpling filling!

bonus chili raspberry jam!

I actually developed this chili raspberry jam for a cookie recipe I’m working on, if you would believe that! But I had some left over when I made the roulade and it’s tart similarities to cranberry sauce made it feel like a natural accent to the turkey! It’s bright, fruity, not too sweet, and just the perfect level of spice! I wasn’t initially going to share the recipe for this yet, but it was just too good of pairing! The jam would also be delicious with some baked brie or a block of cream cheese and some crackers!

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12oz (2 small containers) raspberries

3 fresno chilis, minced

1 orange, zest and juice

1/2 cup apple cider vinegar

1 1/3 cup sugar

1. In a medium saucepan, mix to combine raspberries, chilis, orange juice and zest, apple cider vinegar, and sugar. Heat over medium heat until you reach a simmer. Reduce the heat to maintain a strong simmer (keep an eye on it so it doesn't boil over). Continue to simmer until the raspberries breakdown and the jam thickens, 15 to 20 minutes.

2. Allow the jam to fully cool in the saucepan before transferring to an airtight container. Store in the fridge for up to 2 weeks.

Chinese Five Spice Turkey Roulade

serves 6

Turkey:

1 3 1/2 lb boneless, skinless turkey breast (not the whole set of turkey breast)

1 tbsp coarse salt

1 1/2 tsp ground black pepper

2 tsp Chinese five spice

Stuffing:

2 cups sourdough, cubed

3 tbsp olive oil, divided

4 tbsp butter, divided

1 onion, diced

3/4 lb brussels sprouts, thinly sliced

1/2 lb trumpet mushrooms, diced

1 tsp Salt

1/2 tsp white Pepper

1 tbsp sriracha

2 tbsp soy sauce

1 tbsp maple syrup

1 large egg

For basting:

3 tbsp unsalted butter, melted

1 tsp Chinese five spice

Prepare the turkey breast: 

1. Butterfly the turkey breast with a sharp knife. Flip the turkey so that the skin-side is down (helps prevent damage to the skin), and place a large piece of plastic wrap or parchment paper on top. Pound the turkey with a meat mallet or large rolling pin until about 1/2” thick. 

2. Season the meat with half the salt, pepper, and five spice. Flip the turkey over and season with the remaining salt, pepper, and five spice. Transfer the turkey breast, skin-side up, onto a rimming baking sheet and allow the turkey to sit at room temperature for 1 hour or in the fridge up to 24 hours for extra crispy skin. If you chill the turkey in the fridge, make sure to allow at least 1 hour for the turkey to get closer to room temperature before cooking to allow for a more even cook.

Prepare the stuffing:

1. Preheat oven to 350 degrees. On a rimmed baking sheet, toss to combine bread with 1 tbsp olive oil. Bake in the oven until toasted, 12 to 15 minutes. Allow the bread to fully cool.

2. Heat olive oil and 2 tbsp of butter in a large frying pan over medium high heat. Add onions and saute until starting to brown around the edges, 4 to 5 minutes. Add mushrooms and stir to combine, allow to cook until just starting to soften, 3 to 4 minutes. Add brussels sprouts and stir to combine. Add salt, pepper, sriracha, and maple syrup. Continue to cook until the brussels sprouts are wilted and tender.

3. Transfer the vegetables to a large mixing bowl and mix in the toasted bread. Allow the stuffing to cool for a few minutes, so it’s no longer steaming. Add the egg and mix to combine.

Assemble the roulade:

1. Preheat oven to 350-degrees and set a wire rack over a rimmed baking sheet.

2. Arrange the kitchen twine on a cutting board. 1 extra long piece down the center (longitudinally) and 5 to 6 pieces across (laterally), spaced 2” apart. Pat the turkey skin dry with a paper towel. Lay the turkey skin-side down on the twin and cutting board. Spread the stuffing into an even layer over the turkey, leaving a little board around the edge. If you have any extra stuffing, you can bake in a little dish as a snack!

3. Starting along the shorter, skin-less end of the turkey, roll up the turkey and the stuffing into a swiss roll-like log. Be confident as you do this! Some of the stuffing will fall out but it’s okay! Roll the turkey so that the roulade is seam-side down and tightly tie the twine to secure it. Snip off any excess twine.

4. Place the roulade on the wire rack. Set the roulade in the oven. In a small bowl, mix to combine melted butter and chinese five spice for basting. After 15 minutes take the roulade out of the oven and brush on some of the spiced butter. Place it back in the oven and baste again in 15 minutes. Continue to cook the roulade until the turkey reaches an internal temperature of 160-degrees, total cook time of about 1 hour.

5. Remove the roulade from the oven and allow it to cool on the wire rack for at least 20 minutes before slicing and serving!