Rock Thanksgiving with a turkey roll / Jill Silverman Hough

I know it’s Norman Rockwell nostalgic and Martha Stewart grand to have a big, beautiful bird on the Thanksgiving table. But I’d like to suggest something else this year. Something that’s delicious, of course, but also creative and a little outside the box and that will totally help you rock the holiday.

Ready? How about a big, beautiful turkey roll?

What’s a turkey roll?

A turkey roll—or roulade if you want to get cheffy about it—is a boneless skinless breast (or two) that’s pounded to an even thickness, slathered with filling (in the case of the one in these photos, a sort of stuffing made with cubed bread, bacon, onion, Parmesan, and Thanksgiving herbs), rolled up into a log, and baked. You can carry it to the table just as ceremoniously—then just slice and serve.

A turkey roll is easy.

Let me say it again—just slice and serve. How great is that? Because I don’t know about you, but in the getting-dinner-on-the-table last-minute Thanksgiving hubbub, when I’m finishing the gravy and making sure the veggies are done and my husband is finishing the mashed potatoes and we’re asking someone to put out the cranberry sauce, the last thing I want to do is carve a turkey.

Are you feelin’ me?

In the spirit of full disclosure, what with the pounding and filling and rolling and tying, a turkey roll takes a little longer and is a little fussier to get ready for the oven. But when it’s done, that simple slicing and serving is the absolute best.

A turkey roll is tasty.

Another advantage? You know how turkey is often, let’s face it, dry and flavorless? Well, having unctuous and yummy goodies laced into every slice means the turkey stays moist and actually tastes like something.

Awesome, right?

A turkey roll is a welcome surprise.

Last but not least, a turkey roll is downright cool. Because it’s refreshing and creative and different. And, as we’ve already covered, easy and delicious. And even though Thanksgiving is perhaps the most we-must-do-all-the-things-the-same-all-the-time holiday of the year, it really is okay to try something new now and then.

Really.

My Bacon- and Herb-Stuffed Turkey Roll with White Wine Pan Sauce is semi-inspired by this pork loin roast I created for Bon Appetit magazine a while back. Except the turkey has a stuffing-y filling while the pork is filled with lemon and prosciutto. That said, the pork’s filling would be great with turkey too. (Though that’s getting even farther from “traditional.”)

And speaking of pork loin, it is definitely easier to create a perfect spiral of filling in that than in turkey breasts—as you can see from my photos. But trust me, perfection is not required for things to look or taste delicious—as you can also see from my photos. 🙂

The point is, try a turkey breast roll for Thanksgiving. It’s easier, tastier, and different-er—but not too.

It rocks.

More Thanksgiving recipes, traditional and otherwise:
Rosemary Meyer Lemon Drop
Marinated Olives with Citrus and Garlic
Spinach Salad with Cranberries and Pecans
Figs, Goat Cheese, and Mixed Greens with Candied Pecans
Mixed Greens with Pears, Bacon, Gruyere, and Warm Mustard Vinaigrette
Cranberry and Apple Sauce
Mushroom Sherry Soup
Parsnip and Hazelnut Gratin with Bacon
Roasted Brussels Sprouts and Potatoes with Lemon and Rosemary
Roasted Cauliflower and Shallots with Oregano and Lemon
Apple and Parmesan Dressing
Savory Sweetpotato Casserole with Herbs, Walnuts, and Brown Butter
Simple Herby Dry-Brined Turkey
Basic Pastry Dough
Pumpkin Pie with Gingered Whipped Cream
Apple-licious Crostata