Turkey Roulade with Wild Rice Cranberry Stuffing and Tarragon Gravy
Breville Test Kitchen

Breville Test Kitchen

Turkey Roulade with Wild Rice Cranberry Stuffing and Tarragon Gravy

A little extra effort is all that’s needed for this festive showstopper! Boned turkey is brined in warming spices then rolled around a stuffing of zesty cranberries, sweet orange and nutty wild rice. Juicy and moist, no bones also means this is an easy carve.
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the Smart Oven® Air Fryer Pro

7 hrs 30 mins total time

1 hr 15 mins active time


Serves 10



  • whole turkey icon
    12 lb whole turkey


  • water icon
    2 cups (16 fl oz) water

For the dry brine

  • whole black peppercorns icon
    2 tsp whole black peppercorns
  • yellow mustard seeds icon
    2 tsp yellow mustard seeds
  • dried thyme icon
    ½ tsp dried thyme
  • dried parsley icon
    ½ tsp dried parsley
  • caraway seeds icon
    ½ tsp caraway seeds
  • dried bay leaf icon
    1 dried bay leaf
  • whole clove icon
    1 whole clove
  • star anise icon
    1 star anise
  • ground allspice icon
    2 tsp ground allspice
  • ground ginger icon
    ½ tsp ground ginger
  • garlic powder icon
    ½ tsp garlic powder
  • ground cinnamon icon
    ½ tsp ground cinnamon
  • light brown sugar icon
    ¼ cup (1¾ oz) light brown sugar


  • kosher salt icon
    ½ cup (3½ oz) kosher salt


For the stuffing

  • brown rice icon
    ½ cup (3½ oz) brown rice


  • wild rice icon
    ½ cup (3½ oz) wild rice


  • short grain rice icon
    ½ cup (3½ oz) short grain rice


  • boiling water icon
    2⅓ cups (19 fl oz) boiling water
  • extra-virgin olive oil icon
    ¼ cup (2 fl oz) extra-virgin olive oil


  • kosher salt icon
    2½ tsp kosher salt


  • yellow onion icon
    2 yellow onions

    finely chopped

  • clove garlic icon
    2 cloves garlic


  • sunflower seeds icon
    1 cup (5¼ oz) sunflower seeds


  • dried sweetened cranberries icon
    1 cup (5 oz) dried sweetened cranberries
  • orange icon
    1 orange

    zest finely grated

  • sage leaf icon
    ¼ cup sage leaves

    thinly sliced

  • flat-leaf parsley icon
    ½ cup flat-leaf parsley

    finely chopped

  • red wine vinegar icon
    3 tbsp red wine vinegar
  • freshly ground black pepper icon
    ¼ tsp freshly ground black pepper

For the gravy

  • turkey or chicken stock icon
    2 cups (16 fl oz) turkey or chicken stock


  • all-purpose flour icon
    ¼ cup (1¼ oz) all-purpose flour
  • kosher salt icon
    Kosher salt

    to season

  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

  • fresh lemon juice icon
    2 tbsp fresh lemon juice

    to taste

  • tarragon icon
    1 bunch tarragon


  • 1Using a spice grinder or blender, process the whole spices and herbs to a fine powder. Add the ground spices and process. Transfer the spice mixture to a bowl and add half the sugar and half the salt. Combine the remaining sugar and salt in a separate bowl.
  • 2Place the turkey in a large baking pan, skin-side up. Scatter the sugar and salt mixture evenly over the turkey skin. Pat the mixture to help it adhere. Turn the turkey over and evenly scatter the spice mixture over the flesh. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight.
  • 3Insert the wire rack into position 6. Set the oven to Bake, Convection, 375°F, for 1 hour and press Start to preheat. Meanwhile, continue to the next step.
  • 4Place the rice, boiling water, oil and 1 teaspoon salt in a 11-inch x 8-inch (14 cup-capacity) ovenproof dish and stir to combine. Cover tightly with foil.
  • 5Once preheated, place the dish in the oven and cook for 1 hour. Meanwhile, continue to the next step.
  • 6Heat a frying pan over medium heat. Add 1 tablespoon oil, the onions, garlic and ½ teaspoon salt and cook, stirring until softened. Transfer to a large bowl and add the sunflower seeds, cranberries, orange zest, sage and parsley.
  • 7The rice should have absorbed all the liquid. If not, cook it longer.
  • 8Allow the rice to stand for 5 minutes. Remove the foil and stir with a fork to separate the grains. Add to the onion mixture and stir to combine. Add the vinegar, remaining 2 tablespoons oil and 1 teaspoon salt, and the pepper and stir to combine. Cover and refrigerate to cool.
  • 9Once the turkey has brined for at least 4 hours, pat the flesh dry with paper towel.
  • 10Lay the turkey on the cutting board, flesh-side up. Trim the edges of the breasts on an outward angle to reduce the overall thickness, without cutting the skin. Reposition the cut flesh into the center between the breasts. Cover the turkey with plastic wrap. Using a mallet, flatten to a uniform thickness. Remove half the stuffing. Spread the remaining stuffing over the turkey in an even layer.
    Tip: You only need half the stuffing for this recipe. The remaining stuffing is great served as an accompaniment or on it's own as a winter salad.
  • 11Cut 10 lengths of kitchen twine, approximately 20-inches long. Roll the turkey into an even cylindrical shape. Sit the turkey roulade on its seam. Run each piece of twine underneath the roulade evenly spaced apart. Tie securely, but not too tight that it squeezes the turkey flesh. Place the turkey on the broiling rack in the roasting pan, seam-side up.
  • 12Ensure the wire rack is in position 6. Adjust the oven to Roast, Convection, 375°F, for 1 hour 20 minutes and press Start to preheat.
  • 13Once preheated, place the pan in the oven and cook for 1 hour 20 minutes. After 20 minutes cooking, rotate the pan and add 2 cups water to the pan, avoiding the turkey. After a further 20 minutes, roll the turkey over so it is now seam-side down and rotate the pan. After a further 20 minutes, rotate the pan and continue cooking.
  • 14The turkey is ready when a meat thermometer inserted into the center of the stuffing reads a minimum of 165°F. If not, cook it a little longer.
    Tip: The shape of the turkey can alter the cooking time. For best results, using a probe, test for doneness 5-10 minutes before the end of the cook.
  • 15Remove the turkey from the pan. Strain the pan juices into a liquid measuring cup. Return the broiling rack and turkey to the pan.
  • 16Tear a length of foil approximately 45-inch long. Lay it vertically on the countertop. Bring the edges of the foil up and over the turkey to loosely cover. Seal the edges and let rest for 40 minutes.
  • 17When almost ready to serve, skim off the fat from the pan juices, reserving both the fat and the juices. Add enough stock to the juices to make 4 cups. Heat ¼ cup of the turkey fat in a medium saucepan over medium heat. Add the flour and stir until smooth and bubbling. Add the pan juices and cook, stirring until the gravy boils and thickens slightly. Reduce the heat to medium-low and simmer for 1 minute.
    Tip: If you don’t have ¼ cup of turkey fat, use what you have and make up the rest with butter.
  • 18Adjust the seasoning with salt, pepper and lemon juice. Add the tarragon. Cover, remove from the heat and allow to infuse for 10 minutes. Meanwhile, carve the turkey.
  • 19Remove the foil and twine. Carve the turkey and arrange on a serving platter. Strain the gravy.
  • 20Serve the turkey with the gravy.
Main course
Dairy Free

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