My Cook: Turkey Roulade with Stuffing, Green Beans, and Sweet Potatoes

November 25, 2018

DSCF2240This is, without a doubt, the most complicated cook we’ve done at Suvie so far. But it’s Thanksgiving and cooking with Suvie still means less time standing over the stove and no turning on your oven!

Since we couldn’t fit a whole turkey in the Suvie, we went for a refined approach that still has a great presentation. Our turkey roulade is seasoned with fresh garlic, lemon, thyme, and sage for a bright and savory flavor. Slowly cooking the turkey in the Suvie means a moist and tender mouthful that's perfectly seasoned with garlic and herbs. Sweet potatoes are so delicious by themselves that a simple mashing with butter is all that is necessary, but if you want to spice things up feel free to raid the spice cabinet. The green beans are also prepared in a classic style with the toasted almonds and lemon zest that makes for a beautiful plate. Finally, the cornbread stuffing (or dressing) is flavored with orange and cranberry to add a little sweetness to the savory pudding, with the pecans adding a little extra crunch.



  • 1 skin on, boneless turkey breast (about 2-2.5 lbs)
  • 6 sprigs fresh thyme
  • 1 sprig fresh sage (about 6 leaves)
  • 1 lemon (zest whole lemon, juice 1/2)
  • 6 cloves garlic
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp fresh black pepper

Cornbread stuffing:

  • Store bought or homemade cornbread, about 1.25 lbs total, day old is best.
  • ¼ cup dried cranberries
  • ¼ cup pecan pieces
  • 2 stalks celery, diced
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 6 sprigs fresh thyme
  • 1 sprig fresh sage (about 6 leaves)
  • 1 orange (zest and juice)
  • ½ cup chicken stock
  • 2 eggs
  • 2 tbsp butter
  • salt and pepper

Green Beans:

  • 1 lb green beans
  • ¼ cup sliced almonds
  • 1 lemon, zested
  • 1 tbsp olive oil
  • Salt and pepper 

Sweet Potatoes: 

  • 1 lb peeled and diced sweet potatoes
  • 2 tbsp butter
  • Salt and pepper

Additional Equipment:

Zester, skillet, kitchen tongs, vacuum sealer, kitchen twine

Suvie Settings:


Protein: 195˚F for 1.5 hours

Turkey, Green Beans, Sweet Potatoes

Protein: 160˚F, for 1 hour

Vegetable: 8 min

Starch: 25 min


1. Turkey Roulade

Prepare the turkey roulade up to 2 days in advance:

Process garlic, fresh herbs, lemon zest in a food processor or finely mince all ingredients. Stir in juice from ½ lemon and olive oil, salt, and pepper.

Remove turkey skin:


Butterfly turkey breast, and pound to make even:


Score the turkey:


Rub the breast with the seasoning garlic/lemon paste:


Roll up lengthwise so that you have a long, narrow roll:


Wrap in the turkey skin and stretch to cover as much of the meat as you can:


Tie the roll into place using kitchen twine starting at the ends of the roll before tying up the middle:


Vacuum seal the roll in a vacuum bag and set aside in the fridge until it is ready to cook.

2. Cornbread

Dice the celery, onion, and garlic. Zest and juice the orange. Remove the thyme and sage leaves and mince together. Heat 2 tbsp butter in a skillet over medium heat, then add the celery and onion. Cook for 2 minutes until softened, then add the garlic, herbs, salt and pepper. Cook for another 1-2 minutes until fragrant, then remove and let cool.

In a large bowl whisk the eggs together with the chicken stock. Crumble in the corn bread, then add the dried cranberries and pecan pieces. Add the sautéed vegetables, orange juice, and orange zest. Combine the ingredients loosely in the bowl; don’t mix them too much---you still want pieces of cornbread and not just crumbles.

Press the cornbread mixture into a Suvie tray. Cook at 195˚F for 1.5 hours. When the cornbread is cooked, remove and cover with foil to keep warm while the turkey cooks.


3. Load the Suvie / Finishing Steps

Remove the turkey roulade from the fridge. Place in the protein tray and fill with water. Load into the Suvie along with the green beans and sweet potatoes.

Once the cook is finished remove the turkey from the vacuum bag and place on a cutting board. Pat dry with paper towels, then season the skin with salt and pepper.


Heat 1 tbsp olive oil in a medium skillet over medium heat. When the oil is hot and shimmering add the turkey roulade skin side down and sear on all sides for 1-2 minutes per side until the skin is browned and crispy, then move to the cutting board to let rest.

While the turkey is resting complete the broil stage. Toss the green beans with olive oil, salt and pepper. Broil the green beans and cornbread stuffing for 5-7 minutes until browned and crisp. Add the almonds, lemon zest, and a little lemon juice to the green beans and broil for another 3 minutes, continue to broil the cornbread stuffing until it is browned to your liking.


Add the cooked sweet potatoes to a bowl and mash with the 2 tbsp butter. Add more butter if necessary and season to taste with salt and pepper. Cut the kitchen twine off of the turkey and carefully remove. Slice the turkey into thick rounds and arrange on a platter.


Serve with the sweet potatoes, green beans, and cornbread stuffing! 

Wine Pairing

Turkey and tannins do not go well together so when selecting a pairing look for medium bodied wines with low tannins and higher acidity. We recommend a good bottle of Pinot Noir

Dan Snedeker