If (like me) white meat is your favorite part of the bird, if you tremble at the thought of carving a whole turkey, or if you're planning a small Thanksgiving, minus the extended family, you'll love Ina Garten's roast turkey roulade.
It's like an enormous jelly roll—except a turkey breast stands in for the cake, and a boozy stuffing of dried fruits and Italian sausage acts as the jelly. It's boneless, it's moist, and, best of all, it needs only two hours in the oven.
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