2 leeks, green ends removed & white ends finely sliced
3 garlic cloves, minced
½ cup bourbon (or turkey stock)
½ cup cranberries
Juice of 2 clementines
Zest of 1 clementine
¾ cup panko breadcrumbs
½ cup crumbled goat cheese
Sea salt & freshly cracked black pepper
2 Tbsp olive oil
1 cup bourbon (or more turkey stock)
1 1/2 cups turkey stock
2 clementines, halved
4 rosemary sprigs
First, make the brine. Combine water, salt, and sugar in a stockpot and heat over medium-low heat, just until the sugar and salt have dissolved. Add the clementines and rosemary, and set aside to cool to room temperature.
Butterfly the turkey breast crosswise, being sure not to cut all the way through. Place a piece of plastic wrap over the breast, and pound out into an even-layered rectangle shape, about ¼-inch thick. Place the turkey breast into the brine. Leave to soak in all that deliciousness for a minimum of 1 hour, or up to 4 hours. Perfect.
Next, prepare the roulade stuffing.
Preheat a grill to 425° F. Heat a large cast-iron (or oven-safe high-sided skillet) over medium heat.
When the pan is hot & ready, add the butter to melt. When melted, add the turkey bacon and fry until crispy and golden. Remove with a slotted spoon, leaving the fat in the pan. Add the herbs, leeks, and fennel, season with a pinch of salt, and cook until softened, about 6 - 8 minutes. Sir in the garlic, then pour in the bourbon, cranberries, and clementine juice & zest. Bring to a simmer, then remove from the heat and stir in the panko breadcrumbs and add your goat cheese. Season with salt and pepper to taste. Mix well then cool for a few minutes before moving on to the next step. Awesome.
Remove the turkey breast from the brine and pat dry with paper towels. Transfer to a cutting board, skin side down. Spread the leek & cranberry mixture all over the exposed turkey breast meat, coating well and leaving a 1-inch border exposed around the might. Tightly roll the turkey breast up like a jelly roll. Secure and truss the roll with kitchen twine. Drizzle the top of turkey skin with olive oil, then season with an extra pinch of sea salt and cracked black pepper.
Again, preheat your cast-iron pan over medium-high heat.
When rocking hot, carefully place the turkey roulade into the pan, skin side down, until the skin is starting to crisp and turn golden brown. Carefully flip your turkey breast, then pour in the bourbon, stock, and add the clementines and rosemary. Close the lid, and decrease the grill temperature to 350° F. Braise for about 1 ½ to 2 hours, or until the turkey reaches an internal temperature of 160° F (The internal temperature of your roulade will increase to 165° F as it rests).
When the turkey is ready, transfer to a board and rest for at least 20 minutes before carving into ½-inch pieces. I love to serve this centerpiece dish with gravy, green beans, and a creamy mash. Delicious!
Bon Appetit! Take a photo and share this recipe #ThinkTurkey
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