Turkey Roulade with Cornbread Stuffing and Apple Cider & Dark Beer Gravy
*This is the best way to eat Turkey. You get the holidays all in one bite. The meat comes out perfect, and you’ll see here that I make mine with Cornbread stuffing and an Apple Cider gravy.
Turkey Breast (boneless, butterflied – more on this below)
Herbs (I use Sage, Rosemary, Oregano here but use whatever you have on hand)
Cornbread (2 cups, crumbled by hand)
White Wine (1/3 cup)
Pecans (1/3 cup or so)
Dried Cranberries (1/3 cup or so)
For the gravy you will also need: onion, garlic, beer, apple cider, herbs, carrots, salt, pepper, and flour.
Step 1: Toast Pecans over stove about 3 minutes or until fragrant, chop, and set aside
Step 2: Heat tablespoon oil over stove, add minced garlic and onions, cook 3-4 minutes
Step 3: Add chopped herbs, mix
Step 4: Deglaze 2-3 minutes with 1/3 cup of dry white wine – here I am using a Torrontes
Step 5: Place garlic, onion, herb, wine mixture in a bowl
Step 6: Crumble cornbread into the mixture, then add pecans and dried cranberries, set aside, add enough chicken stock to make the dressing a little soggy but not super wet
Step 1: Butterfly turkey breast
– You could ask the butcher to do this but its so simple. Cut horizontally at the thickest part of the breast, going slow to open it at the edges as you work. Basically you want as flat a piece of meat as you can.
Step 2: Tenderize the breast by placing plastic wrap over it and banging on the meat to thin it out, then roll it out (like dough) to get thin layer of turkey, salt and pepper both sides.
Step 3: Place the stuffing flat over the turkey breast, then roll it up tucking the stuffing edges in as you roll across
Step 4: Truss the turkey. This is a simple butcher’s knot then threading the twine under the meat. For a video on how this is done check this out: How to tie a roast with a string
Apple Cider & Dark Beer Gravy
So this is really simple, just put beer, cider, onion (cut in half), carrots, herbs, salt, pepper, and in a small pot
Prepare Your Fire
The key here is setting up a split system for direct and indirect heat. I use two grates that separate the cooking surface so I can put the coals on one half of the grilling surface. Important tip is to make sure the pot for the gravy fits in the indirect portion before starting the fire, just take it out once you start the coals, put the pot back in once you have white ambers ready to cook the turkey.
If your wondering what’s up with the paper towel arrangement in the top right picture, that’s how I start my cooks, it’s all explained here: How to Start Your Wood Fire Grill
Step 1: Once coals are white and no flames are present put the pot with gravy on the indirect side, place turkey onto the direct heat.
Step 2: Brown each side of the turkey (4-6 minutes per side)
Step 3: Transfer to the indirect heat side, placing right above the gravy pot, so it can catch any drippings
Step 4: Close your grill (if you have this option), this will turn the grill into an oven and you will see nice even cooking. If you are on an open pit, you will likely need to give it direct heat for longer
Step 6: Take out when internal temperature hits 165F.
Let Turkey rest for 5 minutes. Strain out gravy and add flour to desired thickness
Turkey Roulade with Cornbread stuffing and Apple Cider & Dark Beer Gravy
– served over mashed potatoes, with grilled carrots and asparagus