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  Turkey Roulade with Bourbon, Pancetta, Cranberry, and Leeks

  

• 1

  Make the brine: Combine the water, salt, and sugar in the largest stockpot you have large and heat over medium-low heat, stirring, just until the sugar and salt have dissolved. Pour in the bourbon, add the clementines and rosemary, and let cool to room temperature.

• 2

  Prepare the roulade: Place the turkey breast skin side down on a work surface. Starting with the narrowest end of the meat and holding the blade of the knife parallel to your work surface, make a horizontal cut about halfway through the thickness of the meat. Continue cutting with your blade parallel to the work surface, creating two equally thick layers of turkey. Make sure not to cut all the way through the meat, stopping when there is about ¾ inch remaining. You should now be able to open the turkey to lay flat, like an open book, to make a uniformly thick, large piece of meat. Place a piece of plastic wrap over the breast, and pound with a meat mallet into an even rectangle, about ¼ inch thick. Place the turkey breast into the brine. Refrigerate for at least 1 hour and up to 4 hours (no longer, though, or the meat will become too salty).

• 3

  Heat a large cast-iron or oven-safe high-sided skillet over medium heat. Add the butter, and when the butter has melted add the pancetta and fry, stirring frequently, until crispy and golden. With a slotted spoon, transfer the pancetta to a plate, leaving behind the fat in the skillet. Add the leeks, fennel, sage, thyme, and chopped rosemary, season with a pinch of salt, and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in the garlic, pour in ½ cup of the bourbon, and add the cranberries, clementine zest, and clementine juice. Bring to a simmer, remove from the heat, and stir in the panko breadcrumbs. Season with salt and pepper to taste and mix well. Transfer to a bowl, and let the stuffing cool for a few minutes. Wipe out the skillet (you’ll be using it again).

• 4

  Remove the turkey breast from the brine and pat dry with paper towel. Transfer to a cutting board, skin side down. Spread the stuffing mixture all over the flesh side of the turkey, leaving a 1-inch border. Tightly roll the turkey breast up like a jelly roll, and then tie the roulade at 1-inch intervals. Drizzle the roulade with the olive oil and season with an extra pinch of salt and pepper.

• 5

  When ready to cook the roulade, preheat the Traeger with the lid closed to 425°F; this will take at least 15 minutes.

  425 ˚F / 218 ˚C

• 6

  Holding a wired leave-in meat thermometer or a wireless one like MEATER®, insert it into the middle of the thickest part of the roulade.

• 7

  Preheat the cast-iron skillet over medium-high heat. When the skillet is hot, carefully place the turkey roulade into the skillet and cook, turning as needed, until the skin is starting to crisp and turn golden brown, 8 to 10 minutes. Pour in the remaining 1 cup of the bourbon, stock, halved clementines, and rosemary sprigs. Transfer to the Traeger and roast for 1½ to 2 hours or until the turkey reaches an internal temperature of 160°F. (The internal temperature of your roulade will increase as it rests. As always with protein, we’re cooking to temperature, not time. Your trusty meat thermometer is essential here.)

  425 ˚F / 218 ˚C

  160 ˚F / 71 ˚C

• 8

  Transfer the roulade to a cutting board, tent with foil, rest for at least 20 minutes, and then carve into ½-inch-thick slices. Spoon some of the pan juices over the sliced meat (If making gravy, save those pan juices for it—pro tip) and serve with your favorite side dishes.

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  Excerpted from Cook with Confidence: Over 100 Inspiring Recipes to Cook and Eat Together by Dennis Prescott. Copyright © 2024 by Dennis Prescott. Used by permission of Harper Celebrate. Photo credit: Dennis Prescott from Cook with Confidence