We love parting out our turkey. Smoke the dark meat and make a showstopper roulade with the breast meat.
Serves – 6
Total Time – 2½ hours
Tip - Save time and food prep by doubling the stuffing and putting half into the turkey roulade, half into the oven as you usually would.
- Cedar Grilling Planks
- 1 entire Turkey breast (both halves), skin on, boned and butterflied
For the stuffing
- 1 cup Onion, diced
- 1 cup Butternut Squash, peeled and cubed
- 1 cup Fennel Bulb, diced
- ½ lb. Sweet Italian Sausage
- 1 bunch Kale, ribs removed and chopped
- 3 cups Croutons or stale Bread, cubed
- 1 cup Broth of choice
- 2 Tbsp Fresh herbs, chopped - Sage, Thyme, or Rosemary
- Salt and Pepper to taste
- Make the stuffing. Melt a couple tablespoons butter in a large Dutch oven or heavy bottomed pot over medium heat. Add the onion and sausage, sauté a few minutes until beginning to brown.
- Add in the fennel and squash and cook until slightly softened. Season with herbs, salt, and pepper.
- Deglaze with the broth, toss in the kale and croutons. Stir until kale is wilted and broth is absorbed. Remove from heat and set aside to cool.
- Preheat grill to 400˚F and soak planks in warm water for at least 15 minutes.
- Gently remove skin from turkey breast. Butterfly the turkey and lay between two sheets of plastic cling wrap. Pound the breast out as close to a rectangle as you can get, roughly ½ inch thick, season with salt and pepper.
- Spread the cooled stuffing on top of the flat turkey in an even layer. Tightly roll the turkey breast, tuck in any loose bits. Lay the skin gently over the top of your roll and tie with kitchen twine - 4 to 6 ties evenly spaced.
- Transfer turkey rolls onto soaked planks. You can prep up until this point a day ahead of time and refrigerate the turkey roulade until you are ready to put it on the grill or in your oven.
- Place the planked roulades directly onto your grill grate and allow to cook for 35-60 minutes until an internal thermometer reads 160˚F. Allow to rest at least 15 minutes before removing the twine, slicing, and serving.