Justin Sutherland’s Smoked Turkey Roulade with Cornbread Stuffing, as seen on Guy's Ranch Kitchen Season 6.
Recipe courtesy of Justin Sutherland

Smoked Turkey Roulade with Cornbread Stuffing

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  • Level: Advanced
  • Total: 2 hr 40 min
  • Active: 1 hr 10 min
  • Yield: 6 servings





Special equipment:
a wood chip or wood pellet smoker; meat mallet; and butcher twine
  1. Preheat the oven to 425 degrees F. Preheat a smoker to 350 degrees F. Line a sheet pan with a wire rack.
  2. For the roulade: Butterfly the turkey breast, skin-side down, and pound it thin.
  3. Melt the butter in a large sauté pan over medium heat. Add the celery, onion, fennel, apple and garlic and sauté. Add the ground turkey, red pepper, parsley, sage, thyme and fennel seeds and cook until browned, about 3 minutes. Deglaze the pan with the bourbon and stir to combine. Remove from the heat and pour into a bowl. Add the crumbled cornbread and toss until fully incorporated. Taste and season with salt and pepper.
  4. Spread the stuffing over the turkey breast. Roll the turkey breast up and tie it with twine. Drizzle the skin with olive oil and season with salt and pepper. Roast in the oven for 45 minutes, then move to the smoker and smoke it at 350 degrees F for an additional 45 minutes. Remove from the smoker and let rest for 10 minutes before removing the twine and slicing.
  5. For the gravy: Combine the demi-glace, mustard and bourbon in a small saucepan. Turn the heat to medium and bring to a slow simmer.
  6. Meanwhile, in a small sauté pan, melt the butter over medium heat. Once the butter has melted, add the flour and whisk until combined into a roux. Whisk the brown sugar, vinegar and roux into the simmering bourbon mixture in the saucepan until fully incorporated. Taste and adjust the seasoning as needed. Keep warm until ready to serve.
  7. Top the turkey roulade slices with warm gravy before serving.