Turkey Roulade With Jefferson’s Bourbon, Pancetta, Cranberry, And Leeks

Holiday Feasting is HERE. 

This year is all about embracing unique. Embracing different. And embracing small batch holiday experiences. 

For me, the best Small Batch Holiday Experiences are the Great Outdoors, grilled deliciousness, & a glass of incredible Jefferson’s Bourbon. Yes please! My favourite combo, and All-Time favourite bourbon. If you’ve never heard of Jefferson’s Bourbon, I couldn’t recommend checking it out more. Honestly the most delicious bourbon I’ve ever had (and I’m a massive bourbon fan!) and an incredible story behind each bottle they produce. Find more info about Jefferson’s here

My Small Batch Feast this year = Cast-Iron Grilled & Bourbon-Spiked Turkey Roulade! Brined turkey breast that’s been butterflied and stuffed with pancetta, leeks, cranberries, and clementines. Rolled up, trussed, then cast-iron cooked & braised on a grill to take in all of that wood-fired flavour, bourbon, and seasonal deliciousness. Just incredible! Make this recipe yall! Your crew will love it. 

This Holiday Season, Get Outside and Embrace Unique, Embrace Adventure, and Cook Something Awesome with a Glass of the Good Stuff in Hand. Bourbon Season is here y’all! 

#ad #JeffersonsBourbon #SmallBatchHoliday #Bourbon #JeffersonsBourbonPartner

Turkey Roulade With Bourbon, Pancetta, Cranberry, And Leeks

Makes 8 – 10 servings 


1 gallon water 

1 cup sea salt 

1 cup brown sugar 

1 cup Jefferson’s Bourbon 

3 clementines, halved 

2 rosemary sprigs 

Turkey Roulade 

1 5-6 pound turkey breast, deboned with skin-on

2 tablespoons butter 

200 grams chopped pancetta 

1 tablespoon minced sage leaves 

1 tablespoon chopped thyme leaves

1 tablespoon chopped rosemary leaves 

2 leeks, green ends remove & white ends finely sliced 

1 large fennel bulb, finely sliced 

2 garlic cloves, minced  

½ Jefferson’s Bourbon 

½ cup cranberries 

Juice of 2 clementines

Zest of 1 clementine

¾ cup panko breadcrumbs 

Sea salt & freshly cracked black pepper

2 tablespoons olive oil 

Braising Liquid 

1 cup Jefferson’s Bourbon 

1 /2 cups Turkey (or chicken) stock

2 clementines, halved 

2 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. Pour in the bourbon, add the clementines and rosemary, and set aside to cool to room temperature. 

Butterfly the turkey breast crosswise, being sure not the 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 degrees F. Place a cast-iron pan onto the grill to get it rocking hot. 

When the pan is hot & ready, add the butter to melt. When melted, add the pancetta 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. 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 & pancetta 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. 

Preheat a large, high-sided cast iron pan on your preheated grill (still at 425 degrees F).  

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 degrees F. Braise for about 1 ½ to 2 hours, or until the turkey reaches an internal temperature of 155 degrees F (We’re cooking to temperature, not time. Your trusty meat thermometer is essential here). 

When the bird is ready, transfer to a board and rest for at least 20 minutes minutes before carving into ½-inch pieces. Delicious! 

Leave a Reply