Dennis Prescott

Guinness Turkey Roulade

Diageo Beer Company USA., New York, NY. Drink Responsibly. Don’t share with anyone under legal age.

Makes 8 – 10 servings

Guinness Brine

1 can X Guinness Draught 

1 garlic bulb, halved 

Small bunch of mixed sage, thyme, and parsley 

Sea salt 

Turkey Roulade

1 5-6 pound turkey breast (or 2 smaller turkey breasts), deboned with skin-on

¼ cup olive oil, divided   

200 grams chopped pancetta 

2 leeks, green ends remove & white ends finely sliced 

2 ½ cups finely chopped mushrooms 

3 garlic cloves, minced  

2 tablespoons minced sage leaves 

2 tablespoon chopped thyme leaves

½ cup chopped dried apricots 

½ cup grated parmesan cheese 

2 tablespoons butter 

1 medium onion, sliced 

1 x can Guinness Draught 

2 cups beef stock 

1 orange, halved 

1 garlic bulb, halved 

3 sprigs fresh rosemary 

3 sprigs fresh sage 

5 sprigs fresh rosemary 

Sea salt & freshly cracked black pepper

In a bowl combine your Guinness Draught, garlic, herbs, and a good pinch of salt. Add the turkey, submerge, then cover and chill in the fridge overnight. 

Next, prepare the roulade stuffing. Heat a large skillet over medium-heat, add 2 tablespoons of olive oil, then go in with your pancetta and cook until golden and crisp. Remove with a slotted spoon and set aside. Add the leeks, mushrooms, a pinch of salt, and cook until softened, about 6 – 8 minutes. Add the garlic and herbs, and cook for 2 minutes, stirring. Add the apricots, your crispy pancetta, butter, and parm, then season with salt and pepper to taste and set aside. 

When ready to cook, preheat an oven to 350 degrees F. 

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. 

Heat a large high-sided pan over medium heat, and add the remaining oil. Place the turkey into the pan skin-side down, then brown on all sides. Remove, then go in with onions and cook until softened and starting to caramelize, about 10 minutes. Add the Guinness Draught, stock, garlic, orange, and herbs, season with a good pinch of salt, then place the turkey back in the pan. Transfer to the preheated oven and cook until the turkey is golden and browned on the outside, and perfectly cooked through on the inside (reading 165 degrees F on a meat thermometer). 

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

While the turkey rests, strain the braising liquid into a pot, then heat over medium-heat and reduce until the sauce thickens, easily coats the back of a spoon, and your kitchen smells like absolute heaven. 

Serve your beautiful Guinness Turkey & Sauce with mashed potatoes, squash, any holiday sides that you and yours love, and of course, a pint or two of the good stuff. Slainté, everybody!