Made to Match - Al's Roast Turkey Roulade

Al's Roast Turkey Roulade
Stella Artois

Al Brown recipe

Made to Match

I designed this Turkey Roulade with Cranberry and Apple Stuffing to suit a Christmas BBQ. It is still celebratory, but this sort of dish makes so much more sense served on a hot summer’s day than your traditional caramelised whole bird with roasted veg and heavy gravy. These can be made a day or two in advance and are fun and pretty easy to prepare. They’re relatively quick to cook, either in the oven or on the BBQ with the lid down. Merry Christmas you lot!

Al's Roast Turkey Roulade


Serves 8

Brining Turkey

  • 1 L Water
  • ¼  Cup Salt
  • 2 Tbl Sugar
  • 60ml Maple Syrup
  • 60ml Port
  • 2 Bay Leaves
  • 6 Sprigs Thyme
  • ¼  Cup Parsley (roughly chopped)
  • 12 Juniper Berries (crushed)
  • 2 Turkey Breasts (approximately 1 Kg)

Cranberry and Apple Stuffing

  • ⅓  Cup Olive Oil
  • 1 Cup Bacon (diced)
  • 1½ Cup Onion (diced small)
  • 1 Cup Carrot (diced small)
  • 1 Cup Celery (diced small)
  • 1 Tbl Garlic
  • 1 Tbl Sage (finely chopped)
  • 2 Tbl Thyme (finely chopped)
  • ⅓ Cup Brown Sugar
  • 1 Cup Dried Cranberries
  • 1½ Cup Granny Smith Apple (peeled, cored and diced)
  • 1 Cup Apple Juice
  • 1 Cup Chicken Stock
  • 2 Cups Stale Bread (cut into large chunks)
  • 1 Cups Panko Crumbs
  • Flakey Sea Salt
  • Freshly Cracked Black Pepper


Brining Turkey

Add all the ingredients except the turkey breasts into a saucepan and place on medium heat. Cook for 10 minutes, stirring occasionally, until sugars dissolve. Remove from heat and cool to room temperature, before pouring over the turkey breasts and refrigerating for 24 hours.


Cranberry and Apple Stuffing

Place a large saucepan on medium heat. Add olive oil and bacon, and cook for 5 minutes, stirring occasionally until caramelised. Stir in the onion, carrot, celery, garlic, sage and thyme, and sauté for 10 minutes until vegetables begin to soften. Stir in the brown sugar, cranberries and apple, followed by the apple juice and chicken stock. Simmer for 10 minutes until the apples soften.

Remove from the heat and stir through the stale bread pieces and breadcrumbs. Season to taste with salt and pepper. Cool completely, then refrigerate until required.

Cooking method

Preheat your oven to 180 degrees.

Remove the turkey breasts from the brine, and pat dry with a paper towel. Lay the turkey breasts skin side down on a chopping board. Slice horizontally along the side of the breast, until it opens like a book. Be mindful not to cut all the way through the breasts.

Lay clingwrap over the top of the opened out turkey breasts, and gently pound with a tenderising mallet (or similar) until the breasts are approximately 1cm thick.

Take a handful of stuffing mix and squeeze into a sausage-like shape. Place on the edge of one of your turkey breasts, and then roll the turkey meat over the stuffing, until you have one rolled roulade. Ensure that the stuffing is completely encased, and the turkey skin remains on the outside of the roulade. Using natural string, tie the turkey roulade tight, so it holds together during the cooking process. Season with salt and pepper. Repeat the process with the remaining breast.

Place a skillet on medium heat, and add a little canola oil. Sauté the turkey roulades on all sides until golden brown. Transfer to a hot oven and roast for 20 minutes until firm to the touch, and hot through. Remove from the oven and rest for 10 minutes.

Serving suggestions

Cut the string from the roulades and slice the turkey into 2cm thick rounds. Serve up with traditional Christmas side dishes, or new potatoes and salad.