Turduken Roulade

• 1 Turkey Breast
• 1 Chicken Breast
• 1 Duck Breast
• 2 Cups of cooked Rice (I like wild rice for this)
• 2 Cups of bread based Stuffing (I like a savory stuffing for this)
• Salt and Pepper to taste
• 1 Pack of sliced bacon
• Cranberry Sauce (as a glaze)
• Butchers twine

• Using a kitchen mallet, pound all 3 meats until they are ¼ – ½ an inch thick.
• Lightly salt and pepper each one.
• Lay our strips of bacon on a flat surface side by side to create a sheet.
• Start with the turkey laid out on top of the bacon sheet and layer with stuffing (do not over stuff).
• Place chicken on top of stuffing layer and coat with cooked rice (do not over stuff).
• Place duck on top of the rice layer.
• Carefully roll all layers together to create a tube.
• Using butchers twine tie Roulade until secured. (you could use toothpicks here rather than twine but twine holds it all together better)
• Pre-heat BBQ or oven to 325C.
• Baste surface with Cranberry Sauce and place off of direct heat on your BBQ or as per normal uncovered inside your oven for 90 minutes (or until you get to the internal temperature of 160F. Baste occasionally with Cranberry Sauce to finish.
• Let it rest for 10 minutes before slicing and serving.

For big or small Turkey with a different spin, give this a try. You can do this in the oven as well as on a BBQ, but the grill produces such a delicious exterior crust that it is the way to go in my opinion. You can use turkey parts for this (Leg, Thigh, Breast) rather than a whole bird, but if you are ambition and do not mind the longer cooking time just up size the marinade and use the complete bird. Have the meat thermometer handy to avoid creating a dry bird. We want an internal temperature of 160F remember.

BBQ Bourbon/Molasses Turkey

• 1 Cup Bourbon (your choice)
• ½ Cup Dark Molasses
• 2 Tbsp Brown Sugar
• ¼ Cup Dark Cola
• 1 Tbsp Kosher Salt
• 1 Tsp Hot Sauce (bas
• Turkey meat (Breast/Thigh/Leg/Wings/Whole Bird)

• Over medium heat on the stove stir bourbon, molasses, brown sugar, and cola in a saucepan until brown sugar has dissolved. Bring mixture to a simmer (NOT a boil). Remove from heat and stir in salt and hot sauce. Pour marinade into a large bowl to cool.
• Place turkey into the marinade (Skin side down if you choose to leave it on but trust me you will not need it). Let stand for 1 to 24 hours in the fridge. Retain some marinade for basting.
• Preheat BBQ to 300F or oven to 450F (150C – 230C).
• Roast turkey (this all depends on size) with an occasional basting until done (internal Temperature of 160F). Allow turkey to rest for 10 minutes before slicing it up for your guests.

Cranberry/Orange Sauce

• 12oz Cranberries (fresh always better than frozen)
• 1 Cup sugar
• 2 Tbsp Orange Juice (fresh or thawed concentrate can be used)
• 1 Tbsp Orange zest
• 2 Tbsp Grand Marnier

• Mix Cranberries, sugar, orange juice, zest and Grand Marnier together in a roasting pan. Cover tight with foil.
• Bake at 325C for about an hour. The cranberries should be tender and juices should start to render.
• Let cool in the fridge for at least an hour. You can keep this in an air tight container for up to 3 days.

Savoury Stuffing

• 1 White onion (diced)
• 3 Celery stalk (diced)
• 3 Cups of Crusty Bread (chopped into 1 inch pieces)
• 1 Tbsp Poultry Seasoning (use dried bought mix or dice up Sage, Rosemary, Thyme, Marjoram)
• 1 Tbsp unsalted butter
• Salt and Pepper to taste

• Melt butter in frying pan. Saute’ onion and celery until soft (onions should be translucent not browned). Add seasoning to taste (yes you can use more of less of the Poultry Seasoning).
• Add bread and toss until all ingredients are well mixed and coated.
• It is now ready to use be it as a traditional stuffing for the cavity of the bird or a baked stuffing.