1 cup (250 mL) diced (1/2 in/1.25 cm) Gouda cheese
1 boneless Ontario turkey breast half, skin on approximately 2 ½ lbs (1.15 kg)
2 tbsp (30 mL) vegetable oil
Salt and pepper to taste
Preheat grill to medium to high 400-500°F (200-250°C).
Grill turkey sausages for 8-10 minutes, turning once, until fully cooked. Remove from grill and allow to cool. Once cooled, coarsely chop the sausages. Set aside.
Cut the stem end off the dried figs and discard. Coarsely chop and place in a small bowl. Cover with boiling water, about ½ cup (125 mL) and let stand for 15 minutes to soften. Drain and set aside.
In a medium frying pan melt the butter. Sauté the garlic, onion and celery for 2-3 minutes, stirring, until tender. Add the croissant cubes, soaked figs and turkey sausage and cook for another 2-3 minutes, stirring occasionally. Remove from heat and transfer to a large bowl.
Add sage and season to taste with salt and pepper. Pour apple juice over to moisten (you don’t want the stuffing to be too wet or too dry, just a little sticky). Set aside to cool.
Once the stuffing is cool, add the Gouda cheese, and mix gently. Set aside
Remove the skin from the turkey breast and set aside. Using a sharp knife, butterfly the turkey breast in half cutting through the length of the breast. Place the butterflied turkey breast between 2 sheets of plastic wrap and pound lightly with a meat mallet to an even thickness of about ¾ of an inch (2 cm). Season both sides of the turkey breast with salt and pepper. Set aside.
Take a large sheet of plastic wrap and lay it on a flat work surface. Spread the reserved turkey skin over the plastic wrap, stretching it as much as you can. Lay the seasoned, pounded turkey breast on top of the turkey skin.
Take the stuffing mixture and spread it evenly over the surface of the turkey breast, pressing it down so that it adheres to the meat and is an even thickness of about 1 inch (2.5 cm), leaving a 1-2 inch (2.5-5 cm) border uncovered around all sides.
Using the plastic wrap to assist, roll up the turkey breast into a pinwheel, nice and tight. Remove plastic wrap. Secure tightly with butchers twine, trying to keep all the stuffing inside. Brush turkey roulade all over with vegetable oil.
Take two sheets of aluminum foil, 18 inches long (45 cm) x 12 inches wide (30 cm) and lay one on top of the other on a flat work surface. Place turkey roulade onto center of aluminum foil and roll it up nice and tight. Refrigerate for 1 hour.
Preheat your grill to 350-450°F (180-235°C).
Place the foil wrapped turkey roulade onto the hot grill and cook for 40 minutes, turning the roulade every 10 minutes a ¼ turn. Remove from the grill and carefully remove the foil from the turkey roulade.
Place the turkey roulade back onto the hot grill and continue to cook, turning the roulade every 10minutes a ¼ turn for another 30-40 minutes until the turkey is fully cooked or until internal temperature reaches 165°F (75°C).
Remove from the grill and allow to rest for 5 minutes. Slice into 1-inch thick slices and serve immediately.
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