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Rachael is serving turkey two ways this Thanksgiving (her first meal in her rebuilt house)! She's making Whisky Buffalo Turkey AND Turkey Roulades with Ham, Cheese & Apple Onion Stuffing.
Serve the whisky Buffalo wings, thighs and drummers as an appetizer or for the football game before dinner, along with John's Gobbler Cobbler Cocktail. For the main course? Serve the turkey breast roulades.
Of course, turkey has to have gravy—and this rich, tangy Cider Gravy is the perfect pairing. Round out the meal with Rach's Pub Cheese Mashed Potatoes, Cranberry Sauce and a green vegetable, like Green Beans with Shallots or Brussels Sprouts Salad.
For the whisky Buffalo marinade, drop thighs, drummers and wings in double-bagged 2 ½ gallon plastic food storage. Add marinade, remove excess air. Refrigerate 24 to 48 hours.
To cook, remove turkey from marinade, pat dry and spray with canola oil. If using Big Green Egg smoker, cook at 325°F for 90 minutes to 2 hours or until skins are tight and crisp. For oven preparation, roast at 425°F in center of oven on rack over foil-lined baking sheet until skins are tight and crisp, about 1 hour 15 minutes.
For the whisky Buffalo sauce, melt butter in small saucepot, swirl in garlic and black pepper a minute, then add the liquids and reduce by half to ¾ cup.
To serve the whisky Buffalo turkey, toss dark meat turkey pieces with sauce and top with celery leaves and scallions. Serve the blue cheese crumbles on side or put on wings to melt a bit if everyone loves blue cheese. Tuck the vegetables around the tray or serve in a separate dish or even in glasses with the sticks arranged like flowers in a vase.
For the turkey roulades, preheat oven to 375°F.
Spread a thin layer of Dijon on each breast. Top with ham, cheese and an even layer of stuffing, roll snuggly so that the skin is on top of roulade and secure each roll with twine. Spray rolls with oil or cover lightly with butter, then season with salt and pepper. Place on sheet tray lined with foil.
Roast rolls 1 hour to 1 hour 15 minutes, 160°F on a thermometer. Let stand 20 minutes, then remove string and slice 1 inch thick.
For the turkey roulades stuffing, cut 1 stick butter into pieces and add to large hot skillet over medium to medium-high heat.
Add apples, celery and onions, season with poultry seasoning, salt, pepper and bay and soften 10 to 12 minutes. Add fresh herbs, stock and stuffing cubes and let it fully absorb and soften. Cool a bit to handle. Place about 1/3 of the stuffing in a casserole and dot with remaining butter. Bake when roulades come out of oven to crisp the top and pass at table for a spoonful of extra stuffing for all.