Lagunitas Brown Shugga’ Turkey Roulade

17 December, 2013 / by Hank Watson

After ringing in the New Year, all that debauching from the Holidaze has given you “buyers remorse”. Packed on a few pounds, eh? I know I did my fare share debauching pound packing! So, we’ve all decided we’re going to exercise every day, eat right, drink less. Torture is what I call it!

Believe it or not, you can actually come up with some pretty tasty recipes that won’t pack on the pounds, but they will give you plenty of taste. One such creation is the Lagunitas Brown Shugga’ Turkey Roulade. The flavors in  Lagunitas Brown Shugga’ will remind of currants and plums. Think how well those flavors go with turkey. Once you’ve prepared this delightful treat, pair it with Lagunitas Brown Shugga’ (should be served in a brandy snifter at 55 degrees); you’ll immediately get a hint of peach aroma that works magic with the turkey roulade – but be careful, this Sweet Release packs 10% alcohol! Let the good times roulade!


  • 1 whole (2 halves) turkey breast, boned and butterflied (5 pounds)
  • 1/4 pound bacon
  • 1 tablespoon grapeseed Oil
  • 1 tablespoon butter
  • 1 1/2 cups finely diced sweet onion
  • 3 tablespoons minced garlic
  • 2 teaspoons kosher salt
  • 4 bunches fresh spinach, stems trimmed
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons dried Italian seasoning
  • 3 tablespoons granulated garlic
  • 3 cups herb-seasoned stuffing mix
  • 1 1/4 cups dried pomegranate (or cranberries)
  • 1/2 cup Lagunitas Brown Shugga’
  • 2 tablespoons brandy
  • 3 tablespoons pine nuts, toasted
  • 1 1/2 cups chicken stock
  • 1 extra-large egg, beaten
  • 3 tablespoons unsalted butter, melted
  • Kosher salt and freshly ground black pepper


In a large skillet, cook bacon until crispy over medium-high heat. Remove bacon and chop. Add onions and garlic to pan and saute until soft, 3 to 4 minutes. Add 1/2 teaspoon salt and cook, stirring, until caramelized around the edges, about 3 to 4 minutes more minutes. Add the spinach, grapeseed oil, butter,1/2 teaspoon salt, pepper, Italian seasoning, granulated garlic and cook, stirring occasionally, until spinach is wilted and any juices have evaporated from the pan. Transfer to a colander to drain and set aside until cool enough to handle.  Once cooled, squeeze lightly to release any excess liquid, then transfer to a large bowl. Add the chopped bacon, stuffing mix, pomegranate, Lagunitas Brown Shugga’, brandy, pine nuts, chicken stock, egg and remaining teaspoon of salt. Mix well (I use my hands!).

Lay the butterflied turkey breast skin side down on a cutting board. Sprinkle the meat with 2 teaspoons salt and 1 teaspoon pepper. Spread the stuffing in a 1/2-inch-thick layer evenly over the meat, leaving a half-inch border on all sides. Place any leftover stuffing in a buttered baking dish and bake for the last 45 minutes of roasting alongside the turkey. Starting at 1 end, roll the turkey like a jelly roll and tuck in any stuffing that comes out the sides. Tie the roast firmly with kitchen twine every 2 inches to make a compact cylinder.

Place the stuffed turkey breast seam side down on the rack on the sheet pan. Brush with the melted butter, sprinkle generously with salt and pepper, and roast at 325 for 1 3/4 to 2 hours (150 degrees F in the center). Cover the turkey with aluminum foil and allow it to rest at room temperature for 15 minutes. Carve 1/2-inch-thick slices and serve warm with the extra stuffing.


Saute 2 tbss minced shallots and 1/4 cup dried pomegranate in 1 tbs of butter until shallots are translucent. Add 1 cup ofLagunitas Brown Shugga’ and allow to reduce until about half. Add 1 1/2 cups chicken broth.  Combine 2 tbs softened butter and 2 tbs flour; mix until smooth. Add to broth mixture. Whisk until slightly thickened and smooth. Serve over roulade.

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