Grilling: Turkey Breast with Cranberry Stuffing
You can never have too many main course recipes, so give Grilling: Turkey Breast with Cranberry Stuffing a try. One portion of this dish contains roughly 96g of protein, 34g of fat, and a total of 893 calories. This recipe serves 4. For $7.14 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes about 2 hours. A few people made this recipe, and 82 would say it hit the spot. It is brought to you by Serious Eats. If you have pecans, grill cheese, turkey breasts, and a few other ingredients on hand, you can make it. Overall, this recipe earns a super spoonacular score of 83%. Users who liked this recipe also liked Turkey Breast with Stuffing and Gravy, Turkey Breast With Sausage-apricot Stuffing, and Rolled Turkey Breast With Sausage-pecan Stuffing.
Servings: 4
Ingredients:
1/2 teaspoon freshly ground black pepper
2 tablespoons butter
1/2 cup chicken stock
3 cups crumbled cornbread
1/2 cup roughly chopped dried cranberries
Type of fire: two-zone indirect
2 teaspoons finely chopped fresh sage leaves
Grill heat: high
1 teaspoon Kosher salt
Kosher salt and freshly ground black pepper for seasoning
1 tablespoon olive oil
1 small onion, finely chopped
1/3 cup roughly chopped pecans
2 skinless, boneless turkey breasts
2 quarts ice cold water
1/4 cup white sugar
Equipment:
whisk
bowl
frying pan
paper towels
kitchen twine
kitchen thermometer
grill
Cooking instruction summary:
Procedures 1 To make the brine, combine water, salt, and sugar in a large bowl and whisk to dissolve. Place turkey breasts in brine and place in refrigerator for 1 hour. 2 While turkey is brining, melt butter in a medium skillet over medium heat. Add onions and sautee until softened, about 5 to 7 minutes. Place onions in a large bowl along with cornbread, cranberries, chicken stock, pecans, sage, 1 teaspoon of salt, and black pepper. Mix to thoroughly combine. 3 Remove turkey breasts from brine and pat dry with paper towels. Butterfly turkey breasts open and pound out to a rectangle of even thickness. Spread half of the stuffing in an even thickness over each of the breasts, leaving about 1/2 an inch edge with no stuffing. Starting with the long end of the turkey breast, roll tightly into a cylinder. Tie closed with butchers twine about every 1 1/2 to 2 inches. Season turkey breasts all over with salt and pepper and brush lightly with olive oil. 4 Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Sear turkey breasts over hot side of grill until browned on all sides, about 4 minutes per side. Move turkey to cool side of the grill, cover, and cook until an instant read thermometer reads 165 degrees when inserted into the center of the turkey. Remove from grill, let stand for 15 minutes. Slice turkey between each piece of twine, remove twine, and serve.
Step by step:
1. 1
2. To make the brine, combine water, salt, and sugar in a large bowl and whisk to dissolve.
3. Place turkey breasts in brine and place in refrigerator for 1 hour.
4. 2
5. While turkey is brining, melt butter in a medium skillet over medium heat.
6. Add onions and sautee until softened, about 5 to 7 minutes.
7. Place onions in a large bowl along with cornbread, cranberries, chicken stock, pecans, sage, 1 teaspoon of salt, and black pepper.
8. Mix to thoroughly combine.
9. 3
10. Remove turkey breasts from brine and pat dry with paper towels. Butterfly turkey breasts open and pound out to a rectangle of even thickness.
11. Spread half of the stuffing in an even thickness over each of the breasts, leaving about 1/2 an inch edge with no stuffing. Starting with the long end of the turkey breast, roll tightly into a cylinder. Tie closed with butchers twine about every 1 1/2 to 2 inches. Season turkey breasts all over with salt and pepper and brush lightly with olive oil.
12. 4
13. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Sear turkey breasts over hot side of grill until browned on all sides, about 4 minutes per side. Move turkey to cool side of the grill, cover, and cook until an instant read thermometer reads 165 degrees when inserted into the center of the turkey.
14. Remove from grill, let stand for 15 minutes. Slice turkey between each piece of twine, remove twine, and serve.
Nutrition Information:
covered percent of daily need
