Grilled Turkey Breast with Cran-Apple Cremini Stuffing

Ingredients

• •1 teaspoon peppercorns
• •¼ cup brown sugar
• •2 Tablespoons butter
• •225 grams cremini mushrooms
• •¼ cup cranberries
• •1 Tablespoon sage
• •½ teaspoon ground pepper
• •⅓ cup kosher salt
• •1 Tablespoon olive oil
• •¼ teaspoon salt
• •¼ cup shallot
• •30 grams swiss cheese
• •½ small tart apple
• •2 turkey breasts
• •8 cups water

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Method

From foodista.com — read the original

1. 1In a medium sauce pan, bring 3 cups of water, salt, brown sugar, and peppercorns to a simmer. Stir until the salt and sugar have dissolved.
2. 2Pour mixture, plus the remaining 5 cups of cold water, into a deep bowl.
3. 3Add the turkey breasts, making sure they are fully submerged in the brine. Cover and refrigerate for at least 4 hours, or overnight.
4. 4In a large skillet over medium-low heat, melt the butter and saut shallots, Cremini mushrooms, sage, cranberries, and apple until tender and fragrant, about 10 minutes. Season with salt and pepper.
5. 5Place stuffing in a bowl and allow to cool for 10 minutes before stirring in the Swiss cheese.
6. 6Remove turkey from the brine, and discard brine.
7. 7Place turkey on a cutting board, and pat dry. Using a very sharp knife, carefully butterfly each turkey breast, being sure to not cut all the way through.
8. 8Open the turkey breasts up so they lay flat, like a book. Cover with plastic wrap, and using a meat mallet or rolling pin, pound the meat to an even thickness (about 1/2-inch thick).
9. 9Divide the stuffing between the two turkey breasts, leaving 1/4-inch border around the outside. Starting at the long wide end, roll the turkey and stuffing up into a log, tucking in the ends.
10. 10Use butcher's twine to tie the turkey roll to keep it from unrolling.
11. 11Brush the outside of the turkey with olive oil, and season with salt and pepper. Preheat barbecue to 400 degrees F and grease the grill.
12. 12Move the hot coals to one side, or turn off the gas on one side of the barbecue to create direct heat and indirect heat areas on the grill.
13. 13On the direct heat side of the grill, sear the meat on all sides (about 4 minutes per side). Move the turkey to the indirect heat side and close lid.
14. 14Roast over indirect heat until the internal temperature reaches 165 degrees F.