toasted or stale 6-millimeter bread cubes
dried sweetened cranberries
pecans, toasted and chopped
minced fresh sage leaves
Freshly ground black pepper
boneless turkey breast half (with skin), 1.2 to 1.4 kilograms, butterflied
low-sodium chicken broth
roasting pan with a rack
Prepare the grill for indirect cooking over medium heat (180° to 230°C).
Prepare the grill for cooking over medium heat (200°C).
In a large skillet over medium heat on the stove, melt 3 tablespoons of the butter. Add the onion and celery and cook until tender, 6 to 8 minutes, stirring occasionally. Remove the skillet from the heat. Add the bread cubes, cranberries, pecans, sage, ¼ teaspoon salt, and ¼ teaspoon pepper. Mix until all the bread is moistened. Let cool.
Related Grill Skills
Chopping an Onion
Place the butterflied turkey breast, skin side down, on a large cutting board. Lay a sheet of plastic wrap on top. Using a meat mallet or a small, heavy skillet, pound the meat to an even 18-millimeter thickness (the size of the turkey breast should be approximately 35.5 by 20 centimeters). Season both sides with salt and pepper.
Spread the stuffing over the turkey breast, leaving an empty margin of at least 2.5 centimeters all the way around the edges. Then roll up the turkey breast lengthwise, creating a cylinder. Tie with butcher’s twine at 5-centimeter intervals to secure the stuffing. Brush the turkey breast all over with 2 tablespoons softened butter.
Place the turkey breast, skin side up, on a rack set inside a roasting pan. Grill over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the stuffed breast registers 70º to 74ºC, about 45 minutes. Transfer the turkey to a cutting board and let rest for 15 minutes. Meanwhile, make the gravy.
Place the turkey breast, skin side up, on a rack set inside a roasting pan. Grill over medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the stuffed breast registers 70º to 74ºC, about 45 minutes. Transfer the turkey to a cutting board and let rest for 15 minutes. Meanwhile, make the gravy.
Remove the rack from the roasting pan and place the pan on the stove over medium heat. Remove and discard any pieces of the stuffing that might have fallen out. Melt the remaining 4 tablespoons butter in the pan and add the flour. Whisk the mixture and let it cook until golden brown, about 2 minutes. Gradually whisk in the broth, scraping up the bits from the bottom of the pan until thoroughly mixed and the gravy is smooth. Bring the gravy to a simmer over medium-high heat. Reduce the heat to medium-low and simmer until the gravy reaches the consistency you like, 5 to 10 minutes, whisking occasionally. Season with salt and pepper.
Remove the twine and cut the turkey crosswise into thick slices. Serve warm with the gravy.