androidapplearrowcart-big-outline cart-full checkchef-hatcircle-mediumcircle-smallclock download downloadenlargefacebookinstagrammagnifier menu-arrow-down pointer printershare star twitteruser-simpleyoutube
circle-smallAll RecipesPoultry

Recipe by Jamie Purviance

Turkey Breast with Cranberry-Pecan Stuffing

  • People

    Serves 4 to 6

  • Prep Time

    30 mins

  • Grilling Time

    45 mins

  • People

    Serves 4 to 6

  • Prep Time

    30 mins

  • Grilling Time

    45 mins

the Ingredients

20151023095403 Row Poultry 58
  • 9 tablespoons unsalted butter, divided (2 tablespoons softened)
  • ½ cup / 60 grams finely chopped yellow onion
  • ½ cup / 60 grams finely chopped celery
  • 1 cup / 40 grams toasted or stale ¼-inch bread cubes
  • ½ cup / 75 grams dried sweetened cranberries
  • ½ cup / 50 grams pecans, toasted and chopped
  • 2 teaspoons minced fresh sage leaves
  • Kosher salt
  • Freshly ground black pepper
  • 1 boneless turkey breast half (with skin), 2½ to 3 pounds, butterflied
  • 3 tablespoons all-purpose flour
  • 3 cups / 720 milliliters reduced-sodium chicken broth

Special Equipment

  • butcher's twine
  • roasting pan with a rack
  • instant-read thermometer

Instructions

  • 01 Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  • 02 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.
  • 03 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 ¾-inch thickness (the size of the turkey breast should be approximately 14 by 8 inches). Season both sides with salt and pepper.
  • 04 Spread the stuffing over the turkey breast, leaving an empty margin of at least 1 inch all the way around the edges. Then roll up the turkey breast lengthwise, creating a cylinder. Tie with butcher’s twine at 2-inch intervals to secure the stuffing. Brush the turkey breast all over with 2 tablespoons softened butter.
  • 05 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 160° to 165°F, about 45 minutes. Transfer the turkey to a cutting board and let rest for 15 minutes. Meanwhile, make the gravy.
  • 06 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.
  • 07 Remove the twine and cut the turkey crosswise into thick slices. Serve warm with the gravy.
Ingredients
Instructions