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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

  • 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, 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 a stovetop 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

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