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Sausage Stuffed Turkey Breast

Serves: 6-8 People
Grill Time: 1 – 1.5 Hours
Special Equipment: Butcher’s Twine, Instant Read Thermometer

Ingredients:

1 2lb. boneless, skinless turkey breast (butterflied and pounded)

Stuffing Ingredients:

400g ground pork
1 apple (granny smith), peeled, cored and diced
1 tsp finely chopped garlic
1 tsp finely chopped rosemary
1 tsp finely chopped thyme
½ tsp toasted fennel seeds
2 tbsp maple syrup
½ tsp salt
½ tsp freshly ground black pepper


Method:

1. In a large bowl combine the stuffing ingredients. All the ingredients should be well incorporated.

2. Place a large disposable foil pan underneath the cooking grate to catch any grease from the cooking process. Prepare the grill for indirect cooking over high heat.

3. Open the butterflied turkey breast and place it on a solid work surface between 2 sheets of plastic wrap. Pound the turkey breast until the entire piece is a uniform thickness.

4. Remove the top layer of plastic wrap and spread the stuffing mixture evenly over the turkey breast, then roll up the breast lengthwise to create a cylinder. Once rolled, tie the turkey crosswise with butcher’s twine at 1-inch intervals securing the roast and making it uniform. Brush with olive oil and season to taste with salt and pepper.

5. Preheat the grill for medium high heat (400F). Once the grill has been pre-heated for at least 15 minutes brush the cooking grates clean. Center the turkey over the drip pan and grill over indirect heat, leaving the lid closed as much as possible. The roulade needs to reach 165F internally, approx. 1 – 1.5 hours before being removed from the grill, tented with foil and allowed to rest for 10-15 minutes. Once having rested, remove the twine and carve into portions.

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