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Stuffed and Dressed Grilled Turkey Breast

by | Published Oct 12, 2021 | Last updated Jan 6, 2022 | 4 comments

Prep Time20 minsCook Time20 minsTotal Time40 minsYields4 Servings
Turkey Breasts are an economical approach this holiday season. Their size allows you to buy the amount that your family needs. Tina’s play on the stuffed turkey gives you all the warm feelings of the holiday without the preparation stress.
Nutrition Facts

Servings 4


Amount Per Serving
Calories 662
% Daily Value *
Total Fat 35g54%
Saturated Fat 15g75%
Cholesterol 167mg56%
Sodium 6813mg284%
Potassium 714mg21%
Total Carbohydrate 44g15%
Dietary Fiber 5g20%
Sugars 21g
Protein 51g102%

Vitamin A 521%
Vitamin C 33%
Calcium 41%
Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Directions

1

Combine brine ingredients. Place turkey breasts in the brine. Let brine for one hour minimum.

2

Sauté carrot, celery, onion, and garlic until tender, about 5 minutes.

3

Crumble cornbread into the mixture, add seasoning, and stir. Taste the cornbread mixture to check that it is to your liking for seasoning.

4

Once seasoned appropriately, add in the egg and mix.

5

Set your grill up for indirect grilling and preheat the grill to 350-400 degrees F.

6

Cut a pocket into the turkey breast. Stuff as much of the dressing into the turkey as you can. Roughly about a cup per breast. Season with the European Blend under the skin. Use twine to tie the turkey to keep intact.

7

Grill on GrillGrates on the indirect side until 165 degrees F.

8

Melt butter and add in the fresh herbs. Let steep until fragrant. Strain while you pour over the finished turkey leaving the herbs in the butter.

Tina's Tips
9

For the brine: dissolve salt & sugar in hot tap water.

10

Pull the turkey off the grill at 155 degrees F and let rest for 10 minutes. The carryover cook will finish it up.

Ingredients

Turkey
 Boneless turkey breast, with skineach breast feeds 3-4 people
 1 stick butter, salted, melted
 2 sprigs each of rosemary, thyme, sage, and parsley
Brine - Per Each Breast
 1 tsp Tina's European Blend
 2 tbsp salt
 2 tbsp sugar
 3 cups water
Dressing - Per Each Breast
 0.50 carrot, minced
 0.50 stalk of celery, minced
 1 clove garlic, minced
 1 tbsp yellow onion, minced
 1 pan of cornbread or Pepperidge Farms Stuffing MixTina recommends day old cornbread
 2 tsp Tina's European Blend
 1 Egg

4 Comments

  1. Brad Barrett

    Fabulous! So easy to make dressing, stuff and grill. We are making this for Thanksgiving this year!

    Reply
  2. Hakim Callender

    Fantastic Great recipe if you want Turkey for a holiday but want to avoid getting an entire bird

    Reply
    • Monica Grego

      Where can I find The European blend?

      Reply
      • Emily Astin

        Here you go! Pre-order it here. Should be in next week!

        Reply

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