Stuffed & Dressed Grilled Turkey Breast
Combine brine ingredients. Place turkey breasts in the brine. Let brine for one hour minimum.
Sauté carrot, celery, onion, and garlic until tender, about 5 minutes.
Crumble cornbread into the mixture, add seasoning, and stir. Taste the cornbread mixture to check that it is to your liking for seasoning.
Once seasoned appropriately, add in the egg and mix.
Set your grill up for indirect grilling and preheat the grill to 350-400 degrees F.
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.
Grill on GrillGrates on the indirect side until 165 degrees F.
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.
For the brine: dissolve salt & sugar in hot tap water.
Pull the turkey off the grill at 155 degrees F and let rest for 10 minutes. The carryover cook will finish it up.