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Stuffed & Dressed Grilled Turkey Breast

by | Published Oct 12, 2021 | Last updated Oct 20, 2021 | 0 comments

Yields1 Serving
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.



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.

Tina's Tips

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.


 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


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