Honey Garlic Stuffed and Smoked Turkey Breast
- 1 boneless, skinless turkey breast
- 2 celery stalks, diced
- 1/2 medium sweet onion, diced
- 1 1/2 c dried/stale bread, cubed
- 1 egg
- 1 tsp fresh thyme
- 1 tsp fresh sage
- 1 tsp fresh parsley
- 1/4 c chicken broth
- Honey Garlic Glaze
- 3 tbsp butter
- 1/2 c honey
- 2 tbsp Dijon mustard
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 1 c drippings
- 1 c chicken broth
- Salt and pepper to taste
Start off by preheating your grill to 275°F.
Add your celery, onion and 3 tbsp butter to a saucepan. Sauté over medium heat, until the onions become translucent, then add in your herbs. Once the herbs become fragrant, remove them from heat and add to a bowl along with the egg, chicken broth, cranberries and dried bread. Combine until the bread is nice and soft.
Prep the Turkey Breast
If not using a boneless, skinless product, remove the skin and bone from the turkey breast. You can also have your butcher do that. Butterfly the turkey breast by laying the turkey breast flat and slicing it down the middle (horizontally). Once you cut it open, lay both sides flat and place a piece of plastic wrap on top. With a meat hammer or the back of a saucepan, smack it, not too hard just enough to thin it out. Once it’s nicely even, remove the plastic and season with salt, pepper and garlic, or your favorite poultry seasoning. Then add your stuffing (spreading it all over) and roll the turkey breast onto itself, until it looks like a log. Grab butcher’s twine and tie it nice and tight. I cut 4 pieces of butcher’s twine, tied it every inch and cut the excess string.
Season the outside of the turkey breast. Once seasoned, place the breast on the grill with a drip tray underneath it to catch those delicious drippings.
Make the Glaze and Baste
When the turkey breast is at 140°F internal temperature, make the glaze. To a saucepan add the butter, honey and garlic, then whisk together for 5 minutes or until it’s fully combined. Glaze the turkey breast at least twice, once at 145°F internal temperature and the other time before removing it from the grill at 165°F internal temperature. Let it rest for 10 minutes before slicing.
While it’s resting make the gravy. To a saucepan over medium heat add the butter. Once the butter is fully melted add the all-purpose flour and whisk until it’s nicely browned. Next, add the chicken broth and drippings, whisking as you are adding them, you want to turn off the gravy once it’s nicely thickened to your liking, then adjust salt and pepper to taste.
Remove the butcher’s twine. Slice the stuffed breast as thick or thin as you like and serve it with a healthy amount of gravy.