Turkey breast meat is stuffed with seasoned boudin and grilled with indirect heat to a magnificent deep golden finish. After all, two meats are always better than one.
I sincerely hope you have considered taking advantage of your grill as extra cooking space for the holidays. And I don’t mean for the side dishes. I mean, you can actually set your grill up to cook with gentle radiant heat just like an oven, but with a lot more flavor. So while your indoor oven is packed with casseroles and stuffings and cobblers, your star meat dish can be gently browning away over indirect charcoal flavor. And this recipe is indeed a star dish – it embraces the full visual wow factor of a swirl of stuffed boudin, along with golden skin which has been perfectly rendered thanks to a repeated baptism of butter.
It certainly looks complicated, but it’s really pretty easy to execute. Don’t be scared, give it a shot! There are a few pieces of equipment you will need to get the job done. Butchers twine to secure the breast, a thermometer to tell when it’s cooked to perfection, and a bottle of Hardcore Carnivore Red seasoning.
Though this dish is already technically stuffed, I recommend serving it with my cornbread stuffing.
1 turkey breast (see note 1) 12ozboudin sausage 1–2 tablespoons Hardcore Carnivore Red all purpose seasoning 4ozbutter, melted
Preheat a grill for indirect cooking, where the coals are piled to one side or around the edges only – giving you a cool/indirect zone to cook on. The grill should be around 300-350f.
Prepare the turkey by laying it skin side down on a board. Use a meat tenderizer/mallet to lightly flatten the turkey breast to make it level and even.
Dust the turkey with a light coat of Hardcore Carnivore Red seasoning.
Peel the boudin and discard the casing, the press the sausage across the top of the turkey breast, but stopping 1/2 and inch from the edges. Fold the turkey tenderloin into the middle of the boudin, then slowly but tightly roll up the turkey on itself, pushing away from you. It should now be skin side up on the board in a nice cylinder shape.
Secure the turkey with 4-5 pieces of butchers twine.
Season the skin with another light coating of Hardcore Carnivore Red seasoning then place the turkey skin side up on the indirect side of the grill and close the lid. Open the upper grill vent halfway (or as wide as you need to maintain the heat).
After 30 minutes, baste the top of the roast with some of the melted butter by gently dabbing rather than brushing. Repeat every 25 minutes until butter has been used up.
Keep an eye on maintaining your grill temperature, adding coals if needed during the cook.
After about hour, begin monitoring the internal temperature. The breast is ready when it reads 165f on a meat thermometer.
Remove the turkey from the grill, and rest under foil for 10 minutes.
Use scissors or a sharp knife to snip the twine, then gently remove and discard.
Slice the roast into pieces between 0.5 and 1 inch wide, and serve.
Note 1: It can be confusing referring to a “turkey breast” as some folks take this to mean a single breast (aka one half/side of the breast) and others take it to mean the whole ‘double lobe’ breast. In THIS case, this recipe only uses HALF or ONE SIDE of a turkey breast. It will work with a whole, but the cook time will be longer and you will need more boudin to generously stuff it.