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Grilled Boudin Stuffed Turkey Breast with butter basted skin

  • Author: Jess Pryles


Units Scale

1 turkey breast (see note 1)
12 oz boudin sausage
12 tablespoons Hardcore Carnivore Red all purpose seasoning
4 oz butter, melted


  1. 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.
  2. 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.
  3. Dust the turkey with a light coat of Hardcore Carnivore Red seasoning.
  4. 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.
  5. Secure the turkey with 4-5 pieces of butchers twine.
  6. 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).
  7. 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.
  8. Keep an eye on maintaining your grill temperature, adding coals if needed during the cook.
  9. After about hour, begin monitoring the internal temperature. The breast is ready when it reads 165f on a meat thermometer.
  10. Remove the turkey from the grill, and rest under foil for 10 minutes.
  11. Use scissors or a sharp knife to snip the twine, then gently remove and discard.
  12. 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.