Cranberry Stuffed Turkey Breast

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Cranberry Stuffed Turkey Breast

This Cranberry Stuffed Turkey Breast is the perfect, elegant solution for Thanksgiving or Christmas dinner.

Prep Time15

Cook Time1

Course: Main Course

Cuisine: American

Keyword: Cranberry Stuffed Turkey Breast, grilled turkey, thanksgving recipe, holiday recipe, grilled recipe, cranberry sauce, horseradish and cranberry, grillin with dad recipes, grilling with dad recipes.

Servings: People

Author: Maciek Zurawski

Ingredients

Turkey Breast Ingredients

4 lbs Turkey breast
2 tbsp All purpose seasoning
2 tbsp Steak seasoning

Horseradish Cranberry Sauce Ingredients

2 cups Fresh cranberries
1 cup Sugar
1 Lemon
2 tbsp Fresh ground horseradish

Instructions

Remove the turkey breast from the packaging and pat it dry. Using a trimming knife, slowly and gently separate the breast bone from the meat. Gently remove the skin without tearing it. Set to the side.
Slice horizontally through the thickest part without cutting all the way through. Open it like a book to create a wider, even surface.
Cover the filleted turkey breast with plastic wrap and gently pound with a meat mallet until it's about 1/2 inch thick.
Season the stuffing side with 1 tbsp of all purpose and 1 tbsp of steak seasonings.
To make the horseradish cranberry sauce, in a saucepan, add 2 cups of cranberries, sugar, freshly squeezed lemon juice and zest and some freshly ground horseradish.
Cook it over medium heat, mixing the ingredients together and allowing the cranberries to soften and pop without getting too mushy.
Remove from the heat and let it cool off.
Spread an even layer of the horseradish cranberry sauce on top of the filleted seasoned side turkey. Leave some of the stuffing to the side.
Tightly roll the breast from one side to the other.
Take the removed skin and wrap around the roll and tie with butchers twine to hold in place
Preheat the grill to a medium heat at 375 degrees Fahrenheit and set for indirect heat.
Place the stuffed and rolled turkey breast on the grates and cook until the internal temperature reaches 160 degrees Fahrenheit. This cook will take approximately 1 hour to cook. Make sure to flip sides halfway through.
Remove from the grill and let it rest 5-8 minutes.
Before serving, remove the butchers twine and slice into 1 inch pieces. Pour the remaining cranberry sauce over the top for an extra pop of color, brightness and flavor. Enjoy!

Notes

Don’t overstuff—a thin, even layer works best.
Use a thermometer to avoid overcooking.
Let it rest before slicing for perfect spirals.
Brush with butter halfway through cooking for extra browning.
Use dried cranberries if you want a sweeter filling.

Nutrition