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Stuffed Turkey Breast with Grilled Plum Sauce

2   cups (500 mL) apple cider
2   tbsp (30 mL) finely chopped fresh rosemary leaves
11/2   tbsp (22 mL) salt
1   tbsp (15 mL) honey
1   tsp (5 mL) coarsely ground black pepper
2   cups (500 mL) ice
3   lbs (1.4-1.6 kg) boneless turkey breast, butterflied (see Grill Master's Tip)
   Butcher’s twine
2   tbsp (30 mL) butter
1   medium onion, finely chopped
1/2   cup (125 mL) dried apricots, finely chopped
1.5   tsp (7 mL) finely chopped rosemary leaves
2   cups (500 mL) unseasoned wild rice blend
1   egg, lightly beaten
1/2   tsp (2 mL) each salt and coarsely ground black pepper
6   large red or black ripe plums, cored and sliced in half
1/4   cup (50 mL) honey
1   tsp (5 mL) orange zest
2   tbsp (30 mL) finely chopped rosemary leaves
2   cups (500 mL) apple cider
  1. For brine, combine cider, rosemary, salt, honey and black pepper in Classic Batter Bowl; mix well. Microwave, uncovered, on HIGH 4-5 minutes or until mixture begins to simmer and salt is dissolved. Add ice and stir until melted.
  2. On Large Grooved Cutting Board, flatten turkey to a ¾-in. (2-cm) thickness using flat side of Meat Tenderizer; place in jumbo size resealable plastic bag. Pour brine into bag; seal bag and place in Stainless (6-qt./6-L) Mixing Bowl. Brine in refrigerator 6-8 hours.
  3. For stuffing, heat butter in (10-in./24-cm) Skillet over medium heat 1-2 minutes or until melted. Add onion, apricots and rosemary; cook and stir 2-3 minutes or until onion is translucent and apricots are softened. Remove Skillet from heat; stir in cooked rice, egg, salt and black pepper.
  4. Prepare grill for indirect cooking over medium heat. Remove turkey from brine; discard brine. Pat turkey dry with paper towels. Place turkey on cutting board skin-side down. Spread stuffing over turkey to within ½ in. (1 cm) of edge. Roll up jelly-roll style. Tie end of turkey with butcher’s twine, then at every 1½-2-in. (4-5-cm) intervals. Tie another piece of twine lengthwise around turkey to secure. Place turkey skin-side up on grid of grill. Grill, covered, 55-65 minutes or until internal temperature in center of turkey reaches 165°F (74°C).
  5. As turkey is grilling, add plums to grid of grill; grill, covered, 10-15 minutes or until softened. Remove turkey and plums from grill. Transfer plums to Stainless (2-qt./2-L) Mixing Bowl; coarsely chop with Mix ‘N Chop. Stir in honey and orange zest. Let turkey stand 10 minutes. Serve turkey with sauce.

Yield: 10

Nutrients per serving: Calories 360, Total Fat 12 g, Saturated Fat 4 g, Cholesterol 105 mg, Sodium 450 mg, Carbohydrate 33 g, Fiber 3 g, Protein 33 g

Cook's Tips: Ask your butcher to butterfly the turkey breast for you, making sure the skin remains on the breast. Choose plums that are ripe but still somewhat firm. Plums with reddish-purple flesh will give the best results in this recipe.