Cedar Planked Stuffed Turkey Breast

Directions:

1. Presoak your cedar plank in water 30 minutes before putting it on the grill.
2. Remove butter from the refrigerator so it can soften.
3. Butterfly the turkey breast by cutting it lengthwise in the middle so that it can lay flat.
4. Rub the turkey with salt and pepper.
5. Combine the blue cheese, dried cranberries, chopped pecans, fresh thyme and 1 tbsp butter in a bowl.
6. Add the olive oil and mix together, ensuring the blue cheese is crumbled.
7. Spread the filling out on the turkey breast.
8. Roll the breast together in a tight bundle and tie together with the cooking twine, tying in three places along the breast, and optionally a final one across both ends to keep the stuffing from falling out.
9. Combine sea salt, garlic, remaining 1 tbsp thyme and butter with a stick blender.
10. Microwave the butter for 30 seconds to melt it to be used for basting on the grill.
11. Place the rolled breast on the cedar plank.
12. Heat your grill to 400℉, creating a direct and indirect zone.
13. Place the cedar plank on the indirect side. Let it cook for about 50 minutes, until the internal temperature reaches 165℉ as tested with an internal meat thermometer.
14. After you put the turkey on the grill, baste with butter and continue to baste every time you check the temperature, finishing with remaining butter before taking the turkey off the grill.
15. Remove the turkey from the grill and let it rest under foil a few minutes.
16. Slice into pinwheels.

Tips

• This dish pairs wonderfully with a simple arugula salad tossed with balsamic glaze and a glass of Pinot Noir.
• Don’t like blue cheese? No problem! Adjust the stuffing to match your taste buds.
• Italian: Provolone cheese, pine nuts, marina, basil
• Greek: Feta cheese, roasted red peppers, olives, oregano
• French: Brie, mushrooms, tarragon