A couple of weeks ago I bought Weber’s Way to Grill book by Jamie Purviance and decided to try out this mouth-watering recipe. Every time I get in a store with cookbooks I feel like a kid in the candy store. I could spend hours reading about food, analyzing recipes and admiring irresistible pictures. I love this Weber book because it’s laced with gorgeous step-by-step pictures and it has great tips & tricks on grilling.
Time: 115 min, Prep: 30 min. Cook: 85 min.
- 1 ½ cup bread crumbs
- ¼ cup chicken broth
- 1 Tbsp finely chopped garlic
- 2 tsp finely chopped fresh rosemary
- 2 tsp finely chopped fresh oregano
- 1 tsp grated lemon zest
- ½ tsp kosher salt
- ½ tsp freshly ground pepper
- 400 sliced bacon
- 1 boneless, skinless turkey breast, butterflied
Pound the turkey breast to an even thickness.
Combine the stuffing ingredients in a bowl. The stuffing should be moist, mounding nicely on a spoon, but should not be sopping wet. Add more broth if needed.
Spread the stuffing evenly over the turkey breast.
Roll up the breast lengthwise to create a cylinder. Arrange the bacon slices on a work surface in 6 tightly spaced parallel stripes, overlapping the ends of 2 slices to make each stripe.
Place the rolled turkey breast in the center of the bacon and then crisscross the bacon around the turkey. Tie the turkey with butcher’s twine to create a uniform roast and to secure the bacon.
Cook in a roasting pan on the grill with the lid closed as much as possible, until the internal temperature reaches 165ºF, turning occasionally to ensure the bacon gets crispy on all sides (1 to 1 ¼ hours). Let rest for 10 minutes, remove the string, slice and serve.