- 9 tablespoons unsalted butter, divided
- ½ cup finely chopped yellow onion
- ½ cup finely chopped celery
- 1 cup toasted or stale ¼-inch bread cubes
- ½ cup dried sweetened cranberries
- ½ cup pecans, toasted and chopped
- 2 teaspoons minced fresh sage leaves
- Kosher salt
- Freshly ground black pepper
- 1 boneless turkey breast half (with skin), 2½ to 3 pounds, butterflied
- 3 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- Prepare the grill for indirect cooking over medium heat (350° to 450°F).
- In a large skillet over medium heat, melt 3 tablespoons of the butter. Add the onion and celery and cook until tender, 6 to 8 minutes, stirring occasionally. Remove the skillet from the heat. Add the bread cubes, cranberries, pecans, sage, ¼ teaspoon salt, and ¼ teaspoon pepper. Mix until all the bread is moistened. Let cool.
- Place the butterflied turkey breast, skin side down, on a large cutting board. Lay a sheet of plastic wrap on top. Using a meat mallet or a small, heavy skillet, pound the meat to an even ¾-inch thickness (the size of the turkey breast should be approximately 14 by 8 inches). Season both sides with salt and pepper.
- Spread the stuffing over the turkey breast, leaving an empty margin of at least 1 inch all the way around the edges. Then roll up the turkey breast lengthwise, creating a cylinder. Tie with butcher’s twine at 2-inch intervals to secure the stuffing. Brush the turkey breast all over with 2 tablespoons softened butter.
- Place the turkey breast, skin side up, on a rack set inside a roasting pan. Grill over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the stuffed breast registers 160° to 165°F, about 45 minutes. Transfer the turkey to a cutting board and let rest for 15 minutes. Meanwhile, make the gravy.
- Remove the rack from the roasting pan and place the pan on a stovetop over medium heat. Remove and discard any pieces of the stuffing that might have fallen out. Melt the remaining 4 tablespoons butter in the pan and add the flour. Whisk the mixture and let it cook until golden brown, about 2 minutes. Add the broth about ½ cup at a time, whisking each addition and scraping up the bits from the bottom of the pan until thoroughly mixed. Bring the gravy to a simmer over medium-high heat. Continue to cook until the gravy reaches the consistency you like, 5 to 10 minutes. Season with salt and pepper.
- Remove the twine and cut the turkey crosswise into thick slices. Serve warm with the gravy.
Recipe Courtesy: http://www.weber.com/recipes