Description[]
Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM
This is a striking make-ahead dish worthy of a little extra effort. A boned butterflied turkey breast is topped with thin slices of prosciutto and a fresh bread and herb stuffing scented with lemon. The breast is rolled into a cylinder, tied, and smoked slowly over hickory chips. Then the breast is chilled, and carved into slices that reveal a colorful mosaic. Grilled Asparagus Spears and Orzo Salad with Vegetables and Herbs would make attractive side dishes.
Ingredients[]
- 1 2-pound (with bone) turkey breast half, butterflied
- 2 cups loosely packed fresh bread crumbs
- 2 cups loosely packed fresh flat-leaf parsley
- 4 medium cloves garlic, minced
- 2 green onions with 2 inches green tops included, chopped
- ½ tablespoon minced fresh chives
- 1 teaspoon grated lemon zest
- 1 egg
- 4 ounces prosciutto, sliced paper-thin
- Olive oil for brushing turkey and for oiling grill rack
Directions[]
- Pound the butterflied turkey with a meat pounder to an even thickness of about ½ inch.
- Combine bread crumbs, parsley, garlic, green onions, chives, lemon zest, and egg in a medium bowl, and toss to combine.
- Arrange prosciutto over entire surface of turkey breast.
- Spread the stuffing evenly over the prosciutto slices.
- Starting with the longest side, roll the meat into a cylinder.
- Tie at 1-inch intervals with twine and brush with olive oil. (Turkey can be prepared 3 hours ahead; cover and keep refrigerated until ready to smoke.)
- Soak hickory chunks in water to cover while you prepare the grill.
- For a charcoal grill, open all vents in bottom and top.
- Place a small fireproof pan filled with water in the center of the grill’s bottom grate.
- Surround the pan generously with charcoal.
- Ignite, and when the coals become gray and hot, scatter the hickory chunks over them.
- Oil the top grate and arrange 4 to 5 inches from coals.
- Place the turkey on the grill and cover with the lid with vents open.
- Grill, brushing the turkey roll with olive oil about every 20 minutes and turning the meat.
- Cooking time should be 1½ to 2 hours. (You may need to start a charcoal fire a second time if it goes out before the turkey is done.)
- Roast is done when the skin becomes a rich mahogany brown and juices run clear when flesh is pierced with a sharp knife. (Internal temperature should be 170 degrees F for the turkey and 165 degrees F for the stuffing.)
- Remove from grill and cool to room temperature.
- Refrigerate 1 hour or overnight to chill.
- Slice roast into ¼-inch-thick slices and arrange overlapping on a serving platter.
- Serve cold or at room temperature.
YIELD: SERVES 4 TO 5