Turkey breast wrapped in bacon spit-roasted over an open fire in the crisp fall air beckons friends and family to gather and share.
For the Mushroom, Bleu Cheese & Apple Stuffing:
2 tablespoons olive oil
2 tablespoons salted butter
1 cup finely diced onion
1 cup finely diced shitake mushrooms
½ teaspoon minced garlic
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon Worcestershire sauce
½ teaspoon brown sugar
¼ pound bleu cheese
4 tablespoons fine breadcrumbs
1 cup petite diced apple
For the Turkey Breasts:
Two 1½ pound turkey breasts
1 teaspoon Dijon mustard
2 teaspoons salt, divided
1½ teaspoon black pepper, divided
12 ounces or 10 slices bacon
To Make the Mushroom, Bleu Cheese & Apple Stuffing:
In a skillet set over medium-low heat, place the olive oil and butter. Slowly sweat the onions, mushrooms, and garlic until tender and renders juice from the mushrooms. Season with salt and pepper. Add the Worcestershire sauce and brown sugar to the mushroom mixture. Heat for a few minutes, allowing the flavors to meld. Remove the skillet from the heat and set aside for the mixture to cool slightly.
In a mixing bowl, toss together the bleu cheese crumbles, breadcrumbs, and diced apple. Gently fold in the warm mushroom mixture until combined. Set aside until ready to use.
To Prepare the Turkey Breasts:
Start the charcoal briquettes about 30 minutes before roasting the turkey breasts in order for the briquettes to die down to embers.
On a sheet of parchment, butterfly each turkey breast. Rub the cut side of each breast with ½ teaspoon Dijon mustard and season with ½ teaspoon salt and ¼ teaspoon pepper. Place half the stuffing on each prepared breast. Fold the meat over the stuffing, tucking in the edges to fully encase the stuffing. Wrap each breast with 5 slices of bacon, overlapping slightly. Tie each breast with butcher’s twine in a truss pattern. Season the bacon-wrapped exterior with the remaining salt and pepper.
To Cook the Stuffed Turkey Breasts over Embers:
Using a large rotisserie turning fork, skewer the sides of the turkey breasts until secured well on the tynes. Use additional butcher’s twine as needed. Roast over the hot embers, turning slowly and consistently. The dripping meat juices will cause the flames to rise from the briquettes. Depending on the varied temperature of the fire, the roasting time will also vary. However, the meat should cook until it internally reads 160°F, approximately 20 to 30 minutes.
If desired, alternatively, you may cook the stuffed turkey breast directly on a grill heated to medium-high heat, turning consistently.
Garnish with fresh fruit and herbs. Slice in medallions to serve.
Recipe Created and Stylized by R. Shannon Mock
and Brontë E. Mock
©Be the Beautiful Life All Rights Reserved