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Grilling: Turkey Breast with Cranberry Stuffing

It's often just me and the wife who get to bathe in the spoils of my recipe development. While I had no problem finding takers to help finish my whole Cajun smoked turkey, if it had been just the two of us, we'd have so much turkey left over that I would never elect to make it in the first place. So I thought it might be nice to have a turkey fit for a festive Thanksgiving meal, but on a smaller scale than a whole bird, resulting in these turkey breasts with a cornbread-cranberry stuffing.

I started with a variation of my favorite cornbread sausage stuffing, replacing sausage with cranberries and pecans. The stuffing was then spread out over two brined and butterflied turkey breasts, which were rolled and tied closed.

On the grill they were seared over hot fire, followed by roasting over indirect heat until the turkey was cooked through.

The final turkey rolls accomplished everything I hoped to do: the meat was moist and tender thanks to the brine, while the stuffing was rich and flavorful, hitting just the right notes for Thanksgiving dinner. The only problem? Two breasts are really suited for four, but a simple halving of the recipe will fix that right up for two.

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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