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Buffalo-stuffed turkey breast

Grilled Stuffed Buffalo Turkey Breast Recipe

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Description

Adapted from a recipe at Turkeysmoke.org

Ingredients

Scale
  • 2 boneless turkey breasts, tenders removed
  • 1/2 c hot sauce
  • 6 oz cream cheese, softened
  • 1 tsp garlic powder
  • 1 tsp seasoned salt (or a 2:1 mix of salt and pepper)
  • 2 Tbsp hot sauce
  • 6 Tbsp shredded carrots
  • 4 Tbsp blue cheese crumbles
  • 6 Tbsp butter, room temperature for basting sauce
  • 6 Tbsp hot sauce, for basting sauce

ingredients for buffalo stuffed turkey breast

Instructions

  • Preheat your grill and prepare it for moderate direct cooking. You want it to be running at about 375°F (191°C). 
  • Butterfly the turkey breasts, then pound them out until about 1/4″ thick. 
  • Combine the breasts and the 1/2 C hot sauce in a bowl large enough to contain them. Toss to evenly coat. Allow to marinate for 30 minutes. 

Butterflying and marinating turkey breast

  • Make the filling by combining the cream cheese, garlic, seasoned salt, 2 Tbsp hot sauce, shredded carrot, and blue cheese crumbles.  Mash and mix together until everything is evenly distributed.
  • Lay one of the flattened breasts in front of you with the smoothest side (the original skin-side) down, so that its long edge is parallel to the edge of your counter (landscape orientation, not portrait). 
  • Spread half of the filling on the breast. Roll it up from the left or right. (You want the smooth skin-side to be the last part rolled so that it looks nice and neat.) 

Rolling the breast

  • Secure the roll with toothpicks or skewers. (If using skewers, clip the skewers close to the body of the turkey roll. We didn’t at first and it was almost disastrous.)
  • Heat the remaining hot sauce to 100°F (38°C), whisk in the butter. This will be your basting sauce. 
  • Move the turkey rolls to the grill, close the lid, and start cooking. 
  • Flip the turkey breast rolls every 3 minutes. 
  • After the first two flips, start basting the turkey with the sauce after each flip. Don’t baste once you start nearing pull temp, as the basting liquid will have accumulated raw turkey juices that you don’t want to apply without giving them time to cook. 

Basting the turkey rolls

  • After about 20 minutes of cooking, start checking the internal temperature with your Thermapen ONE. 
  • When the internal temperature is no lower than 157°F (69°C), remove the turkey from the grill. (At 157°F the bacteria in the turkey will be dead after 49 seconds, and the carryover cooking will keep it at that temp or higher for at least that long.)
Temping the stuffed turkey
This has passed 157°F near the surface, but the internal temp is right. That’s how heat works!
  • Allow the stuffed breasts to rest for 15–20 minutes. 
  • Slice and serve, maybe with celery and blue cheese dressing for dipping. 

stuffed turkey breast

Notes

If, by some mad chance, there are leftovers, let me just say this: Buffalo turkey sandwiches. 

Find it online: https://blog.thermoworks.com/stuffed-buffalo-turkey-breast/