Why do an entire turkey when you could make juicy, crispy and stuffed Turkey Breasts?
The Grill Dads’ share their recipe for Sausage & Fennel-Stuffed Turkey Breast using their Italian Juicy Bird Dry Brine with the perfect mix of White Cane Sugar, Salt, Garlic, Spices, Onion, Paprika.
- 1 Whole Boneless, Skin on Turkey Breast (4-5 lbs)
- 1 Pound Bulk Sage Breakfast Sausage
- 1 Head of Fennel, Medium
- The Grill Dads Italian Juicy Bird Dry Brine Blend
The day before:
- Place the turkey breast skin side down on a cutting board.
- While keeping the entire breast in one piece, butterfly each breast from the inside out, opening it like a book.
- Place some plastic wrap over the turkey and then pound with the flat side of a mallet to get an even shape.
- Evenly coat both sides of the turkey with the Juicy Bird.
- Place it skin side up on a wire rack over a sheet tray and put it in the fridge, uncovered, for 24-36 hours.
The day of:
- Remove the turkey from the fridge about an hour before starting. Preheat your Ninja Woodfire Outdoor Grill to 325º.
- Heat a skillet to a medium-high heat. Place the sausage into the skillet and break it up into small pieces. Cook until the sausage is browned and cooked through. While the sausage is cooking, thinly slice the bulb of the fennel (use a mandolin if you have one). Save the green for garnish. Remove the sausage from the pan but leave the fat. Add the fennel and a pinch of kosher salt and cook until the fennel is soft.
- Flip the turkey breast over so the skin-side is down. Evenly place the sausage and fennel across the top. Roll the turkey up from one end, working to keep the skin facing out. Tie it up with 3-4 pieces of butcher’s twine. Place on the grill and cook until the internal temp hits 157º – 160º (carryover cooking will finish the job). This can take anywhere from 1-2 hours depending on your grill, the size and shape of the turkey, and environmental factors. Always cook to temperature, not time.
- Allow the breast to cool for 20-30 minutes and slice into ½” pieces. Finish with a drizzle of olive oil, a pinch of flakey salt, and some of the green leaves from the fennel.