Reverse Seared Cornbread Stuffed Turkey Breast with Cranberry Apple Chutney
Get this all-star, easy-to-follow stuffed cornbread turkey breast with cranberry apple chutney. The meat is flavorful and tender thanks to the pellet grill, while the stuffing is rich and flavorful, hitting just the right notes for Thanksgiving dinner.
- Turkey breast - 2
- Chorizo cornbread stuffing - see instructions
- Spiced cranberry apple chutney - see instructions
- Butter, melted - 8 Tablespoons
- Salt and pepper to taste
Preheat pellet grill to Hi smoke.
Take both the turkey breasts and remove the skin carefully, keeping it as intact as possible, set the skin aside.
Cut each breast from the rib cage and split each for a total of four pieces. Place one piece at a time in a gallon size baggie and use a cast iron skillet or meat mallet to flatten each breast out to ½-3/4-inch thickness.
Put salt and pepper on both sides of all four turkey pieces, then spread a ½ inch layer of the cornbread stuffing, leaving an inch around the edges. If you have leftover stuffing, cook it separately, and serve on the side. Roll up each piece firmly. Take the reserved skins and cut each into two equal pieces. Place a piece of skin over each turkey roll and tie approximately 4-5 times with butcher twine, to hold it together. Spread melted butter over each of the rolls and salt and pepper them. (this can be prepped the day before and refrigerated overnight).
Place turkey rolls on rack and smoke until internal temperature of turkey is 140 degrees. Remove and sear on the sear box on high until skin is crisp and brown and internal temp is 160 degrees. Remove and rest to allow the internal temp to reach 165 degrees. Cut and serve with the Spiced Cranberry Apple Chutney on top.