Prep Time: 20 minutes
Cook Time: 2 hours, 00 minutes
Ingredients:
- 1 7-10 pound boneless turkey breast
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 8 sliced bacon
- Stuffing:
- 10 ounces frozen spinach, thawed
- 4 ounces goat cheese
- 2 ounces Shiitake mushrooms, sliced
- 2 ounces sunflower seeds
- 2 eggs
- 1/2 teaspoon nutmeg
- 1/4 teaspoon black pepper
Preparation:
Preheat grill for high heat. Rinse turkey breast and pat dry with paper towel. Place a sheet of plastic wrap under and over the turkey, so that it is covered. With heavy pan or kitchen mallet, flatten turkey breast evenly. Squeeze excess fluid from thawed spinach. Coarsely chop and add to mushrooms, sunflower seeds, goat cheese, pepper, nutmeg, and eggs. Remove turkey from plastic wrap and season with minced garlic and black pepper. Fill breast with stuffing and fold making sure to keep intact. Use twine or toothpick to keep breast closed. Top with bacon slices.Place turkey breast on a roasting rack. Set over the burners that are NOT turned on. This will cook the turkey indirectly. Close lid and let cook until internal temperatures reach between 180 to 185 degrees. Usually about 20 minutes per pound.
Remove turkey breast from grill and let stand for 10 to 15 minutes. Discard bacon, twine, or toothpicks before serving.
