As previously noted here, turkey doesn't need to be an endangered menu item just because the holidays are over.  In fact, a perfectly cooked turkey breast can really liven up your weekly dinner routine and the possibilities can be endless once you start playing with different stuffings.  Today we churn out a spinach, prosciutto and Asiago cheese stuffed turkey breast, perfect for any cold winter night.




Turkey with Stuffin'

INGREDIENTS
3-4 pound turkey breast
Turkey brine (a recipe can be found here)
2 garlic cloves, minced
1 package frozen spinach, thawed and drained off excess moisture
1 teaspoon chili pepper flakes (optional)
1/2 cup grated asiago cheese
4 thinly sliced pieces of Prosiutto
Salt and pepper to taste
The Slabs Birds & Bones dry rub (or favorite poultry seasoning)
2 1/2 tablespoons olive oil

Place breast in prepared brine and refrigerate for 2-3 hours for an extra moist and flavorful bird.  Meanwhile, heat 2 tablespoons olive oil, chili flakes and garlic over medium in a saute' pan until garlic becomes fragrant (about 2 minutes).  Add spinach and saute until heated through.  Add salt and pepper to taste and remove to cool. 

Preheat grill to approximately 350 degrees.  Remove turkey breast from brine, rinse and pat dry.  Remove skin and set aside.  Butterfly the breast meat and pound to an even thickness with a meat mallet or the bottom of a heavy pan.  With breast laid out flat, layer prosciutto, spinach and asiago on top leaving an approximately 1 inch border all the way around.  Working from one end of the breast, tightly rolled it up, cover with the skin and secure with butchers twine.  Rub outside of skin with remaining 1/2 tablespoon olive oil and coat liberally with poultry seasoning.  Place on grill and turn periodically to cook skin to a golden brown.  Remove from the grill when the internal temperature hits 165 degrees and allow to rest for 5-10 minutes to allow juices to redistribute before slicing and serving.


- SmokeInDaEye.com, Home of Bigger, Badder, Bolder BBQ(c)