Grilled Turkey Breast with Cran-Apple Cremini Stuffing Recipe

In a medium saucepan, combine 3 cups of water, salt, brown sugar, and peppercorns. Bring the mixture to a simmer, stirring until the salt and sugar have dissolved.

Add the turkey breasts to the brine, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 4 hours, or even overnight.

While the turkey brines, prepare the stuffing: In a large skillet over medium-low heat, melt the butter. Add the shallots, cremini mushrooms, sage, cranberries, and apple, and sauté until they are tender and fragrant, which should take about 10 minutes. Season with salt and pepper.

Place the brined turkey on a cutting board and pat it completely dry. Using a very sharp knife, carefully butterfly each turkey breast, cutting almost all the way through so it opens flat like a book.

Cover the opened turkey breasts with plastic wrap and use a meat mallet or rolling pin to pound the meat to an even thickness, about 1/2-inch thick. Divide the cooled stuffing between the two turkey breasts, leaving a 1/4-inch border around the edges.

Starting from the long, wide end, roll each turkey breast tightly into a log, tucking in the ends as you go. Secure each roll with butcher's twine to prevent it from unrolling during cooking.

Brush the outside of the turkey rolls with olive oil and season with salt and pepper. Preheat your barbecue to 400 degrees F and grease the grill grates. Set up your grill for two-zone cooking: move hot coals to one side, or turn off the gas burners on one side to create direct and indirect heat zones.

Place the turkey rolls on the direct heat side of the grill and sear them on all sides until browned, about 4 minutes per side. Once seared, move the turkey to the indirect heat side, close the lid, and continue to roast until the internal temperature reaches 165 degrees F.