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Stuffed Roasted Turkey Breast
(5 - 6 pound) boneless turkey breast
1 (5 - 6 pound) boneless turkey breast
tablespoons olive oil
3 tablespoons olive oil
tablespoons Better Than Bouillon® Roasted Chicken Base
3 tablespoons Better Than Bouillon® Roasted Chicken Base
tablespoons minced garlic
2 tablespoons minced garlic
teaspoon cracked black pepper
1 teaspoon cracked black pepper
4 cups stuffing
Preheat the Big Green Egg® to 400°F. Set EGG® for indirect cooking with the plate setter and porcelain grid.
Mix the olive oil, Roasted Chicken Base, garlic, and black pepper in a small bowl. Rub the turkey breast all over with the marinade, making sure to get under the skin.
Lay the turkey skin side down onto a work surface and fill with the stuffing. Fold one breast over the stuffing and using butchers twine, securely tie the turkey in 1 - 2 inch intervals. Place the stuffed turkey into a grill-proof roasting pan.
Place the pan directly onto the EGG and roast for 1 hour or until the turkey reaches 170°F when checked with an instant read thermometer.
Carefully remove the turkey from the EGG and let rest 10 minutes before slicing.
Try this with the Traditional Turkey Stuffing or the Croissant Dressing. Try this dish with Better Than Bouillon Reduced Sodium or Organic Roasted Chicken Base.
SAME COOKING TIME AND TEMPERATURE APPLIES WHEN USING A CONVENTIONAL OVEN.