Wildly Stuffed Turkey Breast

Name: Wildly Stuffed Turkey Breast
Cuisine: American
Ingredients: 4½-pound to 5½-pound boneless turkey breast, preferably skin-on; 3 tablespoons vegetable oil; ⅓ cup dried cranberries; 3 tablespoons frozen orange juice concentrate, thawed; ¼ cup unsalted butter; ½ cup chopped red onion; 2 garlic cloves, minced; 2 cups cooked wild rice (or half wild rice and half brown rice); 2 cups cooked wild rice (or half wild rice and half brown rice); ⅓ cup chopped pecan pieces; 3 tablespoons minced fresh thyme or parsley; 3 tablespoons minced fresh thyme or parsley; 3 tablespoons turkey or chicken stock; 3 tablespoons turkey or chicken stock; Kosher salt or coarse sea salt; Kosher salt or coarse sea salt

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

In the dozen-plus years since we developed this recipe, it’s become a big-time favorite in Cheryl’s family. Of course, it works well for Thanksgiving, but we also prepare it for other special fall and winter dinners.

Ingredients

4½-pound to 5½-pound boneless turkey breast, preferably skin-on
¼ cup

Americas
United States
Dinner
Gluten-free
Thanksgiving
Winter

Method

The night before you plan to barbecue the turkey, pound the meat if it’s uneven in thickness. Mix the stock, oil, and orange juice concentrate in a small bowl. With a kitchen syringe, inject the mixture deep into the turkey breast in a half-dozen places, moving the needle around in each spot to shoot the liquid in several different directions.
Combine the paste