Ingredients
- 1-3 ½ pound local turkey breast, deboned and butterflied
- 3 cloves garlic, minced
- 2 tablespoons capers, juice drained
- 1/2 cup country mix olives, sliced
- 3/4 cup cooked collard greens, lightly chopped
- 1 teaspoon stone ground mustard
- 1/4 cup favorite pulled pork, chopped
- Zest of 1/2 a lemon freshly ground black pepper, to taste
- 3 12-inch pieces of butchers twine
Instructions
Preheat your grill to medium high heat.
Butterfly the turkey breast by placing the turkey on a cutting board and using a boning knife or chef’s knife cut through the turkey horizontal to the cutting board so that the two halves are the same size. Stop when there is 1 inch of meat remaining. Open the meat like a book. Set aside.
Mix the rest of the ingredients in a small bowl and squish them together. Spread the mixture inside the turkey breast in an even layer leaving about a ½-inch around the edges and fold the turkey breast back over again.
Season the outside well with salt and pepper, and truss the turkey together with butchers twine. As you truss it, the meat will pull together in half again. Lightly brush the outside of the turkey with canola oil, and sear on the grill until caramelized on all sides.
Turn the heat down to medium low so your grill holds temperature at 350 degrees. Insert a digital thermometer and set the internal temperature to 170 degrees.
Once the thermometer reaches 170 degrees, remove the turkey from the heat and allow it to rest for 10 to 15 minutes before slicing and serving.
Serves 5-6
