Stuffing food into other food can be a fun and rewarding hobby. Take the turducken for instance. (Okay really? Spellcheck let that slide? WOW!)
Really food filled with other food is a delicious and surprising way to give your meals dimension. Take that boring old green pepper for instance, a little mexican rice and cheese, and you have something quite amazing. Well that is the philosophy I am trying to use with this one. Turkey breast is a nice change from the ordinary. Take it to extraordinary by adding something to it.
Oil your grids and preheat one side of the grill to 375°F. You will be using both methods of cooking today.
In a bowl make a paste out of the garlic, add the cream cheese, yogurt and green onion. Season with a little salt and pepper.
Carefully slice a pocket into the turkey starting at the top of the breast. Fill that pocket with as much of the greek yogurt mixture as you can. Seal the opening with a toothpick.
Season the turkey breast all over with the poultry seasoning and more salt and pepper to taste.
Sear the turkey on all sides until it has some lovely char marks. Then transfer it to a grill safe baking dish lined with tinfoil. Put 1 tbsp. of oil in the bottom of this pan before placing the turkey in. Place the dish on the cool side of the grill and grill roast the turkey for 20 minutes or until the juices run clear.
Turn off the grill and place your turkey under some tented tin foil to rest. Pour the drippings from the baking dish into a sauce pan over medium-low heat.
Add enough flour to the drippings to make a paste, then slowly add the broth until you have a gravy.
Serve with Mashed Potatoes, or Irish Champ.
This is a meal that will easily impress others, it’s pretty easy to make, and fairly quick. When you get a “You can make this again honey,” after a new meal, you KNOW it’s good.
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