This MASTERING THE GRILL
recipe attracted me due to it’s spicy rub and the grilled vegetable stuffing inside. The whole recipe was Southwestern style, with the stuffing using crushed corn tortillas instead of breadcrumbs as a binder. The turkey breast was skinned and butterflied for me by the butcher. You apply a chili based dry rub and refrigerate the meat. You grill and ear of corn, jalapeno pepper, tomato and onion for the stuffing. After the grilled veggies cool you dice them and mix together with a paste made from black bean and the crushed tortilla chips. The turkey is opened up and the stuffing is applied on the inside. The turkey is then tied back into a cylindrical shaped roast and indirect grilled. The turkey took 2.5 hours instead of the one hour the book said. But checks with my remote read and instant read thermometers confirmed the proper temps were reached. I can say the wait was worth it. Several things surprised me about the rub. First it had made a crust form on the outer skin of the turkey. Secondly, it was very spicy. The only downside was the meat was a bit dry. I need to figure out the reason for that.