Sun-dried Tomato, Basil & Goat Cheese Stuffed Turkey Breast

Living with an avid outdoorsman, I’m constantly challenged to find new recipes for the wild game and fish that appear on my kitchen counter. Last weekend, it was wild turkey. Since wild turkey is super lean, making it easy to overcook, I decided to try stuffing it with a creamy spread to help retain moisture and add tons of big flavors. While I would definitely recommend turkey breasts for this (you can find them at many grocery stores), you could use chicken if you wanted and adjust the grilling time. The super easy goat cheese spread would also be delicious as a topping for crackers or crostini!

Sun-dried Tomato, Basil & Goat Cheese Stuffed Turkey Breast
1 large turkey breast or 2 large chicken breasts
3 oz reduced fat cream cheese
3 oz goat cheese
4-5 sun-dried tomatoes, chopped
5-6 large basil leaves, chopped
salt & pepper
1 Tbsp olive oil
kitchen twine

Use a spoon to mash together cream cheese and goat cheese. Chop sun-dried tomatoes into small pieces. Chop basil. Mix tomatoes and basil into cheese mixture until evenly distributed.

Butterfly breast length-wise down the thickest part of the breast, taking care to only slice about 3/4 of the way through the breast. Pry open and use a meat mallet to pound breast until it is evenly thin all over, about 1/4″ thick. Spread cheese mixture evenly over the center of the breast.

Cut 4-5 pieces of kitchen twine. Carefully roll breast and secure roll with twine. Rub outside of roll lightly with olive oil and season with kosher salt and ground pepper.

Heat grill to 350 degrees. Grill breast for 35-45 minutes, depending on the size and thickness of the turkey breast. Begin with about 8 minutes per side, rotating the roll 4-5 times during the grilling process. (NOTE: chicken breasts would only take about 20-25 minutes) Check roll with a meat thermometer periodically, cooking until it reads 155 degrees and let the roll rest until it reads 160 degrees. Remove kitchen twine and slice to serve.