Try this delicious recipe on your BBQ from www.beefeaterbbq.com
Turn BBQ on to high to heat up then turn to three quarters ready to grill.
Prepare stuffing by combining ingredients and mix until smooth. Season with salt and pepper.
Prepare turkey breast. Use knife to make an incision half way down the inside of the breast, making a pocket to fit the stuffing (slice to the left and right side of your incision but make sure not to pierce the sides).
Roll stuffing into a small log and fit inside breast. To seal, wrap with prosciutto.
To prepare cranberry compote, sweat off onion in the wok burner and add marjoram and cranberries or red currents and cook until the fruit starts to stew.
Once burst (3 minutes) add cranberry sauce and a little water.
Cook on low for about 10 minutes.
Seal turkey breast on a medium point of the BBQ on each side for 4 minutes.
Leave breast to rest on resting rack whilst sauce is finishing.
Serve breast carved to expose stuffing; drizzle with cranberry and serve with BBQ potatoes, parsnips and spinach salad.
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