Yield: 6 Servings
|5 pounds||Bone-in turkey breast; up to 7|
|2 tablespoons||Butter or margarine; softened|
|1 cup||Dried bread cubes|
|2 cups||Celery; sliced 1/2"|
|⅓ cup||Butter or margarine; melted|
|¼ cup||White wine or chicken broth|
|10 ounces||Frozen chopped spinach; thawed, drained|
|6 slices||Crisply cooked bacon; cut into 1" pieces|
|1 medium||Onion; chopped|
|¼ teaspoon||Cracked pepper|
Prepare grill placing coals to one side; heat until coals are ash white.
Make aluminum foil drip pan; place opposite coals. In large bowl stir together all stuffing ingredients. Turn turkey, breast side down. To make a large area to stuff, gently loosen skin from meat in neck cavity. Stuff with stuffing. (Extra stuffing may be placed in aluminum foil pan, covered and heated during last 30 minutes of grilling.) Secure skin over stuffing with wooden picks. Lightly rub turkey breast with butter. Place on grill over drip pan. Grill 1½ to 2 hours or until meat thermometer reaches 180ø to 185øF and turkey is fork tender.
Typed and Busted by Carriej999@...
Recipe by: Land O Lakes Treasury of Country Recipes Posted to MC-Recipe Digest by Carriej999 <Carriej999@...> on Mar 22, 1998