Boneless turkey breasts are generally sold in one of four ways: as a whole breast with skin, as a half breast with skin, as a half breast without skin, or as a butterflied skinless breast, which can also be labeled “turkey London broil”. Any of these forms will work for this recipe, although the last one will take the least amount of prep work on your part. Butterflying meat is not difficult. It involves slitting the meat through its thicker parts so that it opens out into a flat rectangle. The breasts of poultry, because they are relatively flat and rectangular to begin with, are very easy to butterfly.
Indirect heat, medium (325° to 350°F)
3- or 4-burner grill–middle burner(s) off
2-burner grill – 1 side off
Clean, oiled grate
Indirect heat, medium ash
Split charcoal bed (about 2 dozen coals per side)
Heavy-duty drip pan set between banks of charcoal
Clean, oiled grate on medium setting.
INGREDIENTS (MAKES 6 SERVINGS)
¼ cup Fragrant Chile Rub
1 boneless, skinless turkey breast half, about 3 pounds, butterflied
1 ear corn, with husk on
1 medium onion, unpeeled
1 whole jalapeño chile
1 whole tomato
1 can (10 ounces) black beans, rinsed and drained
1 dozen corn tortilla chips, crushed
Oil for coating grill grate.
BUTTERFLYING BONELESS MEAT
Butterflying is a technique for cutting a thick, boneless piece of meat to make it flatter and wider so that it can be stuffed, or so that it will grill faster. The first step is to open the meat up like a book. This is done by placing the meat flat on a cutting board, slicing horizontally into the center of one of its long sides until you get all of the way across but not through the other side.
Open the two sides up like a book. If the meat is now an even thickness all the way across, you can proceed with the recipe; usually this is not the case, however. You can reduce the thickness in the thicker areas by making shallow slits wherever there is a bulge and pressing on that section to spread it out.
1. Heat the grill as directed.
2. Reserve 1 teaspoon of the chile rub, and rub the rest all over the turkey breast. Wrap in plastic or put in a plastic bag and refrigerate for at least 45 minutes.
3. Put the corn, onion, jalapeño, and tomato directly over the fire. Close the grill and cook until the surfaces of all are speckled, about 5 minutes. Turn and continue cooking until all of the vegetables are blackened all around. This will take about 8 minutes for the tomato and chile, 12 minutes for the onions and corn. Set the vegetables aside until they are cool enough to handle, about 10 minutes.
4. Remove the husk from the corn. Hold the ear of corn upright; cut off the kernels by slicing down the length of the ear with a slimbladed knife. Discard the stem and seeds from the chile and dice the flesh finely (you may want to use rubber gloves to protect your hands). Core the tomato and peel the onion; chop both into small pieces.
5. Mash half of the black beans with the back of a fork in a medium bowl, adding enough water to make a smooth paste.
6. To make the stuffing, mix the vegetables with the mashed black beans, the whole black beans, the crushed tortilla chips, and the reserved teaspoon of rub.
7. If cooking over charcoal, replenish the coals.
8. Place three 12-inch lengths of kitchen twine side by side on a work surface. Remove the turkey from its wrapping and place it, butterflied-side up, on top of the twine. Spread the stuffing over the top of the turkey, and roll the turkey up into a log, encasing the stuffing in the center. Tie the twine to secure.
9. Brush the grill grate and coat it with oil. Put the rolled breast on the grill away from the heat, cover the grill, and cook until an instant-read thermometer inserted into the center registers about 170°F, about 1 hour, turning 2 to 3 times to help it cook evenly. If your grill has a temperature gauge, it should stay at around 350°F.
10. Remove to a cutting board; let rest for 8 to 10 minutes, then slice and serve.