There are several ways of stuffing ingredients into a solid hunk of meat. You can cut a pocket in the center, butterfly it, or disperse the stuffing throughout the roast as is done here, a technique known as larding. Classically, larding is done to game meats to get fat (lardons) deep into the interior of meats that lack marbling. In this recipe, you make holes all over a meaty turkey breast and then plug them up with a tangy paste of green olives, garlic, and lemon. Try to space the holes evenly so that every slice gets its share of the flavor.

Prep: 20 minutes (plus 5 minutes for relish)
Grill: About 1 hour.

– Long-handled spatula
– Long-handled tongs
– Long-handled basting brush.

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.

18 large pitted green olives, coarsely chopped (about ¾ cup)
4 tablespoons extra-virgin olive oil
2 cloves garlic, minced
Kosher salt and ground black pepper
1 boneless turkey breast half, preferably with skin on, about 3½ pounds
Finely grated zest and juice of 1 lemon
¼ teaspoon dried thyme
Oil for coating grill grate
½ cup Preserved Lemon Relish.

1. Heat the grill as directed.
2. Mix the olives, 1 tablespoon of the olive oil, the garlic, and salt and pepper to taste in a bowl.
3. Plunge a long, thin-bladed knife into the turkey breast and twist to make a hole. Stuff the hole with some of the green olive tapenade. Repeat until the turkey is uniformly punctuated with tapenade, making about 12 holes in all.
4. In another bowl, mix the lemon juice, 1 tablespoon of the olive oil, and salt and pepper to taste and coat the outside of the turkey with this mixture.
5. Mix the remaining 2 tablespoons olive oil, the lemon zest, the thyme, and salt and pepper to taste in another bowl; set aside.
6. Brush the grill grate and coat it with oil. Put the turkey on the grill away from the heat, cover the grill, and cook until an instantread thermometer inserted into the thickest part of the breast registers about 165°F, about 1 hour. Baste twice with the olive oil – lemon zest mixture during the last 30 minutes of cooking. If your grill has a temperature gauge, it should stay at around 350°F.
7. Remove to a large serving platter, using tongs and a spatula for support. Let rest for 8 to 10 minutes; carve and serve with preserved lemon relish, if desired.


This entry was posted on Monday, January 16th, 2012 at 6:46 am and is filed under Mastering Roasts, Ribs and Other Slow Food BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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