Stuffed Turkey Breast Serving Size - 9 Prepared By - Janine & Terry Recipe Rating
			1/2 C Unsalted Butter 1 Celery Stalked, finely chopped 1/2 Yellow Onion, finely chopped 3 C G+Fresh White Bread Crumbs 1 tsp Dried Thyme 1 tsp Dried Sage 1/3 C Rasins 1/3 C Chopped Walnuts Salt and Pepper 1/4 C Chicken Stock 1 Turkey Breast, 6-8 Lb, Boned and Butterflied with Skin intact Vegetable Oil for greasing
			In a frying pan, melt butter. Add celery and onion and cook until soft, about 5 mins. Transfer to a large bowl. Add the bread crumbs, thyme, sage, raisins and walnuts and mix well. Season to taste with salt and pepper. The mixture should be moist but not wet. If too dry, add the stock. Soak 3 handfuls hickory chips or oak chips in water to cover about 1 hour. Place the turkey breast, skin side down, on a work surface, you will have two large flaps of meat. Sprinkle with salt and pepper Spread the stuffing over on flap of meat and down the center of the beast, then fold the other flap over it. With a heavy kitchen string, tie the breast together in 4-5 places to make a tight cylindrical roll. Coat with oil and sprinkle with salt and pepper. Lightly great a grill rack and prepare a fire of Indirect Heat cooking in a covered grill. Position the grill rack 4-6” above fire. Drop half the wood chips on the fire. Place the rolled breast in the center of the rack, cover the grill and open the vents halfway. Cook for about 1 hour, turning twice. Sprinkle the remaining chips on the fire and add more coals in necessary. Cook for 45-60 mins longer. It is done when the meat thermometer registers 170 degrees. Remove from grill. Cover loosely with aluminum foil and let stand for about 10 mins. Remove the strings, cut into slices and serve.