Mastering the Grill_ The Owner's Manual for Outdoor Cooking - Andrew Schloss [139]
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DIRECTIONS
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 slim-bladed 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.
Photo: Lemon Turkey Breast Larded with Green Olive Tapenade
Lemon Turkey Breast Larded with Green Olive Tapenade
There are several ways of stuffing ingredients into a solid hunk of meat. You can cut a pocket in the center (see page 203), butterfly it (see page 196), 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 (see page 47). 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.
TIMING
Prep: 20 minutes (plus 5 minutes for relish)
Grill: About 1 hour
GRILL TOOLS AND EQUIPMENT
• Long-handled spatula
• Long-handled tongs
• Long-handled basting brush
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THE GRILL
Gas:
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
Charcoal:
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 TO 8 SERVINGS)
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 (optional; page 394)
DIRECTIONS
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