1 thick hickory, oak, maple or mesquite plank, soaked in water
1 boneless, skin on turkey breast, about 3–4 lbs (1.5–2 kg)
4 cups (1 L) apple juice
2 cups (500 mL) water
1 cup (250 mL) Jack Daniel’s Whiskey
1⁄4 cup (60 mL) kosher salt
4 cups (1 L) cubed, day-old, white bread
1 medium onion, diced
1 stalk celery, diced
1⁄2 cup (125 mL) diced dried apricot
1/4 cup (60 mL) golden raisins
1/4 cup (60 mL) diced dried apple
1 tbsp (15 mL) chopped fresh sage
1⁄4 cup (60 mL) Seafood Plank Seasoning (see recipe below)
Big splash Jack Daniel’s Whiskey
1⁄3 cup (75 mL) melted butter
Seafood Plank Seasoning
1⁄2 cup (125 mL) light brown sugar
1⁄4 cup (60 mL) coarsely ground fresh black pepper
1⁄4 cup (60 mL) kosher salt or coarsely ground sea salt
3 Tbsp (45 mL) granulated onion
2 Tbsp (30 mL) mustard seeds, cracked
1 Tbsp (15 mL) dried dill weed
1 Tbsp (15 mL) dill seed
1 Tbsp (15 mL) coriander seed
1 Tbsp (15 mL) lemon pepper seasoning
2 tsp (10 mL) granulated garlic
Taken from Napoleon’s Everyday Gourmet Plank Grilling.
Prepare Seafood Plank Seasoning. In a large bowl, mix all ingredients together. Transfer to a tightly sealed container and store in a cool, dry place for up to 6 months.This seasoning spice blend is all you need when plank grilling, whether it be salmon, cheese, steak, tuna, breakfast, dessert, or a burger. It features a blend of sugar and spice that really makes everything nice.
Rinse turkey breast under cold, running water and pat dry with paper towel. Using a sharp, thin-bladed knife, make a pocket in the turkey breast for the stuffing mixture. Start at the thick end of the turkey breast. Insert the tip of the knife into the thickest portion of the meat; slice down almost the entire length of the breast, stopping short about 2 inches (5 cm) from each end. Use the knife to enlarge the cavity to hold stuffing.
Place turkey breast into a large roasting pan. In a bowl, combine apple juice, water, Jack Daniel’s and kosher salt. Pour over turkey breast. Cover and refrigerate, allowing the turkey to brine for 24 hours. Turn the turkey breast a few times to ensure even brining.
STUFFING: Meanwhile, prepare the stuffing mixture. In a large bowl, combine bread cubes, onion, celery, apricots, raisins, apples, sage, 1 Tbsp (30 mL) Seafood Plank Seasoning and a big splash of Jack Danielfs. Drizzle with melted butter and mix well. The mixture should be sticky and a little wet but not mushy; set aside.
Remove turkey breast from brine; discard brine. Pat turkey breast dry with paper towel on the outside and inside the pocket you made with the knife. Stuff the pocket with the bread stuffing, pushing firmly so it is well-packed.
Rub the outside of the meat with remaining Seafood Plank Seasoning. Preheat grill to medium heat. Place stuffed turkey breast on plank. Place plank on grill and close lid. Plank roast for 1 1/2 hours, until fully cooked and internal temperature of turkey reaches 170˚F (77˚C) with a meat thermometer, and stuffing registers 165˚F (74˚C). Remove from grill. Rest for 10 minutes before carving.