TURKEY ON HORSEBACK WITH BLUEBERRY CHUTNEY

TURKEY ON HORSEBACK WITH BLUEBERRY CHUTNEY image

Yield 6

Number Of Ingredients 22

1 head garlic, unpeeled, top cut off and discarded
2 tbsp extra virgin olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
2 tsp chopped fresh thyme
2 tsp fresh lemon zest
2 tbsp extra virgin olive oil
2 ½ lbs skinless, boneless turkey breast, cut into 2" by 5" logs
10 slices applewood smoked bacon, thin cut
1 ½ tsp each, kosher salt and freshly ground black pepper
Vegetable oil for greasing grill rack
For Blueberry Chutney:
4 cups fresh blueberries
1/3 cup + 1 tbsp light brown sugar
½ cup 1015 onion, finely chopped (can substitute Walla Walla or other sweet onion)
½ cup dried cranberries
¼ cup pear vinegar
3 cloves garlic, minced
3 tsp freshly grated ginger
½ tsp cinnamon
A pinch of nutmeg and cloves
½ tsp crushed red pepper

Steps:

Place garlic on sheet of foil, drizzle top with olive oil and sprinkle with salt and pepper, completely seal packet. Place in preheated 325 degree oven and roast for 35 minutes. Remove packet from oven, open packet and let cool. When cool enough to handle squeeze individual cloves out of dried skin into small bowl. Mash roasted garlic with fork to puree in small bowl and stir in thyme, lemon zest and olive oil to make a thick paste. Cut turkey into logs in a uniform manner, coat the turkey logs with the roasted garlic mixture, sprinkle with salt and pepper and then wrap the bacon around each piece of turkey, securing ends with toothpick. Prepare grill to medium high heat and lightly grease grill rack. Place turkey on grill and grill for 8 minutes, rotate 25 degrees and continue cooking and turning until turkey is browned and completely cooked and the bacon is crisped. Inside temperature of turkey should register 165 degrees. Remove turkey from grill and place on cutting board and let sit for a few minutes before slicing on the bias and arranging the pieces on a serving platter. Meanwhile, make blueberry chutney by combining all ingredients in a medium sauce pan and place on the grill rack or side burner and bring to a boil. Move saucepan to back of the grill and cook over medium low temperature, stirring occasionally until thickened and chutney comes together. Keep warm and serve turkey with generous portions of the blueberry chutney.