Free The Big Book of Backyard Cooking by Betty Rosbottom Page A

traditional cherry tomatoes, are available in most supermarkets. If you can’t find them, substitute 8 cherry tomatoes.
    HICKORY-SMOKED TURKEY BREAST WITH
    HERB STUFFING
    This is a striking make-ahead dish worthy of a little extra effort. A boned butterflied turkey breast is topped with thin slices of prosciutto and a fresh bread and herb stuffing scented with lemon. The breast is rolled into a cylinder, tied, and smoked slowly over hickory chips. Then the breast is chilled, and carved into slices that reveal a colorful mosaic. Grilled Asparagus Spears (page 134)
    and Orzo Salad with Vegetables and Herbs (page 206) would make attractive side dishes.
    SERVES 4 TO 5
    1 2-pound (with bone) turkey breast half, butterflied (see notes)
    2 cups loosely packed fresh bread crumbs
    2 cups loosely packed fresh flat-leaf parsley
    4 medium cloves garlic, minced
    2 green onions with 2 inches green tops included, chopped
    ½ tablespoon minced fresh chives
    1 teaspoon grated lemon zest
    1 egg
    4 ounces prosciutto, sliced paper-thin
    Cotton kitchen twine
    Olive oil for brushing turkey and for oiling grill rack
    10 to 12 large hickory chunks
    Pound the butterflied turkey with a meat pounder to an even thickness of about ½ inch.
    Combine bread crumbs, parsley, garlic, green onions, chives, lemon zest, and egg in a medium bowl, and toss to combine. Arrange prosciutto over entire surface of turkey breast. Spread the stuffing evenly over the prosciutto slices. Starting with the longest side, roll the meat into a cylinder. Tie at 1-inch intervals with twine and brush with olive oil. (Turkey can be prepared 3 hours ahead; cover and keep refrigerated until ready to smoke.)
    Soak hickory chunks in water to cover while you prepare the grill.
    For a charcoal grill, open all vents in bottom and top. Place a small fireproof pan filled with water in the center of the grill’s bottom grate. Surround the pan generously with charcoal. Ignite, and when the coals become gray and hot, scatter the hickory chunks over them. Oil the top grate and arrange 4 to 5 inches from coals. Place the turkey on the grill and cover with the lid with vents open.
    Grill, brushing the turkey roll with olive oil about every 20 minutes and turning the meat. Cooking time should be 1½ to 2 hours. (You may need to start a charcoal fire a second time if it goes out before the turkey is done.) Roast is done when the skin becomes a rich mahogany brown and juices run clear when flesh is pierced with a sharp knife. (Internal temperature should be 170 degrees F for the turkey and 165 degrees F for the stuffing.)
    Remove from grill and cool to room temperature. Refrigerate 1 hour or overnight to chill. Slice roast into ¼-inch-thick slices and arrange overlapping on a serving platter. Serve cold or at room temperature.
    NOTES: Ask the butcher to remove the bone but leave the skin intact, and then to butterfly the turkey breast to yield more surface for stuffing. Have the strip of meat called the fillet removed from the underside of the turkey breast and save for another use. A boneless breast will weigh about 1½ pounds.
    : You can smoke this turkey breast using a gas grill. If your gas grill has a smoker box and water chamber, place the soaked hickory chunks in the box and
    fill the water chamber with water, then proceed with the manufacturer’s
    directions. If your grill doesn’t have these features, barbecuing and smoking
    expert Cheryl Alters Jamisan suggests that the wood chunk be soaked in water,
    then wrapped in a foil packet. Holes should be poked in the packet and then it should be placed on the cooking grate opposite the meat being cooked. Some gas grills cook more quickly than charcoal ones, so check often for doneness. This breast could cook in an hour or less.
    OLD-FASHIONED BARBECUED CHICKEN
    The quintessentials—ketchup, brown sugar, vinegar, and mustard—that characterize classic American barbecue sauce can be found in this dish. Whole chickens are cut into serving