Grilled Roast Turkey Breast Recipe:
Recipe Type: Poultry,
Barbecue & Grilling, Turkey, Entree
4 to 6 servings
Prep time: 30 min
Cook time: 2 hr
1 bone-in whole turkey breast (approximately 6 to 7 pounds)/span>
salt and freshly-ground
3 very small red
onions (about 2 1/2 inches in diameter), with tender green stems*
1 lemon, cut into quarters
2 fresh sage sprigs
3 tablespoons butter
1/4 cup low-sodium soy sauce
zest from 1 medium-size lemon
garlic cloves, diced
* You can find baby red onions at
your local Farmer's Market, in Spring and early Summer, with the tender green
stalks still attached. Remove one or two of the tougher outer stalks and keep
the inside tender part. If you cannot fine these baby onions, use a large red
onion, cut into quarters.
In a large bowl or re-sealable plastic bag, combine olive oil, wine, lemon juice, salt, pepper,
oregano, mint, and garlic; mix well. Add chicken breasts. Cover or seal and
marinate in the refrigerator 3 hours or overnight, turning several times during the marinating time.
Unwrap turkey breast, pat dry inside and out, and sprinkle the cavity with
salt and pepper to taste.
Stuff the cavity of the turkey with the onions, quartered lemon, and
sage sprigs. Turn the turkey breast, cavity side down, and place
into an aluminum, disposable baking pan lined with non-stick aluminum foil.
In a microwave-safe bowl, place the butter, soy sauce, lemon juice,
lemon zest, and garlic; heat in your microwave just until butter is
melted. Using a brush, brush the lemon mixture over the front and sides
of the turkey breast, repeating several time. Reserve some of the
mixture to baste while the turkey is grilling.
Preheat barbecue or gas grill. Oil grilling rack, and adjust height to between 4 to 6 inches from
Place turkey, using the Indrect Method (see below), on the grill and close lid. Baste several time with the reserved lemon mixture and the
resulting juices while the turkey breast cooks. Roast the turkey breast until the the temperature registers an
internal temperature of 165 degrees F. on your
meat thermometer (juices will run clear when cut with the tip of a knife). Depending on the weight of your turkey
breast, this will take from 1 1/2 to 2 hours. NOTE: I like to remove from the heat a little early, cover with aluminum foil,
and the the breast continue to cook while the juices settle. The meat will be tender and juicy.
To grill by the Indirect Method
on a gas grill, preheat the
grill with all burners on High.
Then adjust the burners on each
side of the food to the
temperature you desire and turn off the burner(s)
directly below the food. For
best results, place roasts,
poultry, or large cuts of meat
on a roasting rack set inside a
disposable heavy-gauge foil pan.
For longer cooking times, add
water to the foil pan to keep
drippings from burning.
Makes 4 to 6 servings.