Grilled Roast Turkey Breast is a family favorite recipe during the summer months. Grilling a turkey breast is also a great meal for company! Making this Grilled Roast Turkey Breast is also a great alternative to cooking a whole turkey during the holidays. There are so many uses for turkey leftovers and it is a good meal anytime of year.
This delicious grilled roast turkey breast recipe, comments, and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
- 1 bone-in whole turkey breast (approximately 6 to 7 pounds)
- Coarse salt and freshly-ground pepper
- 3 very small red onions (about 2 1/2 inches in diameter), with tender green stems*
- 1 lemon, cut into quarters
- 2 sprigs sage, fresh
- 3 tablespoons butter
- 1/4 cup soy sauce (low-sodium)
- Juice and zest from 1 medium-size lemon
- 4 cloves garlic, diced
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 heat.
Place turkey, using the Indirect 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.
Indirect Method: 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.
Slice and serve.
Makes 4 to 6 servings.
* You can find baby red onions at your local Farmer's Market in the 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.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site ,that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
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