14 hours ago
Monday, August 9, 2010
By now you are acquainted with my roasted herb turkey breast.
I don't make it in the summer, because I don't like to heat up the kitchen and turkey always seems like a cool weather meal to me.
Recently Marie grilled my beloved turkey breast on the bone, and I thought why not try it on my new grill?
I stuff an herb paste (this time it was basil, parsley, cilantro & sage w/ some olive oil) underneath the skin and all over the top of the turkey. Then I sprinkle it liberally with kosher salt and pepper.
Place the breast on a low-medium heat grill (I kept it at 350F on my Charbroil Heatwave infrared grill), and place it bone side down first for about 20 minutes. Keep an eye on it, then flip it over for another 20 minutes until a meat thermometer reads 160F.
(I think the time depends on your grill and how hot it gets and also the size of the bird).
It is important to let it rest before slicing, so the internal temperature reaches 170F and the juices redistribute.
Serve with stuffing if you like, but I served mine with summer tomatoes and corn on the cob!
Happy Thanksgiving in July!