Roman Style Grilled Turkey Breast
|1 ((6 to 8) Pound BONE-IN TURKEY BREAST, fresh or thawed if frozen|
|2 Tablespoons freshly squeezed lemon juice|
|2 Tablespoons olive oil, divided|
|2 Tablespoons minced fresh oregano|
|2 Cloves fresh garlic, minced|
|1 Teaspoon cracked red pepper|
|1 Teaspoon freshly ground black pepper, divided|
|1 Teaspoon salt, divided|
- Prepare covered grill for indirect grilling. If using a charcoal grill, when coals are hot, arrange at either end of drip pan with 8 to 10 unlit coals at outer edge of fire. Add 1 cup water to drip pan. If using a gas grill, preheat grill then turn off middle burner.
- Remove and discard pop up thermometer from breast.
- In small bowl, combine lemon juice, 1 tablespoon oil, oregano, garlic, red pepper, 3/4 teaspoon black pepper and 1/2 teaspoon salt.
- Working from broad “neck end” of breast, carefully run fingers under skin to loosen it. Leave skin attached at base of breast to hold in seasonings. Spread combined seasonings under skin and rub into flesh.
- Rub outside of skin with remaining oil and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Place turkey breast on grill over drip pan; cover and grill 12 to 20 minutes per pound or until meat thermometer inserted in thickest part of breast registers 170 degrees F. Turn breast every 30 minutes to brown evenly. Additional coals may be needed to maintain the desired heat.
- Let stand 10 minutes before carving.
|Recipe Source: Recipe provided by Perdue.||