Turkey has so much more to offer than just a side dish to mashed potatoes, stuffing, and gravy. The best way to roast a turkey breast is really pretty simple, and yes, it can take only 30 minutes to cook. I use the same technique to cook turkey breasts as I do when I roast a chicken.
Most people tend to stay away from turkey unless its during the winter months for the holidays. However, we eat turkey year round in my home. Mainly turkey breast.
The weather has been so weird lately too. So figured, might as well bust out the grill one last time! Who am I kidding.
Every year I roast at least a 20 pound turkey. We usually have around 14 people for dinner, so I want enough to feed everyone and, of course, I want to have enough for leftovers. This year, I got to thinking that not everyone has 14 people for dinner.
Years ago we started adding a whole grilled turkey breast along with a whole roasted turkey on Thanksgiving. I have a nice size group with my brother and sister in law, their family and ours, but as time went on we started to realize everyone likes to eat only the white meat. When it came to leftovers for everyone to take home there would hardly be any white meat left, and no one wanted the dark.
Grilled turkey breast seasoned with fresh basil and garlic. When you see this badge, you know it will be good! These are the recipes that have passed our test.
Recipe by: Danielle. Awesome recipe! I slow-cooked mine in the crock pot and the turkey breast just fell apart.
If you love turkey but prefer to eat just the white meat, then grilling a turkey breast is a great option to avoid the mess of preparing a whole bird in the oven. Cooking turkey on a gas grill seals in the juices and creates a crisp, browned skin that's difficult to achieve in the oven without overcooking the breast itself. Combine olive oil, rosemary, garlic, kosher salt, and ground black pepper in a 2.
I created a flavorful compound butter using citrus and fresh herbs, half of which is used to rub between the skin and the meat, and the other half is melted and basted on to the skin of the turkey to create a flavorful, crisp, golden brown skin, which in my humble opinion is the best part of the turkey anyway. This recipe is prepared on a charcoal grill but you can easily adapt this for a gas grill or even a Weber smoker. Start by creating a medium-hot fire about degrees with an indirect cooking zone.