Grilled Turkey Breast With Lemon And Basil Recipes

GRILLED TURKEY BREAST WITH FRESH SAGE LEAVES

Steps:

• Mix lemon juice, 3 tablespoons olive oil, and sage leaves in a large container and place turkey breast halves into the marinade. Allow meat to marinate for 30 minutes at room temperature, turning turkey breasts over occasionally.
• Preheat grill for medium heat and lightly oil the grate.
• Remove turkey breasts from marinade and reserve the marinade and sage leaves. Sprinkle turkey on both sides with sea salt and black pepper.
• Grill turkey breasts on the preheated grill until they show grill marks, the meat is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of the breast reads at least 160 degrees F (70 degrees C), about 30 minutes. Turn turkey pieces over after 15 minutes.
• While turkey is grilling, heat 2 tablespoons olive oil with unsalted butter in a large skillet over medium-high heat until hot and bubbling. Pour reserved marinade, including sage leaves, into the oil and butter and cook, stirring often, until the marinade has evaporated and the sage leaves are crisply fried, 10 to 15 minutes.
• Transfer grilled turkey breasts to a cutting board and season again with salt and black pepper if desired; thickly slice the turkey on the diagonal and arrange on a platter, topped by fried sage leaves and garnished with lemon halves.

GRILLED TURKEY BREAST WITH LEMON AND BASIL

Steps:

• If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat. Loosen skin on turkey in 4 or 5 places. Carefully place lemon slices and basil leaves under skin. Rub turkey skin with oil; sprinkle with lemon-pepper seasoning. Insert barbecue meat thermometer so tip is in thickest part of turkey.
• Cover and grill turkey, skin side down, over drip pan or over unheated side of gas grill and 4 to 6 inches from medium heat 20 minutes; turn. Cover and grill 35 to 45 minutes longer or until thermometer reads 170°F and juice of turkey is clear when center is cut.
• Remove turkey from grill; cover with foil tent and let stand 10 minutes. Slice turkey.

MARINATED TURKEY BREAST

Steps:

• In a small bowl, mix together the garlic, basil, and pepper. Rub over the turkey breasts. Insert one clove into each end of the turkey breasts, and one in the center.
• In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Place the breasts in the dish, and turn to coat. Cover, and marinate in the refrigerator at least 4 hours.
• Preheat grill for high heat.
• Lightly oil the grill grate. Discard marinade, place turkey breasts on the grill. Close the lid, and grill turkey breasts about 15 minutes on each side, or to an internal temperature of 170 degrees F (68 degrees C).

GRILLED HERB TURKEY BREAST

Steps:

• Combine all marinade ingredients in extra-large plastic resealable food bag; add turkey breast. Tightly seal bag; turn bag several times to coat turkey well. Place bag into 13x9-inch pan. Refrigerate, turning bag occasionally, at least 3 hours.
• Heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite coals.
• Remove turkey breast from marinade. Place marinade in 1-quart saucepan. Cook over medium-high heat until marinade comes to a boil; boil 1 minute.
• Place turkey breast onto grill over drip pan. Cover; grill, turning and basting occasionally with marinade, 2-2 1/2 hours or until internal temperature reaches 165°F and turkey is no longer pink. Discard remaining marinade.
• Place turkey breast onto platter; garnish with roasted garlic and rosemary sprigs, if desired.

GRILLED LEMON-GARLIC TURKEY

Steps:

• To make marinade, in blender, place all ingredients except turkey and Cajun seasoning. Cover and blend until smooth. Using meat injector, fill injector container to 1-ounce line. Inject marinade into turkey breasts, thighs and legs, every 1 to 2 inches, pushing plunger down slowly. Refill container and continue to inject turkey until marinade is used. (Or pour marinade over turkey in large glass dish.)
• Sprinkle Cajun seasoning inside cavity and over outside of turkey. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Tuck drumsticks under band of skin at tail. Cover and refrigerate at least 8 hours but no longer than 24 hours.
• If using charcoal grill, place drip pan directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
• Insert barbecue meat thermometer in turkey so tip is in thickest part of inside thigh muscle and does not touch bone.
• Place turkey, breast side up, over drip pan or over unheated side of gas grill and 4 to 6 inches from medium heat. Cover and grill 3 to 4 hours or until thermometer reads 180°F and legs move easily when lifted or twisted. Let stand 15 minutes before carving.

FOOLPROOF GRILLED TURKEY BREAST WITH BUTTER AND HERBS

Steps:

• BUTTER AND HERB MIXTURE
• In a bowl add the softened butter, garlic, all the herbs, salt and pepper, mix well together adding more herbs if you so desire.
• PREPARING THE TURKEY BREAST
• Take out turkey breast from fridge, wash and pat very dry, let it sit out for an hour before prepping it so it's not ice cold.
• Salt and pepper the whole bird, gently loosening the skin by sliding your fingers until you reach the end of the breast, be very careful not to tear the skin.
• Take some heavy duty foil and scrunch it into a ball and position it in the cavity of the turkey to give it stability in the pan so it doesn't fall over, this will keep it straight and upright.
• Slightly melt your butter mixture and brush it all over and under the breast lifting up the skin where you loosened it and slathering it all over.
• For a gas grill we keep the temperature heated to around 350 F. consistently, so that will require some constant checking to make sure it's in the zone more or less as close as you can.
• Place the doubled pan onto the grill no cover required because you'll be shutting the lid of the grill.
• Pour some chicken or turkey stock right into the bottom of the pan about ¼ inch deep, which you'll be checking every 20 minutes so as to not dry out, you want to maintain that ¼ inch dept.
• All burners are on because the turkey breast is in a pan and not directly touching the grill.
• The turkey is done when it reaches 165 F. in the thickest part of the breast meat using a meat thermometer.
• Start checking after 50 minutes depending on size of turkey and your outdoor grill.
• When it done remove from grill, tent with foil and let it rest at least ½ hour more more like an hour for easy and smooth slicing.
• If you can get yourself an electric knife it's life changing!
• Don't forget to have your make ahead gravy ready and warmed.
• Save the drippings from the pan for extra gravy the next day or to make soup from the carcass.
• I used a gas grill here but same method would work for charcoal grill as well.

ROMANO BASIL TURKEY BREAST

Steps:

• Combine the cheese, basil, lemon slices and garlic. With fingers, carefully loosen skin from the turkey breast; place mixture under the skin. Secure skin to underside of breast with toothpicks. Rub skin with oil and sprinkle with salt and pepper., Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan. Grill, covered, over indirect medium heat until a thermometer reads 170°, 1-1/2 to 2 hours . Remove toothpicks. Cover and let stand for 10 minutes before slicing.

CITRUS GRILLED TURKEY BREAST (LIGHT)

Steps:

• Using fingers, carefully loosen the skin from both sides of turkey breast. In a food processor or blender, combine the parsley, basil, butter, garlic and salt; cover and process until smooth. Spread under turkey skin; arrange lemon and orange slices over herb mixture. Secure skin to underside of breast with toothpicks.
• Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan. Grill, covered, over indirect medium heat for 1-1/2 to 2-1/4 hours or until a meat thermometer reads 170° and juices run clear. Cover and let stand for 10 minutes.
• Meanwhile, pour pan drippings into a measuring cup; skim fat. In a saucepan, combine the cornstarch and water until smooth. Add the orange juice, orange peel, lemon peel, pepper and pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard the skin, lemon and orange slices from turkey breast. Remove herb mixture from turkey; stir into gravy. Slice turkey and serve with gravy.
• NOTE: Recipes states that it makes 8 servings but with leftovers, so Zaar calculation will be off from what theirs states due to leftovers.

GRILLED TURKEY BREAST

Steps:

• BRINE TURKEY BREAST (OPTIONAL): Place [not too cold] water, salt (and herbs, sugar, garlic if using) in a large ziploc bag. Massage bag to help dissolve salt. Add turkey breast. Seal bag and refrigerate for 3-4 hours. If in a rush, let sit on counter for an hour.
• HEAT BBQ GRILL to medium high (about 450F/232C). Note 2 - adding wood smoke.
• MAKE SEASONING MIXTURE: Combine all ingredients in a small bowl.
• SEASON TURKEY AND GRILL: Smear seasoning mixture all over turkey including under the skin (gently separate skin from flesh). Place turkey breast on one side of grill and turn off the heat/burner under the turkey. Grill with lid closed. Adjust temperature of BBQ to achieve 350-375F (176.7-190C). After 30 minutes, turn breast 180 degrees to allow other side of turkey to be closer to the heat (for even cooking). Grill for a total of 45-60 minutes (depending on size of turkey). An instant thermometer should read 160F/71C in thickest part. In the last 2-3 minutes, turn turkey breast skin side down on heated part of grill to further brown skin if desired.
• REST, SLICE AND SERVE: Transfer turkey breast to cutting board to rest for 15 minutes, loosely covered with foil. Very important for juicy turkey! The temperature will rise to 165F/73.9C which is the temp you want. Slice all the turkey meat away from bone. Then slice horizontally into 1/4-1/2 inch (0.63-1.27cm) slices. Serve with Savory Peach Sauce, mango Sauce, peach chutney, Herb Sauce or Cranberry Relish.

GRILLED BASIL LEMON TURKEY BREAST

Steps:

• Prepare your grill with chimney allowing about 30 minutes.
• Cut off lemon rind, remove outside white, discard or use for different purpose. Mince lemon pulp, discard seeds.
• Combine lemon, cheese, basil, and garlic.
• With fingers, carefully loosen skin from the turkey breast; place mixture under the skin.
• Rub oil on turkey skin and sprinkle liberally with lemon pepper. Don't forget meat thermometer into thickest part of turkey breast. Wrap wing tips and drumstick ends with foil so they don't char.
• Remove chimney, then dh uses 60 briquettes and divide them up with drip foil pan in center so heat will be around drip pan. Dh says it is a big mistake not having enough briquettes. Add water to drip pan, put on your grate.
• Place turkey directly onto grate, open cavity down.
• Grill, covered, vents open. Keep an eye on it, tent turkey if getting too dark. When turkey hits 165, measure into thigh joint where it meets body; it should be 170 degrees.
• For 7 pounds, we had on for 2 hours and 5 minutes BUT it depends upon the heat and size of turkey half, so use your meat thermometer. For our second turkey half we had a 6 pounder on 1 hour and 35 minutes.
• For 4 to 5 pounds, I am GUESSING 1 hour and 15 to 30 minutes? Use your meat thermometer to cook it to your preference.
• When done to correct temperature, remove to platter, cover with foil, and let rest for 20 minutes. That's your window to getting everything else done before you sit down to feast. Enjoy!

LEMON-BASIL TURKEY BREAST

Steps:

• Cut carrots and celery into 2-in. lengths; cut onions into wedges. Place in a roasting pan; add broth and water., In a small bowl, combine the basil, lemon zest, garlic, salt and pepper. With fingers, carefully loosen skin from the turkey breast; rub mixture under the skin. Secure skin to underside of breast with toothpicks. Place turkey breast over carrot mixture. Place lemon slices over skin., Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 15 minutes before slicing turkey. Serve with vegetables.