Simplify your grilling with a whole turkey breast, serving 8. Two classic preparations—savory herb rub and honey mustard baste—make one delicious outcome.
teaspoon dried basil leaves
teaspoon dried rosemary leaves, crumbled
teaspoon coarse ground pepper
5- to 6-lb bone-in whole turkey breast, thawed if frozen
cup honey-mustard dressing
If using charcoal grill, place drip pan with 1/2 inch water directly under grilling area, and arrange coals around edge of firebox. Heat coals or gas grill for indirect heat.
In small bowl, mix basil, rosemary, salt and pepper. Rub basil mixture over all sides of turkey. Insert barbecue meat thermometer so tip is in thickest part of turkey and does not touch bone.
Place turkey, skin side down, on grill over drip pan or over unheated side of gas grill. Brush with dressing. Cover and grill over medium heat 30 minutes. Turn turkey; brush with dressing. Cover and grill 2 to 3 hours longer, brushing occasionally with dressing, until thermometer reads 170ºF and juice of turkey is no longer pink when center is cut.
Remove turkey from grill; cover with foil. Let stand 10 minutes before slicing.
Thaw a frozen turkey breast in the refrigerator for one to two days.
Cut any leftover turkey breast into chunks, and use it in a turkey-grape-wild rice salad. Or slice the breast for delicious turkey sandwiches the next day.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 4 1/2g,
- 4 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 7 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.