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Prep 15min
Total1hr30min
Servings6
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Ingredients
2-pound boneless turkey breast half with untorn skin
1
small lemon, thinly sliced
10
fresh basil leaves
Olive or vegetable oil
1/2
teaspoon lemon-pepper seasoning
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Steps
1
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.
2
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.
3
Remove turkey from grill; cover with foil tent and let stand 10 minutes. Slice turkey.
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Serve turkey at its juiciest. Cover the turkey with foil and let it rest a few minutes before slicing. This will prevent juices from running out.
Enjoy with a tossed salad.
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