The Iowa Housewife: Grilled Herb Turkey Breast

I bought some “on-sale” turkey breasts at the end of the holidays; I had this one in the bottom of my freezer. Grilling it gets the mess outside and doesn’t warm up your kitchen. I grow basil in a window-size box every year, so I didn’t include the price of it in pricing the recipe. I think it’s outrageously expensive in most stores and wilted to boot. If you don’t have any fresh, I think this recipe would still be good without it or with some chopped parsley instead. I used a small bottle of Chardonnay for the white wine, and added the remaining marinade to the stock pot when I cooked the carcass for stock. Delicious and fairly economical. I paid $1.38 a pound for the turkey breast which weighed about 4 5/8 pounds. I got 3 pounds of cooked turkey and some stock too.

Grilled Herb Turkey Breast

1 Cup White Wine -- or chicken broth

2/3 Cup Salad Oil

1/2 Cup Fresh Basil -- chopped

1/3 Cup Green Onion -- chopped

1 Tablespoon Garlic -- finely chopped

2 Teaspoons Sugar

1 Teaspoon Salt

1 Teaspoon Pepper

4- 5 Pounds Turkey Breast

In extra-large plastic resealable food bag, combine all marinade ingredients; add turkey breast. Turn bag several times to coat. Place in 13 x 9" pan.

Refrigerate; turning occasionally, at least 3 hours. (I marinated mine overnight as we wanted it for lunch).

Prepare grill - placing coals to one side; heat until coals are ash white. Make aluminum foil drip pan; place opposite coals.

Place turkey on grill over drip pan. Cover; grill, turning and basting occasionally with marinade until turkey reaches 170° - 180° (2 - 2 1/2 hours)

Slice and serve.

12 Servings

Cost 2012: $10.55 or 88¢ per serving
Per Serving: 371 Calories; 23g Fat (59.2% calories from fat); 34g Protein; 1g Carbohydrate; trace Dietary Fiber; 101mg Cholesterol; 271mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.

"Land O Lakes Flavors of Spring"