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"

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