Grilled Turkey Breast With Chive Butter Recipes

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.

GRILLED TURKEY BREAST WITH CHIVE BUTTER

Steps:

• Preheat a charcoal grill until quite hot. The coals should be placed quite close to the grill because the meat will only be seared.
• Place each turkey steak between sheets of clear plastic wrap. Pound lightly and evenly with a flat mallet or meat pounder to make slices about 1/4-inch thick.
• Season the turkey with salt and pepper. Brush both sides with olive oil and sprinkle both sides with sage.
• Heat the butter until melted. Add the lemon juice, cumin, Worcestershire, salt, pepper and chives. Blend well. Keep warm.
• Place the steaks on the grill and cook on both sides for about 2 minutes to a side or until done. Do not overcook. Transfer the steaks to a serving dish. Pour the chive butter over them and serve.

GRILLED MUSHROOMS WITH CHIVE BUTTER

Steps:

• Prepare the herbed butter: In a medium bowl, combine the butter, chives, garlic, lemon zest, oregano, salt and pepper. Using a large fork, mash to combine. Using a spatula, transfer the herbed butter to a piece of parchment paper, and roll the butter into a tight cylinder, twisting the edges of the paper on both sides to seal. Transfer to the refrigerator. (Butter can be made in advance and will keep for up to 2 weeks.)
• Heat your grill to high. (This is crucial to ensure that the mushrooms char.)
• Meanwhile, in a small bowl, prepare the rub: Combine the salt, pepper, onion powder, garlic powder and smoked paprika. (Makes 2 1/2 teaspoons.)
• Prepare the mushrooms: Remove the stems and wipe the tops clean using slightly moistened paper towels. Slice each into 3/4-inch-thick strips. Transfer them to a large baking sheet, one sliced mushroom cap at a time. (Keeping the same mushrooms together will make for a more uniform appearance once you thread the mushrooms onto skewers.) Brush the sliced mushrooms all over with the olive oil, turning to coat.
• Sprinkle the rub all over the mushrooms, turning them until seasoned on all sides.
• Thread the mushrooms onto skewers: To make 4 planks, you'll need eight 10-inch skewers, using about 1/4 of the mushrooms for each plank. (You can use skewers of any length with any number of mushroom slices.) Insert a skewer through the top left side of one mushroom piece and push it through the bottom. Insert a second skewer through the top right side of the mushroom. Gently push the mushroom up toward the top of the skewers, working each side little by little, and leave at least a 1-inch handle at the top. Repeat, keeping the both skewers parallel, threading as many mushroom pieces as will fit, and leaving at least a 1-inch handle at the bottom. (Don't be too precious about threading the mushrooms. Some will break, but thread them securely and they'll still taste delicious after grilling.)
• Once you've threaded all your mushrooms, transfer them to the hot grill, flat-sides down over the flame. Cook on one side until charred, 6 to 7 minutes, then flip and cook the other side for another 6 to 7 minutes. (Don't undercook them. Grilling mushrooms until they are visibly charred concentrates their flavor and results in a pleasantly hearty, chewier texture.)
• Serve hot, topped with slices of compound butter. (You'll have more butter than you need, but any leftover butter will keep, refrigerated, for up to 2 weeks. Use on grilled or roasted vegetables, pasta, bread or rice.)