GRILLED HERB TURKEY BREAST
Grilled turkey breast seasoned with fresh basil and garlic.
Provided by Land O'Lakes
Categories Turkey Basil Main Course Savory Creating New Traditions Making It Photo-Ready Herb Meat, poultry, and seafood
Yield 12 servings
Number Of Ingredients 14
Steps:
- Combine all marinade ingredients in extra-large plastic resealable food bag; add turkey breast. Tightly seal bag; turn bag several times to coat turkey well. Place bag into 13x9-inch pan. Refrigerate, turning bag occasionally, at least 3 hours.
- Heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite coals.
- Remove turkey breast from marinade. Place marinade in 1-quart saucepan. Cook over medium-high heat until marinade comes to a boil; boil 1 minute.
- Place turkey breast onto grill over drip pan. Cover; grill, turning and basting occasionally with marinade, 2-2 1/2 hours or until internal temperature reaches 165°F and turkey is no longer pink. Discard remaining marinade.
- Place turkey breast onto platter; garnish with roasted garlic and rosemary sprigs, if desired.
Nutrition Facts : Calories 290 calories, Fat 15 grams, SaturatedFat grams, Transfat grams, Cholesterol 90 milligrams, Sodium 170 milligrams, Carbohydrate 1 grams, Fiber 0 grams, Sugar grams, Protein 34 grams
LEMON-HERB GRILLED TURKEY
Grilled turkey fused with citrus and herbs is a tender, juicy holiday treat! Perfect Thanksgiving dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h
Yield 12
Number Of Ingredients 7
Steps:
- 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.
- Rub cavity of turkey with salt and pepper; place onion and lemons in cavity. Brush oil over turkey. Insert barbecue meat thermometer so tip is in the thickest part of inside thigh muscle and does not touch bone.
- Mix butter and thyme; brush over turkey. Cover and grill turkey, breast side up, over drip pan or over unheated side of gas grill and 5 to 6 inches from medium heat 2 hours 30 minutes to 3 hours 30 minutes or until thermometer reads 165° and drumsticks move easily when lifted or twisted. If using charcoal grill, add about 15 briquettes every hour. Let turkey stand 15 minutes. Remove onion and lemons before carving.
Nutrition Facts : Calories 345, Carbohydrate 0 g, Cholesterol 140 mg, Fiber 0 g, Protein 48 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 320 mg
BRINED, HERB GRILLED TURKEY
I heard about brining from a couple of friends who like to cook and thought I'd try it out. I did some research on the web and came across this brining solution from Emeril. I have always grilled my turkeys with great results.
Provided by big daddy cook
Categories Whole Turkey
Time P1DT3h
Yield 12-14 serving(s)
Number Of Ingredients 20
Steps:
- To make the brining solution, dissolve the salt and sugar in 3 gallons of cold water in a large clean, heavy-duty, food grade plastic storage bag. Add the oranges, lemons, thyme, and rosemary.
- Rinse the turkey inside and out under cold running water. Soak the turkey in the brine, covered and refrigerated for up to 24 hours.
- Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels inside and out.
- Place turkey, breast side up, in a large, foil roasting pan with a rack. Rub breast side with orange segments and rub on all sides with the butter, stuffing some underneath the skin.
- Season lightly inside and out with salt and pepper.
- Stuff the turkey with the onion, remaining orange, celery, carrot, bay leaves, thyme, rosemary, sage and parsley.
- Loosely tie the drumsticks together with kitchen string. Grill the turkey, uncovered, breast side down for 1 hour.
- Remove from the grill turn, and baste with 1/2 cup stock. Cover with foil and continue grilling with the breast side up until a meat thermometer registers 165 degrees F when inserted into the largest section of thigh about 3 to 3 1/2 hours total cooking time. Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock.
- Remove from the grill and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.
Nutrition Facts : Calories 1009, Fat 45.9, SaturatedFat 14.9, Cholesterol 353.9, Sodium 14522.5, Carbohydrate 41.2, Fiber 3.2, Sugar 35.9, Protein 103.2
GRILLED BRINED TURKEY
Steps:
- Bring 2 gallons of water to boil in a large stockpot. Stir in salt and sugar until completely dissolved. Remove from the heat and add the diced carrots, onion, celery, leeks, spices and fresh herbs. Place the stockpot in refrigerator until cold.
- Remove the giblets from the turkey. Add the turkey to the stockpot and place a plate on top to weigh the turkey down to insure full immersion. Refrigerate the whole turkey for 72 hours. Remove from brine and place the turkey in a large, disposable, aluminum-roasting pan. Allow the turkey to come to room temperature.
- Meanwhile, start the grill. When the coals are white hot, bank them up high along the perimeter of the grill so they form a circle. Place the roasting pan on the grill rack and cover with the lid. Control the temperature of the grill by opening and closing the vents. If the grill is too hot, close the vents slightly, but not all of the way. If the grill is too cold, open the vents. While the turkey is cooking, baste frequently with olive oil or butter and pan juices. It may be necessary to add more coals during the cooking process. If so, fire the coals in a cone separately and add them when they are hot.
- It's important to know that brined turkeys cook more rapidly than un-brined turkeys. So you should check the internal temperature of the turkey after 1 1/2 hours grilling time. Remove the turkey from the grill when the deepest part of the thigh reaches 160 F. Let the turkey rest for 20 minutes before carving.
HERB-GRILLED TURKEY
Using lean turkey cutlets with a tomato salsa, and fiber-rich bulgur as a side dish, makes a lowfat, low calorie and easy-to-make dinner. (Fresh spices always taste better, but if you want to use dried spices, use only 1 teaspoon of oregano and 1 teaspoon of mint, both crumbled finely with your fingers before adding. Using dried parsley, however, really takes away flavor from this dish, so try to use fresh if you can. Also, if you can't find turkey cutlets, boneless, skinless turkey breasts can be used; just increase cooking time to 10-12 minutes, turning halfway through.)
Provided by TasteTester
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Prepare outdoor grill for direct grilling on medium. From lemon, grate 1/4 teaspoon peel and squeeze 2 tablespoons juice. In a small bowl, stir together 1 tablespoon of the lemon juice and chopped tomato. Set aside.
- Prepare bulgur: In 3-quart saucepan, heat 2 cups water to boiling on high. Stir in bulgur and reduce heat to low; cover and simmer about 15 minutes or until all liquid has been absorbed. Stir in parsley, 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper, lemon peel, and remaining lemon juice.
- Meanwhile, in small bowl, combine oregano, mint, and oil. Pat cutlets dry; rub with herb mixture on both sides. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper to season both sides.
- Grill turkey 3-4 minutes or until no longer pink throughout, turning over once. Top turkey with tomato; serve with bulgur.
Nutrition Facts : Calories 281.6, Fat 3.7, SaturatedFat 0.7, Cholesterol 70.4, Sodium 67, Carbohydrate 31.7, Fiber 8.5, Sugar 1.4, Protein 33.1
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