Grilled Split Turkey Breast Food

GRILLED SPLIT TURKEY BREAST

Steps:

• Make the marinade: in a container with a lid large enough to hold the turkey breast , combine the butter, olive oil, vinegar, shallots, garlic, Worcestershire sauce, brown sugar, thyme, salt and pepper. Place the turkey in the container and turn it so that it is well coated with the mixture. Cover and marinate in the fridge for 6 to 36 hours, turning it occasionally as you are able.
• Heat half of the grill to medium, and leave half at medium low, which will be the indirect heat zone. Carefully oil the grill grates. Place the turkey breast over the medium heat zone, and grill for about 5 minutes on each side (you may only be able to get the breast to lay flat on two or three sides, which is fine).
• After about 15 minutes, transfer the breast to the indirect heat zone of the grill, cover, and allow to cook for anywhere from 45 minutes to 1 hour 15 minutes, depending on how large your grill is, and therefore how intense the indirect heat is. Check starting at 45 minutes with an internal thermometer, and pull the turkey from the fire when the internal temperature in the thickest part reaches 165°F. Transfer the turkey to a cutting board and let sit for 15 minutes before slicing and serving.
• Arrange the sliced turkey on a platter and tuck a variety of fresh herb sprigs amidst the sliced meat for a pretty presentation.

GRILLED WILD TURKEY BREAST

Steps:

• Place turkey in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate overnight, turning occasionally., Drain and discard marinade. Grill turkey, covered, over indirect medium heat for 45-55 minutes or until a thermometer reads 170°.

SPATCHCOCKED GRILLED TURKEY

Steps:

• The day before roasting, combine the sugar, 1/4 cup salt and 2 teaspoons pepper in a small bowl. Rub the turkey all over with the salt mixture. Refrigerate on a baking sheet, uncovered, at least 8 hours and up to overnight.
• The next day, rinse the turkey and pat dry. Let sit at room temperature for 30 minutes.
• Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Place the turkey breast-side up over the drip pan and grill, covered, until the meat is cooked about halfway through, about 50 minutes. Turn and cook until an instant-read thermometer inserted in the deepest part of the thigh registers 170 degrees F, about 50 minutes more. Move the turkey to direct heat and rotate to evenly brown the skin in the last 10 minutes of cooking. Transfer to a cutting board, cover and let rest 10 minutes before carving.

GREAT GRILLED TURKEY BREAST

Steps:

• Split the roast into two breasts.
• Pull back the skin and liberally season Cajun blend.
• Replace the skin and wrap in plastic.
• Refigetate 8 to 24 hours.
• Soak the toothpicks in water for about 30 minutes before taking the turkey out of the refigerator.
• Use the picks to tack the skin in place so it stays in place during grilling.
• Place the turkey on a preheated grill over low heat and cover.
• Turn about every 10 minutes.
• Apply your best Barbecue sauce for the last turn.
• Remove from the grill at about 160 degrees.