GRILLED TURKEY BREAST WITH LEMON AND BASIL
Discover the secret to moist and flavorful grilled turkey breast.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 5
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. Loosen skin on turkey in 4 or 5 places. Carefully place lemon slices and basil leaves under skin. Rub turkey skin with oil; sprinkle with lemon-pepper seasoning. Insert barbecue meat thermometer so tip is in thickest part of turkey.
- Cover and grill turkey, skin side down, over drip pan or over unheated side of gas grill and 4 to 6 inches from medium heat 20 minutes; turn. Cover and grill 35 to 45 minutes longer or until thermometer reads 170°F and juice of turkey is clear when center is cut.
- Remove turkey from grill; cover with foil tent and let stand 10 minutes. Slice turkey.
Nutrition Facts : Calories 225, Carbohydrate 0 g, Cholesterol 85 mg, Fiber 0 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 70 mg
LEMON-BASIL TURKEY BREAST
You can transform plain turkey into a company dish with a refreshing blend of lemon and basil. The golden brown meat is super-moist and tender.-Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 2h20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Cut carrots and celery into 2-in. lengths; cut onions into wedges. Place in a roasting pan; add broth and water., In a small bowl, combine the basil, lemon zest, garlic, salt and pepper. With fingers, carefully loosen skin from the turkey breast; rub mixture under the skin. Secure skin to underside of breast with toothpicks. Place turkey breast over carrot mixture. Place lemon slices over skin., Bake, uncovered, at 325° for 2 to 2-1/2 hours or until a thermometer reads 170°, basting every 30 minutes. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 15 minutes before slicing turkey. Serve with vegetables.
Nutrition Facts : Calories 192 calories, Fat 1g fat (0 saturated fat), Cholesterol 98mg cholesterol, Sodium 290mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
ROMANO BASIL TURKEY BREAST
Guests will be impressed when you slice this golden, grilled turkey breast, dressed up with a flavorful layer of basil and cheese under the skin. -Darlene Markham, Rochester, New York
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Combine the cheese, basil, lemon slices and garlic. With fingers, carefully loosen skin from the turkey breast; place mixture under the skin. Secure skin to underside of breast with toothpicks. Rub skin with oil and sprinkle with salt and pepper., Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan. Grill, covered, over indirect medium heat until a thermometer reads 170°, 1-1/2 to 2 hours . Remove toothpicks. Cover and let stand for 10 minutes before slicing.
Nutrition Facts : Calories 402 calories, Fat 20g fat (7g saturated fat), Cholesterol 136mg cholesterol, Sodium 493mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 53g protein.
CITRUS GRILLED TURKEY BREAST (LIGHT)
Instead of the usual outdoor barbecue, treat your guests to a sit-down dinner featuring this delicious grilled entree with a luscious herb and citrus gravy. Recipe comes from the test kitchen of Light and Tasty Magazine. Could substitute several chicken breasts with skin, but would need to cut back on grilling/cooking time. Recipes states that a serving is 4 ounces cooked turkey with 3 tablespoons gravy equals 192 calories and for diabetic exchanges = 5 very lean meat and 1/2 fruit.
Provided by diner524
Categories Turkey Breasts
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Using fingers, carefully loosen the skin from both sides of turkey breast. In a food processor or blender, combine the parsley, basil, butter, garlic and salt; cover and process until smooth. Spread under turkey skin; arrange lemon and orange slices over herb mixture. Secure skin to underside of breast with toothpicks.
- Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan. Grill, covered, over indirect medium heat for 1-1/2 to 2-1/4 hours or until a meat thermometer reads 170° and juices run clear. Cover and let stand for 10 minutes.
- Meanwhile, pour pan drippings into a measuring cup; skim fat. In a saucepan, combine the cornstarch and water until smooth. Add the orange juice, orange peel, lemon peel, pepper and pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard the skin, lemon and orange slices from turkey breast. Remove herb mixture from turkey; stir into gravy. Slice turkey and serve with gravy.
- NOTE: Recipes states that it makes 8 servings but with leftovers, so Zaar calculation will be off from what theirs states due to leftovers.
GRILLED BASIL LEMON TURKEY BREAST
Our family and friends enjoy this and hope you do too. A flavorful layer of basil, lemon, garlic and romano cheese under the skin. I have the butcher cut one turkey in half and use one half for this. Use a meat thermometer- working towards at least 165 degrees-no one enjoys under or over cooked poultry and with charcoal grilling it is pretty tricky to have a standard that fits everyone. Dh puts the meat thermometer in thickest part right away at beginning of grilling. Servings and cooking time depend upon size of turkey breast. I serve with recipe#485341, roasted asparagus, coleslaw, and my recipe#462312 . Hubby has made this several times.
Provided by WiGal
Categories Turkey Breasts
Time 2h30m
Yield 7 serving(s)
Number Of Ingredients 7
Steps:
- Prepare your grill with chimney allowing about 30 minutes.
- Cut off lemon rind, remove outside white, discard or use for different purpose. Mince lemon pulp, discard seeds.
- Combine lemon, cheese, basil, and garlic.
- With fingers, carefully loosen skin from the turkey breast; place mixture under the skin.
- Rub oil on turkey skin and sprinkle liberally with lemon pepper. Don't forget meat thermometer into thickest part of turkey breast. Wrap wing tips and drumstick ends with foil so they don't char.
- Remove chimney, then dh uses 60 briquettes and divide them up with drip foil pan in center so heat will be around drip pan. Dh says it is a big mistake not having enough briquettes. Add water to drip pan, put on your grate.
- Place turkey directly onto grate, open cavity down.
- Grill, covered, vents open. Keep an eye on it, tent turkey if getting too dark. When turkey hits 165, measure into thigh joint where it meets body; it should be 170 degrees.
- For 7 pounds, we had on for 2 hours and 5 minutes BUT it depends upon the heat and size of turkey half, so use your meat thermometer. For our second turkey half we had a 6 pounder on 1 hour and 35 minutes.
- For 4 to 5 pounds, I am GUESSING 1 hour and 15 to 30 minutes? Use your meat thermometer to cook it to your preference.
- When done to correct temperature, remove to platter, cover with foil, and let rest for 20 minutes. That's your window to getting everything else done before you sit down to feast. Enjoy!
MARINATED TURKEY BREAST
This recipe came from my mother. These always turn out juicy and tender no matter how long my husband leaves them on the grill! Easy to prepare, but it's always best when marinated for at least 4 hours.
Provided by Danielle
Categories Meat and Poultry Recipes Turkey Breasts
Time 5h
Yield 12
Number Of Ingredients 9
Steps:
- In a small bowl, mix together the garlic, basil, and pepper. Rub over the turkey breasts. Insert one clove into each end of the turkey breasts, and one in the center.
- In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Place the breasts in the dish, and turn to coat. Cover, and marinate in the refrigerator at least 4 hours.
- Preheat grill for high heat.
- Lightly oil the grill grate. Discard marinade, place turkey breasts on the grill. Close the lid, and grill turkey breasts about 15 minutes on each side, or to an internal temperature of 170 degrees F (68 degrees C).
Nutrition Facts : Calories 317.2 calories, Carbohydrate 2.2 g, Cholesterol 164 mg, Fat 6 g, Fiber 0.2 g, Protein 59.8 g, SaturatedFat 1.2 g, Sodium 405.2 mg, Sugar 1.3 g
GRILLED LEMON-GARLIC TURKEY
Gobble, gobble! It's a hearty feast appropriate to serve year-round.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 12h45m
Yield 12
Number Of Ingredients 10
Steps:
- To make marinade, in blender, place all ingredients except turkey and Cajun seasoning. Cover and blend until smooth. Using meat injector, fill injector container to 1-ounce line. Inject marinade into turkey breasts, thighs and legs, every 1 to 2 inches, pushing plunger down slowly. Refill container and continue to inject turkey until marinade is used. (Or pour marinade over turkey in large glass dish.)
- Sprinkle Cajun seasoning inside cavity and over outside of turkey. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Tuck drumsticks under band of skin at tail. Cover and refrigerate at least 8 hours but no longer than 24 hours.
- 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.
- Insert barbecue meat thermometer in turkey so tip is in thickest part of inside thigh muscle and does not touch bone.
- Place turkey, breast side up, over drip pan or over unheated side of gas grill and 4 to 6 inches from medium heat. Cover and grill 3 to 4 hours or until thermometer reads 180°F and legs move easily when lifted or twisted. Let stand 15 minutes before carving.
Nutrition Facts : Calories 415, Carbohydrate 1 g, Cholesterol 155 mg, Fiber 0 g, Protein 56 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 310 mg
FIERY GRILLED TURKEY BREAST
This dish has an amazing and surprising flavour worthy of a dinner party. The turkey breast needs to marinated for up to 24 hours, however, I have also marinated for 6 hours with good results. The flavour becomes more pronounced the longer you marinate.
Provided by Deantini
Categories Turkey Breasts
Time P1DT40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Make small slits in turkey every 2 inches.
- Combine all ingredients except turkey and vegetable oil.
- Marinate turkey in marinade in large ziplock bag for up to 24 hours.
- Preheat grill to medium.
- Discard the marinade and rub vegetable oil all over turkey breast.
- Grill until juices run clear approx 40 minute.
Nutrition Facts : Calories 376.1, Fat 18.8, SaturatedFat 4.4, Cholesterol 121.9, Sodium 1358.8, Carbohydrate 7.4, Sugar 7.3, Protein 41.8
CITRUS GRILLED TURKEY BREAST
Instead of the usual outdoor barbecue, treat your guests to a sit-down dinner featuring this delicious grilled entree with a luscious herb and citrus gravy. I comes from our Test Kitchen.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- Using fingers, carefully loosen the skin from both sides of turkey breast. In a food processor or blender, combine the parsley, basil, butter, garlic and salt; cover and process until smooth. Spread under turkey skin; arrange lemon and orange slices over herb mixture. Secure skin to underside of breast with toothpicks., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. , Place turkey over drip pan. Grill, covered, over indirect medium heat for 1-1/2 to 2 hours or until a thermometer reads 170°. Cover and let stand for 10 minutes., Meanwhile, pour pan drippings into a measuring cup; skim fat. In a small saucepan, combine cornstarch and water until smooth. Add the orange juice, orange zest, lemon zest, pepper and pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard the skin, lemon and orange slices from turkey breast. Remove herb mixture from turkey; stir into gravy. Slice turkey and serve with gravy.
Nutrition Facts : Calories 203 calories, Fat 4g fat (2g saturated fat), Cholesterol 105mg cholesterol, Sodium 181mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 36g protein. Diabetic Exchanges
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