Grilled Turkey Breast

IMG_4994Grilling Turkey is a great option. I try to grill most things in the warmer months to keep the house cool, but it also frees up the oven for other things. They sell split turkey breast at my local store. A 2-pound breast feeds the four of us with some left over. If your feeding more people just do 2 or 3 breasts. I like the split breast because it’s much faster to cook than a whole breast. I usually throw on a couple legs as well for my son, because that’s his favorite cut. To do legs, just follow these instructions, except the legs take a little less time. I use an electric knife to slice the breast thin. It’s just like thanksgiving. I have reintroduced wine (YAY!), which I use in my marinade. If you haven’t, just use bone broth. You can actually save your turkey bones and make a turkey bone broth by following my easy recipe. I grow lemongrass in my garden, which came from planting the ends that I bought at the store (highly recommended). I use the grassy ends of the lemongrass in the marinade, however you can use any part of the lemongrass and it will be divine. If you cannot find lemongrass, then just omit it. It’s a fun flavor to have in there, but it won’t break the recipe. Nom Nom Paleo has a recipe for Magic Mushroom Powder. I am in love with this stuff! I put it on every meat that I cook. I recommend using this to sprinkle on the Turkey once you put it on the grill. You may also use your favorite seasoning salt or just plain salt. I serve this turkey with Bone Broth Gravy and Mashed Turnips and Parsnips. I have links to those recipes, just click on the recipe title.IMG_4905

It’s taken me anywhere from 45 minutes to one and a half hours to cook my turkey breasts. There are a lot of variables when you grill. All grills cook differently. The size of your breast is an obvious factor, but the factor which I have noticed the most is weather. If it’s cold and/or rainy, it will take longer. The time it took me the longest to cook this recipe, it was cold and rainy.

INGREDIENTS:

1 1/2- 3 pounds Split Turkey Breast

Magic Mushroom Powder, Seasoning Salt of choice or Salt,  to taste

MARINADE:

1/4 cup Olive Oil

1 TB Lemon Juice

1 TB White Wine or Bone Broth

1 TB Fresh Rosemary, Chopped

1 TN Lemongrass, Chopped (optional)

BASTING SAUCE:

1/4 cup Avocado Oil

1tsp Rosemary, Chopped

1 TB Lemon Juice

1 TB White Wine or Bone Broth

1 tsp Salt

METHOD:

Marinade turkey 1-2 days ahead of cooking by combining all ingredients in a bowl and pouring over the meat.

Preheat your grill on low heat. Mix it up basting sauce in small bowl by combining all ingredients.

Place Turkey bone side down and liberally sprinkle Magic Mushroom Powder or Salt of choice. Grill 15 minutes, baste and flip. Sprinkle with Magic Mushroom Powder or salt of choice if there is any meat on the bone side.after 15 minutes more, baste on both sides and turn bone side down. You want the skin on the breast side to brown and the internal temperature to reach 165. It’s taken me between 45 minutes and an hour and a half to finish cooking. Once you remove it from the grill, cover loosely with foil and let sit 10-20 minutes. Slice thinly with a knife and serve.

 

 

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