Foolproof Grilled Turkey Breast with Butter and Herbs
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Ingredients
  • 1 6-7 lb whole bone in, cavity attached, skin on turkey breast
  • 1 stick of unsalted butter, softened at room temperature
  • 2 very finely chopped and smashed garlic cloves
  • a handful of fresh parsley and sage, chopped
  • a smaller handful of fresh rosemary and thyme, chopped
  • salt and pepper to taste
  • boxed low sodium turkey or chicken stock, so pan does not dry out on grill
  • 2 DEEP sided foil pans ( I like to double them for more strength) not the low half size lasagna pans.
Instructions
  1. BUTTER AND HERB MIXTURE
  2. In a bowl add the softened butter, garlic, all the herbs, salt and pepper, mix well together adding more herbs if you so desire.
  3. PREPARING THE TURKEY BREAST
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Place the doubled pan onto the grill no cover required because you'll be shutting the lid of the grill.
  10. 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.
  11. All burners are on because the turkey breast is in a pan and not directly touching the grill.
  12. The turkey is done when it reaches 165 F. in the thickest part of the breast meat using a meat thermometer.
  13. Start checking after 50 minutes depending on size of turkey and your outdoor grill.
  14. 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.
  15. If you can get yourself an electric knife it's life changing!
  16. Don't forget to have your make ahead gravy ready and warmed.
  17. Save the drippings from the pan for extra gravy the next day or to make soup from the carcass.
  18. I used a gas grill here but same method would work for charcoal grill as well.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2017/11/foolproof-grilled-turkey-breast-butter-herbs.html