Thursday, April 21, 2011
Last Sunday I was planning to toss this turkey breast in the slow cooker, go to church, and come home to a delicious dinner. That plan failed when I realized my slow cooker is much too small to even consider putting something this size in it.
I ended up searching online and found this great recipe from Cook's Country. It's simple, fairly quick, and honestly one of the best tasting turkeys I have ever had.
Grill-Roasted Turkey Breast
1 bone-in whole turkey breast (5-6 lbs), thawed
3 Tbsp brown sugar, divided
1 Tbsp salt
1 tsp black pepper
2-3 Tbsp butter
Rinse turkey breast in cool water. Pat dry with paper towels.
Combine 2 Tbsp brown sugar and salt in a small bowl. Gently loosen skin on turkey. Rub brown sugar and salt mixture onto and under skin. Wrap turkey tightly in plastic wrap and refrigerate at least 8 hours.
Remove plastic wrap. Pat turkey dry again with paper towels.
Combine remaining 1 Tbsp brown sugar and pepper in a small bowl. Rub onto and under turkey skin.
Use a skewer to poke numerous holes throughout the turkey breast.
Cut butter into very thin slices. Scatter butter slices under skin.
Turn all burners on gas grill to high. Cover, and let heat for 15 minutes.
Leave primary burner on high. Turn off all other burners. Place turkey breast, skin side up, on cooler part of grill.
Cover and grill. Lift lid only once, after about 40 minutes, and rotate turkey breast. Continue cooking until thickest part of meat registers 160 degrees on meat thermometer (about 70-90 minutes). Remove from grill. Cover with foil and let rest for 20 minutes. Serve.