Grilling boneless turkey breast

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Boneless turkey breast easily dries out on the grill. Read More. Cupcake ipsum dolor sit amet chocolate bar halvah carrot cake donut.

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Discover the secret to moist and flavorful grilled turkey breast. Grilled Turkey Breast with Lemon and Basil. Prep 15 min Total 1 hr 30 min Servings 6.

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Every year I roast at least a 20 pound turkey. We usually have around 14 people for dinner, so I want enough to feed everyone and, of course, I want to have enough for leftovers. This year, I got to thinking that not everyone has 14 people for dinner.

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Years ago we started adding a whole grilled turkey breast along with a whole roasted turkey on Thanksgiving. I have a nice size group with my brother and sister in law, their family and ours, but as time went on we started to realize everyone likes to eat only the white meat. When it came to leftovers for everyone to take home there would hardly be any white meat left, and no one wanted the dark.

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Get out of your grilling rut with this juicy Grilled Turkey Breast recipe perfect for any time of the year. I am a girl who loves to grill. This summer I realized something about what happens when I try to decide what meat to grill.

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Easy, healthy and so delicious! Summer suppers in our home are all about the BBQ! And the grilling possibilities are endless…burgers, roasted vegetables, side dishes.

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The weather has been so weird lately too. So figured, might as well bust out the grill one last time! Who am I kidding.

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Grill, meet turkey. In an unexpected flavor twist, traditional turkey breast hits the grates for a moist, smoky main dish. Soak wood chips in enough water to cover for about 30 minutes. Place about 1 cup of wood chips in center of each of 2 sheets of aluminum foil.

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Recipe by: Danielle. Awesome recipe! I slow-cooked mine in the crock pot and the turkey breast just fell apart.

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I created a flavorful compound butter using citrus and fresh herbs, half of which is used to rub between the skin and the meat, and the other half is melted and basted on to the skin of the turkey to create a flavorful, crisp, golden brown skin, which in my humble opinion is the best part of the turkey anyway. This recipe is prepared on a charcoal grill but you can easily adapt this for a gas grill or even a Weber smoker. Start by creating a medium-hot fire about degrees with an indirect cooking zone. I like to use the Weber char-baskets to bank the charcoal to each side of the grill, and a large disposable drip pan in the middle.

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