Grill-Roasted Herb-rubbed Turkey Breasts
Grill-Roasted Herb-rubbed Turkey Breasts is a gluten free main course. This recipe makes 8 servings with 304 calories, 28g of protein, and 18g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon zest, thyme, sage, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes roughly 11 hour.
Instructions
Whisk together water, salt, and sugar in a large container until salt and sugar are dissolved. Submerge turkey breasts in brine.
Place container in refrigerator and brine for 8 to 12 hours.
Right before removing turkey from brine, stir together butter, garlic, oregano, thyme, rosemary, sage, marjoram, mustard, salt, pepper, lemon zest, and crushed red pepper in a small bowl.
Remove turkey from brine and pat dry with paper towels inside and out. Using fingers, gently separate skin from meat underneath breasts.
Spread 1/3 of herb butter under each breast.
Spread remaining 1/3 of herb butter all over outside of breasts.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on either side of the charcoal grate and place a foil pan between the two piles of coals.
Place wood chunk on one pile of coals. Cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
Place turkey breasts on grill grate situated over foil pan, cover, positioning top air vent opposite of wood chunk. Cook until an instant read thermometer registers 160°F in the thickest part of the breast, about 1 1/2 to 2 hours.
Remove turkey from grill and allow to rest, uncovered, for 20 to 30 minutes.
Remove breasts from bone, slice, and serve.