Grilled Butterflied Turkey Breast Recipes

Steps:

• For the brine: Combine the sage, thyme, lemon, salt, peppercorns and 1 1/2 gallons water in a large pot over medium-high heat. Bring to a boil, then lower the heat to a simmer and cook until the salt is dissolved and the water is fragrant. Turn off the heat and let cool completely.
• Place the turkey in a roasting bag, large plastic bag or bowl large enough to fit it with still more space to give. Pour in the brining liquid and seal or cover. If there's not enough room for all of the liquid in the brine, be sure to at least include the herbs, lemon and peppercorns. Refrigerate at least overnight or up to 3 days. When ready to cook, remove from the refrigerator and discard all of the brining liquid and solids.
• For the turkey: Pat the turkey dry with paper towels. Place the turkey cavity-side down on a wire rack resting in a roasting/baking dish and allow to sit on the countertop for about 2 hours to come to room temperature.
• Using kitchen shears or a knife, cut the backbone of the turkey out and break the breastbone to open up and flatten the bird by gently pressing down with the skin-side up. Flip over and pat dry. Using your finger, gently release the skin from the muscle of the turkey and insert the butter pieces between the skin and meat all over the bird. Drizzle with olive oil and sprinkle the skin with salt and pepper.
• Preheat the grill to 400 degrees F.
• Place the turkey over direct heat skin-side down. Lower the heat to 350 degrees F and close the lid of the grill. Cook until the turkey releases from the grates and reveals grill marks, about 20 minutes.
• Meanwhile, make the glaze: Heat the olive oil and black pepper together in a large nonstick pan over medium heat. Steep over medium heat until the oil smells and tastes like pepper, 6 to 8 minutes. Add the honey, Worcestershire sauce, lemon zest and lemon juice to the same pan. Raise the heat to medium-high and cook, stirring occasionally, until the mixture begins to simmer and slightly reduce. Remove from the heat and rest until it tightens a bit, about 2 minutes.
• Flip the turkey and glaze the skin with the lemon pepper glaze. Close the lid of the grill and continue to cook, glazing every 30 minutes, until an internal-read thermometer inserted in the thigh reads 160 degrees F, 1 to 2 hours. Remove the turkey form the grill and let rest at room temperature tented with aluminum foil for 30 minutes before carving.

Steps:

• Slice turkey breast in half crosswise without cutting all the way through. Open like a book. Set aside.
• In bowl, whisk together cilantro, marmalade, soy sauce, olive oil, garlic, salt and pepper.
• Place turkey breast in a re-sealable plastic bag; pour marinade over turkey. Seal bag and turn to coat evenly. Allow to marinate in refrigerator for at least one hour and up to 2 days.
• Arrange on a greased preheated grill over medium high heat. Grill, turning once, until golden and cooked all the way through, about 20 minutes. Transfer to cutting board. Let rest for 10 minutes before slicing. Serve immediately or serve cold.
• Oven Directions:.
• To prepare the turkey in the oven, arrange marinated turkey on a foil-lined rimmed baking sheet and roast in a 400 F (200 C) oven until turkey is cooked through and marinade is thick and bubbling, about 25 minutes.

Steps:

• Prep time incl. butterflying - about 1 hour Cook time +/- 90 minS til skin is brown N0T a "brine" recipe, but marinated overnight Prep night before: Chop garlic small (or mince large), if you use the pre-peeled, you'll need the whole pint container Mix mustard + oil so that they're both well incorporated into a loose paste Chop sage, thyme + parsley so you have a nicely sized pile -you can't have too much =it's ok to chop stems if they're not woody These next steps you will repeat on both sides - you might need help to flip it over Lay turkey out flat - skin side down, sprinkle liberally w/ kosher salt (I like the level of saltiness in kosher salt + it seems more organic but you can use table salt if you like) Brush mustard oil mix on EVERY SURFACE Sprinkle chopped garlic liberally Sprinkle herbs liberally - if you need to - you can sprinkle dried thyme + sage as well) Sprinkle whole thing w/ juice of a lemon, sprinkle w/ black pepper Flip over, to skin side up + REPEAT Roll the turkey up on itself, put it in a bag, seal + leave in frig over night Thanksgiving - Using kettle/Weber type grill - adjust for gas • Make sure you have enough coals to fill grill bottom w/a solid base, in a Weber, open the UNDERNEATH holes + fire up the coals til they're red hot ( gas grill heat to 350 + maintain) • Make sure no flames shoot up • Lay turkey flat on grill, SKIN SIDE UP (all parts intact) + cover the grill. YOU WILL NOT FLIP IT -Skin will be perfect • Open cover holes slightly - there will be smoke coming out the top for the entire cooking time. Not sure if you can open holes on a gas grill - but if you can, you should • Cook it until the skin is evenly browned +/- 90 mins