Fresh basil and garlic season this turkey breast.
| 1 |
|
cup white wine or chicken broth |
| 2/3 |
|
cup vegetable oil |
| 1/2 |
|
cup chopped fresh basil leaves |
| 1/3 |
|
cup chopped green onions |
| 1 |
|
tablespoon finely chopped fresh garlic |
| 2 |
|
teaspoons sugar |
| 1 |
|
teaspoon salt |
| 1 |
|
teaspoon coarse ground pepper |
| 1 |
|
(4 to 5-pound) fresh or frozen turkey breast, thawed |
Combine all marinade ingredients in extra large plastic resealable food bag; add turkey breast. Tightly seal bag; turn bag several times to coat turkey well. Place bag into 13x9 inch pan. Refrigerate, turning bag occasionally, at least 3 hours.
Heat one side of gas grill on medium or charcoal grill until coals are ash white.
Place coals to one side in charcoal grill. Make aluminum foil drip pan; place opposite coals.
Remove turkey breast from marinade. Place marinade in 1-quart saucepan. Cook over medium-high heat until marinade comes to a boil; boil 1 minute.
Place turkey breast onto grill over drip pan. Cover; grill, turning and basting occasionally with marinade, until internal temperature reaches 180°F. and turkey is no longer pink (2 to 2 1/2 hours).
Discard remaining marinade.
*Substitute 4 teaspoons dried basil leaves.
