Grilled Herb Turkey Breast

Grilled Herb Turkey Breast

Grilled turkey breast seasoned with fresh basil and garlic.

20 min.prep time 2:20total time
12 servings
4 Ratings

Ingredients

Marinade

1 cup white wine or chicken broth
2/3 cup Land O Lakes® Butter, melted
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

Turkey

1 (4- to 5-pound) fresh or frozen turkey breast, thawed

Directions

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, 2-2 1/2 hours or until internal temperature reaches 165°F and turkey is no longer pink. Discard remaining marinade.




*Substitute 4 teaspoons dried basil leaves.

Nutrition Facts (1 serving)

Calories: 290

Fat: 15g

Cholesterol: 90mg

Sodium: 170mg

Carbohydrates: 1g

Dietary Fiber: 0g

Protein: 34g

Recipe #9697©1997Land O'Lakes, Inc.

Recipe Comments & Reviews

I'm a not an experienced griller so it would have been helpful to have some advice about the grill vents. That being said, the meat was delicious and moist even with my guesswork.
Linda
Wonderful! Moist! Delicious!
I used the marinade and then cooked my turkey breast in the oven in a bag for three hours. It was fantastic!
I used the indirect method for a 4.75 lb. breast on my gas grill with apple wood chips. I cooked it at 325 for 3 1/2 hours approx. until the internal temperature reached 180. The flavor and moisture of the meat was outstanding.

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