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Turkey Breast on the Grill

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This is really Studs recipe, but I hijacked it for you all

The leftover Turkey makes marvelous sandwiches.

female chef

Turkey Breast on the Grill

  • 1 leek – chopped
  • 1 large onion – chopped
  • 10 baby carrots – chopped
  • 3 tomatoes – chopped
  • Turkey Breast
  • Bacon strips to cover breast
  • Chicken stock
  • Disposable pan
  • Cooking rack
  • Cookie sheet – for stability and to prevent pan from burning

Thaw turkey breast in refrigerator for at least one day. Dispose of packet inserted in breast. If not completely thawed, set in a large pot of cold water to complete. Rinse well.

This method is for a gas grill. Preheat grill, both burners, on medium for 15 minutes. Total cooking time is 2 to 3 hours.

Set disposable pan on cookies sheet. Insert cooking rack. Add chopped vegetables. Pat turkey skin dry then place on rack breast up. Lay bacon slices over breast to cover well. Pour in enough chicken broth to cover the pan bottom at least 1 inch. Cover the turkey and pan edges with aluminum foil, crimping the sides well.

Place pan in the middle of the grill. Close lid.

Check the liquid level every hour of roasting. Add water as needed.

Remove foil after 1 ½ hours to allow turkey to brown a bit.

Remove from heat when done. Allow to rest 15 minutes before carving.

Baked Potatoes on the Grill

  • 1 russet potato per person
  • Olive oil
  • Aluminum foil
  • Butter
  • Sour cream
  • Chives
  • Pepper

Wash and dry the potatoes. Rub a little olive oil over each potato to moisten the skin. Rip off aluminum foil square large enough to wrap each potato separately.

Place potatoes on upper shelf of grill or, if you have enough space, alongside the turkey pan. Grill for 45 minutes to 1 hour. Test for doneness by poking a potato with a toothpick. It should insert easily.

To serve, remove foil, slit potatoes open, press the sides together to allow potato to mound.  Top with the butter, sour cream, chives, and pepper.

Sautéed Broccoli

  • 1 fresh broccoli
  • 3 tbsp. olive oil
  • 2 tbsp. butter
  • 1 glove garlic pressed
  • ¼ cup parmesan cheese

Cut broccoli segments from the stem. Discard stem.

Preheat a frying pan over medium heat. Pour in olive oil, then add butter. When the foam subsides, add the broccoli pieces, turning them to coat well with the oil and butter. You may need a little more oil. Be careful not to add too much.

Add the pressed garlic over the top of the broccoli. Sauté until just tender, about 6 minutes.

Sprinkle with parmesan cheese and serve.

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