Photo: Iain Bagwell; Styling: Lydia Degaris Pursell
Hands-on Time
40 Mins
Total Time
3 Hours 40 Mins
Yield
Makes 6 servings

To prevent a top-heavy turkey breast from tilting onto its side, use kitchen shears to trim the bony lower portion of the rib cage--just enough to level the underside of the breast so it rests securely in the pan or on the grill.

How to Make It

Step 1

Let turkey breast stand at room temperature 30 minutes; rinse with cold water, and pat turkey dry.

Step 2

Stir together parsley, next 4 ingredients, and 1 tsp. salt. Loosen and lift skin from turkey without totally detaching skin, and rub parsley mixture under skin. Replace skin. Sprinkle cavity with 1/2 tsp. salt; rub into cavity. Sprinkle remaining 1/2 tsp. salt on skin; rub into skin.

Step 3

Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Place turkey over lit side, and grill, without grill lid, 4 minutes on each side or until golden brown. Transfer turkey to unlit side, and grill, covered with grill lid, 2 to 2 1/2 hours or until a meat thermometer inserted into thickest portion registers 165°. Remove from heat, and let stand 30 minutes before slicing.

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