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.
Southern Living NOVEMBER 2011
1. Let turkey breast stand at room temperature 30 minutes; rinse with cold water, and pat turkey dry.
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.
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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