Cut grilled turkey breast on a wood cutting board.

Grilled Split Turkey Breast

Name: Grilled Split Turkey Breast Recipe
Prep time: 10 h
Cook time: 1 h
Yield: 4 Servings
Cuisine: Poultry
Ingredients: 1 Split Bone-in Turkey Breast Half (about 3 lbs); 1/2 cup (1 stick) Unsalted Butter, melted; 1/2 cup Olive Oil; 1/4 cup Cider Vinegar; 1/4 cup Shallots, finely minced; 2 tbsp Garlic, minced; 1 tbsp Worcestershire Sauce; 1 tbsp Brown Sugar; 1 tbsp Fresh Thyme Leaves, chopped; 1 tsp Kosher Salt; 1/2 tsp Freshly Ground Pepper; Sprigs of Fresh Herbs to Serve (optional); Additional Items:; Large Container (to hold turkey); Instant-read Thermometer

Courtesy of National Turkey Federation

Makes: 4 servings
Prep Time: 30 - 120 minutes
Cook Time: 50 - 60 minutes

Ingredients:

Split Bone-in Turkey Breast Half
Unsalted Butter, melted
Olive Oil
Cider Vinegar
Shallots, finely minced
Garlic, minced
Worcestershire Sauce
Brown Sugar
Fresh Thyme Leaves, chopped
Kosher Salt
Freshly Ground Pepper
Sprigs of Fresh Herbs to Serve (optional)

Additional Items:

• Large Container (to hold turkey)
• Instant-read Thermometer

Directions:

Make the marinade:
1. In a container with a lid large enough to hold the turkey breast, combine the butter, olive oil, vinegar, shallots, garlic, Worcestershire sauce, brown sugar, thyme, salt and pepper.
2. Place the defrosted turkey in the container and turn it so that it is well coated with the mixture.
3. Cover and marinate in the fridge for 6 to 36 hours, turning it occasionally as you are able.
Preheat the grill to half of the grill to medium, and leave half at medium low, which will be the indirect heat zone.
Carefully oil the grill grates.
Place the turkey breast over the medium heat zone, and grill for about 5 minutes on each side (you may only be able to get the breast to lay flat on two or three sides, which is fine).
After about 15 minutes, transfer the breast to the indirect heat zone of the grill.
Cover and allow to cook for anywhere from 45 minutes to 1 hour 15 minutes, depending on how large your grill is, and therefore how intense the indirect heat is.
Check after 45 minutes with an internal thermometer, and pull the turkey from the grill when the internal temperature in the thickest part reaches 165°F.
Transfer the turkey to a cutting board and let sit for 15 minutes before slicing and serving.
Arrange the sliced turkey on a platter and tuck a variety of fresh herb sprigs amidst the sliced meat for a pretty presentation.