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Ingredientes
- 1 x turkey breast thawed if frzn Extra virgin olive oil as needed Herbed Mayonnaise (see recipe)
- 5 Tbsp. sea salt (or possibly kosher salt)
- 2 Tbsp. freshly-grnd black pepper
- 3 Tbsp. thyme
- 3 Tbsp. crumbled rosemary leaves
- 3 Tbsp. granulated garlic
Direcciones
- Combine dry rub ingredients; mix well. Rub the thawed turkey breast inside and out with extra virgin olive oil and coat with the dry rub mix.
- With a two-burner grill: Use only one side and place the turkey over a drip pan. If you want to add in wood chips, presoak them for at least an hour, and place them in a small metal container (I use an old 6-inch saute/fry pan) over the active burner.
- Preheat on medium, put the turkey in and check every 10 min during the first half hour of cooking to see if the skin is getting burned. If you see some signs of this, lower the heat level or possibly place some heavy-duty foil under the bird and/or possibly over the area which is affected. The bird is finished when a meat thermometer inserted in the deepest part of the breast reads 160 degrees.
- Three Burner Grill: Follow the same procedure as the two-burner, but place the bird and the drip pan in the middle.
- Serve with Herbed Mayonnaise.
- Comments: A meat thermometer is a great inexpensive investment which will give you safe and consistent results every time.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 264g | |
| Calories 345 | |
| Calories from Fat 102 | 30% |
| Total Fat 11.52g | 14% |
| Saturated Fat 3.5g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 34976mg | 1457% |
| Potassium 806mg | 23% |
| Total Carbs 29.84g | 8% |
| Dietary Fiber 9.7g | 32% |
| Sugars 6.26g | 4% |
| Protein 34.22g | 55% |
