Whole Roasted Turkey Breast with Sage and Prosciutto
by:
Sear bone-in poultry pieces over direct medium heat, waiting patiently for them to release from the grate before trying to turn them. By keeping the lid closed as much as possible, you will prevent flareups, you will speed up the cooking time, and you will capture the smokiness that gives grilled food its unique appeal.
ingredients
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serves: 4
1 boneless turkey breast [with skin] (about 2 1/2 pounds)
6 slices [thin] prosciutto (about 3 ounces)
1 tablespoon extra virgin olive oil
RUB:
1 tablespoon minced fresh sage
2 teaspoons kosher salt
1 teaspoon minced garlic
1 teaspoon freshly grated lemon zest
1/4 teaspoon freshly ground black pepper
Servings Per Recipe: 4
Amount per Serving
Calories: 685
- Total Fat: 34.3 g
- Saturated Fat: 9.6 g
- Trans Fat: 0 g
- Cholesterol: 257.2 mg
- Sodium: 3019.7 mg
- Total Carbs: 5.4 g
- Dietary Fiber: 1.8 g
- Sugars: 0 g
- Protein: 83.4 g
preparation
1. To make the rub: In a small bowl, mix the rub ingredients.
2. Gently slide your fingertips under the skin of the turkey breast on one side so that it pulls away from the meat, but leave the skin attached to the meat on all other sides. Spread some of the rub under the skin and pull the skin back in place. Coat the rest of the breast with the remaining rub, pressing it into the meat.
3. On a work surface, arrange four to six 18-inch pieces of twine each 3 to 4 inches apart and perpendicular to the edge of the work surface. Lay 3 of the prosciutto slices vertically, side by side, over the twine. Place the turkey breast, skin side down, on the prosciutto and bring up the ends of the prosciutto around the turkey breast. Place the remaining 3 prosciutto slices over the turkey breast to enclose the rest of the exposed meat. Tie the roast securely with the pieces of twine. Rub the breast with the olive oil.
4. Sear the breast over Direct Medium heat until well marked on all sides, 15 minutes, turning 3 times. Move to Indirect Medium heat and grill until the internal temperature reaches 165°F, 45 to 60 minutes, turning 2 or 3 times. Remove from the grill and let rest for about 15 minutes before carving [the internal temperature will rise 5 to 10 degrees during this time]. Remove the twine and slice into 1/4-inch slices.
Cooks' note:
Anytime you have grilled a big piece of meat like a turkey breast, let it "rest" at room temperature for at least fifteen minutes. The heat of the grill pushes juices toward the center of the meat. The resting period allows juices to ease back into all areas of the meat.
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comments
Lizabeth
November 14, 2012
delicious!