Boneless Turkey Breast - Ideas

Here is the one I did for the Take On Turkey contest.



Grilled Thai Turkey Breast
Source: www.nibblemethis.com

This colorful meal wraps the fresh flavors of summer around a succulent grilled turkey breast.

Ingredients
1 ea Honeysuckle White split turkey breast, bones removed
Or
1 ea Honeysuckle White boneless, skinless turkey breast
½ cup coconut milk (sold in cans on the baking aisle of most grocery stores)
¼ cup lime juice
2 Tablespoons soy sauce
1 Tablespoon fish sauce (sold in bottles in the Asian section of most grocery stores)
5-6 leaves fresh basil, chopped (could substitute 1 ½ to 2 tsp of dried basil)
1 clove garlic, minced
1 whole cayenne pepper, fresh, seeds removed, finely diced
3 Tablespoons vegetable oil
1 Tablespoon sesame oil

Garnish – chopped cilantro and crushed unsalted peanuts

Instructions
Mix all ingredients except the turkey breast in a blender for about 15 seconds. Pour the marinade over the turkey breast in a gallon sized zip top bag. Seal and allow to marinate refrigerated for 8 hours or more.

Preheat your grill to 350f degrees. Remove the turkey from the marinade and grill skin side down over direct heat just long enough to get grill marks. Keep the grill lid closed to avoid flare ups. This takes about 5 to 8 minutes. If using skinless breast, it will take less time.

Flip the breast and switch to indirect heat, still at 350f. Cook until the breast hits an internal temperature of 155-160f degrees. This takes about 25 to 30 minutes, but go according to internal temperature. Remove and let rest for 10 minutes, loosely covered with foil. This will allow the carry over heat to finish cooking and redistributes the juices.

Slice thinly and serve. Serving on a bed of noodles, like Thai Me Up Stir Fried noodles, makes a colorful presentation that will “wow” your family and friends.

NOTES
Heat: Thai dishes are generally a bit spicy but this one is tamed a bit by removing the seeds from the pepper. If you like hotter, then used the seeds too. If you don’t want any heat, substitute a red bell pepper finely diced. If you don’t have a fresh cayenne pepper, you can substitute 1 tbsp of dried red pepper flakes or 1 tsp of ground cayenne pepper.

Advance Prep: This is a great recipe for doing all of the preparation the night before. When you come home from work the next day, it’s ready to go on the grill and you have an exciting dinner ready in 45 minutes.

Indirect Heat: In a charcoal grill, this is done by having coals on one side and a “void” on the other side with no coals. In a gas grill, this can be done by putting the breast over a burner that is turned off while the other ones are still on.

How did you do in the contest? That looks like a sure winner to me. Beautiful presentation, that 's one I'm putting on my ever growing to-do list. Thanks for including the recipe!!

I'm new here (first post), but I've been grilling turkey breasts for years on a Weber, and now Egging them for the last couple weeks.

My favorite so far:

1) marinade the turkey breast (boneless and about 2 pounds). I make my marinade with soy sauce, rice wine vinegar, balsamic vinegar, worcestershire sauce, mustard, sea salt or kosher salt, pepper, bay leaves and bourbon. I eye ball it so play with it to get it how you like, but I use the soy sauce as the base.

2) Then I smoke indirectly at about 250 with applewood (only a small handful of chips since turkey is a delicate flavored meat) until the internal temperature reaches 160-165. I think last time it took around 3 hours to do 4 2-lb breasts at the same time.

3) Then I let the breast rest while I brought the temperature up to around 425.

4) Finally, cook directly about 7 minutes on each side to crisp up the outside.