This grill-roasted turkey breast may be simple, but it's full of flavor. The secret is to keep the temperature low enough to allow the inside to get cooked before the surface dries out.
- 2 to 3 pounds boneless turkey breast (string-trussed)
- 2 tablespoons/30 ml butter (cold)
- Salt and pepper to taste
Gather the ingredients and preheat the grill.
Cut butter into 8 quarter-inch wide slivers measuring an inch long. Push any extra butter into the folds created when the breast is wrapped. Salt and pepper all over.
Make 8 half-inch slits in the top skin of the turkey breasts and slip butter into slits.
Cook for 5 minutes at high heat, then adjust grill to medium heat. Grill until the internal temperature reaches 175 F/80 C, about 25 minutes.
Remove and let cool 20 minutes before carving. If you need drippings for gravy, set a drip pan on bars or bricks under the rack, and remove it after the first 30 minutes or else it will burn off.
Serve and enjoy!