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Gourmet Mom
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Grilled Turkey Breast with Rosemary
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Here is an easy and delicious way to feed a crowd - perfect for a family reunion
or an end of summer Labor Day party.
While the thought of grilling a turkey may seem strange, it is actually quite simple. A few years back my sister-in-law, Mary King (yes, we do have the same name!), grilled a turkey for a family party. I was so astonished that I kept accompanying her to the grill whenever she checked on the turkey - which, by the way, was not that often. There was no turning; no basting - just peeking to make sure everything was going well. To jazz up the turkey for late summer/early fall serve peach, mango
and mint salsa on the side instead of the traditional brown gravy and cranberries. The leftover turkey carcass can be turned
into soup - I actually froze mine until I was in the soup-making mood. When I finally got around to it, the soup was excellent.
The first time I grilled a turkey I was nervous
that it wasn't going to work - and a house full of company only added to my tension. The results were outstanding and it as
so easy I felt compelled to share
it with you.
The turkey is grilled by using the indirect cooking
method of placing the briquettes on both sides of the grill indstead of directly under the turkey. The heat will rise and
reflect off the cover of the grill, back onto the turkey. Best of all, the turkey does not have to be turned or even basted
when cooked in this manner.
Any whole meat can be done this way, such as roasts,
chicken and even Cornish Game Hens. You don't have to stop there; root vegetables such as carrots, potatoes and onions can
be grilled this way. I have been making grilled chicken and vegetables this summer without heating up the kitchen or having
to clean up any roasting pans! I use a gas grill for our turkey but a charcoal grill will work fine.
Once the turkey is cooked, it should sit for at least
30 minutes or even an hour before carving to retain the juices. Also, you will need to use an instant read thermometer to
check to see when it is done. The pop up thermometer sometimes found in turkeys is not reliable when using a grill. Turkey
is cooked when the thermometer reads 170 to 175 degrees. To get an accurate reading, make sure that the thermometer does not
touch the bone.
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