Grilled Boneless Turkey Breast with Herbed Balsamic Marinade
Serves 4 to 6
This grilled turkey breast recipe is easy, healthy and delicious. And, other than the time needed to marinate the turkey, it is very quick. Dried herbs can be used in place of the fresh, using half the amount.
- One boneless turkey breast, about 2-1/4 pounds, with or without skin
- 2 tablespoons finely chopped fresh garlic
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh marjoram
- 2 teaspoons Dijon mustard
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 3 tablespoons olive oil
- Pepper to taste
- Salt to taste
If the turkey is very uneven in thickness, fold the narrow ends under and tie with butcher's twine to allow it to cook more evenly. Place in a shallow baking dish or a sealable plastic bag. In a small bowl, mix together everything else except the salt. Add the mixture to the turkey and move it around to cover all sides. Cover the dish or seal the bag and refrigerate for at least 4 hours or overnight.
Heat grill on medium-low heat. Remove turkey from dish, brush off excess marinade and discard. Season all over with salt. Grill turkey, covered, starting with the skin-side down, until an instant-read thermometer inserted in the center registers 160° to 165° F., about 30-40 minutes, depending on thickness, turning every 10 minutes or so. Remove from grill and let rest, covered loosely with foil, for 10 to 15 minutes before slicing and serving.
Notes: If you do not have four hours to allow the turkey to marinate, even thirty minutes will add flavor.