Grilled Turkey Breast
After brining the turkey overnight, I used the same approach as Garlic & Rosemary Grilled Chicken recipe for grilling the turkey breast. The BIG difference is that the cook time is MUCH longer. I grilled the turkey breast for about 1 1/2 hours over medium-high heat (300-350 degrees F).
Once the internal temperature reached 165 degrees F, then you can turn the meat onto the skin side for a few minutes to achieve nice grill marks.
Remove the turkey from the grill and cover with aluminum foil. Once the meat has cooled, slice it and cover with a lemon-olive oil vinaigrette (equal parts each + salt + pepper) and reserve some dressing for reheating.
If you are preparing this ahead of time for dinner, then cover it with foil and store it in the refrigerator. Before reheating, bring it to room temperature and pour lemon-olive vinaigrette on top.
Reheat uncovered at 300 degrees F for about 20-30 minutes (test internal temp by placing thermometer between turkey slices – must reach 165 again).
