Ro­mano Basil Turkey Breast

Guests will be im­pressed when you slice this golden, grilled turkey breast, dressed up with a fla­vor­ful layer of basil and cheese un­der the skin.

Simple & Delicious - - ON THE MENU -

—Dar­lene Markham, Rochester, NY Prep: 15 min. • Grill: 11/2 hours + stand­ing Makes: 8 serv­ings

1 cup Ro­mano cheese, shred­ded 1/2 cup fresh basil leaves, chopped 4 le­mon slices 4 gar­lic cloves, minced 1 bone-in turkey breast (4 to 5 lbs.) 2 Tbsp. olive oil 1/2 tsp. salt 1/₄ tsp. pep­per

1. Com­bine the cheese, basil, le­mon slices and gar­lic. With fin­gers, care­fully loosen skin from the turkey breast; place mix­ture un­der the skin. Se­cure skin to un­der­side of breast with tooth­picks. Rub skin with oil and sprin­kle with salt and pep­per.

2. Pre­pare grill for in­di­rect heat, us­ing a drip pan. Place turkey over drip pan. Grill, cov­ered, over in­di­rect medium heat for 1¹ ₂-2 hours or un­til a ther­mome­ter reads 170°. Re­move tooth­picks. Cover and let stand 10 min­utes be­fore slic­ing.

6 OZ. COOKED TURKEY 402 cal., 20g fat (7g sat. fat), 136mg chol., 493mg sod., 1g carb. (0 sug­ars, 0 fiber), 53g pro.

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