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.
—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.