I’ve been wanting a fairly simple recipe for boneless, skinless turkey breasts so I can slice them for lunch meat. I wandered through my cookbooks and the interwebs and came up with a hybrid.
My local grocery store had a sale on bone-in turkey breasts for President’s Day, so I bought one, removed the bones (which I used to make stock) and was just left with the breasts to play with. You can add additional herbs – rosemary would be a nice touch but I wanted to keep things plain. I also didn’t want to brine so I used a dry rub of salt.
The turkey came out moist and delicious. The smoke added a subtle flavor and the turkey sandwiches were excellent. Of course, the added avocado helped there!
Thanks to Michelle and Stacey for being my taste testers.
Butter Grilled Turkey Breasts
5-7 lb turkey breasts
1 tablespoon kosher salt
1 stick butter, softened
1 deep grill pan
Remove bones and skin. Sprinkle with salt and cover in plastic wrap and store in the refrigerator for 12-48 hours. Reserve bones to make stock.
Prepare grill for indirect cooking. Soak hickory or other wood chips for smoke flavor. Remove turkey from the fridge and discard wrapping. Slather with softened butter and set in the grill pan. Place any remaining butter on top of the breasts.
Put the grill pan on the grill on the side away from the coals with the thickest part of the turkey breasts closest to the fire. Cover the grill with the vent over the meat so the smoke swirls around the turkey before escaping.
Cook for 1 1/2 to 2 hours, basting occasionally with the butter and meat juices. Turkey is done when it reaches 165 degrees F. There is very little carryover as there are no bones, so you want it to hit that temp before removing. You can place it on the grill grates over the coals for a final touch if you want grill marks on it but that isn’t essential.
Let rest for at least 10 minutes before slicing.