ROASTED TURKEY BREAST

The Story

This bone-in turkey breast recipe has become one of our favorites. It has the distinct open-fire flavor and the tender juiciness of a slow-cooked oven-baked turkey, and requires half the normal cooking time.

Just like Thanksgiving, the leftovers are fantastic. Try turkey sandwiches with bacon, turkey on a salad, or open-faced turkey sandwiches.

Servings: 6

Ingredients:

5-6 lb. Fresh Bone-In Turkey Breast
6-8 Strips Thick-Cut Bacon
6 Fresh Sage Leaves
3 Cloves Garlic, Sliced Thin
Salt & Pepper

Accompaniment & Sides:

Oven-baked sweet potatoes & Quad roasted Brussels sprouts. Use the leftover turkey for sandwiches or sliced on a salad.

Quad Setup:

Full chimney of coal, hot fire, Quad with the grill in place. Cover with dome.

Directions:

About 1.5 hours before you’re ready to begin cooking, pat the breast dry.
Season the outside and the cavity with salt & pepper.
Slide sage leaves & garlic under the skin of the breast.
Let the turkey sit out for 1-1.5 hours before grilling.
Place the turkey on the hot grill, breast-side down, for 3-5 minutes to crisp the skin.
Turn the breast over, so that the bone-side is down on the grill, then lay the bacon across the turkey.
Place the dome, vent opened, on the Quad.
After 30 minutes, begin checking the temperature for doneness (it should be done in 45-55 minutes).
As an alternative to bacon, try pancetta. Get creative!