Turkey Breast + Citrus Butter on a Cedar Grilling Plank

From now on we're grilling turkey breasts instead of whole turkeys for the holidays that mandate them. Sure, a turkey breast comes in kind of a weird-looking meat bag, but besides that there are nothing but upsides. It's a much more manageable-sized amount of meat, it tastes delicious and smokey, and the compound butter is to die for.

Ingredients:

• 1 Extra Large 7x15" Cedar Grilling Plank
• 1 6-7 pound turkey breast, thawed
• 1 stick butter, softened
• 2 oranges, zested (we used 1 navel orange and one blood orange)
• Salt

Directions:

1. Soak your cedar grilling plank in hot tap water for at least 15 minutes.
2. Rinse turkey breast.
3. Make a citrusy compound butter by blending the orange zest with softened butter.
4. Rub the turkey breast on all sides and under the skin with the citrus butter.
5. Liberally salt the turkey breast on all sides.
6. Preheat the grill to 375ºF.
7. Thinly slice the zested oranges and add them to grilling plank (check out the photo), then put the turkey breast on top of them.
8. Add the turkey breast to the grill and grill for 45-50 minutes. Have a spray bottle of water handy for flare-ups. (With a recipe with a relatively long grill time it’s normal to see some flames.)
9. Using a meat thermometer check the internal temperature. Remove the turkey breast from the grill when the internal temperature reaches 165ºF. Our turkey had a built-in thermometer that would pop-up when the internal temp reaches 180ºF, but we didn’t let our bird get that hot.
10. Cover turkey breast with aluminum foil and let rest for 15 minutes before serving. Enjoy!

 

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