Grilled Turkey Breast with Bacon
Serve hot with gravy or salsa. Leftover turkey breast can be transformed the next day into turkey salad, turkey sandwiches, or turkey à la king!
Serves: 10Hands-on: 15 minutesTotal: 2 hours 40 minutesDifficulty: Easy
- 1 turkey breast, about 6 lbs.
- ½ tsp. ground cloves
- 1 tsp. dried thyme leaves, crumbled
- 1 tsp. dried rosemary leaves, crumbled
- ½ tsp. salt
- Freshly ground black pepper to taste
- ¾ stick unsalted butter, at room temperature
- 6–8 slices bacon
- Rinse the turkey breast and pat dry with towels. Split the breast lengthwise but leave sides connected.
- In a small bowl, mix together the cloves, thyme, rosemary, salt, and pepper. Using a fork, mash the herbs and spices with softened butter.
- Place turkey in small aluminum roasting pan. Rub ¾ of the mixture under the skin of the turkey and rub the rest into both sides of the bird. Drape the turkey with strips of bacon and secure them with skewers.
- Heat the grill to medium heat. Roast the turkey for about 20 minutes per pound at 350°F, if you have a gas grill, or medium-hot coals, lid closed. Don’t try to save the bacon; it will get too brown to eat. It will keep the bird moist, though. Let turkey rest before slicing.