The traditional way to cook turkey breast is by roasting it in the oven. Grilling offers a departure from what you find on the table during the holidays. Turkey breast is available with the bones intact or without bones. The grilling process will be slightly different, depending on which option you choose when purchasing the bird. Both varieties provide tender meat inside with a crispy outer layer. Grilling turkey breast can give you an opportunity to make something other than burgers on your propane grill.
Preheat the grill to medium high. Spray the rack with vegetable oil to prevent sticking.
Lay the turkey breasts on a cutting board and pound them with a meat tenderizer. A meat tenderizer is a hammer-type tool used to pound out the meat to flatten it.
Brush the surface of the breast with olive oil and add seasoning. For example, sprinkle salt and pepper over the turkey.
Grill the turkey breast for six minutes. When juices drip out of the center of the cut, flip the turkey over and grill the opposite side for six minutes.
Preheat both sides of the grill and spray the racks with vegetable oil. Turn one side off after 15 minutes.
Brush olive oil on both sides of the breast and then season the meat as desired. For example, add salt, pepper and garlic powder to the turkey.
Set the turkey breast, skin side down, on the cool side of the grill and close the cover.
Flip the turkey over after 15 minutes. Baste the turkey with a mixture of 1 tsp. of olive oil and 1/4 cup of white vinegar. Close the grill cover and cook the meat for an additional 45 minutes.
Stick a meat thermometer into the breast. When the internal temperature reaches 160 degrees, take the turkey off the grill and allow it to cool.
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