Ingredients
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5 lb turkey breast with skin, on the bone, thawed
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1/4 cup fig and balsamic dressing
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5 sprigs fresh rosemary, still on stem
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5 sprigs fresh tarragon, still on stem
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5 sprigs fresh parsley, still on stem
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1 lemon, sliced into 8 wedges
Steps
1
Remove turkey breast from packaging and pat dry. Use your fingers to separate the skin from the breast meat, and pour the dressing over the breast, making sure to get dressing in-between the meat and skin. Stuff the cavity on top the breast with the herbs and lemon. Marinate in the fridge for one hour or longer if possible.
2
Preheat grill by turning one half of grill onto the lowest heat setting, and the other half onto medium high heat. Remove the turkey from the refrigerator while grill is preheating to come to room temperature.
3
Set the turkey on the cooler side of the grill. Cover the skin on the breast with a small piece of tinfoil. Use tinfoil to keep the breast from falling over if need by wedging it on either side. Close the lid and let cook approximately 1 to 1 ½ hours. Remove the foil and cook for additional 30 minutes to 1 hour or until the timer pops (or internal temperature reaches 165°F in thickest part of the breast).
4
Remove from the grill and let rest at room temperature for 10 minutes before slicing.
Comments
Serving Suggestion: Serve with your favorite grilled vegetables and brown rice or another whole grain.