Grilled Turkey Breast with a Roasted Vegetable Side
Laura’s Blog Entry
Don’t run away vegetarians… look… see… vegetables!
I’ll put the turkey at the end so you don’t have to deal with it.
Hi folks! For some reason I have been cooking up a storm this week. Monday I made a batch of granola, Tuesday I baked Strawberry Shortcake Cookies (yummy, but you need to eat them right away, they don’t keep well) and today I made the most amazing grilled turkey. I am trying to get turkey in once a week instead of another meat. It’s supposed to lower your glycemic index. We shall see.
But first, the delicious roasted vegetables. Here’s what I used, but anything you like to roast will work:
1 large sweet potato, peeled and cut into large chunks
baby carrots or a couple of carrots, cut in chunks
1/4 of a very large onion, cut into large chunks
2 celery stalks, chopped in large pieces
splash of olive oil
sprinkle of ground coriander, black pepper, salt and crushed dried rosemary (If you are making the turkey as well, use 1/2 teaspoon of the spice mixture in the recipe below)
Preheat oven to 400 degrees. Place vegetables in a shallow baking dish and toss with oil and spices. Cover with foil and bake 45 minutes.
Note: Take off foil after the first 15 minutes. Stir them around. Continue baking uncovered and stir every 15 minutes until tender.
OK veggies – you can avert your eyes now… here comes the turkey. I based this on a recipe Neil found on epicurious.com. I altered some of the ingredients and cooking method. It was fantastic – with enough leftovers for turkey enchiladas next week. (I could have also then used the frame to make stock if I didn’t already have a bunch in the freezer. That would have been too thrifty for words!)
Grilled Turkey Breast
5-6 lb bone-in turkey breast
1 Tablespoon ground coriander
1 teaspoon ground black pepper
1 teaspoon kosher salt
1 teaspoon dried rosemary
Optional: fresh sage bundle
Preheat grill on medium heat for 10 minutes. Ours has a cast iron grate that really hold in the heat. If yours doesn’t you may want to preheat on high.
Place coriander, pepper and rosemary in a dry pan and heat a few minutes to toast it lightly. Grind spices together in a small food mill. I just used my mortar and pestle. Set aside about 1/2 a teaspoon of the spices for the vegetables.
Rub turkey with a bit of olive oil. Sprinkle with spices mixture and rub all over. I also tied up a bunch of sage leaves and stuffed it inside. Turn grill to low and roast the turkey using indirect heat. It registered done after about an hour or so, but I continued to cook it slowly for a total of 1 3/4 hours because we like it slow roasted like a thanksgiving turkey. Since it was on low (grill was around 300 degrees) it did not dry out. Use your own judgment with your grill. I turned it a few times for even cooking.
When done, remove turkey to a plate, cover with foil and let sit 10 minutes before carving.