Many thanks to Natalie Monson, RD from SuperHealthyKids.com for this fantastic recipe using Kid Kritics Approved Shelton's Turkey Breast!
"We were out working in the garden while it was cooking and it smelled like heaven! We could hear it sizzling inside the grill, locking all that herb flavor in. It turned out perfecto! Perfectly brown and crispy on the outside, juicy and tender on the inside.
Verdict on grilled turkey: We want to do it for Thanksgiving! Not only was it moist and delicious, but it will free up your oven so that you can cook other things. Turkey is a great meat for kids because it is so tender it is easy to chew. My girls loved eating it for dinner, and also on turkey sandwiches the next day! Thank you to Shelton’s, and Kid Kritics for making our grilling dreams come true." (Natalie Monson, RD from SuperHealthyKids.com)
Check out this recipe here: SuperHealthyKids.com!
Preheat Grill to 500 degrees with all of the burners on high
Small bowl, roasting pan with rack, grill, toothpicks
12, depending on ages
3/4 cup extra virgin olive oil
3 Tablespoons minced garlic
2 Tablespoons chopped fresh rosemary
1 Tablespoon chopped fresh basil
1 Tablespoon Italian seasoning
1 tsp ground black pepper or paprika
Sea salt to tasteMix herb rub ingredients in a small bowl.
12 pound Turkey Breast, Free Range (by Shelton's)Rinse and pat dry with paper towels. Spread a generous amount of the rub mixture under the breast skin and all over the top of the turkey. Secure the "rub o’goodness" in by poking toothpicks through the skin and into the sides of the turkey. You don’t want the turkey to be directly touching the grill or the pan you put it in. Try a roasting pan with a rack about 1-2 inches off the bottom of the pan. Grill should be preheated to 500 degrees F. Place the turkey in the grill. Turn off the middle burners and lower the heat on the other burners to medium. (grill thermometer at 300 degrees) Cook 11-13 minutes per pound. Natalie found that her turkey needed a little less time than that so just check it with a meat thermometer. You want the thickest part of the turkey to reach 165 degrees F.
If you don't have fresh basil on hand, Natalie recommends using pesto. Try a dash of cayenne rather than black pepper for a little spicy kick. Swap out herbs and seasonings for a totally different flavor.