Time 1h45m Yield 8 servings. Number Of Ingredients 8 Steps:
Combine the cheese, basil, lemon slices and garlic. With fingers, carefully loosen skin from the turkey breast; place mixture under the skin. Secure skin to underside of breast with toothpicks. Rub skin with oil and sprinkle with salt and pepper., Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan. Grill, covered, over indirect medium heat until a thermometer reads 170°, 1-1/2 to 2 hours . Remove toothpicks. Cover and let stand for 10 minutes before slicing.
Yield 6 Number Of Ingredients 12 Steps:
Combine mayonnaise, garlic powder and 1/4 teaspoon black pepper in small bowl; set aside. Cut focaccia into 6 pieces. Cut each piece in half horizontally; set aside. Combine turkey, oil, garlic, basil, salt and remaining 1/4 teaspoon black pepper in large resealable plastic food storage bag. Seal bag; knead to combine. Add bell pepper and zucchini; knead to coat. Grill or broil turkey, bell pepper, and zucchini 4 inches from heat source 6 to 8 minutes on each side or until turkey is no longer pink in center. (Bell pepper and zucchini may take less time.) Top bottom half of each focaccia piece with mayonnaise mixture, tomatoes, bell pepper, zucchini and turkey. Top with focaccia tops.
Time 20m Yield 4 servings Number Of Ingredients 12 Steps:
Cover the steaks with plastic wrap and pound them lightly with a meat pounder. Sprinkle both sides with salt and pepper and dredge them in flour. Shake off the excess. Heat the oil in a heavy nonstick skillet large enough to hold the slices in one layer. When it is hot, add the meat, brown lightly on both sides and cook for about 5 minutes. Transfer to a serving platter, cover with foil and keep warm. Add the shallots to the skillet and cook briefly, stirring. Do not brown. Add the vinegar and cook, stirring. Add the tomatoes, corn, chicken broth and any liquid that may have accumulated around the meat. Bring to a boil, stir and cook for about 2 minutes. Add the cream and mustard and stir to blend. Add salt and pepper and cook for about 30 seconds. Add the basil and pour the sauce over the meat. Serve immediately.
Time 2h30m Yield 7 serving(s) Number Of Ingredients 7 Steps:
Prepare your grill with chimney allowing about 30 minutes. Cut off lemon rind, remove outside white, discard or use for different purpose. Mince lemon pulp, discard seeds. Combine lemon, cheese, basil, and garlic. With fingers, carefully loosen skin from the turkey breast; place mixture under the skin. Rub oil on turkey skin and sprinkle liberally with lemon pepper. Don’t forget meat thermometer into thickest part of turkey breast. Wrap wing tips and drumstick ends with foil so they don’t char. Remove chimney, then dh uses 60 briquettes and divide them up with drip foil pan in center so heat will be around drip pan. Dh says it is a big mistake not having enough briquettes. Add water to drip pan, put on your grate. Place turkey directly onto grate, open cavity down. Grill, covered, vents open. Keep an eye on it, tent turkey if getting too dark. When turkey hits 165, measure into thigh joint where it meets body; it should be 170 degrees. For 7 pounds, we had on for 2 hours and 5 minutes BUT it depends upon the heat and size of turkey half, so use your meat thermometer. For our second turkey half we had a 6 pounder on 1 hour and 35 minutes. For 4 to 5 pounds, I am GUESSING 1 hour and 15 to 30 minutes? Use your meat thermometer to cook it to your preference. When done to correct temperature, remove to platter, cover with foil, and let rest for 20 minutes. That’s your window to getting everything else done before you sit down to feast. Enjoy!
