Ingredients
-
18 large pitted Green olivescoarsely chopped
-
1/4 cup of Extra-virgin olive oil
-
2 Garlic clovesminced
-
Kosher salt
-
Ground black pepper
-
1 boneless Turkey breastpreferably with skin on
-
Finely grated lemon zest
-
Lemon juice
-
1/4 teaspoon dried Thyme
-
for the grill grate Oil
Directions
This dish offers a really unforgettable taste. The way turkey breasts are made allows the turkey to keep its moist. The ingredients are few but efficient in flavor. This dish takes no more than 1 hour and 30 minutes. The recipe is simple to follow.
Featured image:
Smoked Turkey Breast
by hwicker @ flickr
Steps
|
1
Done
|
Heat your grill, and start with blending olives, 1 tablespoon of olive oil, garlic, pepper, and salt in a bowl. |
|
2
Done
|
Using a thin-bladed knife, cut into the turkey breast in a twisting motion to make a hole. And then stuff the hole with some of the green olive tapenade. |
|
3
Done
|
Keep repeating so that the turkey gets uniformly punctured and stuffed with tapenade, and make about 12 holes in all. |
|
4
Done
|
Blend lemon juice, 1 tablespoon of olive oil, pepper, and salt. Apply this mixture to the turkey. |
|
5
Done
|
Mix the remaining 2 tablespoons olive oil, thyme, lemon zest, salt, and pepper in a bowl; put it aside. |
|
6
Done
|
Coat the grill grate with oil after you brush it. |
|
7
Done
|
Place the turkey on the grill away from heat, cover, and cook to 165°F for about 1 hour. |
|
8
Done
|
During the last 30 minutes of cooking, baste twice with olive oil–lemon zest mixture. If the grill has a temperature gauge, keep it around 350°F. |
|
9
Done
|
Using tongs and a spatula, move to a large serving platter. |
|
10
Done
|
Give it a rest for 8 to 10 minutes, and then you can carve and serve it. |
