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. |
