Turkey Breast
Yield
1 servingPrep
10 minCook
1 hrsReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
turkey breast
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
canola oil
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
cayenne pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
turkey breast
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
canola oil
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
cayenne pepper
|
*
|
Directions
Slather the skin with the canola oil. It will help with the browning.
Most of the oil will dissipate during cooking. Sprinkle the breast with salt, Black pepper, and Cayenne pepper.
Place the Roast on the grill with a moderate charcoal fire and cover.
It will take about 1 hour to cook a 2 to 3 lb breast.
As always check it after the hour and adjust.
For those who are not fat intimidated, use butter instead of oil and add a little hickory wood for smoke.
The skin will have a distinctive bacon flavor.
