Name: Grill-Roasted Boneless Turkey Breast with Olives and Sun-Dried Tomatoes
Total time: 3 h 20 min
Ingredients: 1 teaspoon minced fresh thyme; 1 medium garlic clove , minced; 1/2 teaspoon anchovy paste; 1/2 teaspoon hot red pepper flakes; 1/4 cup oil-packed sun-dried tomatoes , rinsed and finely chopped; 1/3 cup kalamata olives , rinsed, pitted, and finely chopped; 4 teaspoons kosher salt or 2 teaspoons table salt; 1 whole bone-in, skin-on turkey breast (5 to 7 pounds) (see note); 1/2 cup wood chips , soaked in water at least 30 minutes (optional); 1 teaspoon vegetable oil , plus extra for cooking grate; Ground black pepper

Grill-Roasted Boneless Turkey Breast with Olives and Sun-Dried Tomatoes

By America's Test Kitchen

Published on May 7, 2009

Time

2 hours, plus 1 hour brining and 20 minutes resting

Yield

Serves 6 to 8

Grill-Roasted Boneless Turkey Breast with Olives and Sun-Dried Tomatoes

Ingredients

1 teaspoon minced fresh thyme 1 medium garlic clove, minced½ teaspoon anchovy paste ½ teaspoon hot red pepper flakes ¼ cup oil-packed sun-dried tomatoes, rinsed and finely chopped⅓ cup kalamata olives, rinsed, pitted, and finely chopped4 teaspoons kosher salt or 2 teaspoons table salt1 whole bone-in, skin-on turkey breast (5 to 7 pounds) (see note)½ cup wood chips, soaked in water at least 30 minutes (optional)1 teaspoon vegetable oil, plus extra for cooking grateGround black pepper

Before You Begin

We prefer either a natural (unbrined) or kosher turkey breast for this recipe. Using a kosher turkey breast (rubbed with salt and rinsed during processing) or self-basting turkey breast (injected with salt and water) eliminates the need for salting in step 2. If the breast has a pop-up timer, remove it before cooking.

Instructions

Combine olives, tomatoes, garlic, anchovy paste, thyme, and hot pepper flakes in medium bowl. Set aside.

Following illustrations 1 and 2 below, remove skin from breast meat and then remove breasts from bone structure (discard bones or save for stock).

Sprinkle entire surface of each breast with 2 teaspoons kosher salt (or 1 teaspoon table salt). Place cut-side up on work surface. Lift tenderloin away from each breast, leaving it partially attached, and spread olive mixture evenly over cut side of each breast. Replace tenderloin. Following illustrations 3 through 5 below, assemble and tie turkey breasts. Place roast on wire rack set in rimmed baking sheet and refrigerate, uncovered, 1 hour.

Meanwhile, light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Build modified two-level fire by arranging all coals over half of grill, leaving other half empty. Sprinkle soaked wood chips (if using) over coals. Position cooking grate over coals, cover grill, and heat rack until hot, about 5 minutes; scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Grill is ready when side with coals is medium-hot (you can hold your hand 5 inches above grate for 3 to 4 seconds).

Rub surface of roast with 1 teaspoon oil and season with pepper. Place roast on grate over cooler side of grill. Cover grill and grill-roast until instant-read thermometer inserted into thickest part of roast registers 150 degrees, 40 to 60 minutes, turning roast 180 degrees halfway through cooking time.

Slide roast to hot side of grill and cook, uncovered, until roast is browned and skin is crisp on all sides, 2 to 2½ minutes per side (8 to 10 minutes total). Transfer roast to cutting board and let rest 20 minutes. Cut into ½-inch-thick slices, removing twine as you cut. Serve immediately.