Summer Grilling Time - Grilled Turkey Breast with Herb Butter

It is the time of year when you feel like getting outside and firing up the grill. This recipe for grilled turkey breast with herb butter is something a little different than your normal steaks or burgers. It is easy to do, really tasty and pretty healthy. The original recipe, when I saw it, called for a whole turkey with instructions on how to debone it and lay it out flat on the grill. The two of us don't need a whole turkey and you can buy a turkey breast already boned at most meat markets, so that is the way I elected to go. For a small group buy 1/2 a breast and halve the ingredients for the herb butter. For a larger group buy the whole breast and make a whole recipe of the herb butter sauce. Here is the recipe:

Ingredients:   

1 Skin-on boned turkey breast
Extra virgin olive oil
Kosher salt
Coarse ground black pepper  

1 Cup(2 sticks)butter
1/2 Cup chopped Italian parsley
1/2 Cup chopped green onion tops
2 TBSP chopped fresh sage leaves
2 TBSP chopped fresh thyme
2 TBSP chopped fresh basil
1 TBSP lemon juice
1 TBSP Dijon mustard
1 tsps garlic salt
1 tsps celery salt
1 tsps black pepper
1/4 tsps tabasco(optional)

Preparation:

Heat grill to 450-500 degrees. Melt the butter in a medium saucepan over low heat on the stove. Stir in all of the chopped herbs,lemon juice, mustard, garlic and celery salts, pepper and the tobasco. Mix well and keep warm until needed. Rub the turkey breast on both sides with a light coat of olive oil and season with the Kosher salt and fresh ground black pepper. Lay the turkey breast, skin side down on the hot grill and baste with the herb butter. Cook for 5-7 minutes or until the skin starts to turn golden brown and begins to crisp. Transfer the turkey to a disposable aluminum pan, skin side up and return to the grill in the pan. Baste with the herb butter. Reduce grill temperature to 350 degrees. Cook for approximately 45 min. to one hour, basting occasionally with the remaining herb butter. The turkey is done when an instant read thermometer measures 160-165 degrees. Remove from grill, cover with foil and let rest for ten minutes prior to serving. Carve into slices and enjoy.