Marinated Turkey Breast
Tasty turkey breasts are rubbed with spices, bathed in a tangy marinade, and tossed on the grill. This recipe came from my mother. These always turn out juicy and tender no matter how long I leave them on the grill. Easy to prepare, but it's always best when marinated for at least 4 hours.
Tasty turkey breasts are rubbed with spices, bathed in a tangy marinade, and tossed on the grill. This recipe came from my mother. These always turn out juicy and tender no matter how long I leave them on the grill. Easy to prepare, but it's always best when marinated for at least 4 hours.
- Carbohydrate 58.4108603624407 g
- Cholesterol 0 mg
- Fat 48.0042435439754 g
- Fiber 12.9393647351174 g
- Protein 5.90131031061222 g
- Saturated Fat 4.92844444361178 g
- Serving Size 1 1 Recipe (188g)
- Sodium 1961.15110439774 mg
- Sugar 45.4714956273233 g
- Trans Fat 2.64264093131368 g
- Calories 630 calories
Step-by-step
- In a small bowl, mix together the garlic, basil, and pepper. Rub over the turkey breasts. Insert one clove into each end of the turkey breasts, and one in the center.
- In a large shallow dish, blend vegetable oil, soy sauce, lemon juice, and brown sugar. Place the breasts in the dish, and turn to coat. Cover, and marinate in the refrigerator at least 4 hours.
- Preheat grill for high heat.
- Lightly oil the grill grate. Discard marinade, place turkey breasts on the grill. Close the lid, and grill turkey breasts about 15 minutes on each side, or to an internal temperature of 170 degrees F (68 degrees C).
High heat on a backyard grill demands protection against moisture loss, a hazard that lean poultry faces whenever exposed to open flames. Vegetable oil acts as a hydrophobic barrier on the meat surface, slowing the evaporation of internal water while conducting thermal energy uniformly across the protein fibers. Combining fat with an acidic component like lemon juice creates an emulsion that clings to the dense muscle tissue rather than running off immediately upon contact.
Whole cloves provide aromatic compounds like eugenol that diffuse into the outer millimeters of the meat during a four-hour cold soak. Soy sauce supplies free amino acids that drive Maillard reactions, interacting with the brown sugar under grill heat to build a complex crust before the interior overcooks. Mincing the garlic finely ensures allicin development occurs rapidly, releasing pungent sulfur notes that penetrate the surface layers alongside the soy-derived sodium.
Maintaining high heat seals the exterior quickly, but the thick muscle mass requires monitoring past the initial sear to reach the target internal temperature of 170 degrees Fahrenheit. Turning the meat at the fifteen-minute mark prevents localized scorching on grates while ensuring even heat distribution through the dense center. Discarding the spent liquid prevents cross-contamination, eliminating pathogens accumulated during the refrigeration phase.
Pairing this protein with starchy sides like roasted potatoes or plain rice balances the robust umami profile delivered by the soy and garlic combination. Acidic slaws also cut through the residual surface fat left by the vegetable oil coating. Such accompaniments share thermal or prep space easily without competing for seasoning dominance on the plate.
