Krystal’s Lemon Basil Romano Turkey Breast
Krystal Miler of Osceola shares her award winning recipe with The Osceola Sentinel-Tribune readers. Miler was crowned 2009 cookout champion at the 46th annual Iowa Farm Bureau Federation (IFBF) Cookout Contest during the Iowa State Fair. She beat out 43 other cookout participants. Miler said the recipe wasn’t only judged on taste, but if it was budget-friendly. The total for the dinner comes in around $25 and will serve four people.
You will need:
• Turkey Breast with bone
• Salt Brine – 1/4 cup table salt and 4 to 6 cups water
• Basil Romano Salad Dressing
• Bottle lemon juice or fresh lemon squeezed
Mix together the ingredients for the salt brine. Soak the turkey overnight in the brine.
Butterfly turkey breast by removing 3/4 of the breast bone, so it will lay somewhat flat. Then marinate the turkey in the Basil Romano Dressing for 2 hours or more or overnight.
Sear the skin of the turkey breast over high heat. Next, move away to smoke with cherry chips. Smoke the turkey until the temperature reaches 165 degrees internally, 2 to 4 hours. Remove, cover with foil for 5-10 minutes. Each time the turkey is turned, squeeze fresh lemon juice over the meat. If using lemon juice, brush on.
One turkey breast around 4-lbs.. will serve 4-6 people. Turkey fillets may also, be used but will grill much quicker.
For a more rounded meal, you can top it off with a few easy side dishes.
Put frozen green beans and cut up sweet potatoes or yams, in a foil pouch with olive oil, butter, and a sprinkle of kosher salt, put on grill and cook until potatoes are soft. Finish sweet potatoes with cinnamon and sugar to serve.
