Ingredients
1/4 cup cooking oil
1/4 cup lemon juice
3/4 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon dried oregano, crushed
1/4 teaspoon garlic powder or 1 clove garlic, minced
1/4 teaspoon pepper
1 2 1/2-pound boneless turkey breast half
Fresh thyme sprigs (optional)
Steps
1. In a small saucepan, stir together the oil, lemon juice, salt, paprika, oregano, garlic powder or minced garlic and pepper. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes. Cool.
2. Rinse the turkey; pat dry with paper towels. Place the turkey in a large plastic bag and set in a deep bowl. Pour the cooled marinade over over the turkey in the bag, turning to cover all sides of the turkey. Seal the bag and refrigerate for at least 2 hours, turning occasionally.
3. In a covered grill, arrange coals around a drip pan. Test for medium heat above the drip pan.
4. Drain the turkey and discard the marinade. Place the turkey, skin side up, on the grill rack over the drip pan but not over the preheated coals. Close the grill hood.
5. Grill for 1 to 1 1/4 hours or until a meat thermometer inserted near the center of the turkey registers 170°. Let the turkey stand for 10 to 15 minutes before slicing. Garnish with fresh thyme, if desired.
Tips:
To check the temperature of the coals: Hold your hand, palm side down, above the coals or drip pan, at the height the food will be cooked. Start continuing the seconds, "one thousand one, one thousand two." If you need remove your hand after three seconds, the coals are medium-hot; after four seconds, they're medium.
If you're starting with a frozen turkey, thaw it in the refrigerator, not on the counter or in a pan of water. Also be sure that you thoroughly wash the bowl and any utensils to lift, carry or cut the cooked turkey. Do not, under any circumstances., allow the cooked turkey to stand at room temperature for more than two hours. Keep the turkey hot (above 140°) or cold (below 40°).
From : America's Best-Loved Community Recipes
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