Grilled Turkey Breast
Makes 4 to 6 servings
Ingredients
- 2 teaspoons kosher salt
- 2 teaspoons ground black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon lemon zest
- 1 (3- to 4-pound) bone-in turkey breast, boned
- 6 slices thick-cut bacon
- Hollandaise Sauce (recipe follows)
Instructions
- In a small bowl, combine salt, pepper, paprika, and lemon zest. Rub salt mixture onto both sides of turkey breast. Tightly wrap turkey in plastic wrap, and refrigerate overnight.
- Unwrap turkey, and let stand at room temperature for 30 minutes.
- Spray grill rack with nonflammable cooking spray. Place a drip pan under a burner of grill. Preheat opposite side of grill to low heat (250° to 300°).
- Place bacon on top of turkey; place turkey, bacon side up, on cool side of grill, centered over drip pan. Grill over indirect heat, covered with grill lid, until an instant-read thermometer inserted in thickest portion registers 165°, about 2 hours. Remove from grill, cover with foil, and let stand for 15 minutes before serving. Serve with Hollandaise Sauce.
Hollandaise Sauce
Ingredients
- 4 large egg yolks
- 2 tablespoons fresh lemon juice
- ½ cup unsalted butter, melted and warm
- ½ teaspoon kosher salt
- ¼ teaspoon smoked paprika
Instructions
- In the top of a double boiler, cook egg yolks and lemon juice over simmering water, whisking constantly, until thick enough to coat the back of a metal spoon and an instant-read thermometer registers 160°. Add warm melted butter in a slow, steady stream, whisking constantly. Whisk in salt and paprika until combined and smooth. Transfer to a small bowl. Place bowl in a larger bowl of warm water. Keep warm until ready to serve, up to 30 minutes, stirring occasionally.
