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BBQ Turkey breast roast with herbs https://www.metro.ca/userfiles/image/recipes/roti-dindon-fines herbes-bbq-11433.jpg PT20M PT2H00M PT2H20M
Preheat the BBQ to medium-high (190°C / 375°F).Place roast turkey in a wide-rimmed, BBQ-safe baking dish and brush roast with butter. Sprinkle the roast with herbs and drizzle with oil.Place the baking dish on the BBQ grill and cook over indirect heat for about 2 hours. Insert a digital thermometer into the thickest part of the roast - the internal temperature should reach 74°C (165°F).While roast is cooking, prepare mashed cauliflower and hot bean salad.Cauliflower Mash:Place frozen cauliflower in a pot with water to cover cauliflower and bring to a boil. Once boil starts turn down heat to simmer for roughly 5-10 minutes or until cauliflower is tender and cooked through. Drain cauliflower and transfer to a blender or food processor with heavy cream and butter. Blend until a smooth texture is achieved, add salt and pepper to taste and drizzle with extra melted butter as desired.Warm White Bean Bacon Kale Salad:For Warm Bean Salad, heat a large pan with olive oil and add in kale and garlic and sauté until kale is tender but still vibrant green. Add in drained white beans and lemon juice and stir to combine. Add in bacon pieces last minute before serving so they remain crisp. Season to taste and transfer to a large bowl for serving, drizzle with a touch of extra olive oil, salt and pepper or some freshly grated parmesan.Remove roast turkey from oven and cover loosely with foil. Let stand 10 to 15 minutes before slicing.Serving with the mashed cauliflower.Notes :• For a more pronounced smoky taste, add moistened wood chips to a smoking container placed in the barbecue or directly on the coals.• Leftover cooked turkey can be refrigerated for up to 5 days in an airtight container.Source: Les Éleveurs de dindon du Canada
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3 lb (1,4 kg) skinless turkey breast roast 3 tablespoons (45 ml) melted butter 1 bouquet fresh herbs (such as sage, thyme, rosemary, oregano or marjoram) salt and pepper freshly ground 1 tablespoon (15 ml) olive oil Cauliflower mash: 4 cups (1 L) frozen cauliflower florets or riced cauliflower 1/2 cup (125 ml) heavy cream (35%) 2 tablespoons (30 ml) butter To taste salt and pepper Warm white beans bacon kale salad : 1 tablespoon (15 ml) olive oil and more for drizzling 1 bouquet kale stems removed 2 garlic clove minced 1 can (540 ml) white kidney beans strained and rinsed 1 tablespoon (15 ml) fresh lemon juice 4 pieces of cooked bacon diced To taste salt and pepper Optional grated Parmesan cheese to minish
BBQ Turkey breast roast with herbs

BBQ Turkey breast roast with herbs

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6
Main course
0:20
Preparation
2:00
COOKING
2:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 lb
    (1,4 kg)
    skinless turkey breast roast
  • 3 tablespoons
    (45 ml)
    melted butter
  • 1 bouquet
    fresh herbs (such as sage, thyme, rosemary, oregano or marjoram)

  • salt and pepper freshly ground
  • 1 tablespoon
    (15 ml)
    olive oil
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  • 4 cups
    (1 L)
    frozen cauliflower florets or riced cauliflower
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  • 1/2 cup
    (125 ml)
    heavy cream (35%)
  • 2 tablespoons
    (30 ml)
    butter
  • To taste
    salt and pepper

  • Warm white beans bacon kale salad :
  • 1 tablespoon
    (15 ml)
    olive oil and more for drizzling
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  • 1 bouquet
    kale stems removed
  • 2
    garlic clove minced
  • 1 can
    (540 ml)
    white kidney beans strained and rinsed
  • 1 tablespoon
    (15 ml)
    fresh lemon juice
  • 4
    pieces of cooked bacon diced
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  • To taste
    salt and pepper
  • Optional
    grated Parmesan cheese to minish
Imprimer ma sélection

Preparation

Preheat the BBQ to medium-high (190°C / 375°F).

Place roast turkey in a wide-rimmed, BBQ-safe baking dish and brush roast with butter. Sprinkle the roast with herbs and drizzle with oil.

Place the baking dish on the BBQ grill and cook over indirect heat for about 2 hours. Insert a digital thermometer into the thickest part of the roast - the internal temperature should reach 74°C (165°F).

While roast is cooking, prepare mashed cauliflower and hot bean salad.

Cauliflower Mash:

Place frozen cauliflower in a pot with water to cover cauliflower and bring to a boil. Once boil starts turn down heat to simmer for roughly 5-10 minutes or until cauliflower is tender and cooked through. Drain cauliflower and transfer to a blender or food processor with heavy cream and butter. Blend until a smooth texture is achieved, add salt and pepper to taste and drizzle with extra melted butter as desired.

Warm White Bean Bacon Kale Salad:

For Warm Bean Salad, heat a large pan with olive oil and add in kale and garlic and sauté until kale is tender but still vibrant green. Add in drained white beans and lemon juice and stir to combine. Add in bacon pieces last minute before serving so they remain crisp. Season to taste and transfer to a large bowl for serving, drizzle with a touch of extra olive oil, salt and pepper or some freshly grated parmesan.

Remove roast turkey from oven and cover loosely with foil. Let stand 10 to 15 minutes before slicing.

Serving with the mashed cauliflower.

Notes :

• For a more pronounced smoky taste, add moistened wood chips to a smoking container placed in the barbecue or directly on the coals.

• Leftover cooked turkey can be refrigerated for up to 5 days in an airtight container.

Source: Les Éleveurs de dindon du Canada

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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