Poached or Grilled Turkey Breast

Cooking Instructions

Bring broth, water and onion to a boil in a 3-quart pot. Reduce heat, cover and simmer 5 minutes.

Meanwhile tie kitchen string evenly spaced around turkey breast in 3 places. Tuck thin ends under and tie in place lengthwise so meat cooks evenly.

Place in pot and return to a boil. Reduce heat, partially cover and simmer 1 hour or until a meat thermometer inserted in thickest part registers 165°F to 170°F and meat is opaque in center of thickest part. Remove pot from heat and let turkey cool in the liquid about 20 minutes. Remove to a cutting board; remove string and slice.

Grilling Tip: To avoid charred, blackened turkey, grill using indirect heat. Here’s how: Build fire with about 20 charcoal briquettes on each side of a disposable foil pan. Set grill 4 to 6 inches above coals. Prepare turkey breast as directed in Step 2. When coals are medium hot, place turkey breast on grill over foil pan. Cover grill and cook 11⁄2 hours, turning breast once, until a meat thermometer inserted in thickest part registers 165°F to 170°F and meat is opaque in center of thickest part. Remove to cutting board and let stand 15 minutes before slicing.

For gas grills: Follow manufacturer’s instructions for indirect grilling.