Saturday, July 17, 2010

Boneless Turkey Breast - On the Grill

Sometimes simple is best. I bought a rolled and tied boneless turkey breast, slathered it with some of Anija's Twice-Bitten Mustard (with chipotle for an extra kick of heat) and put it on the grill to cook. When it hit 160 degrees, I pulled it off, wrapped it in foil, and let it rest.

Sliced, served, eaten, done. And not much to clean up afterward.

Of course it would work with any mustard. Honey mustard would be nice. Or any rub or topping or glaze that you like.

And the leftovers made great sandwiches for lunch.