The Herb Butter adds colour and flavour and keeps the meat juicy while it cooks.
- Portion size 6 servings
Ingredients
Method
Starting at rounded long edge, loosen skin from breast, leaving opposite edge attached. Rub garlic over meat; arrange sage on top. Smooth skin over sage; brush with oil. Sprinkle with salt and pepper. (Make-ahead: Cover; refrigerate for up to 8 hours.)
Place, skin side down, on greased grill over medium heat; close lid and cook, basting with Herb Butter and turning twice, for about 45 minutes or until meat thermometer registers 180ºF (82ºC) and juices run clear when turkey is pierced. Transfer to cutting board; tent with foil for 10 minutes before slicing.
Nutritional facts <b>Per serving:</b> about
- Sodium 154 mg
- Protein 33 g
- Calories 314.0
- Total fat 19 g
- Cholesterol 108 mg
- Saturated fat 8 g
- Total carbohydrate 2 g
%RDI
- Iron 14.0
- Folate 7.0
- Calcium 4.0
- Vitamin A 8.0
- Vitamin C 5.0
