Turkey Breast on the Grill

Today was a lovely Father's Day. Since I don't find my way into the kitchen much lately, I thought I'd stretch a little and cook supper.

Dinner was a small turkey breast from the freezer, purple potatoes, and mixed summer squash, all cooked on the charcoal grill. If you've never cooked a turkey breast straight out of the freezer, it is really a time saver. This one was nice and small, almost 3 pounds and just right for two people.

Rules for cooking a frozen turkey breast are basically 1/2 hour for each pound plus an extra 1/2 hour because it is frozen. After starting the charcoal, move it to the outer edges of the grill. In this case, I put the breast on a small rack over a shallow small pan that used to belong to an old toaster oven that died. Put about 1 cup water in the pan. I also made about 1/4 cup of flavoring - mostly soy sauce, a bit of lemon juice, chopped garlic, rosemary, and ginger. After the breast had cooked for about 1/2 hour, I was able to separate the skin from the meat and pour in the flavoring sauce.

After the turkey had cooked for over one hour, I added more charcoal. At that point the foil wrapped potatoes were put in, along with a cake tin of chunked zuchini, yellow squash, onions, garlic and thyme.

In another hour, the meat was done, as were the veggies. Supper was very tasty and we have enough left over for turkey sandwiches and another supper just like tonight. After an ice cream cone, chat with friends, and ride around the lake, we called it a thoroughly pleasant Father's Day.