large garlic cloves, minced or pushed through a press
Freshly ground black pepper
thinly sliced pancetta
unsalted butter, melted
finely chopped fresh sage leaves
large yellow onion, cut into 12-millimeter dice (about 120 grams)
sweet-tart apples, such as Pink Lady or Jazz, about 455 grams, unpeeled, cored, and cut into 12 millimeter dice (about 3 generous cups)
medium celery ribs, thinly sliced
fresh lemon juice
new red potatoes, about 4 centimeters in diameter, each cut in half
large disposable foil pan
perforated grill pan
Place the butterflied turkey breast, skin side down, between two large sheets of plastic wrap, and pound to an even 12-millimeter thickness (the size of the turkey breast will be approximately 30.5 by 28 centimeters).
In a small bowl combine 1 tablespoon of the rosemary, the sage, lemon zest, garlic, ½ teaspoon salt, and ¼ teaspoon pepper. Sprinkle the mixture evenly over the turkey breast, and then roll up the turkey breast lengthwise to create a cylinder. Cover with the pancetta slices, overlapping them slightly, and then tie the cylinder with butcher’s twine at 5-centimeter intervals to secure the pancetta and maintain its shape. Brush the outside all over with the melted butter. Season evenly with 1 teaspoon of the rosemary, ¾ teaspoon salt, and ½ teaspoon pepper.
Related Grill Skills
Zest a Lemon
Before you light the grill, place a large disposable foil pan underneath the cooking grate to catch the pancetta drippings. Prepare the grill for indirect cooking over medium heat (180° to 230°C).
Brush the cooking grates clean. Center the turkey over the foil pan and grill over indirect medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the breast registers 70° to 74°C, about 1 hour 20 minutes, turning two or three times. Meanwhile, make the apple relish.
In a medium skillet over medium heat on the stove, warm 1 tablespoon oil. Add the sage and swirl to release its fragrance, 20 to 30 seconds. Add the onion and cook until tender, about 5 minutes, stirring frequently. Add the apples and celery and cook for 2 minutes more, stirring occasionally. Add the water, lemon juice, honey, vinegar, ¼ teaspoon salt, and ⅛ teaspoon pepper. Bring to a simmer, cover, and cook until the apples are no longer crunchy but are still slightly firm to bite, about 3 minutes. Remove from the heat and cool to room temperature.
Related Grill Skills
Chopping an Onion
After the turkey has cooked for about 40 minutes, place a perforated grill pan on the cooking grates over direct heat and preheat for 10 minutes. Put the potatoes in a medium bowl and toss with 2 teaspoons oil, the remaining 1 teaspoon rosemary, 1 teaspoon salt, and ½ teaspoon pepper. Spread the potatoes in a single layer on the grill pan and grill over direct heat until browned in spots and tender, 20 to 25 minutes, turning occasionally.
Transfer the turkey to a cutting board and let rest for 10 minutes. Remove the twine and cut the turkey crosswise into 12-millimeter slices. Serve warm with the potatoes and the relish.