Grilled Turkey Roast

A good friend of mine reached out to me the other day asking for some more healthy grilling recipes. I have mentioned her before, but incase you missed it, you can follow Katie on her amazing life blog here!! Katie…this recipe is especially for you... a healthy grilled turkey roast recipe! 

If you haven't discovered turkey roast in your freezer section, you are absolutely missing out on something wonderful. They cook faster than a large whole turkey and only have the white breast meat that most people prefer.

I make them in the oven all the time and they always turn out delicious. I will have to show you a few of my recipes for roasting the turkey breast in the oven.

HELPFUL HINT: You have two options when it comes to the netting that comes around the turkey. You can remove this netting to allow the marinade to get into each crevice of the turkey. However, if you do not know how to truss a roast, LEAVE THE NETTING IN TACT or you will be sorry later. I would recommend leaving the netting on.

What do you say we get to grilling? Printable Recipe Here!!

Grilled Turkey Roast
naturally GF/DF

Ingredients:

1 turkey breast roast, defrosted
1/2 cup olive oil
1/2 t celery salt
1/2 t thyme
3 garlic cloves
1 sprig fresh rosemary
pinch of salt

What to do:

First we need to get your turkey marinating. Remove your turkey from the package. Mine came with a gravy package that I just tossed. If you are going to remove the netting and truss the roast later, go ahead and do so now. If not, skip this step. Honestly, I was wishing I had kept this netting on once I got ready to grill.

Mince your garlic and chop your rosemary.

Add olive oil, celery salt, thyme, garlic, rosemary, and salt into a large bowl.

Whisk together.

Add your defrosted turkey breast roast into the marinade.

Turn the roast several times to ensure the marinade coats all sides.

Cover with plastic wrap and allow to marinate in the fridge for at least 30 minutes.

If you removed your netting, truss the turkey breast now. 

Heat your grill to about 375°- 400°. Place your roast onto grill, skin side up.

Allow the turkey to grill for about an hour, flipping about every 15-20 minutes. Your turkey is fully cooked when an internal thermometer reaches 165°. I like to pull the turkey off the grill when the thermometer reads 160° and allow it to rest on the counter for about 10 minutes to ensure the moisture stays inside the breasts.

Remove the netting, and cut the breasts into slices. Time to dig in!

Thanks Y'all!
-Wise Wife

Grilled Chicken Kabobs

During the summer season we tend to grill A LOT! To me, grilling and summer go together perfectly. I can sit on the porch and hang out with Hubs while he mans the grill. I usually take care of the prep work and then he is in charge of the actual grilling process. It is a great way for us to spend time together not in front of the TV.

What is wonderful about this recipe, you can replace the peppers with whatever your favorite vegetable is. You could do squash, zucchini, or even mushrooms. The possibilities are endless!

One meal we cook often in the summer is kabobs. You can add your favorite veggies and meat and toss on the grill and voila, a well rounded dinner! 

We use fire wire kabob skewers that we received as a wedding present. Hubs loves them because they hold more food and so therefor is less to handle. You can find them at Bed Bath and Beyond.

However, wooden skewers will work just as well. Just be sure to soak the wooden skewers in water for about 10 minutes before you use them. Wooden skewers have the potential to burn and soaking them will prevent this.

Printable Recipe Here!!

Grilled Chicken Kabobs

naturally GF/DF

Ingredients:

2 boneless skinless chicken breast
about 2 Cups fresh pineapple chunks
1 white onion
1 bell pepper
1 clove garlic
4 T olive oil
1/2 T Balsamic Vinegar
1 T honey
1/2 T dried oregano
1/2 T dried basil
1 sprig fresh rosemary
1/2 t salt
1/4 t freshly ground black pepper

What to do:

Heat your grill to about 425°- 450°.

Dice your chicken into about 1 1/2 inch pieces. Make sure your pieces are approximately the same size.

Cut the bell pepper in half and remove the stems and seeds.

Cut the halves into sixths.

Quarter your onion lengthwise and separate the pieces.

Mince your garlic.

Roughly chop your rosemary.

Add garlic, olive oil, balsamic vinegar, honey,  oregano, basil, rosemary, salt, and pepper into a small container with a top. I prefer to use a mason jar.

Secure the top and shake until combined.

Add your chicken, bell pepper, onions, and pineapple into a large ziplock bag.

Pour your olive oil mixture into the bag.

Seal the bag and tun over repeatedly, evenly covering your ingredients. Allow the mixture to marinate in the fridge for at least 30 minutes. I left mine for about an hour.

Grab your skewers. Begin to slide your vegetables and chicken onto the skewers. I like to keep the same pattern during this process just because I like things neat and in order. :)

Continue this process until the skewers are full.

Grill your kabobs for about 6 minutes per side or until the chicken is completely cooked.

Thanks Y'all!
-Wise Wife 

Pinwheel Flank Steak

I Can't believe it is Monday again. Where did this weekend go? We had beautiful weather and enjoyed lots of time outside. I did talk, uhmm force, my husband into hanging a few things on the walls. I have been quite indecisive when it comes to wall decorations. Before we moved in we repainted all the walls and repaired any holes, so I am super cautious when voluntarily adding nail holes to our freshly fixed walls. Once the house is sam pulled together I will share some before and afters. Oh what a difference paint can make!! Anyway, back to dinner.

I was going to be nice and take care of all of the cooking, by Hubs wouldn't have it. He said, I ALWAYS grill on Sunday; he was right. He usually mans the grill on Sunday evenings since he knows I will be doing most of the cooking throughout the week. I love that the is so willing to help out in the Kitchen. Hubs works long hours during the week and usually does something related to hunting on Saturdays, so Sunday is our day. I look forward to Sundays every week.

Tonights meal, Hubs said either steak or chicken. I decided on flank steak and decided to do a pinwheel style dish. I have done this several times before and each time I stuff the steak with different ingredients. This time I kept it easy.  Hope you are hungry!

Pinwheel Flank Steak
GF, DF 

click here for printable recipe 

Ingredients:

1 1/2 pound flank steak 

1/4 cup olive oil

1/4 cup balsamic vinegar

1/4 cup GF soy sauce

3 T worcestershire sauce

1 t salt

1 1/2 t pepper 

1/2 t garlic powder

1 bell pepper

1/2  red onion

1 T capers

2 T GF bread crumbs

2 T olive oil 

cooking twine

What to do:

First we have to pound out your meat so that is easier to roll.

Simply place your flank steak on a large cutting board and cover with plastic wrap or wax paper. Using a meat hammer or rolling pin pound the meat until it is about 1/4 of an inch thick.

Place your meat in a large baking dish.

Pour your olive oil, balsamic, soy sauce, and worcestershire over the meat. Sprinkle your salt, pepper, and garlic order over the meat.

Using a spoon, mix your ingredients around and drizzle over the meat. Allow the meat the marinate for 20-30 minutes.

While your meat is marinating, prepare your filling. Finely dice your onion and bell pepper.

Add your bell pepper, onion, bread crumbs, olive oil, and capers together in a medium bowl. 

Mix to combine.

Now back to the steak. Remove your steak from your marinade and place back on your cutting board.

Evenly spread your onion mixture over your flank steak, leaving a little space around the edge.

Before you get started, cut 4, 15-18 inch pieces of cooking twine and set aside. 

This is a little tricky. You must make sure you roll the flank steak with the grain, so the lines are horizontal as your roll.  Here is a picture after it has been rolled so you can see the lines up close.

Once you roll the entire flank steak, grab your cooking twine. Wrap the twine around the meat and tie in a knot, trimming the excess twine. I like to start with the ends and then tie the two in the middle. I usually get a little help with the Hubs on this step. I usually hold the meat together and he does the tying. 

Place your meat back in your dish that you marinated it in until you are ready to grill.

Grill at 375° for 45 minutes.

Remove from the grill and allow to rest for 5 minutes. I used that tiny piece of tin foil I had to cover the meat.

Cut the twine, and slice the meat in about 1/2 inch think slices.