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 

Easy Barbecue Sauce

What says summer more than the flavors of BBQ? This weekend was the official start of summer and we took full advantage! I spent the weekend poolside with my girlfriends while Hubs played in a golf tournament. 

I am going to be super honest here, I do not always make my own barbecue sauce. I just don't always have the time or patience, and well, store bought can also be quite delicious! However, this time I made the time to make my own. Hubs prefers a more Kansas style barbecue sauce versus a Memphis style. Me being from Memphis, I prefer that thick, molasses style BBQ sauce but have grown to also enjoy the vinegar based Kansas City style. 

This version is somewhere in the middle. It has a base of vinegar but I also throw in some brown sugar to even out with a little sweetness. This sauce can be served with pork, chicken, or even shrimp. Don't you love sauces that are multi functional? 

Lets make some sauce! Printable recipe here!!

Easy BBQ Sauce 
naturally GF/DF

Ingredients:

3 T canola oil

1 medium sweet onion, diced

1 28-oz can crushed tomatoes

1/2 cup apple cider vinegar

1/3 cup light brown sugar

2 t chili powder
1 1/2 t liquid smoke

What to do:

 Heat canola over medium heat in a medium sized sauce pan.

Add in your diced onion.

Saute for 10 minutes until the onions are golden brown and translucent.

Add in remaining ingredients.

Stir and bring to a boil.

Reduce the heat and allow to simmer for 45 minutes. The mixture will thick a bit.

Remove from the heat and allow it to cool completely.

Once cooled, transfer sauce to a blender and blend until smooth.

Store in the fridge in an airtight container for about a week. Once again, I chose to use a mason jar. 

Hubs grilled some herb chicken that I served with my BBQ sauce.

Thanks Y'all!

-Wise Wife