The boys love deli meat for their school lunches, but the ingredient list take up several inches on the packaging (I googled for 30 minutes and couldn’t find a complete list of ingredients published anywhere on web). So last week when I made a Grilled Boneless Turkey Breast for 88-cents a pound, I had the idea to make the recipe again with an eye to using the leftovers for the kids school lunches.Why should I pay $6.99/lb for bunch of additives, when I can make my own for 88-cents a pound?
Again, the recipe is here, and my first attempt is here. The cooking times given on ATK are completely inaccurate; 2 hours on the gill (not 1 hour). This time I closed the grill vents almost entirely; just enough to let the fire breath. I took the grill temperature inside the grill all throughout the cooking process. It started out at 425-degrees, and after 1 hour and 45 minutes it was still 325-degrees. So temperature was not the issue. It just needs more cooking time that ATK states.
The turkey came out better than last time. 5-stars. The main difference was the added attention: it came off the grill right at 165-degrees, so was very moist. I also ate this for dinner, with the Mango and Pepper Salsa.
- Plan for 4 hours from start to finish (2 hours on the grill). Fortunately, it’s almost all unattended waiting/cooking time.
- I don’t want to mislead anybody. Considering the discarded bones and neck, it wasn’t truly 88-cents-per pound. With 40% waste, it actually cost $1.23 per pound as deli meat.
- Regarding the salsa for dinner, I needed to buy the mango a few days beforehand. That’s the only way to make sure it’s sweet and ripe.
Rating: 5 stars.
Cost: $1.23 per pound (as deli meat).
How much work? Low.
How big of a mess? Low.
Started: 3 PM. Ready: 7 PM.