Looking for something a little different to cook on the BBQ? Try this – the boneless, skinless turkey breast comes off the grill tender and juicy with just a hint of teriyaki flavour. Leftovers are fantastic in a turkey-havarti panini served with cranberries (made with GF bread of course)!

What you’ll need:

1 boneless, skinless turkey breast

1 teaspoon minced garlic

1 teaspoon basil

¼ cup vegetable oil

¼ cup GF Soy Sauce (We use Kikkoman Gluten-Free Soy Sauce)

2 tablespoons lemon juice

1 tablespoon brown sugar

black pepper to taste

What you’ll do:

Wash and then pat the turkey breast dry with paper towel.

In small bowl, mix the garlic, basil, and pepper to make a rub. Apply to meat.

In a shallow seal-able container, mix together the oil, soy sauce, lemon juice and sugar to make a marinade.

Place turkey breast in the container and toss to coat. Refrigerate for at least four hours, turning occasionally.

Heat your grill and turn to low.

Place the turkey breast on the grill, close lid, and cook to an internal temperature of 165 degrees or until juices run clear – about 15 minutes per side depending on the size of the breast and the temperature of the grill.

This turkey breast has a slight teriyaki flavour. Serve with grilled or stir fried vegetables, jasmine rice, or with gf and me’s roasted potatoes.

Feeling more like chicken? Try these other recipes from gf and me:

♦ BBQ chicken satay

♦ lemon-ginger BBQ chicken

Photo Credit: gf and me 2013.