Herb-Infused Turkey Breast on the Weber

Hey there, BBQ fam!

It's Luis, back at it with a quick garden update and a bit of kitchen talk. Our patch of green is slowly morphing into something resembling those garden goals we've been daydreaming about. With my wife's keen eye and a little 'help' from our one-year-old (yep, he's already getting his hands in the dirt), we've finally got some plants in the ground.

The before and after pic: We concentrated our efforts on the back of the garden, strategically planting a variety of flora at varying heights. Our vision is that, as they mature, they’ll create a dynamic, layered backdrop, breathing new life into our outdoor space.

The view from the front.

My little helper - in all his cheeky glory, helping dad and probably making more mess than progress, but who's keeping score?

We've managed to install an irrigation system too. It's not exactly the most thrilling update, but hey, it means our little green buddies get their drinks on time, and we're not out there watering every evening. 

In the midst of all this planting and watering, I’ve been flexing my grilling muscles with a turkey breast that's as straightforward as it gets. The Weber's been my trusty sidekick, and let me tell you about the Slow 'N Sear—it keeps the heat just right, so I don't have to babysit the grill. If you're into the whole set-it-and-forget-it vibe, this thing's a winner.

Got my hands on a Butterball turkey breast and gave it a simple rub down with salt and a bunch of herbs like rosemary and thyme. Nothing fancy, just the basics. Grilled it up until the thermometer said it was good to go, and let it rest before slicing. The result? Turkey that's tender, herby, and just what you need after a day of garden graft.

I went with a no-fuss salad and mashed potatoes on the side. Because after all that work, you want sides that don't add more time in the kitchen, right?

Recipe Feature: Herb-Infused Turkey Breast on the Weber

After a fulfilling day amidst the flora, there's nothing quite like the aroma of a well-cooked meal to cap off the evening. Let me walk you through the recipe for a herb-infused turkey breast, cooked to perfection with the help of our Weber and the Slow 'N Sear add-on.

Instructions:

• Preparation:
• Take your turkey breast out of the fridge and let it come to room temperature for about 30 minutes.
• In the meantime, prepare your Weber for indirect cooking by setting up the Slow 'N Sear. Aim to maintain a steady temperature of around 300F - 350F.
• Season the Turkey:
• Pat the turkey breast dry with paper towels.
• In a small bowl,mix the black pepper, rosemary, thyme, oregano, garlic powder, and onion powder.
• Rub the salt all over the turkey followed by the herb mixture.
• Cooking:
• Once the Weber has reached the cooking temperature, place the turkey breast on the grate (or the SNS Drip n Griddle) away from the direct heat of the charcoal.
• Close the lid and cook until the internal temperature of the turkey breast reaches 165°F when checked with a meat thermometer. This should take approximately 1.5 to 2 hours, but always go by temperature rather than time.
• Pro tip: Use the Meater Plus for an even more effortless cooking experience.
• Resting:
• Remove the turkey from the grill and let it rest for about 10-15 minutes before slicing. This rest period allows the juices to redistribute throughout the meat, ensuring each slice is moist and flavorful.
• Serving:
• Slice the turkey breast against the grain for the tenderest eating experience.

This recipe isn't just about the end product; it's about the process. The slow and gentle cooking on the Weber with the help of the Slow 'N Sear ensures a moist and tender turkey breast, while the herbs create a crust of flavor that's hard to resist. It's proof that good things come to those who wait — and to those who are willing to try new techniques.

So that's where we're at. Plants are in, turkey's been devoured, and I'm already eyeing up the next project: getting some lights out there for the evening vibes.

Stick around for those before and after shots—they're coming soon, and I think you'll be into the transformation.