In memory of those who have given their lives to protect us and our freedom. There is no greater sacrifice. We appreciate you every day, but today we pause to remember.
While Memorial Day is to honor those who lost their lives for our country, it's also the official kickoff day of summer and that means grilling.
I blame this on the neighbors. I don't even know these people. But they had the nerve, the unmitigated gall, to cook their breakfast on the grill on Sunday morning. When I walked the dogs, the scent of bacon chased us. I was relieved when we were far enough away not to smell it anymore. But it was there again on the way back. And I knew I had bacon in the freezer.
Honestly, I was planning to roast a boring, ordinary turkey breast in the oven. Ho hum. But there I was, walking the dogs and trying to figure out a way to use the bacon. So I covered the turkey breast with bacon and put it on the grill.
Now, this isn't so much a recipe as it is instructions. After all, unless you're going to count water, it only has two ingredients, turkey breast and bacon.
It turned out great, though it does take a lot longer than burgers, hot dogs, or steaks. But if you're in the mood to irritate your neighbors and the wind is blowing in their direction, I must say -- that bacon smells awfully good when it's cooking!
Grilled Turkey Breast Wrapped in Bacon
1 turkey breast
1 12-ounce package bacon
Preheat the grill to 400.
I chose to remove the skin from the turkey breast. If it's going to be covered with bacon, it won't be crispy anyway. Use small kitchen snippers. It comes off quite easily. Place the turkey breast on a V-shaped rack. Drape the bacon over the top of the turkey breast, overlapping each slice about 1/2 inch.
Place the grill in a roasting pan and add about 1 inch of water to the pan. Place the pan with the turkey on the grill and close the cover.
Check every half hour or so, adding water as needed. Roast until an instant thermometer reaches 165, approximately 2 hours and 15 to 20 minutes.
Remove from grill and let stand about ten minutes before cutting.
I suspect that it would also work without the water. If you've had chicken cooked on a beer can in a grill, you know what I mean when I say the meat is remarkably moist.
The same thing happens with the turkey cooked over water. The first slice is a little bit dry, but inside, the meat is incredibly tender.
Watch the bacon as it may get a little bit darker than you would like. If it looks like that is happening, cover it loosely with a piece of aluminum foil.
|Happy Memorial Day!|