Judy’s Slow-Grilled Turkey Breast


1 whole turkey breast

Mrs. Dash Seasoning, to taste

Olive oil for rubbing


3 carrots, peeled, washed, and cut into 2-inch slices

3 zucchinis, washed and cut into large chunks

3 sweet red peppers, stems removed, seeded and quartered


Rinse and pat turkey breast dry. Rub all over with olive oil and sprinkle liberally with Mrs. Dash Seasoning. Insert a meat thermometer in the thickest part of the breast.

Place turkey breast in large foil pan and surround it with the cut-up vegetables.

Preheat one side of the barbecue grill to medium-high heat. Place the pan, uncovered, on the side of the grill without heat. Close the grill top and cook for about one hour, or until turkey is crisp and brown (the turkey is not fully cooked at this point.)

Leave the turkey and vegetables in the pan. Drizzle the vegetables with olive oil and season them with your favorite spices. Tent the pan with foil and place it back over indirect heat on the grill. Close grill cover and cook, checking at 30-minute intervals to make sure that there is some liquid in the bottom of the pan. If the pan is dry, add a small amount of water or broth. Continue barbecuing turkey until meat thermometer registers 170 degrees, approximately 3 hours.