Super-Simple Turkey Breast (grilled or roasted)

Like any circus performer worth their salt, I’m quite adept at juggling my one oven, outdoor grill and toaster oven when entertaining.

Thanksgiving is the one day of the year I drop the ball, lusting after that second oven to bake casseroles and pies as my turkey roasts. I don’t like my menu dictated by oven capacity and am thankful grilled turkey is so easy and delicious.

I have a lot of hungry mouths to feed and the grilled turkey breast will supplement my oven roasted turkey. This preparation couldn’t be easier. There are only a few ingredients essential to the success: Kitchen twine, salt pork for fabulous flavor, and my most prized possession–my oven thermometer.

During the holiday season, search engines are well-lubed with “Cooking time recommendations” for turkeys. These, however, are merely guidelines and should be used to guide, not direct. I would no more be without my instant-read oven thermometer when roasting or grilling a turkey than ignore a jury duty summons.

The amount of fat, the presence or absence of bones, whether or not stuffing is a part of the recipe, and finally the quirks of individual ovens and grills can wreak havoc on these cooking time guidelines. The only sure method of determining doneness is with a meat thermometer.