Romano Basil Turkey Breast

Romano Basil Turkey Breast

4 oz. Romano cheese cubed
1/2 C. fresh basil leaves, torn
4 lemon slices
4 garlic cloves minced
1 bone in turkey breast
2 T. olive oil
1/2 t. salt
1/4 t. pepper

Combine the cheese, basil, lemon slices and garlic. With fingers, carefully loosen skin from the turkey breast; place mixture under the skin. Secure skin to underside of breast with toothpicks. Rub skin with oil and sprinkle with salt and pepper.

Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan. Grill covered over indirect medium heat for 1 - 1 1/2 hours or until a meat thermometer reads 170 and juices run clear. Cover and let stand for 10 minutes before slicing.