Grilled Turkey Breast with feta and sundried tomatoes

Ingredients for Grilled Turkey Breast with feta and sundried tomatoes

Instructions for Grilled Turkey Breast with feta and sundried tomatoes

To prepare the Grilled Turkey Breast with feta and sundried tomatoes recipe, please follow these instructions:

Crack the Turkey Breast half through lengthwise and wide it out to form a large square. Sprinkle the meat with groftrevet feta, chopped oregano, chopped Sun-dried tomatoes, pine nuts, salt and pepper. Roll the meat together and lace it with cotton string. Season the Turkey roll with salt and pepper, put it in a greased baking dish and pour the olive oil and lemon juice over. Let the meat pull at least 15 minutes.

Indirect grilling in a charcoal grill for approximately 45 minutes, baste frequently with marinade. Let it rest 10 minutes before it is cut into slices.

Kartoffelerne wash thoroughly, dry them in a tea towel and toss with olive oil, salt, oregano and crushed garlic. Put them in a foil tray and place a piece of aluminum foil over tray is put in the bottom of the ball between the hills with barbecue charcoal, Grill, grease tray can be put on top, put down just before the Turkey Breast, and grilling simultaneously or longer.

Cut the tomatoes into small pieces and mix them in a bowl with onion in narrow boats, oregano, salt, pepper, red wine vinegar and olive oil.

Server the salad to the Turkey Breast along with the grilled potatoes.