Barbecued Butterflied Turkey Breast
|Turkey breast||2 Pound, skinless and boneless|
|Olive oil||1 Tablespoon|
|Dijon mustard||1 Tablespoon|
|Chopped rosemary/0.5 teaspoon or 2 milliliter dried rosemary||1 Tablespoon|
|Garlic cloves||2 , minced|
|Lemon juice||2 Tablespoon|
Trim any fat from turkey breast.
Cut breast open and pound if necessary so meat is even thickness (turkey should be less than 1 inch/2.5 cm thick).
Combine olive oil, mustard, salt, pepper, paprika, rosemary, garlic and lemon juice.
Marinate turkey in mixture for up to a few hours in refrigerator.
Barbecue or broil turkey for about 5 minutes per side.
Transfer to non-stick baking dish or dish lined with parchment paper and bake in preheated 350Â°F/180Â°C oven for 18 to 20 minutes, or until cooked through but not dry.