recipes
Grilled Teriyaki Turkey and Vegetables
Turkey breast, teriyaki glaze, bell peppers, tomatoes, and onion make a refreshing outdoor meal.
- Servings
- cook method
- prep
- cook
- ready
- 6
- Grill/Broil
- 10 minutes
- 20 - 30 minutes
- Less than 45 minutes
Ingredients
- no-stick cooking spray
- 1 (3 pound) Butterball® Boneless Turkey Breast Roast, thawed
- 2 tablespoons vegetable oil
- 1/2 cup prepared honey teriyaki marinade, divided
- 1 medium green bell pepper, cut in 6 pieces
- 1 medium red bell pepper, cut in 6 pieces
- 1 large tomato, cut in 6 wedges
- 1 large onion, cut in 6 wedges
- Directions
- Nutrition Info
- Serving Suggestions
-
Lightly spray unheated grill rack with cooking spray. Prepare grill for medium indirect heat cooking.
Remove wrapper from turkey; do not remove string netting. Lift and shift netting for easier removal. Brush surface of roast lightly with vegetable oil. Place turkey on rack over drip pan. Cover grill and cook about 1 hour.
Brush turkey with 1/4 cup marinade.
Place a small foil pan on grill along side the turkey. Pour remaining 1/4 cup marinade on vegetables and toss. Cover grill.
Cook 30 minutes or until meat is 170°F in the center and the vegetables are crisp-tender. Stir vegetables occasionally to prevent burning.
