Grilled Turkey with Caramelized Onion and Herb Butter

Instructions

1. 1

   Heat 2 tablespoons of butter in a large skillet over medium heat. Add sliced onions and cook, stirring occasionally, for 12-15 minutes until golden brown and very soft.

   Tip: Don't rush the onions—low and slow cooking brings out their natural sweetness.

2. 2

   Stir in minced garlic and cook for 1 minute until fragrant. Add balsamic vinegar, honey, and 0.5 teaspoon salt, then simmer for 2 more minutes. Remove from heat and set aside.

   Tip: The caramelized onions can be made up to 2 hours ahead and reheated gently.

3. 3

   In a small bowl, combine the remaining 2 tablespoons of softened butter with chopped thyme, rosemary, lemon juice, and 0.25 teaspoon each of salt and pepper to make herb butter.

   Tip: Mix the herb butter thoroughly so the herbs are evenly distributed.

4. 4

   Pat the turkey breasts dry with paper towels and season both sides with remaining salt and pepper.

   Tip: Dry turkey is essential for proper browning on the grill.

5. 5

   Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates.

   Tip: Clean grates prevent sticking and create better grill marks.

6. 6

   Brush turkey breasts lightly with olive oil, then place them on the hot grill. Cook for 5-6 minutes on the first side without moving them.

   Tip: Resist the urge to flip early—this builds a flavorful crust.

7. 7

   Flip the turkey and grill for another 5-6 minutes until the internal temperature reaches 165°F when checked with a meat thermometer in the thickest part.

   Tip: Overcooked turkey becomes dry, so use a thermometer to ensure perfect doneness.

8. 8

   Transfer grilled turkey to a serving platter and top each breast with a generous spoonful of warm caramelized onions and a pat of herb butter. Let the butter melt over the hot turkey for 1 minute before serving.

   Tip: The residual heat will melt the butter beautifully and infuse the turkey with herbal flavors.