Ingredients
Method
- Prep. Combine the mayonnaise, onion, garlic, curry powder, lime zest, and juice in a food processor and blend until smooth. Pour the mixture in a large bowl, add the turkey breast and cilantro, and turn to coat the entire turkey in the marinade. Cover and refrigerate for at least 2 hours and up to 8 hours.
- Fire up. Setup your grill for 2-zone or Indirect cooking and preheat it to 350°F (176.7°C).
- Cook. Remove the turkey from the marinade, season well with salt and pepper, and put the meat on the indirect side of the grill, and close the lid. Add 2 ounces (56 g) of smoke wood if you wish. If you are cooking indoors in an oven, place the meat on a baking rack set in a small roasting pan or a baking sheet. Roast until an instant read thermometer inserted into the center of the breast registers 160°F (71.1°C), about 90 minutes.
- Serve. Remove the turkey breast from the grill, slice, and serve.
Notes
About the mayo. Flay is sponsored in part by Hellman's, and that's OK with me. It is my favorite mayo, too.