Ingredients
1 cup Romano cheese, shredded1/2 cup fresh basil leaves, chopped4 lemon slices4 garlic cloves, minced1 bone-in turkey breast (4 to 5 pounds)2 tablespoons olive oil1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Combine the cheese, basil, lemon slices and garlic. With fingers, carefully loosen skin from the turkey breast; place mixture under the skin. Secure skin to underside of breast with toothpicks. Rub skin with oil and sprinkle with salt and pepper.
Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan. Grill, covered, over indirect medium heat until a thermometer reads 170°, 1-1/2 to 2 hours . Remove toothpicks. Cover and let stand for 10 minutes before slicing.
