Grilled Turkey Breast -- Cooking the Meal That Outlasts the Telling

Howard sent an interview request. It came by email on Wednesday morning and I read it three times before texting Mama, who texted back seventeen heart emojis, which is seventeen more than she normally uses. Then I texted Tanya who texted back "I KNEW IT" in all capitals. Then I sat at the kitchen table for a while because the thing had moved from abstract to actual and something in my body needed a moment with that.

The Howard interview is scheduled for November 22 — the week of Thanksgiving — on video. They assign a recent alum as the interviewer and they're looking for, as the email put it, "who you are and why you want to be part of this community." I have been preparing for that question in various forms my whole life without knowing it.

Daddy made red beans and rice for Veteran's Day, which he does every year because his grandfather served in the Korean War and Daddy says honoring that means cooking the meal his grandfather would have wanted to come home to. Private Ezekiel Robinson came home from Korea in 1953 and ate red beans and rice at his mother's table on Canal Street, which Daddy knows because he was told and which Daddy has turned into a tradition because he believes the meal should outlast the telling. I believe that too.

I started writing in a new notebook this week — a red one, smaller than my usual journal. It's for recipes only. Every recipe I learn from MawMaw and Mama, written down in my translation of their hands. I've already filled three pages: the biscuit recipe, the peach cobbler, the praline bread pudding, the deviled eggs, the stuffed bell pepper filling. I write them the way I learned them — with notes in the margins about what to watch for, what the food looks and smells like at each stage, what MawMaw would say about it. I'm making a record. I think it might be the most important thing I'm doing this year.

Daddy’s red beans and rice were still on my mind when I thought about what to cook for myself that same week — something that felt like intention, like showing up for the people who showed up for you. I didn’t have his grandfather’s recipe, but I had the feeling behind it: that a meal should mean something. This grilled turkey breast became my version of that — simple enough to make on a weeknight, but the kind of thing I’ll write down in that little red notebook so I remember not just the ingredients, but why I made it.

Grilled Turkey Breast

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour | Servings: 6

Ingredients

• 2 1/2 to 3 pounds boneless turkey breast
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt
• 1 tablespoon fresh lemon juice

Instructions

1. Prepare the turkey. Pat the turkey breast dry with paper towels. If it is uneven in thickness, use a sharp knife to butterfly or flatten it slightly so it grills evenly.
2. Make the seasoning rub. In a small bowl, whisk together the olive oil, garlic powder, onion powder, smoked paprika, thyme, rosemary, black pepper, salt, and lemon juice until combined.
3. Season. Rub the mixture all over the turkey breast, coating it thoroughly on all sides. Let it rest at room temperature for at least 10 minutes while you heat the grill.
4. Preheat the grill. Heat an outdoor grill or grill pan to medium-high heat (about 375—400°F). Lightly oil the grill grates.
5. Grill the turkey. Place the turkey breast on the grill. Cook for 20—25 minutes per side, turning once, until the internal temperature reaches 165°F when tested at the thickest part with an instant-read thermometer.
6. Rest before slicing. Transfer the turkey to a cutting board and tent loosely with foil. Let it rest for 10 minutes before slicing, so the juices redistribute throughout the meat.
7. Serve. Slice against the grain and serve alongside your favorite sides — rice, roasted vegetables, or whatever feels like home.

Nutrition (per serving)

Calories: 210 | Protein: 38g | Fat: 6g | Carbs: 1g | Fiber: 0g | Sodium: 390mg