Cedar Plank Grilled Turkey Breast Roast w/Charred Tomato Salsa

Ingredients

3 lb Canadian turkey breast roast, boneless and skin-on
2 tsp salt
¾ inch thick cedar plank, soaked at least 6 hrs to overnight

Marinade:

1 cup white wine or beer
½ cup olive oil
6 cloves crushed garlic
4 sprigs of sage

Salsa:

1 pint cherry tomatoes
1 tbsp fresh thyme
1 tbsp apple cider vinegar
1 tbsp olive oil
Salt and pepper to taste

TIP: Use any turkey roast leftovers to make a hearty and healthy salad for dinner or lunch the next day. Visit canadianturkey.ca and search for ‘salad’ to access our library of inspirational recipes.

Directions

Combine marinade ingredients in a medium-sized deep glass bowl or Ziploc bag. Marinate the turkey breast roast for a minimum of 2 hrs, turning at least once every hour to coat.
Wipe the roast of any excess marinade. Season with salt.
Place roast on cedar plank.
Heat BBQ to medium. Cook the roast over indirect heat (turn one burner off and place plank over this burner. Leave the other burners on).
Cook for 50 mins – 1 ½ hrs until meat is cooked through and registers 165°F (74°C) on a meat thermometer inserted in the thickest part of the meat. (Heat setting and cook time will depend on the power of your BBQ.)
Once cooked, remove the roast from the grill and let rest for 20 mins before slicing.
While the roast is resting, make the tomato salsa.
Grill tomatoes over high heat until soft and blistered, 3-6 mins. Leave the tomatoes on the vine or use a grill basket for easier handling.
Remove from heat and season with olive oil, thyme and vinegar. Add salt and pepper to taste. Serve with sliced roast.