Grilled Turkey-Vegetable Stack with Orange-Garlic Marinade Recipe

Ingredients
<br>- 2 teaspoons grated orange peel
<br>- 2 cups freshly squeezed orange juice
<br>- 2 tablespoons olive oil
<br>- 1 tablespoon red wine vinegar
<br>- 3 cloves garlic, minced
<br>- 1 tablespoon chopped fresh thyme
<br>- 1/4 teaspoon black pepper
<br>- 3 pounds ButterballĀ® Boneless Breast of Turkey Roast, rinsed & pat dry
<br>- 3 medium zucchini, 1/4- 1 large red onion, 1/4" slices

Directions
step 1: In a medium bowl, combine orange peel, orange juice, olive oil, vinegar, garlic, thyme, and pepper. Whisk together until well blended.
step 2: Place turkey roast in self-closing plastic bag. Pour 1-1/2 cups marinade over turkey and turn to coat. Close bag and marinate in refrigerator overnight.
step 3: Place zucchini and onion in shallow baking dish. Pour remaining 3/4 cup marinade over vegetables, cover and marinate in refrigerator 1 to 4 hours.
step 4: Prepare outdoor grill for cooking. When the grill is ready, remove roast from marinade; discarding marinade. Lift and shift string netting on roast for easier removal after cooking. Place roast on grill rack over drip pan, cover grill and cook 1-1/2 to 2 hours or until no longer pink in center and the center internal temperature is 170 degrees F. Let stand 10 to 15 minutes; remove netting.
step 5: Meanwhile, remove vegetables from marinade, shake off excess liquid and season with salt. Grill vegetables 2 to 3 minutes per side or until just cooked through.
step 6: To serve, cut roast into thin slices. To make each stack, layer 3 slices of turkey with vegetables in-between the slices. Or to simplify, cut roast into thicker slices and top each slice with grilled vegetables.
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Ingredients
- 2 teaspoons grated orange peel
- 2 cups freshly squeezed orange juice
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh thyme
- 1/4 teaspoon black pepper
- 3 pounds ButterballĀ® Boneless Breast of Turkey Roast, rinsed & pat dry
- 3 medium zucchini, 1/4" diagonal slices
- 1 large red onion, 1/4" slices

Directions
step 1: In a medium bowl, combine orange peel, orange juice, olive oil, vinegar, garlic, thyme, and pepper. Whisk together until well blended.
step 2: Place turkey roast in self-closing plastic bag. Pour 1-1/2 cups marinade over turkey and turn to coat. Close bag and marinate in refrigerator overnight.
step 3: Place zucchini and onion in shallow baking dish. Pour remaining 3/4 cup marinade over vegetables, cover and marinate in refrigerator 1 to 4 hours.
step 4: Prepare outdoor grill for cooking. When the grill is ready, remove roast from marinade; discarding marinade. Lift and shift string netting on roast for easier removal after cooking. Place roast on grill rack over drip pan, cover grill and cook 1-1/2 to 2 hours or until no longer pink in center and the center internal temperature is 170 degrees F. Let stand 10 to 15 minutes; remove netting.
step 5: Meanwhile, remove vegetables from marinade, shake off excess liquid and season with salt. Grill vegetables 2 to 3 minutes per side or until just cooked through.
step 6: To serve, cut roast into thin slices. To make each stack, layer 3 slices of turkey with vegetables in-between the slices. Or to simplify, cut roast into thicker slices and top each slice with grilled vegetables.

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