- Turkey:
- PAM® Butter Flavor Cooking Spray
- 1 (48 ounce) package Butterball® Boneless Breast of Turkey Roast, thawed if frozen
- 2 tablespoons Wesson® Pure Vegetable Oil
- 1 teaspoon Gebhardt® Chili Powder
- 1/4 teaspoon garlic powder
- Cilantro Salsa:
- 8 large plum tomatoes, finely chopped
- 6 green onions, finely chopped
- 1/4 cup finely chopped fresh cilantro
- 1/4 cup balsamic vinegar
- 2 tablespoons Wesson® Pure Vegetable Oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium indirect heat. (See Note.)
- Turkey: Remove turkey from package; pat dry with paper towels. Discard gravy packet or refrigerate for another use. Lift string netting and shift position on roast for easier removal after cooking. Brush turkey with oil. Combine chili powder and garlic powder in small bowl; sprinkle over turkey.
- Place turkey on grill grate over drip pan. Cover grill with lid. Grill according to package directions. Let stand 10 minutes before removing string netting and carving.
- Cilantro Salsa: Combine tomatoes, onions, cilantro, vinegar, oil, salt and pepper in medium bowl. Refrigerate until ready to serve. Serve with the turkey.