A bone-in turkey breast done on the grill rotisserie provides for a moist and delicious, yet low-fat main course. Here I used a dry rub on the meat, doing the rub about one hour before I put it on the grill. At a medium temperature, it was done in just under two hours and had a wonderful crispy crust, while the tender white meat remained juicy.
Meanwhile in the house I prepared a traditional Italian-style breaded cauliflower, which Kevin particularly enjoys. You simply toss the cut up cauliflower in olive oil, and then toss again in a mixture of 1/3 grated Parmesan and 2/3 Italian seasoned bread crumbs. Place on a cookie sheet coated with oil or food release and bake for 30-40 minutes or until lightly browned and tender (at about 375F.)