1 bone-in turkey breast (4-5 lbs)
� cup fresh parsley sprigs
� cup fresh basil leaves
3 T butter
4 garlic cloves, halved
� tsp salt
1 medium lemon, thinly sliced
1 medium orange, thinly sliced
1 T cornstarch
2 T water
1 cup orange juice
1 tsp grated orange peel
1 tsp grated lemon peel
� tsp pepper
Carefully loosen skin from both sides of turkey breast. In a food processor or blender, combine parsley, basil, butter, garlic and salt. Cover; process until smooth. Spread under turkey skin; arrange lemon and orange slices over herb mixture. Secure skin to underside of breast with toothpicks. Coat grill rack with nonstick cooking spray before starting the grill. Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan. Grill, covered, over indirect medium heat for 1 � to 2 � hours or until a meat thermometer reads 170 degrees and juices run clear. Cover; let stand 10 minutes. Meanwhile, pour pan drippings into a measuring cup; skim fat. In a saucepan, combine the cornstarch and water until smooth. Add the orange juice, orange peel, lemon peel, pepper and pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Discard the skin, lemon and orange slices. Remove herb mixture, stir into gravy. Slice turkey and serve with gravy.
