1 (3 pound) turkey breast
3 tablespoons butter
2 carrots, blanched
2 onions, blanched
3 tablespoons Worcestershire sauce
6 cloves garlic, minced
2 (10 ounce) cans condensed chicken broth
1 (4 ounce) can condensed cream of chicken soup
Preheat grill to medium heat.
Place turkey on grill and grill for 5 minutes.
Grill turkey breast for 4 minutes.
Remove turkey breasts. Arrange carrots, onions, Worcestershire sauce, and garlic in the bottom of a medium baking dish. Cover with the turkey. Sprinkle with the thyme and place over the turkey.
Cover dish with aluminum foil and place on the grill. Brush with oil, turning once, to keep covered. Grill for 5 minutes. Remove turkey from pan and begin browning on both sides and onto the bottom of the pan.
Lower the turkey breasts on top of the vegetables. Brush browned turkey with oil and sprinkle with thyme. Top turkey with vegetables and season with salt and pepper.
Lower the turkey breast over all and cook for 2 to 3 minutes per side. Tenderize by pushing meat through a sieve into a glass dish. Let cool and serve immediately.
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