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Category: Poultry I
Prep Time: Cook Time: Total Time:
2 tbsp packed brown sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp cayenne pepper
1/2 tsp ground mustard
1 (5 lb) turkey bone-in breast
1 cup0 chicken broth
1/4 cup white vinegar and jalapeno pepper jelly
2 tbsp olive oil
In a bowl, combine first 5 ingredients. Loosen the skin from both sides of the turkey breast with your fingers and spread half the spice mixture under the skin; secure skin to underside of breast with wooden toothpicks. Spread remaining mixture over th skin.
Coat the grill rack with cooking spray. Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan and grill, covered, over indirect medium heat for 30 minutes.
In a small saucepan, combine remaining ingredients and cook, stirring over medium heat for 2 minutes or until jelly is melted. Set aside 1/2 cup. Basty turkey with some of the remaining jelly mixture. Grill 45-60 minutes longer or until meat thermometer reads 170 degrees and juices run clear, basting every 15 minutes.
Cover and let stand 10 minutes. Remove and discard turkey skin, if desired. Brush with reserved jelly mixture before slicing. Serves 15
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PEPPERY GRILLED TURKEY BREAST
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Category: Poultry I
Prep Time: Cook Time: Total Time:
2 tbsp packed brown sugar
1 tsp salt
2 tsp ground cinnamon
1 tsp cayenne pepper
1/2 tsp ground mustard
1 (5 lb) turkey bone-in breast
1 cup0 chicken broth
1/4 cup white vinegar and jalapeno pepper jelly
2 tbsp olive oil
In a bowl, combine first 5 ingredients. Loosen the skin from both sides of the turkey breast with your fingers and spread half the spice mixture under the skin; secure skin to underside of breast with wooden toothpicks. Spread remaining mixture over th skin.
Coat the grill rack with cooking spray. Prepare grill for indirect heat, using a drip pan. Place turkey over drip pan and grill, covered, over indirect medium heat for 30 minutes.
In a small saucepan, combine remaining ingredients and cook, stirring over medium heat for 2 minutes or until jelly is melted. Set aside 1/2 cup. Basty turkey with some of the remaining jelly mixture. Grill 45-60 minutes longer or until meat thermometer reads 170 degrees and juices run clear, basting every 15 minutes.
Cover and let stand 10 minutes. Remove and discard turkey skin, if desired. Brush with reserved jelly mixture before slicing. Serves 15
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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