Fiery Grilled Turkey Breast Food

FIERY GRILLED TURKEY BREAST

Steps:

• Make small slits in turkey every 2 inches.
• Combine all ingredients except turkey and vegetable oil.
• Marinate turkey in marinade in large ziplock bag for up to 24 hours.
• Preheat grill to medium.
• Discard the marinade and rub vegetable oil all over turkey breast.
• Grill until juices run clear approx 40 minute.

FOOLPROOF TURKEY BREAST

Steps:

• Remove the legs and wings from the turkey, or have your butcher do it. Reserve for stock.
• Put turkey breast into a large pot or doubled up clean plastic bag. When brine mixture is completely cooled, pour over turkey and place in refrigerator for 12 hours.
• Rinse under clear cool water for 5 minutes, drain well and pat dry with paper towels.
• In a small bowl, combine dried spices and lemon zest. Rub turkey with canola oil, lightly sprinkle rub on turkey, any extra rub can be placeed in cavity. Cover loosely, refrigerate for 4 hours.
• Remove from refrigerator and let rest on counter for 15 minutes
• Preheat oven to 425 degrees F while turkey is resting.
• In a large, deep baking pan, fitted with a rack, place turkey breast side down and roast for 35 minutes. Carefully turn turkey over and reduce heat to 375 degrees F. Continue to roast turkey for 1 hour 45 minutes or until temperature at the deepest part of the breast reads 170 degrees F on an instant-read thermometer. Make sure to check bird every 15 minutes after first hour has passed.
• Take out of oven, loosely tent with foil, let rest in pan for 10 minutes. Carve and serve immediately.
• In a large stock pot, combine 3 quarts water, 1 cup kosher salt, brown sugar, molasses, sage leaves and peppercorns. Heat until salt dissolves, remove from heat. Add in 3 quarts cool water and 8 cups ice.

GREAT GRILLED TURKEY BREAST

Steps:

• Split the roast into two breasts.
• Pull back the skin and liberally season Cajun blend.
• Replace the skin and wrap in plastic.
• Refigetate 8 to 24 hours.
• Soak the toothpicks in water for about 30 minutes before taking the turkey out of the refigerator.
• Use the picks to tack the skin in place so it stays in place during grilling.
• Place the turkey on a preheated grill over low heat and cover.
• Turn about every 10 minutes.
• Apply your best Barbecue sauce for the last turn.
• Remove from the grill at about 160 degrees.

GRILLED TURKEY BREAST

Steps:

• Place turkey in a large resealable plastic bag. Combine the next five ingredients; pour over turkey. Seal and refrigerate for 8 hours or overnight, turning occasionally. , Drain and discard marinade. Grill turkey, covered, over indirect heat for 1-1/4 to 1-1/2 hours or until juices run clear and a thermometer reads 170°. Meanwhile, combine sauce ingredients in a saucepan; cook and stir over medium heat until thickened, about 5 minutes. Serve with the turkey.

GRILLED TURKEY BREAST WITH PLUM SAUCE

Steps:

• Prepare grill, arranging coals around edge of firebox.
• Place drip pan under grilling area.
• Grease cooking surface of grill.
• Sprinkle turkey breast with lemon pepper.
• Insert meat thermometer in center of turkey.
• Cover and grill turkey, skin side down, 4-6-inches from medium coals 30 minutes; turn turkey.
• Cover and grill 40-50 minutes longer, brushing with plum jam during last 10 minutes, until thermometer reads 170 and juice of turkey is no longer pink when center is cut.
• Serve turkey with plum sauce.
• PLUM SAUCE:.
• Mix all ingredients in 1-quart saucepan.
• Cook over medium heat about 5 minutes, stirring occasionally, until plums are tender.