Grilled Turkey Breast With Caramelized Onion Black Pepper Vinegar Recipe 465 Food

CITRUS GRILLED TURKEY BREAST

Steps:

• For the turkey and marinade: Combine the pineapple, Worcestershire, cumin, oregano, garlic powder, onion powder, black pepper, orange zest and juice and lime zest and juice in a large bowl. Add the turkey breast, toss to coat and cover tightly with plastic wrap. (Or pour the marinade into a resealable plastic bag with the turkey breast.) Marinate, refrigerated, for 3 to 4 hours.
• For the rub: Combine the salt, oregano, cumin, onion powder, garlic powder and some black pepper in a small bowl.
• Preheat a grill to 350 degrees F.
• Remove the turkey from the marinade and pat dry with paper towels. Rub the turkey all over with the rub, then lightly oil the skin.
• Place the turkey skin-side down on the grill. Cook until the skin begins to lightly char and crisp, about 10 minutes. Flip the turkey, then cover the grill and cook until the turkey registers 165 degrees F, 40 to 45 minutes more. Loosely tent the turkey with foil and let rest for about 10 minutes before slicing.
• For serving: Serve the sliced turkey on buns with the Sweet-and-Sour Pineapple Marmalade and sliced red onion.
• Whisk the orange juice, vinegar, brown sugar and 2 tablespoons water in a medium saucepan over medium-high heat until the sugar dissolves, about 2 minutes. Add the pineapple, red onion and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the mixture thickens, 15 to 25 minutes. Season with salt and pepper. Let cool.

GRILLED TURKEY BREAST WITH CARAMELIZED ONION, BLACK PEPPER & VINEGAR RECIPE - (4.6/5)

Steps:

• Melt 3 tablespoons butter in a 12" skillet over medium-high heat. Add onions and salt; cook until golden, 12 to 15 minutes. Add vinegar and bring to a boil; reduce by half, 3 to 5 minutes. Add stock and cook until liquid is reduced and thickened, about 15 minutes. Remove from heat and stir in remaining butter and cracked peppercorns until butter is melted; set sauce aside and keep warm. Heat a charcoal grill or set a gas grill to high. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Brush turkey with oil and season with salt and freshly ground black pepper. Grill, flipping once, until browned and cooked through, 3 to 4 minutes. Transfer to a serving platter and drizzle with ½ cup reserved sauce; serve with remaining sauce on the side.

GRILLED TURKEY BREAST WITH VINEGAR AND CRACKED PEPPER

Steps:

• Cover the turkey slices with plastic wrap and pound to flatten. Sprinkle all over with salt and pepper, brush lightly with olive oil and reserve. Preheat the grill or broiler. Melt 3 tablespoons of the butter in a medium skillet over low heat. Cook the onions with 1 1/2 teaspoons salt, stirring and shaking the pan frequently, until the onions are golden, about 15 minutes. Pour in the vinegar, turn the heat up to high and reduce by half.
• Thinly slice the remaining cold butter. Reduce the heat to low and whisk the butter into the sauce a little at a time. Remove from the heat. Stir in the cracked pepper. Grill or broil the turkey slices less than a minute per side. Serve over a bed of seared greens, if desired, with the sauce over all.

CARAMELIZED ONIONS

Steps:

• Cook onion in hot olive oil in a large skillet over medium-high heat, stirring often, 10 to 12 minutes or until golden.
• Sprinkle with sugar, and cook 2 minutes.
• Add vinegar and the rest of the ingredients, and cook 2 minutes.
• Serve warm or cold.

GRILLED WILD TURKEY BREAST

Steps:

• Place turkey in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate overnight, turning occasionally., Drain and discard marinade. Grill turkey, covered, over indirect medium heat for 45-55 minutes or until a thermometer reads 170°.

CARAMELIZED ONIONS ON THE GRILL

Steps:

• Preheat an outdoor grill for medium heat.
• Place the onion wedges on a sheet of heavy duty aluminum foil. Dot with butter, then sprinkle with bouillon, garlic salt, and pepper to taste. Fold the aluminum foil into a packet, leaving only a small hole at the top to allow steam to escape.
• Place packet on preheated grill, and cook until the onions have softened, and cooked to a deep, rich brown, 45 minutes to 1 hour depending on the temperature of the grill. Stir the onions after the first 30 minutes, or as needed to keep from burning.

THE GREATEST GRILLED TURKEY

Steps:

• Prepare an outdoor grill for indirect medium-high heat.
• Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
• Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.

SAGE-ROASTED TURKEY WITH CARAMELIZED ONIONS

Steps:

• Position rack in bottom third of oven and preheat to 425°F Toss onions and 2 tablespoons oil in large roasting pan. Roast until onions are golden brown, stirring every 15 minutes, about 1 hour.
• Meanwhile, rinse turkey inside and out; pat dry. Slide hand under skin of turkey breast to loosen skin. Spread butter under skin over breast meat. Arrange 4 sage leaves under skin on each side of breast. If stuffing turkey, spoon stuffing loosely into main cavity. Tuck wing tips under turkey; tie legs together loosely. Rub turkey all over with 1 tablespoon oil; sprinkle with salt and pepper.
• Place turkey atop onions in pan. Add neck, heart and gizzard pieces to pan. Roast turkey 30 minutes. Pour 1 cup broth into pan. Tent turkey loosely with foil. Reduce oven temperature to 325°F Roast turkey 2 hours. Uncover; continue to roast until turkey is golden brown and thermometer inserted into thickest part of thigh registers 180°F, basting occasionally with pan juices, about 1 hour longer. Transfer to platter. Tent loosely with foil; let stand 30 minutes.
• Remove neck and giblet pieces from pan; discard. Pour onion mixture into large glass measuring cup; spoon off fat, reserving 2 tablespoons. Add more chicken broth to onion mixture if necessary to measure 5 cups total.
• Heat reserved 2 tablespoons turkey fat in large saucepan over medium-high heat. Add 1 1/2 teaspoons chopped sage; stir 30 seconds. Add flour; whisk until beginning to color, about 3 minutes (mixture will be dry and crumbly). Gradually whisk in onion mixture, wine and nutmeg. Simmer until gravy thickens, whisking 5 minutes; season with salt and pepper.
• Carve turkey; serve hot with gravy.
• Makes 10 to 12 servings.

CARAMELIZED ONIONS FOR THE GRILL OR OVEN

Steps:

• Set outdoor grill to medium.
• Place the onion wedges on a large square of heavy-duty foil.
• Dot the top of the wedges with butter cubes, then sprinkle with bouillon powder, garlic powder, salt and ground black pepper.
• Fold the foil square into a packet.
• prick a small hole in the top of the packet to allow heat to escape.
• Place the packet (hole-side facing up) on the preheated grill.
• Cook for about 45 minutes to 1 hour or until the onions are a deep golden brown (shake the packet or open and stir the onions about halfway through to prevent burning).
• For oven baking; place the sealed foil packets on a small jelly-roll sheet.
• Bake 375 degrees F for about 45-50 minutes.

ROAST TURKEY WITH HERB BUTTER AND CARAMELIZED ONION-BALSAMIC GRAVY

Steps:

• Make turkey:
• Preheat oven to 325°F. Rinse turkey inside and out; pat dry. Place on rack in roasting pan. Sprinkle cavities with salt and pepper. If not stuffing turkey, place rosemary and sage sprigs in main cavity. If stuffing turkey, spoon stuffing loosely into main cavity. Melt butter in saucepan. Mix in chopped rosemary, sage, orange peel, pepper and salt. Brush herb butter over turkey. Tuck wing tips under turkey; tie legs together to hold shape. Roast turkey 1 hour. Baste with pan juices. Continue roasting turkey until thermometer inserted into thigh registers 180°F, basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about 3 1/4 hours longer if stuffed.
• Meanwhile, prepare gravy:
• Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan. Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour. Strain turkey stock.
• Melt butter in large skillet over medium-high heat. Add sliced onions; sauté 10 minutes. Add 1 tablespoon rosemary and 1 tablespoon sage and sauté until onions are golden, about 10 minutes. Add flour; stir 1 minute. Gradually whisk in turkey stock. Boil until gravy thickens, stirring often, about 3 minutes. Add 1 teaspoon each rosemary and sage.
• Transfer turkey to platter. Tent with foil. Pour juices from pan into large glass measuring cup; spoon off fat. Add juices to gravy. Add vinegar to roasting pan. Bring vinegar to simmer over medium heat, scraping up browned bits. Pour mixture into heavy small saucepan. Boil until reduced to 1/4 cup, about 3 minutes; add to gravy. Rewarm gravy; thin with more chicken broth, if desired. Season with salt and pepper.

ROAST TURKEY WITH HERB BUTTER AND CARAMELIZED ONION-BALSAMIC GRA

Steps:

• MAKE TURKEY:.
• Preheat oven to 325°F
• Rinse turkey inside and out; pat dry.
• Place on rack in roasting pan.
• Sprinkle cavities with salt and pepper.
• If not stuffing turkey, place rosemary and sage sprigs in main cavity.
• If stuffing turkey, spoon stuffing loosely into main cavity.
• Melt butter in saucepan.
• Mix in chopped rosemary, sage, orange peel, pepper and salt.
• Brush herb butter over turkey.
• Tuck wing tips under turkey; tie legs together to hold shape.
• Roast turkey 1 hour.
• Baste with pan juices.
• Continue roasting turkey until thermometer inserted into thigh registers 180°F, basting every 20 minutes, about 2 3/4 hours longer if unstuffed or about 3 1/4 hours longer if stuffed.
• MEANWHILE, PREPARE GRAVY:.
• Combine turkey neck and giblets, 5 1/2 cups broth, quartered onion and bay leaf in saucepan.
• Simmer until reduced to 3 cups liquid, skimming occasionally, about 1 hour.
• Strain turkey stock.
• Melt butter in large skillet over medium-high heat.
• Add sliced onions; saute 10 minutes.
• Add 1 tablespoon rosemary and 1 tablespoon sage and saute until onions are golden, about 10 minutes.
• Add flour; stir 1 minute.
• Gradually whisk in turkey stock.
• Boil until gravy thickens, stirring often, about 3 minutes.
• Add 1 teaspoon each rosemary and sage.
• Transfer turkey to platter.
• Tent with foil.
• Pour juices from pan into large glass measuring cup; spoon off fat.
• Add juices to gravy.
• Add vinegar to roasting pan.
• Bring vinegar to simmer over medium heat, scraping up browned bits.
• Pour mixture into heavy small saucepan.
• Boil until reduced to 1/4 cup, about 3 minutes; add to gravy.
• Rewarm gravy; thin with more chicken broth, if desired.
• Season with salt and pepper.