Grilled Turkey Breast With Peanut Sauce Oamc 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

Steps:

• Dissolve the salt and sugar in 2 gallons cold water in a large (at least 16 quart) stockpot or a clean bucket. (You can also add fresh herbs like rosemary, thyme or bay leaf, or aromatics like onions and garlic.) Add the turkey, cover and refrigerate, or set in a very cold place (that stays somewhere between 32 to 40 degrees F) for at least 12 hours and up to 24 hours.
• Remove the turkey from the brine 1 hour before grilling. Rinse well under cold water and pat dry to remove the salt.
• Prepare a charcoal grill for indirect grilling. The temperature inside the grill should be 350 degrees F.
• Place the turkey on the grill, cover and grill until an instant-read thermometer inserted in the thigh registers 175 degrees F, 2 hours 15 minutes to 2 1/2 hours. Let the turkey rest 1 hour before carving.

PEANUT TURKEY SATAY

Steps:

• In a small bowl, whisk the first 5 ingredients; set aside 1 tablespoon for basting. Cut turkey into long strips (about 1-1/2 in. wide by 1/4 in. thick). Add to soy sauce mixture in bowl; toss to coat., Weave turkey strips accordion-style onto 2 metal or soaked wooden skewers. Broil 3-4 in. from the heat until turkey is no longer pink, 2-3 minutes on each side, basting with reserved soy sauce mixture.

MARGARITA ROAST TURKEY BREAST - OAMC

Steps:

• For marinade, combine lime peel, lime juice, tequila, the 3 Tbs orange juice or tequila, the oil, salt, and pepper.
• Place turkey breast in a self-sealing plastic bag set in a large bowl.
• Pour marinade over turkey.
• Seal bag; turn to coat breast.
• Marinate in refrigerator at least 8 hours or up to 24 hours, turning occasionally.
• Lift turkey breast from bag, reserving 1 cup of the marinade, cover reserved marinade and refrigerate until ready to make sauce.
• Discard any remaining marinade.
• Place turkey, skin side up, on a rack in a shallow roasting pan.
• Insert a meat thermometer into thickest part of the breast, without touching bone.
• Roast, uncovered in a 325F oven for 2 1/4-2 1/2 hours or until thermometer registers 170F.
• Transfer turkey to a cutting board, cover with foil.
• Let stand 10-15 minutes before carving Meanwhile, for margarita sauce, in a small saucepan stir the reserved marinade into cornstarch.
• Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
• To serve, thinly slice 1/3 of the turkey breast.
• Serve with the margarita sauce.
• Cut up and store remaining turkey as follows: Divide remaining turkey breast in half.
• Cube half (about 2 cups); shred the other half (about 2 cups) Place cube and shredded turkey in separate self-sealing plastic bags or freezer bags.
• Seal and refrigerate up to 3 days or label and freeze up to 3 months.
• *This turkey is great for Turkey Taco Salad or Turkey Tortilla Soup!
• Before using, thaw turkey overnight in refrigerator, if frozen.

GRILLED TURKEY BREAST WITH PEANUT SAUCE (OAMC)

Steps:

• Peanut Sauce:.
• Combine peanut butter, soy sauce, garlic, sugar, vinegar, oil and sour cream in a small bowl. Whisk together,adding milk as needed to get the consistency of softly whipped cream. Set aside.
• Remove any skin and fat from tenderloins.
• Cover with plastic wrap and pound lightly to a 1 inch thickness.
• Place in a large freezer bag.
• Pour half the sauce over the turkey. Seal the bag.
• Pour the remaining sauce into a quart size freezer bag.
• Place both bags into a large freezer bag.
• Seal, label and freeze.
• Cooking day:.
• Thaw turkey and sauce.
• Place small bag of sauce in fridge.
• Drain turkey and grill over med-hi heat for about 15 minutes per side or until cooked through.
• Serve with peanut sauce that was NOT used as a marinade. Serve sauce either at room temperature or heated over low heat.
• Enjoy!