Ingredients
- GLAZE:
- Recipe By : CHICAGO TRIBUNE
- Serving Size : 16 Preparation Time :0:00
- Categories : Poultry
- Amount Measure Ingredient -- Preparation Method
- MARINADE
- 4 cloves garlic (about 4 teaspoons -- minced
- 2 tablespoons minced fresh ginger
- 1 1/2 tablespoons poppy seeds
- 2 green onion -- minced
- 1 1/2 cups soy sauce -- reduced sodium
- 1/4 cup olive oil
- 2 tablespoons rice wine vinegar
- juice of 3 lemons
- 1/2 teaspoon freshly grated pepper
- 4 lbs boneless turkey breast with skin on
- 1/2 cup apricot preserves
- 1/2 cup dijon mustard
- 1 teaspoon minced fresh ginger
Preparation
Step 1
Whisk together all marinade ingredients except turkey in a large bowl. Add turkey, turn to coat it well. Marinate, covered, in the refrigerator overnight.
Prepare grill. Heat glaze ingredients in a small sauce pan over medium low heat until the apricot preserves are melted. Keep warm.
Remove the turkey from marinade and pat it dry. Arrange it skin side down on a rack set 6 inches from the glowing coals. Grill covered 15 to 20 minutes. Turn turkey over; continure grilling covered 10 to 15 minutes longer. Brush with the warm glaze then grill and glaze each side another 5 minutes. Check to make sure the turkey is just cooked through (160 degrees on a meat thermometer); if it isn't continue grilling 5 minutes or so. Let the turkey breast stand 10 minutes before carving.
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