0 Picture
Ingredients
- 6 (5- to 6-oz.) turkey breast fillet sections
- 3/4 cup bourbon or other similar American whiskey
- 2 TB. white wine
- Worcestershire sauce
- 1/2 tsp. fresh-ground black pepper
- 1 TB. clover (or other mild) honey
- 1 TB. unsalted butter
Details
Servings 1
Adapted from foodreference.com
Preparation
Step 1
1. Rinse turkey under cold water, pat dry with paper towels, and pound between plastic wrap to 1/2- to 3/4-inch thick.
2. At least 2 hours and up to 8 hours before you plan to grill, make marinade. To a 1-gallon resealable plastic bag, add bourbon, Worcestershire sauce, and pepper. Seal the bag, and shake until combined. Add turkey breast fillets, push out air, seal the bag, and refrigerate for 2 to 8 hours, turning bag occasionally.
3. Remove the plastic bag from the refrigerator, and drain marinade into a small saucepan. Blot any excess liquid from fillets with paper towels, and let turkey sit, covered, at room temperature for 20 to 30 minutes.
4. Fire up the grill:
For a charcoal grill: Open the bottom vents. Ignite 6 quarts or 2 1/2 pounds charcoal briquettes or hardwood charcoal. When the coals are hot, set up for a one-level medium-heat fire (so you can hold your hand 5 inches above the cooking rack for only 4 to 5 seconds).
For a gas grill: Turn each burner to high and ignite. Cover the grill. When hot, set the burners to medium heat.
5. While the grill heats, bring marinade to a boil over medium-high heat, taking care to keep it away from any open flames (alcohol in marinade could flame up, so be very careful), boiling for 3 to 4 minutes. Remove marinade from heat, and immediately stir in honey and butter. Set aside.
6. On a charcoal grill: Grill breast fillets, uncovered, over coals for 5 to 6 minutes per side until opaque but still juicy or until an instant-read thermometer registers 160°F when inserted into the center of the thickest part. Brush turkey with sauce in last couple minutes of grilling and again after it comes off the grill.
On a gas grill: Grill breast fillets, uncovered, over heat for 9 to 10 minutes or undl an instant-read thermometer registers 160°F when inserted into the center of the thickest part, turning once halfway through and brushing with sauce at the end. Serve breast fillets thinly sliced, passing remaining sauce.
Note: Reduce your frustration and hassle factor by always having extra charcoal available or a second LP tank for your gas grill.
RELATED RECIPES
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
Popular Pages
Cooking Basics
Baking and Pastry
Recipe Videos
World Cuisine
Local Food Festivals
FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.
Review this recipe