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Double Glazed Turkey Breasts Recipe
|Orange marmalade||2⁄3 Cup (10.67 tbs)|
|Hoisin sauce||2 Tablespoon|
|Five spice powder||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Honey||1⁄2 Cup (8 tbs)|
|Dijon style mustard||2 Tablespoon|
|White wine||2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Butter/Margarine||2 Tablespoon, melted|
|Turkey breast halves||5 Pound (2 Piece, 2.5 Pound Each)|
|Cooking oil||1 Tablespoon|
|Orange peel curl||1 Tablespoon|
Calories 852 Calories from Fat 299
% Daily Value*
Total Fat 34 g52%
Saturated Fat 10.2 g51%
Trans Fat 0 g
Cholesterol 256.6 mg
Sodium 453 mg18.9%
Total Carbohydrates 49 g16.4%
Dietary Fiber 0.78 g3.1%
Sugars 44.9 g
Protein 83 g166.5%
Vitamin A 3.7% Vitamin C 9.6%
Calcium 7.6% Iron 27.4%
*Based on a 2000 Calorie diet
For honey-mustard glaze, stir together honey, mustard, Worcestershire sauce, and butter in a small mixing bowl; set aside.
Reserve half of each glaze in separate bowls Remove bones from turkey breasts.
Brush turkey with oil.
Insert a meat thermometer into the center of one of the turkey breasts.
For a charcoal grill, arrange medium-hot coals around a drip pan for indirect cooking in a covered grill.
Test for medium heat above pan.
Place turkey breasts, side by side, on grill rack over drip pan.
Cover; grill for 1 1/2 to 2 hours or until thermometer registers 170", brushing one breast half with five-spice glaze and the other with honey-mustard glaze several times the last 1 5 minutes of grilling.
If necessary, add extra coals every 20 to 30 minutes to maintain heat.
Brush turkey again before serving, if desired.
[For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking and grill.] Heat reserved glazes; pass with sliced turkey.
Garnish with orange peel curls, if desired.